Masala dosa

Yield: 1 servings

Measure Ingredient
1 cup Plain rice.
1 cup Parboiled rice.
¼ cup White udad dal.
½ teaspoon Methi; (fenugreek) seeds
½ teaspoon Soda bi carbonate
½ cup Curds the batter.
10 teaspoons Ghee or oil as preferred; (10 to 12)
Water for grinding
2 larges Onions in vertical slices
2 larges Potatoes boiled and peedled
4 Green chillies; (4 to 5)
1 tablespoon Chopped coriander
8 Cashews halved; (8 to 10)
½ teaspoon Udad dal; cumin & mustard
; seeds
2 tablespoons Oil
¼ teaspoon Turmeric
½ cup Grated coconut
4 Red chillies or 1 teaspoon red chilli
; powder
1 Long bean tamarind
2 Flakes garlic
1 tablespoon Groundnuts
Salt to taste

FOR MASALA

CHUTNEY SPREAD

Wash the rices and dal together.

Add plenty of water and methi seeds.

Allow to soak for 7-8 hours or overnight.

Rewash the rice by draining the water 2-3 times.

Grind to a paste. Rawa-like grains should be felt in Add soda bicarb and salt and mix well.

Keep aside in a warm place for 8-10 hours. Beat the curds well.

Add to the batter, add more water if required.

The consistency of the batter should be enough to thickly coat on a spoon when dipped.

Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.

Pour a teaspoon of ghee or oil over it.

Spread chutney spread over dosa.

Place a tablespoon masala in the centre.

Fold into triangle to cover masala.

Remove with spatula when crisp. Serve hot with chutney and/or sambar.

For masala:

Chop potatoes coarsely. Chop green chillies.

Heat oil, add cashews and brown lightly.

Add dal, seeds and splutter.

Add chillies and onions. Fry till tender.

Add turmeric, salt, potatoes, coriander.

Mix well.

Chutney spread:

Grind all ingredients together to form a firm chutney. Use very little water.

Makes:10-12 dosas of 7" diameter Shelflife: Batter: 3 days in refrigerator Chutney:2 days in refrigerator

Masala:1 day in refrigerator.

Converted by MC_Buster.

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