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Masala Dosa Recipe

Masala Dosa Recipe


Planning Time: 10 mins

Cook Time: 45 mins

Add up to Cook Time: 55 mins

Trouble Level: Simple


About Masala Dosa Recipe | Dosa Recipes: A well known South Indian dish, dosa is a scrumptious solace sustenance that you can eat in some random course of nourishment. It is light on the stomach, simple and snappy to cook. In spite of the fact that its source lies in Udupi, Karnataka, it is cherished and relished everywhere throughout the nation and over the world also. Dosa has had numerous varieties after some time yet the most famous remains the plain dosa and masala dosa. You can have dosa for breakfast, early lunch, lunch or significantly supper since it is effortlessly edible, low on calories and to a great degree inviting!

Ingredients in Masala Dosa Recipe: Gently cooked potatoes with onions, flavors, curry leaves and mustard seeds, enveloped by a fresh rice and lentil crepe. Dosa is best delighted in with a bowl of sambhar and coconut chutney as an afterthought.

Quick Masala Dosa:

This simple Recipe for a moment Masala Dosa works shockingly well, and there’s no dousing or mixing included. Serve it with an exquisite stuffing of potatoes and beautiful chime peppers for a tidbit or a full dinner.

Ingredients For the dosa:

  • 1 container garbanzo bean flour or chickpea flour or besan
  • 1 container entire wheat flour
  • 1/4 tsp preparing soft drink
  • Salt to taste
  • For the potato-pepper subzi:
  • 6 medium potatoes, skins thoroughly scoured
  • 1 medium onion, finely diced
  • 2 tsp vegetable oil
  • 1 tsp mustard seeds
  • 2 dry red chillies, broken into pieces
  • 2 chime peppers. Utilize any shading or a blend of hues. I utilized red
  • 1 tbsp ground ginger
  • 1/2 tsp ground dark pepper
  • Juice of a large portion of a lemon
  • Salt to taste
  • 1/2 glass finely hacked coriander takes off

Instructions: Make the potato subzi:

  1. Boil the potatoes in their coats until the point when a fork embedded in the thickest part goes neatly through. Shakers the potatoes into a genuinely little bones. I leave the skins on the grounds that I adore them, yet you can strip your potatoes in the event that you’d preferably.

2. Heat the oil in a wok or a huge pan

3. Add the mustard seeds and when they snap, include the red chillies and onions.

4. Saute, mixing every now and again, until the onion just begins to turn shading

5. Add the ginger and saute a couple of more seconds. Include the diced ringer peppers and ground dark pepper.

6. Cook, mixing once in a while, for around five minutes or until the point that the peppers begin to diminish. Include the potatoes.

7. Let the potatoes cook over medium-high warmth until the point when they begin to shape an outside at the base. Blend a couple of times so they don’t stick. With a potato masher or a substantial scoop, squash the potatoes marginally.

8.Season with salt and blend in the lemon juice.

9. Sprinkle the coriander leaves and blend.

Make the dosa:

  1. Mix the flours, heating soft drink and salt in a bowl with enough water to make a runny hitter. You need something far runnier than a hotcake hitter since you need to spread it genuinely thin.

11. Heat an iron over medium-high warmth. Utilizing a round-bottomed scoop, pour about a large portion of a measure of hitter into the focal point of the frying pan. Rapidly, spread outward in a roundabout movement with the base of the scoop. You need your dosa to be genuinely thin in the event that you like it fresh.

12. Sprinkle or splash some oil around the edges. Cook until the point that the best is dry and the edges are carmelized. Evacuate to a plate.

13. Place the stuffing inside the dosa, crease over, and present with some chutney.


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