Masala dosa is a renowned South Indian tiffin snack, not only famous in India but also elsewhere. Many North Indian restaurants are also on the menu list Masala dosa. Masala dosa, however, is a long yet worthwhile operation.
Masala Dosa Ingredients
- 2 cups of raw rice (all uncooked rice is fine)
- 2 cups of idli rice
- One full cup, skinned urad dal
- 1⁄2 tsp. methi (fenugreek)
- Salt to taste
Step By Step Process
- Wash and soak in water during the night with rice, lentils, and fenugreek seeds.
- Wash and soak flaked rice for at least 30 minutes before making paste in a minimum amount of water.
- Remove all ingredients from the extra water and conserve the water for use. Mix rice, lentils, rice flaked, and fenugreek in the blender to create a smooth paste. If required, add small amounts of the reserved water. Don’t make a little dough.
- In a wide bowl, move the paste. Fill the mixture with salt, cover the bowl, and let ferment for 6 – 8 hours. It is suggested to ferment the batter for 8 hours to get a fluffy and crispy dosa,
- Mix the batter well after fermentation; apply water if too thick. The batter must be compliant with the pouring.
- Placed a very low flaming “Tawa.” You need your tawa to be dry, not hot, to make dosa. This is why sprinkle little cold water on the Tawa after each dosage, so it lowers its temperature and sweeps the water cleanly. You put your Tawa under the cold running water. It becomes too dry.
- In the middle of warm Tawa, take the batter into a wide bat and pour. Spread the batter to the edges by circular motions on the bottom of the ladle.
- Sprinkle a little oil around the dosa’s edge and cook for a few minutes. Oil is optional to offer the dose of the gold color brown, although.
- Only one side of the dosa is fried. When cooked, place the potato mixture in the center of the dosa and fold it on both sides—the potato mixture.
Ingredients For Coconut Chutney
- Green Chili – 1 to 2
- Yogurt – 2 tablespoons
- Few Curry leaves-5 to 6
- Oil – one and a half tablespoons
- Grated coconut 5-6 tablespoons
- Two red Chilli
- Ginger – one-and-a-half-inch piece
- Coriander leaves are optional
- Salt and sugar to taste are optional
- Half tablespoon mustard seeds
Method of Preparation For Chutney
Mix milk, salt, and sugar to make the grated coconut, ginger, green chili, and cilantro. Attach the mustard seeds and red chilies, heat the oil in a small saucepan. Splutter the mortar seeds and add the curry leaves. Turn the gas off for a bit. Now blend this mixture into the cocoa paste.
Ingredients For Sambhar
- Mung dal ¼ cup
- ¼ cup chana dal
- One chopped onion
- Half small pieces of carrot
- Green beans medium size Pieces (4-5)
- Drumsticks medium size pieces 2
- Half chopped tomato
- Three tablespoons grated coconut
- 8-10 curry leaves
- Half tablespoon black mustard seed
- ¼ tablespoon turmeric powder
- One tablespoon sambar garam masala powder
- Half tablespoon ginger paste
- Half tablespoon green chili paste
- Tamarind pulp according to your taste
- Salt to taste
- Two tablespoons oil
Method of Preparation For Sambhar
- Through fermentation, the batter may prepare additional items.
- Take warm water and soak the tamarind for 30 minutes in it to get the tamarind pulp. Once the tamarind is soft, pulp the tamarind and pulp away. Strain later. Strain later.
- Wash with water the mung dal and chana dal. Cook up to 4 whistles, or until mushy. Pressure cooks. During this process, mash the bowls entirely or with a mixer, or just a “Dal Ghotni.”
- Over medium flame, heat oil in a wide pot. Remove and splutter the mosquito seeds.
- Remove onion and fry until clear. Then add the onion. Remove other plants and fry until most of them are fried.
- Now add the onions, ginger paste, paste of chili, garlic, turmeric, cocoon garbage, curry leaves. Cook for a few minutes and then add to the vegetable mixture the mashed dal.
- Connect the water to make the sambar as you like. Add sugar, sambar garam masala, and pulp of the tamarind. Allow for a few minutes to boil. Sambar is now available for use.