Masala Dosai. Masala dosa recipe - Make perfect, aromatic and great masala dosas at home with this video and step by step recipe post. Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centres. Dosa is a crepe made using fermented rice and lentil batter.
Masala dosa is crispy rice & lentil crepes that are stuffed with a spiced and savory potato filling.
It is made by soaking and grinding lentils and rice batter.
This ground batter is then fermented overnight to give the dosa its characteristic soft and crispy texture.
You can have Masala Dosai using 23 ingredients and 6 steps. Here is how you achieve that.
Ingredients of Masala Dosai
- Prepare For of Batter:.
- Prepare 2 cups of Rice.
- It's 1/2 cup of Whole urud dhal (Black gram without skin).
- You need 1/4 cup of Chana dhal.
- You need 2 tsp of Fenu Greek.
- It's 1 tbsp of Yeast.
- It's to taste of Salt.
- It's as needed of Oil.
- Prepare For of Masala:.
- You need 2 cups of steam cooked potato, peeled and sliced.
- It's 1 cup of peas and carrots (frozen).
- Prepare 1/4 cup of sesame seed oil.
- It's 1 tsp of mustard seeds.
- Prepare 1 pinch of asafoetida.
- It's 1 tsp of fennel seed.
- Prepare 1/2 tsp of turmeric powder.
- It's 1 c of onion, chopped.
- It's 1 tsp of garlic, minced.
- Prepare 2 of green chiles.
- You need 1/2 cup of tomatos. Cut into small pieces.
- Prepare 1 tsp of garam masala.
- Prepare 2 cups of peas and carrots (frozen).
- You need to taste of Salt.
A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor However, once the batter is ready, it can be refrigerated and kept for several days, even a week With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or. Masala Dosai Recipe - Karnataka / Kannada style recipe. Recipe for Masala dosa Bangalore style. Recipe with step by step pictures.
Masala Dosai step by step
- Collect required ingredients, keep them within your reach.
- Soak rice, dhal, and fenu Greek in water-- about 4 hours Grind to make a smooth paste, ferment overnight at room temperature or add yeast to the batter, ferment for a few hours in a warm place add salt to taste..
- Stuffing Masala: Over medium heat in a skillet, in hot oil temper mustard, fennel and asafetida. Stir in curry leaves, ginger, chile, turmeric and onion. Sauté onion until brown. Stir in garlic and tomato, Continue cooking over medium heat -4-5 minutes. Add garam masala. Stir in peas and carrots-about 4 minutes..
- Cook potatoes in a pressure cooker. Peel the cooked potatoes. Mash the cooked potatoes with your fingers and add to the rest in the skillet; mix thoroughly. Stir in salt and chopped cilantro. Masala stuffing is ready. For each dosai use 1cup masala stuffing..
- Make dosai over medium high heat. Grease a skillet. I dip paper towel in sesame seed oil to grease the skillet (I use pre seasoned cast iron skillet). Spread a cup of fermented batter using a ladle. You may use the bottom of a cup for spreading the batter as they do in the restaurant. Make it thin for a crispy dosai. Do not cover for crispy dosa. Cover for soft dosa. Cook both sides. Turn over the dosai after a minute or so to cook the other side, remove from the skillet when done..
- On each dosa place 1c masala stuffing and fold. Mouth watering masala dosa is ready. Taste before serving. Serve with your favorite chutney-coconut, mint or tomato chutney, sambar or idli powder..
Masala dosai / Masale do-sae is one of our house favorites. While I like the thin Tamilnadu style dosas, my son is a fan of Karnataka style dosas. The crisp outside and the little softy inside generously sprinkled. Masala Dosa Recipe - About Masala Dosa Recipe Dosa Recipes: A popular South Indian dish, dosa is a delicious comfort food that you can eat in any given course of food.