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Monday, November 24, 2008

Mysore Masala Dosa

2 cups White Rice(Sona Masuri preferred)
1/2 cup Black Gram seeds
1/4 cup Bengal Gram seeds
3/4 tsp Fenugreek seeds / Methi seeds / Menthe kaalu
Salt to taste

Soak rice, black gram seeds, bengal gram seeds, fenugreek seeds together in water for about 6-7 hrs. Wash soaked ingredients 2-3 times and keep it aside.
Grind soaked ingredients 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. 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.

Spread 1-2 tsp Garlic Chutney over the dosa and add the Bhaji as shown in the picture below. 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.

1 comment:

Raghu said...

To make dosas soft you can add a little bit of soaked thick pha (nenesida gatti avalakki) while griding.

Also you can make the dosas more crispy if you add about a quarter spoon of sugar to the batter just before you put it on the tava....