Hello everybody, hope you are having an amazing day today. Today, we’re going to prepare a distinctive dish, masala dosa. One of my favorites. For mine, I am going to make it a little bit tasty. This will be really delicious.
Masala dosa recipe - Make perfect, aromatic and great masala dosas at home with this video and step by step recipe post. Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centres. Dosa is a crepe made using fermented rice and lentil batter.
Masala dosa is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is simple, it is fast, it tastes yummy. Masala dosa is something that I have loved my entire life. They are fine and they look wonderful.
To get started with this recipe, we have to first prepare a few ingredients. You can cook masala dosa using 7 ingredients and 9 steps. Here is how you can achieve that.
The ingredients needed to make Masala dosa:
- Get 3 cups idli rice or dosa rice
- Get 1 1/2 cup whole urad dal without skin
- Prepare 1 cup flat poha
- Take 1/2 cup chana dal (optional)
- Make ready 2 tbsp fenugreek seeds
- Get 1 tsp Salt
- Make ready 1 tsp sugar
In South India, preparation of masala dosa. A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. The regular masala dosa is the dosa served with potato masala with a side of sambar and coconut chutney.
Instructions to make Masala dosa:
- Soak overnight all the above rice and dal separately.
- Grind them separately with enough water got a thick runny batter consistency.
- I grind urad dal first with methi Dana to a smooth consistency
- Then rice and poha again very fine to touch.That’s the secret of thin dosa
- Last round of grinding jar add sugar and salt and mix this with the entire batter
- Mix this well with hands till it is fluffy.
- Keep it in a preheated microwave (preheat and switch off the microwave)or under direct sunlight with a lid covered.keep it for at least 6 to 8 hours till it doubles.
- The vessel should have enough space for the batter to rise up and ferment.
- I have served this dosa with coconut chutney, red chutney and potato sabji.
However, in a regular masala dosa, many changes can be made. E.g in the potato stuffing you can add vegetables like carrots, peas, cauliflower, green beans and make a vegetable masala dosa. Add some grated paneer and you get paneer masala dosa. A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. This light and crispy crêpe with potato filling is one of the.
So that’s going to wrap it up with this exceptional food masala dosa recipe. Thank you very much for your time. I am confident you will make this at home. There’s gonna be more interesting food at home recipes coming up. Don’t forget to save this page on your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!
