Masala Dosa 1
Serving Size : 16
Ingredients for prepare Masala Dosa 1
:
| Amount | Measure | Ingredient - Preparation Method |
FOR DOSAS
masala dosa 1 |
| 2 | cups | rice |
| 1/2 | cup | urad dhal |
| 1/4 | cup | channa dhal |
| 1/4 | cup | whole wheat |
| 1 | tablespoon | fenugreek seeds |
salt to taste
oil for frying
FOR POTATO BHAJI
masala dosa 1 |
| 4 | medium | potatoes - (to 6) |
| 2 | tablespoons | oil |
| 1 | teaspoon | black mustard seeds |
| 1 | sprig | curry leaves - chopped |
| 3 | | green chiles - (to 4), chopped |
| 1 | piece | ginger - (1/2"), chopped |
| 4 | | onions - thinly sliced |
| 1/2 | teaspoon | turmeric powder |
recipe Masala Dosa 1
To Prepare Dosa: Wash and soak rice, urad dhal, channa dhal, wheat and
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fenugreek seeds together in water for 4 to 5 hours. Then grind together to
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a fine paste. Add salt to the batter, which should be of dropping consistency. Cover
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and keep aside for 8 hours. Grease the masala dosa tava and keep it on the
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fire. When hot, sprinkle a little water on the tava. Stir batter and pour
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a ladle full on the tava and spread quickly to make a thin flat round. Pour a spoonful of Potato
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Bhaji and a lump of butter in the center of the dosa. Fold the dosa
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and cook it until crisp. Serve with chutney immediately. To Prepare Potato Bhaji: Boil, peel and
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chop potatoes into small pieces. Heat oil. Add mustard seeds. When they
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splutter, add the chopped curry leaves, chiles, ginger, and onion slices. When the onions
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are light brown in color, add turmeric powder and fry well. Finally, add
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potatoes and salt to taste and cook on a slow fire for 5 to 10 minutes. Makes 16 dosas.
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