Masala Dosa

Ingredients

For the Batter

  • 3 Cups khichdi/par boiled/broken rice
  • 1 Cup Urad dal without skin. Black Lentils without skin.
  • Handful Chana dal this is to make it crispy…you can avoiding you want soft dosas
  • 1tsp Methi

Wash and Soak the above for 3 to 4 hours or even overnight. After that grind them to a smooth paste and leave for fermentation for about 4 hours.

For the Sambhar

  • 1 Cup Toor Dal, wash it and soak it for 1 to 2 hours, Place it in the cooker and boil it for three whistles, put turmeric and salt in the mixture before boiling it.
  • 2 tbsp Sambhar masala
  • Turmeric Powder
  • Ginger chilli paste
  • Curry leaves
  • Kashmiri Chilli powder for colour.

For the Masala

  • 3 Medium sized potatoes boiled and peeled.
  • Cut them into medium size cubes
  • 1 tsp Spilt urad dal for tempering it with oil.
  • Salt, turmeric powder, curry leaves, chopped green chillies and coriander.

 

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Ingredients Needed!

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Heat oil, Add cumin seeds, curry leaves and green chillies

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Add 1/2 table spoon urad dal and cook till crispy

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Add the boiled cubed potatoes, turmeric powder aalt to taste

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Mix it well, add coriander and cook for 5 mins

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For the Dal Sambhar tadka..Heat oil add mustard seeds, cumin seeds, curry leaves and chilli ginger paste one by one…as it becomes aromatic

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Add Tomato paste (2tomotoes), salt and turmeric Powder

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Once the tomato paste realises oil, add sambhar masala and let it cook for 5mins more

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After the aroma, add the boiled dal and let it boil, you can now add the kashmiri red chilli powder for colour

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Add 1tbsp oil, salt and water to the batter, mix it to give you a consistency of easily liquid spread, do not make it to thin

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Use a non stick and with the round spatula, pour the mixture on the non stick and move clockwise enlargening the circle outwards

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Add the masala at the centre of the Dosa

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Fold the sides and they are ready to serve

 

 

 

 

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