Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centers. Dosa is a crepe made using fermented rice and lentil batter. Masala dosa is one that is crisp, aromatic, flavourful, and has potato masala or spiced seasoned potatoes stuffed in it.
Ingredients
2 cups idli rice
1 cup dosa rice
1 cup urad dal
1 cup thick poha/avalakki/beaten rice
1/4 cup or 3 tbsp kadle bele/ chana dal
1 tbsp methi / Fenugreek seeds
2 tbsp rice flour
2 tbsp chiroti rava/fine semolina
Salt to taste
1 tsp sugar
1/4 tsp cooking soda (optional)
Oil or ghee for roasting dosa
Procedure
Wash Rice, dal,poha, and methi seeds 3-4 times and soak in water for 5-6 hours
If you are using thin poha then wash it just before grinding and use.
After soaking, grind the batter into a smooth batter and let it ferment for 8-10 hrs.
Before making dosa add rice flour,rava, salt, sugar, and cooking soda to the batter.
Mix well and adjust the consistency of the batter.
Heat tava spread some oil and sprinkle water. Wipe with a tissue. Follow this step every time before you spread dosa.
Spread a ladle of dosa batter and make thin dosa,drizzle with ghee or oil and cook on a medium flame till it turns crisp and brown.
Serve hot with potato sabzi and chutney.
Comentários