MASALA DOSA

MASALA DOSA

Perfect for a breakfast or evening dinner






THE INGREDIENTS

For making Dosas:
Rice (Pachari) - 300 gm
Black gram (Uzhunnuparippu) - 100 gm

Bengal gram(Kadalaparippu) – 25 gm
Fenugreek seeds(Uluva) - 1/2 tsp
Butter or Ghee - 100 gm
Salt – As reqd

For making Masala:
Coconut(grated) - Half
Bengal gram(kadalaparippu) - ½ tsp
Black gram(Uzhunnuparippu) - ½ tsp

Peas -100 gm
Carrot – 1 no
Onions thin long sliced – 2 nos
Potatoes(boiled) – ½ kg
Tomatoes(finely chopped) – 2 nos
Salt – As reqd

Turmeric powder - ½ tsp
Red chilly(Kollamulaku) – 2 nos
Red chilly powder - ½ tsp
Sambar masala powder - ½ tsp
Mustard seeds - 1 tsp
Oil - 2 tbsp
Water - 1 glass
Coriander leaves (chopped) - A few
Curry leaves - 4-5

THE PREPARATION

For making plain Dosas:

Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.

Grind them together in a grinder.

At the time of making Dosas, add salt. The batter should be of liquid consistency.

For making masala:

Heat oil in a vessel.

Add mustard seeds, dry red chillies & curry leaves.

Next, add Bengal gram and Black gram. Fry them for half a minute.

Add the sliced onions and fry for 2 minutes.

Add a glass full of water followed by peas and carrot.

When done, add the mashed potatoes, grated coconut and mix well.

Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.

Finally, add chopped coriander leaves.

For making masala dosas:

Heat ‘tava’ or ‘dosa kallu’ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.

Tip: Add a bit or rava to the dosa mix to spread them easily