#masala dosa..with #cocunut #chutney and #peanut chutney...and #podi masala
3 cups rice, sona masuri / dosa rice
1 cup urad dal
½ tsp methi / fenugreek seeds
1 cup thin poha / avalakki / beaten rice
1 tbsp semolina / sooji / bombay rava
salt to taste
water for soaking
1 cup aloo bhaji / potato masala
5 tbsp oil, for roasting
MASALA DOSA BATTER RECIPE:
firstly, soak rice and methi seeds for 5 hours.
furthermore, soak urad dal for 3 hours.
transfer the soaked urad dal into blender and blend to smooth and fluffy batter.
pour it into a large bowl and keep aside.
further, blend the soaked rice along with poha adding water if required.
transfer to the same bowl of urad dal batter.
also mix, cover and ferment in a warm place for 8- 12 hours.
additionally, mix and scoop the required batter in a different bowl.
and add rava, salt and water (if required) to the batter and mix well.
MASALA DOSA PREPARATION RECIPE:
pour a ladleful of the batter on it and spread it in a circular motion thin circle.
also smear a little oil over it.
then cover the dosa for a minute and cook till the bottom of dosa turns golden brown.
further spread a tbsp of aloo bhaji at the centre.
then roll the dosa along with masala.
1 1/4 cups boiled and peeled potato cubes
1 tbsp oil
1/2 tsp mustard seeds ( rai / sarson)
1/2 tsp split urad dal (split black lentils)
1 tsp finely chopped green chillies
7 to 8 curry leaves (kadi patta)
1/2 cup thinly sliced onions
salt to taste
1/4 tsp turmeric powder (haldi)
1 tsp lemon juice
a pinch of sugar
1 tbsp finely chopped coriander (dhania)
For the aloo masala
Heat the oil in a kadhai and add the mustard seeds.
When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame.. #south