Yummy, crispy masala dosa's, well who doesn't love them... u dont have to go to MTR or Vidyarthi Bhavan to eat them u can make them at home as well.
Preparation time: 25 minutes
Soaking time: 6-7 hours
Ingredients:
For Dosa batter:
1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Methi seeds a very little
4. Chana dal 1 handful
5. Toor dal 1 handful
For Red chutney:
1. Dry red chillies (byadagi and guntur) 3 each
2. Garlic cloves 4
3. Grated fresh coconut 1/4 cup
For the masala (aloo palya)
1. Potatoes 5-6
2. Onions 4-5
3. Oil
4. Chana dal 1tsp
5. Mustard seeds 1 tsp
6. Urad dal 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Slit green chillies 6-7
12. Turmeric powder 1tsp
13. Red chilli powder 1/2 tsp
Method:
1. Soak the rice, urad dal, methi seeds, chana dal, toor dal for 6-7 hours. Grind it into dosa batter consistency. Dont make the batter too thick nor too watery. Let it ferment overnight.
Method to make Red chutney:
1. Grind the dry red chillies, garlic cloves along with fresh grated coconut and some water. Keep aside
Method to make masala:
1. Wash the potatoes and cook them. Peel the skin and mash them lightly and keep aside.
2. Cut the onions lengthwise.
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, slit green chillies and curry leaves.
4. Now add onions and saute them till they turn golden brown.
5. Add turmeric powder and red chilli powder as well.
6. Once onions are done add the cooked and mashed potatoes, salt and mix well.
7. Garnish with coriander leaves.
To make masala dosa:
1. Heat tawa and spread the batter like you do for usual dosa. Add oil around the batter.
2. Now spread the red chutney across the dosa.
3. Next put in some masala in between the dosa and let the dosa roast well.
4. Once done serve fold upto the middle and take it out of the tawa and serve hot.
Crispy masala dosa served with coconut chutney.
Preparation time: 25 minutes
Soaking time: 6-7 hours
Ingredients:
For Dosa batter:
1. Rice/dosa rice 4 cups
2. Urad dal 1 cup
3. Methi seeds a very little
4. Chana dal 1 handful
5. Toor dal 1 handful
For Red chutney:
1. Dry red chillies (byadagi and guntur) 3 each
2. Garlic cloves 4
3. Grated fresh coconut 1/4 cup
For the masala (aloo palya)
1. Potatoes 5-6
2. Onions 4-5
3. Oil
4. Chana dal 1tsp
5. Mustard seeds 1 tsp
6. Urad dal 1 tsp
7. Curry leaves
8. Coriander leaves
9. Salt
10. Water
11. Slit green chillies 6-7
12. Turmeric powder 1tsp
13. Red chilli powder 1/2 tsp
Method:
1. Soak the rice, urad dal, methi seeds, chana dal, toor dal for 6-7 hours. Grind it into dosa batter consistency. Dont make the batter too thick nor too watery. Let it ferment overnight.
Method to make Red chutney:
1. Grind the dry red chillies, garlic cloves along with fresh grated coconut and some water. Keep aside
Method to make masala:
1. Wash the potatoes and cook them. Peel the skin and mash them lightly and keep aside.
2. Cut the onions lengthwise.
3. Heat oil in a kadhai and make seasoning of mustard seeds, chana dal, urad dal, slit green chillies and curry leaves.
4. Now add onions and saute them till they turn golden brown.
5. Add turmeric powder and red chilli powder as well.
6. Once onions are done add the cooked and mashed potatoes, salt and mix well.
7. Garnish with coriander leaves.
To make masala dosa:
1. Heat tawa and spread the batter like you do for usual dosa. Add oil around the batter.
2. Now spread the red chutney across the dosa.
3. Next put in some masala in between the dosa and let the dosa roast well.
4. Once done serve fold upto the middle and take it out of the tawa and serve hot.
Crispy masala dosa served with coconut chutney.
Nice recipe dear..dosa looks tempting!!
ReplyDeletethanks vani.. :))
ReplyDelete