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Masala Dosa Recipe - Famous South Indian Dish

Masala Dosa Recipe - Famous South Indian Dish

Preparation Time: 9 Hour

Cooking Time: 60 Minutes

Servings: 5 Person

 

 

 

 

 

Ingredients:

For The Dosa Batter:

2 Cups Short-Grain Rice

½ Cup Split Black Gram (Urad Dal)

1 Teaspoon Fenugreek Seeds

½ Teaspoon Salt

 Vegetable Oil, For Frying

For The Potato Filling:

2 Tablespoons Vegetable Oil ½ Teaspoon Mustard Seeds
½ Teaspoon Cumin Seeds 2 Small Dried Hot Red Peppers
1 Tablespoon Split Bengal Gram (Chana Dal) 2 Medium Onion, Sliced
½ Teaspoon Salt ½ Teaspoon Turmeric Powder
 Pinch of Asafetida 1 Tablespoon Grated Ginger
6 To 8 Curry Leaves 2 Small Green Chiles, Finely Chopped
4 Medium Potatoes, Boiled, Peeled and Cubed ½ Cup Roughly Chopped Coriander Leaves

For the Sāmbhar:

1 Cup Pigeon Pea Lentil (Toor Dal) 5 Tomatoes, Chopped
2 Onion, Sliced 1 1/3 Piece drumsticks
1 1/2 Tablespoon Oil 2 Teaspoon Mustard Seeds
5 Dry Red Chili 2 Teaspoon Sāmbhar Powder

1 3/4 Tablespoon Split Bengal Gram (Chana dal)

1 3/4 Tablespoon Split Bengal Gram (Chana dal)

10 Curry Leaves Salt as per Taste
1 Teaspoon Turmeric Powder 2 1/2 Tablespoon Tamarind, Soaked in Water
5 Teaspoon Coriander leaves, Chopped Water as per Required

Procedure:

Make the Dosa Batter:

Dosa Batter

Take rice in a bowl, rinse well and cover with 4 cups cold water. Take urad dal and fenugreek seeds in another small bowl, rinse well and add cold water to cover. Keep aside to soak for 5 to 7 hours.

Drain rice and dal-fenugreek mixture. Put rice in blender and add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes. Repeat the same process with the dal-fenugreek mixture.

Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter.

Keep in warm place to ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use.

Make the Potato Filling:

Potato Filling 

Put Oil in a pan over medium heat. When oil is heat enough, add mustard seeds and cumin seeds. Wait for seeds to crackle then add red peppers and Chana dal (Soaked in warm water) and wait for dal to change brownish color.

Add sliced onion in it and stir it continuous until onions have softened. Add salt, turmeric powder, asafetida, curry leaves and green chilies. Stir it to mix and cook for 1 minute.

Add potatoes in it and stir it to mix well. Mash potatoes a bit using wooden spoon. Then add salt and coriander. And keep aside to cool down.

To Make Sambhar:

Sambhar

Wash the toor dal in water and boil it with turmeric powder and 2-3 cups water for 5-6 whistles. Boil until the dal becomes soft and mushy. Keep aside.

Soak the tamarind in water for about 1/2 hr.

Heat oil in a pan on medium flame and add chana dal and cook until its turns light brown in color then add mustard seeds.

Once the mustard seeds crackers, add curry leaves, asafetida and dry red chili and cook for few seconds.

Add sliced onion and sauté it till onion becomes soft.

Put tomatoes, drumsticks and sambar powder and stir it continuou.

Mix the tamarind juice and salt to taste and cook for about 5 min.

Put above prepared mixture in the boiled toor dal. Add required water and mix well all the ingredients and cook for about 5-7 min.

Check if the drum stick is cooked well. Once cooked well, our samber is ready.

Garnish the sambar with fresh coriander leaves.

Masala Dosa

To Make Dosa:

Set a cast-iron skillet over medium heat. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion. Drizzle 1/2 teaspoon oil over the top.

Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only.

With a spatula, carefully loosen dosa from skillet. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa.

Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately.

Serve with Delicious coconut chutney and Hot Smabhar.

You can Buy Ingredients to make This Recipe :

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Posted by Priyanka

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