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Tuesday, August 5, 2008

Masala Dosa

Ingredients:
2 Cup White Rice
1/2 cup Blackgram seeds
2 tsp Bengalgram seeds
1/4 cup Avalakki/Poha
10-15 Fenugreek seeds/Methi seeds/Menthe kaalu
Salt to taste
Oil/Ghee

Recipe:
Soak rice, blackgram seeds, bengalgram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients along with avalakki/poha into smooth thick batter by adding sufficient amount of water. Keep it in warm place for fermentation for about 10-12 hrs.
Add salt, required amount of water and mix it well. The consistency of the batter should be that of milkshake.

Heat the Tava(Non stick Tava preferred). Pour a spoonful of batter at the centre, spread it with the back of the spoon to a thin round. Add 1 tsp of oil/ghee on top of dosa, cover it in a lid and cook it in medium flame untill Dosa is properly roasted. Add Bhaji and roll the Dosa as shown in the picture below. Serve hot along with any chutney or sambar.



Ingredients mentioned above will serve 15-16 Masala Dosas.

3 comments:

SMN said...

thats a huge spread of yummy recipes. i liked the way u mixed three masals for the biriyani.

Anonymous said...

Hi, greetings. I am a big fan of your cooking. I had a question. When you say white rice here, do you mean Sona masuri, idli rice or a mix of both or any short/ long grain rice? I am aiming at a crispy dosa like your picture. Thanks in advance.

Krishnaveni said...

@ Anonymous,
Yes, I prefer using Sona Masuri rice.