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 a potato masala or spiced seasoned potatoes stuffed in it. These are usually served with sambar and coconut chutney.
Ingredients
1 fistful urad dal (1/4 cup)
1 pav dosa rice (3/4 cup)
1 fistful chana dal
1 fistful sabudana
1 fistful poha / avalakki / beaten rice
1 tsp methi/fenugreek seeds
1.5 pav rice flour
1 fistful maida
1 fistful fine Rava/ semolina
Salt to taste
2 tsp sugar
1 tsp cooking soda
Oil or ghee for making dosa
Procedure
Take rice, urad dal, chana dal, sabudana, methi in a bowl, wash well and soak in water for 5-6 hrs
Wash poha and grind with soaked rice and dal mixture
Add maida, rice flour, and semolina to the ground batter and keep covered
Let it ferment for 8-10 hrs or overnight
In the morning add salt, sugar, and soda to the batter
Add water if needed and adjust the consistency of the batter
Heat Tava and make Thin dosa, drizzle with oil or ghee
Once it becomes crisp put 2-3 tbsp of potato sabji in the center and fold it
Serve hot with coconut chutney and sambar.
Potato sabzi recipe
Heat 3 tsp oil in a pan, add 1 tsp mustard seeds. When it starts crackling add curry leaves and 1 tsp urad dal, fry for a second.
Add 3 chopped green chilies and 1/2 tsp turmeric powder and fry for a minute
Now add 2 chopped onions, salt to taste, saute for 5 mins
Add 2 chopped, boiled potatoes, toss well
Serve with dosa
Coconut chutney recipe
Grind 1/2 cup grated fresh coconut with 2 green chilies, salt to taste, ginger piece, and little tamarind.
Make a smooth paste.
Temper with mustard, curry leaves, and asafoetida powder.
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