This is a crispy masala dosa smeared with spicy red chutney and served with potato sabji and coconut white chutney. Very popular in Karnataka.
Ingredients
2 cups dosa rice/ raw rice
1/2 cup boiled / ukda rice
1/2 cup urad dal
1/4 cup chana dal / Bengal gram dal
1 tsp methi/fenugreek seeds
1/2 cup thin poha/ beaten rice / avalakki
2 tbsp fine Rava/ semolina
Salt to taste
1 tsp sugar
Oil or ghee for cooking dosa
Procedure
Soak urad dal, chana dal, and methi in a bowl. Soak raw rice and boiled rice in another bowl for 5 hrs
Wash the soaked lentils, rice, and poha. Grind the lentils and make a smooth paste
Grind the rice, keep it slightly coarse
Mix both the batters, add salt, and keep covered. Let it ferment for 8 hrs or overnight
The next day before making dosa, add sugar and fine Rava, mix well and adjust the consistency of the batter
Heat Tava and make thin dosa, spread red chutney, cook till it turns crisp and brown
Serve hot with chutney and potato sabzi
Ingredients for red chutney 2 tsp oil 2 tbsp chana dal 1 inch chopped ginger 1 onion finely chopped 5 garlic cloves 4 dry Kashmiri red chilies 1/4 tsp turmeric powder 1/2 tsp salt 1/4 cup water to blend
Procedure
Heat oil in a pan add chana dal and roast on a medium flame.
Once it turns golden brown add ginger, chopped onion, garlic, red chilies, turmeric, and fry till the onion becomes light brown.
Cool it completely and grind with water into a fine paste. Your chutney is ready.
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