Masala dosa

Ingredients for dosa:
rice             :  3 cups
urid daal     :  1 cup 
methi seeds:  2 tbspn
channa daal:  3 tbspn
poha           :  1 fistful
salt             :   2 tbspn or to taste

  • Wash and soak rice, methi seeds, channa daal together in water for 5-6 hours
  •  Wash and soak urid dal in water separately for 5-6 hour.
  • Soak the poha in water just 15 mins before grinding
  • After around 6 hour grind the soaked ingredients like rice , urid daal,channa daal, methi and poha to a thick dosa batter. Mix the entire batter  and whip briskly preferably by hand.
  • Allow to ferment at room temperature for 8-10 hours(Click here for Fermentation tips)
  • After about 10 hours add in the required amount of salt and mix 
  • Heat a non stick dosa pan on medium flame
  • pour the dosa batter using a ladle or a round cup, spread in circular motion thin and evenly. Remove the extra batter using a flat ladle if required 

  • pour about 2 tbspn oil all over the dosa, allow the dosa to turn dry on top and brownish at the bottom
  • Sprinkle any chutney powder all over the dosa, place some potato bhaji, also knob of butter if you like. 

  • When the dosa becomes dry and crisp , roll it slightly from both sides and serve with any coconut chutney

For the recipe of masala filling (potato bhaji) click here


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