Masala Dosa
Masala Dosa Recipe
How
to prepare masala dosa
Ingredients
1 cup plain rice.
1 cup parboiled rice.
1/4 cup white urad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding
Method
For masala:
2 large onions in vertical slices 2 large potatoes boiled and peeled
4-5 green chillies 1
tbsp. chopped coriander 8-10 cashews halved 1/2 tsp. each urad dal,
cumin & mustard
seeds 2 tbsp. oil 1/4 tsp. turmeric salt to taste
Wash the rice and dal together. Add plenty of water and methi seeds.
Allow to soak for 7-
8 hours or overnight. Re wash the rice by draining the water 2-3
times. Grind to a paste.
Rawa-like grains should be felt in Add soda bicarb and salt and
mix well. Keep aside in a
warm place for 8-10 hours. Beat the curds well.
Add to the batter, add more water if required. The consistency of
the batter should be
enough to thickly coat on a spoon when dipped. Heat the iron griddle
or non-stick tawa
well. Pour a spoonful of batter in the centre, spread with the back
of the spoon to a thin
round.
Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa.
Place a tbsp. masala
in the centre. Fold into triangle to cover masala. Remove with spatula
when crisp. Serve
hot with chutney and/or sambar.
Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews
and brown lightly.
Add dal, seeds and splutter. Add chillies and onions. Fry till tender.
Add turmeric, salt,
potatoes, coriander. Mix well.
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