Start Your Day with Masala Dosa Recipe
By Livingfoodz
For the Dosa Batter Ingredients 500 gms boiled rice 100 gms split urad dal 3 gms Fenugreek (methi) seeds 5 gms sugar Salt, to taste
For the Potato Masala 200 gms potato, boiled and peeled 1 tbsp mustard seeds 1 tsp asafetida (hing) 4 to 6 red chillies, whole 2 green chillies, chopped 3 to 4 curry leaves 1-inch ginger, chopped 2 small-sized onions, thinly sliced 1 tsp turmeric powder 1 tsp garam masala 1 tsp Red chili powder A handful of coriander leaves, chopped Oil or ghee, for frying Salt, to taste livingfoodz.com
Method for Masala Dosa Recipe Preparation For Batter 1.
For the dosa batter, soak the parboiled rice in some water for a couple of hours, preferably 2 to 3. Do the same for the urad dal and methi seeds in a separate bowl.
2.
When ready, grind the parboiled rice to a coarse paste in a mixer. Separately, grind the soaked methi seeds and split urad dal into a fine paste. When grinding, you can add water as required, however, both the batters should be thick in consistency.
3.
Next, in a big mixing bowl, pour both the batters and mix well. Cover the batter and keep it in a warm place for about 6 to 8 hours or leave overnight. The batter mix will ferment and increase in volume. livingfoodz.com
How to Make Dosa ? • Add salt and sugar to the dosa batter and mix using a whisk to remove any excess air. Use this batter right away to make your dosas or store in an airtight container in the refrigerator for up to 3-4 days. • For the potato sabzi, mash the potatoes in a bowl and keep aside. • Next, in a heavy bottom pan, heat some oil and when hot enough, add in the mustard seeds and allow to crackle.
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How to Make Dosa ? • Then add the asafetida, ginger, green and red chillies, onions, and give it all a good stir. • Later, add in the dry spices - red chili powder, garam masala, turmeric powder, and salt to taste. • Once the onions begin to turn translucent, add the potatoes and combine well. Garnish with some freshly chopped coriander. • To make the dosa, heat a nonstick flat pan and over medium heat, drizzle some ghee or butter. To make crispy dosas, be generous with the amount of butter, oil or ghee that you use on the tava. The more, the better! livingfoodz.com
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