Saturday, April 4, 2009

Masala Dosa

3cup Sona masoori rice
1/2cup Urad Dal
1tsp Fenugreek seeds
1/4cup Poha/Avalakki
Salt to taste

Red Chutney

2 medium size cooked Potatoes, chopped into small pieces
3/4 cup Onion, chopped
1/4 cup fresh/frozenn Green Peas
2 Green chillies, chopped
2tbsp grated Ginger
2tsp Canola oil (or any cooking oil)
1tsp Mustard seed
1/4tsp Urad dal
3 to 4 Curry leaves
2tbsp Cilantro, Chopped
1/2tsp Turmeric
Salt to taste

1. Batter :
  • Wash and soak rice, urad dal and fenugreek seeds in water for around 4-5hrs. Then grind it along with poha and salt into a very smooth batter. Use water while grinding(around 1cup). Batter shouldn't be either too thick nor too thin. Keep it in warm place for fermentation for about 10-12 hrs.
2. Bhaji :
  • Heat a pan with oil, mustard, urad dal. When mustard starts to splatter add curry leaves, onion, ginger, green peas, green chillies and fry for around 5-6mins.
  • Then add potatoes and mix. Fry for a min or two. Then add cilantro and remove from the heat

3. Masala Dosa :
  • Heat the Tava and pour a spoonful of batter at the center. Immediately spread it with the back of a spoon. Cover it with a lid and let it cook for a minute in medium heat. Then remove the lid and add little oil/ghee on top of dosa. Then add a spoon full of red chutney, spread it over the dosa as shown below. Then and bhaji as shown below. Fold the dosa from either side

  • Serve it hot with chutney or sambar. Enjoy!

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