This dosa is similar to the authentic masala dosa recipe, or in other words, it is an extended version of it with extra veggies, sauces, and spices.
There are several variations to this unique pav bhaji masala dosa. The main 2 variations are to cook the bhaji on top of the dosa and the other one is to add the separately prepared bhaji on top of steamed dosa.
Ingredients
2 cups dosa rice
1/2 cup urad dal
1 tsp methi seeds
2 tbsp chana dal
2 tbsp toor dal /Split pigeon peas
1/2 cup poha/ beaten rice
2 tbsp fine Rava
Salt to taste
Pinch of sugar
Oil for cooking dosa
Procedure
Soak rice, dal, and methi in water for 5-6 hrs, wash and grind with washed poha into a smooth batter
Keep covered in a warm place, for fermentation
Next day add Rava, salt, and sugar to the batter and mix well
Adjust the consistency by adding water as needed
Heat Tava and make thin and crisp dosas adding oil
Spread the pav bhaji over the dosa, fold and serve hot with coconut chutney
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