Masala Dosa – South Indian Satisfaction!
Masala Dosa is a famous dish in South India, which is not difficult to get ready and solid. There are numerous assortments of dosa like Rava Dosa, Masala Dosa, Paneer Dosa, yet Mysore Masala Dosa is something other than what’s expected. Firm from outside and a layer of red chutney within, upgrading its taste, it is one of the renowned road food sources in South India. This heavenly dosa is likewise a sound breakfast formula. Made with rice, chana dal, and urad dal, masala dosas can similarly be served at house and kitty parties. iD Fresh Food presents to you a straightforward and tasty Masala Dosa formula.
Masala Dosa Info:
Prep Time: 10 Mins
Cook Time: 25 Mins
Total Time: 35 Mins
Cuisine: South Indian
Masala Dosa Ingredients (4 Dosas):
- 1/2 cup chana dal
- 1 tablespoon urad dal
- 2 tablespoon oil
- 5 Dried Kashmiri red chilli
- 1 tablespoon chopped jaggery
- 3 garlic cloves
- 1/2 tablespoon tamarind pulp
- 4 black pepper
- 3/4 cup grated coconut
- 1/4 tablespoon chili powder
- Salt to taste
- Idli Dosa Batter
- 4 tablespoon butter
- 1 cup chopped onion
- 1 cup chopped capsicum
- 1 cup chopped tomato
- 1/2 cup chopped carrot
- 4-5 boiled potato
- 1/2 tablespoon finely chopped coriander leaves
- 1/4 tablespoon mustard seeds
- Salt as per your taste
- In a non-stick skillet, heat oil. Add chana and urad dal and sauté for 2 to 3 minutes on medium fire. Add red bean stew and saute on low fire for 10 seconds.
- Add garlic, tamarind mash, dark pepper and sauté it briefly.
- Add ground coconut, bean stew powder, salt and blend it OK — cook for 2 minutes.
- Allow it to chill off a little. Then, at that point, crush it into the glue.
- Apply margarine to a container and hot it. Add mustard seeds and let them splutter.
- Add the hacked onion, capsicum, tomato, and carrot individually and sauté a little.
- Add the bubbled potato and sprinkle salt according to taste.
- Cover and permit the stuffing to cook on low hotness for 2 minutes.
- Decorate with cleaved coriander. Masala is prepared; set it in a bowl.
- To make dosa, heat a skillet and pour and spread the hitter over it equally.
- Add oil all around the dosa and cook until it browns on the corners.
- Spread the Mysore chutney uniformly on the dosa.
- Place a little potato filling and crease on both sides. Cook till the dosa is fresh.