Cooked - Masala Dosa

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Masala Dosa

1.0

200g rice

60g urad dal

1.5g fenugreek seeds

60g poha

1.5 tsp salt

300-350ml water

4 tbsp oil (for griddle)

4-5 boiled potatoes

1 sliced onion

1-2 green chilies

2 tbsp Maggi Masala Sauce

1 inch grated ginger

1 tsp mustard

1 tsp cumin

1 tsp urad dal

10-12 curry leaves

½ tsp turmeric

2 tbsp oil

Salt

Coriander

½ cup cooked toor dal

1 chopped carrot

1 chopped aubergine

1 chopped tomato

1 tsp Maggi tamarind sauce

2-3 tbsp sambar powder

½ tsp turmeric

Salt

Coriander

1 tbsp oil

1 tsp mustard

1 tsp cumin

2-3 red chilies

8-10 curry leaves

1 cup coconut

2 tbsp roasted chana dal

1 chili

½-inch ginger

Salt

Water

1 tsp oil

½ tsp mustard

1 red chili

5-6 curry leaves

Soak rice, dal, fenugreek for 6-8 hrs; poha for 30 mins. Grind with water to smooth batter. Ferment 8-12 hrs until doubled. Add salt before cooking.
Mash potatoes. Heat oil, splutter mustard, add cumin, urad dal, curry leaves. Sauté onions, chilies, ginger. Add potatoes, turmeric, salt. Cook 3-4 mins. Garnish.
Cook veggies. Add dal, sambar powder, turmeric, salt, tamarind. Simmer 10-15 mins. Temper and garnish.
Blend coconut, dal, chili, ginger, salt. Temper and pour over chutney. Serve with dosa.
Heat a pan or tawa with a touch of oil: Pour a ladleful of dosa batter onto the hot pan and spread it into a thin circle.
Cook until crisp: Drizzle oil or ghee around the edges. Cook on medium heat until the dosa turns golden and crispy.
Add filling: Place a spoonful of the aloomasala filling in the centre, fold the dosa, and serve hot.
Serve with: Sambar and coconut chutney.

Course🍽️Main Course

Diets🌱Vegan...

Category🥞Dosa

Cuisine🇮🇳Indian

Occasions📆Everyday🎉Festive

Season🔁Year-round

DifficultyMedium ⏰ 1h

Created 70 weeks ago

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