Hey everyone, it is Jim, welcome to our recipe page. Today, we’re going to prepare a distinctive dish, masala dosai. It is one of my favorites. This time, I’m gonna make it a little bit tasty. This will be really delicious.
Masala Dosai is one of the most popular of current trending foods on earth. It is appreciated by millions daily. It is easy, it’s quick, it tastes yummy. Masala Dosai is something that I’ve loved my whole life. They’re nice and they look fantastic.
To get started with this particular recipe, we must first prepare a few components. You can cook masala dosai using 23 ingredients and 6 steps. Here is how you cook it.
The ingredients needed to make Masala Dosai:
- Prepare For Batter:
- Make ready 2 cups Rice
- Prepare 1/2 cup Whole urud dhal (Black gram without skin)
- Make ready 1/4 cup Chana dhal
- Get 2 tsp Fenu Greek
- Get 1 tbsp Yeast
- Make ready to taste Salt
- Prepare as needed Oil
- Prepare For Masala:
- Make ready 2 cups steam cooked potato, peeled and sliced
- Prepare 1 cup peas and carrots (frozen)
- Get 1/4 cup sesame seed oil
- Make ready 1 tsp mustard seeds
- Get 1 pinch asafoetida
- Make ready 1 tsp fennel seed
- Make ready 1/2 tsp turmeric powder
- Get 1 c onion, chopped
- Get 1 tsp garlic, minced
- Make ready 2 green chiles
- Take 1/2 cup tomatos. Cut into small pieces
- Take 1 tsp garam masala
- Get 2 cups peas and carrots (frozen)
- Get to taste Salt
Steps to make Masala Dosai:
- 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.
So that’s going to wrap it up with this exceptional food masala dosai recipe. Thanks so much for reading. I’m confident you can make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, colleague and friends. Thank you for reading. Go on get cooking!
