Masala Dosa

Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili
1 tablespoon oil
salt to taste

Dosa shell
    - Separately soak rice and urad dal at least 6 hour or overnight in water. Grind to paste.
    - Mix together, add salt with water to make batter.
    - Leave in room temperature overnight.
    - Mix onion and chilies to the thin batter.
    - Heat pan or griddle with little ghee or oil.
    - Spread the mix on pan in circular motion to make thin Dosa.
    - Cook on both the sides, if desired.
Masala Filling
    - Heat oil. Add mustard seed, peas, onions and spice.
    - Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
    - Add potatoes and mix and cook some more Serve
    - Add filling inside Dosa and roll. Serve hot with Chutney.

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