Masala Dosa
Photo: flickr user Ajay Awtaney
Ingredients
1 cup Plain rice
1 cup Parboiled rice
1/4 cup White udad dal
1/2 teaspoon Soda bi carbonate
Water for grinding
2 inches lrg Onions vertical slices
2 lrg Potatoes boiled and peedled
1 tablespoon Chopped coriander
8 Cashews halved, (8 to 10)
Preparation
1
Wash the rices and dal together.
2
Add plenty of water and methi seeds.
3
Allow to soak for 7-8 hours or overnight.
4
Rewash the rice by draining the water 2-3 times.
5
Grind to a paste. Rawa-like grains should be felt in
8
Add to the batter, add more water if required.
10
Heat the iron griddle or non-stick tawa well.
11
Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
12
Pour a teaspoon of ghee or oil over it.
13
Spread chutney spread over dosa.
14
Place a tablespoon masala in the centre.
15
Fold into triangle to cover masala.
16
Remove with spatula when crisp.
17
Serve hot with chutney and/or sambar.
18
For masala:Chop potatoes coarsely. Chop green chillies.
20
Add dal, seeds and splutter.
21
Add chillies and onions. Fry till tender.
22
Add turmeric, salt, potatoes, coriander.
23
Mix well.
24
Chutney spread:Grind all ingredients together to form a firm chutney. Use very little water.
25
Makes:10-12 dosas of 7 " diameter
26
Shelflife: Batter: 3 days in refrigerator
27
Chutney:2 days in refrigerator
28
Masala:1 day in refrigerator.
Tools
.
Yield:
1.0 servings
Added:
Saturday, December 5, 2009 - 12:22am