| Recipe Name:
Masala Dosa |
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| Category:
Indian |
Sub Category:
Vegetarian |
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| Prep Time |
Cook Time |
Serves |
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2 |
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Ingredients: |
| Rice (preferably parboiled) |
|
60 g |
| Washed urad dal |
|
20 g |
| Fenugreek seeds |
|
1/4 tsp |
| Salt |
|
1/2 tsp |
| Oil |
|
for frying |
| |
| For Masala |
| |
| Boiled potatoes |
|
100 g |
| Onion |
|
75 g |
| Mustard seeds |
|
1/2 tsp |
| Channa dal |
|
1 tsp |
| Washed urad dal |
|
1 tsp |
| Curry leaves |
|
a few |
| Red chilly whole |
|
one |
| Salt |
|
1/2 tsp |
| Haldi |
|
1/4 tsp |
| Oil |
|
1 tsp |
|
|
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Method: |
For Dosa:
- Soak rice along with fenugreek seeds and dal separately for 10-12 hours.
- Grind the soaked dal and rice separately to a fine paste.
- Mix the ground dal and rice, add salt and let it ferment for 18-24 hours in a warm place.
- Heat a clean tawa and grease it. Spread a ladleful of mixture over it thinly, apply fat all around and cook till the side turns golden brown. Put a table spoonful of masala and fold it.
- Serve hot with sambhar and coconut chutney.
For Masala:
- Peel and chop boiled potatoes.
- Chop onions.
- Heat oil in karahi, add mustard seeds. When they splutter, add dals, whole red chilli and curry leaves, add the chopped onions.
- Fry for a little while and add seasoning and potatoes. Mix well and cook covered for a few minutes on slow fire.
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