How to make masala dosa

 Recipe for Masala Dosa | Crispy Masale Dose | Step-by-step photo and video instructions. urad dal and rice are the main ingredients in this famous, delectable south indian breakfast meal. Essentially a development of the conventional dosa recipe, which calls for crisping the dosa and stuffing it with potato masala. One of the most well-known south Indian dishes, it can be eaten for breakfast in the morning or as a snack in the evening with coconut chutney.

INGREDIENTS ;

the batter

rice, 3 cups

1/2 teaspoon of methi/fenugreek seeds

(To soak in) water

One cup of urad dal

2. tbsp. toor dal

1/2 cup chana dal

One cup of poha or avalakki, washed

for the aloo bhaji:

2 tbsp oil

1 tsp mustard

urad dal, 1 teaspoon

1/ teaspoon chana dal

1 red chilli, dried

few curry leaves

"pinch hing" or "asafoetida"

2 chillies, chopped finely

(Finely sliced) Ginger, 1 inch

1 onion (sliced)

¼ tsp turmeric

1 tsp salt

3 mashed and cooked potatoes

2 tablespoons of finely chopped coriander

2 tablespoons lemon juice

INSTRUCTIONS 

Making the masala dosa batter

First, combine 3 cups of sona masuri rice with 1/2 tsp. methi in a big basin.

Rinse well and soak for four hours in ample water.

Put 1 cup each of urad, toor, and chana dals in a separate bowl.

In order to soak for two hours, rinse well.

Dal should be drained of water and transferred to the grinder after two hours of soaking. If a grinder is not available, you can also grind with a mixi.

Add water as needed, then combine to a paste that is smooth.

scuff the sides. After 40 minutes, the smooth and fluffy batter will be ready.

Place the batter in a large container and set aside.

Add soaked rice and a cup of washed poha to the same grinder.

While carefully adding water, scrape the sides. to make a rough paste, mix.

Incorporate the rice batter into the urad dal batter.

Make sure everything is thoroughly incorporated by mixing well.

The batter should ferment in a warm environment for at least 8 hours or until it doubles in volume. If you reside in a cold climate, you can leave the batter to ferment in a heated oven (simply heat the oven just enough to make it feel warm, then turn it off).

Once the batter has thoroughly fermented, carefully stir the batter without knocking out the air bubbles.

Add 1 teaspoon of salt to 4 cups of fermented batter in a small bowl.

Mix thoroughly up until the salt is fully incorporated. There is ready masala dosa batter. put aside.

How to prepare aloo bhaji:

First, heat 2 tbsp of oil in a big kadai till it splutters. a dried red chilli, a teaspoon of mustard, a teaspoon each of urad and chana dals, a few curry leaves,squeeze hing.

now include 2 peppers and 1 inch of ginger. Good sautéing.

add 1 onion as well, and cook until onions start to somewhat shrink.

Add 1 tsp salt, 14 tsp turmeric, and more. Good sautéing.

now stir in 3 potatoes and softly mash them to ensure everything is well blended.

Add 2 tbsp coriander and 2 tbsp lemon juice after turning off the burner.

Aloe bhaji for masala dosa is ready after a thorough mixing. put aside.

preparation of masala dosa:

Add a ladleful of batter to a hot tawa to start.

making a crispy dosa by spreading as thinly as possible.

Spread 1 teaspoon of butter evenly.

Add 2 tbsp of the prepared aloo masala to the centre as well.

Roast till the dosa becomes crisp and golden.

Roll the dosa after scraping the sides.

Finally, the dish for masala dosa with coconut chutney is ready to be served.