Mysore Masala Dosa is crisp from the outside and has a soft porous bite as well as texture. These dosas have a nice golden brown color too. This soft texture and golden brown color are due to the addition of cooked rice or Poha/flattened rice
Ingredients
1 1/2 cups dosa rice
1/2 cup urad dal
1 tbsp chana dal
1 tbsp toor dal
1/4 tsp methi/fenugreek seeds
1/2 cup thin poha/avalakki/beaten rice
Salt to taste
Pinch of sugar
2 tbsp fine Rava
Oil or ghee to cook dosa
Procedure
Soak rice, urad dal, chana dal,toor dal, methi seeds in enough water for 6 hrs
Wash well and grind with washed poha into a smooth batter and let it ferment for 8 hrs
Before making dosa add Rava, salt, sugar and mix well
Heat dosa Tawa, sprinkle water and wipe with a tissue paper
Put a ladle full of batter and spread thin dosa and drizzle with oil or ghee
Once it is almost done smear it with red chutney and cook further for 2 mins
Serve hot with chutney and potato bhaji or sambar.
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