masala Dosa is a well-known South indian dish recognised for its crispy fermented rice-lentil crepe packed with a spiced potato aggregate. It's a hearty, flavorful meal regularly served with coconut chutney and sambar.
Components:
For Dosa Batter:
1 cup urad dal (break up black gram)
3 cups rice (everyday or parboiled)
2 tbsp poha (flattened rice)
Salt to taste
Water as needed
For Potato Masala:
3 medium potatoes, boiled and mashed
1 medium onion, thinly sliced
1 inexperienced chili, chopped
1 tsp mustard seeds
1 tsp chana dal
1 tsp urad dal
1 tsp grated ginger
some curry leaves
¼ tsp turmeric
Salt to taste
1 tbsp oil
fresh coriander leaves, chopped
Instructions:
1. Put together Dosa Batter:
Rinse and soak rice and urad dal one at a time for 4–6 hours. Soak poha for half-hour earlier than grinding.
Grind urad dal to a clean paste, then grind rice and poha together to a slightly coarse batter.
mix both, upload salt, and ferment overnight or 8–10 hours until bubbly.
2. Make Potato Masala:
warmness oil in a pan. Upload mustard seeds, allow them to splutter.
upload chana dal, urad dal, curry leaves, ginger, and green chili.
add onions and sauté till soft.
upload turmeric, salt, and mashed potatoes. Blend well.
Sprinkle water if too dry. Prepare dinner for two–3 mins. Garnish with coriander.
3. Make masala Dosa:
warmth a non-stick or cast iron tawa. Pour a ladle of batter, unfold thin.
Drizzle oil around the edges. Prepare dinner till golden and crisp.
vicinity potato masala within the middle, fold dosa, and serve.
Serve hot with coconut chutney and sambar.
masala Dosa combines crispy texture and savory filling, making it a liked dish throughout india and beyond.
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