Learn how to make Masala Dosa at home, the most popular breakfast recipe by Anushruti. Masala Dosa is one of the most popular dishes from the vast culinary treasurehouse that is South Indian cuisine. Originally from Karnataka, this version of the dosa is a nationwide hit. So, follow Anushruti as she tells you how to nail the recipe at home only on Rajshri Food.
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Ingredients
For Batter:
– 3 cups or 600gms of raw rice ( short grain rice)
– 3/4th cup or 150 gms of urad dal
– ¼ cup or 55gms of toor dal
– 1 tbsp of meethi/ fenugreek seeds
– ½ cup or 40 gms of poha or flattened rice
For Chutney:
– 1 cup or 100gms of freshly grated coconut
– 4 tbsp or 30 gms of roasted chana dal
– 1 green chilly
– 1/8 tsp of asafoetida
– 3/4tsp of salt
– ½ cup or 125l of water
– juice of ½ lime
– 2 tsp of oil
– ½ tsp of mustard seeds
– 2 to 3 dry red chillies
– ¼ tsp of asafoetida
– few curry leaves
For Potato Filling:
– 500gms or 4-5 potatoes ( boiled, peeled and chopped)
– 2 tbsp of oil
– ½ tsp of mustard seeds
– 2 -3 chopped chillies
– ½ tsp of turmeric powder
– ½ tsp of yellow asafoetida
– 1 tsp sugar
– 1 tsp salt
– juice of half a lime
Method
For Batter:
– In a bowl soak raw rice for 4-6 hours
– In other bowl soak together,urad dal, toor dal & fenugreek seeds for 4-6 hours
– In a bowl soak poha for one hour
– Drain the water from the dals and grind it into smooth paste add water for consistency also grind into batches.
– Mix the batter together and salt to it. Keep it aside for 12 to 15 hours
For Chutney:
– In a grinder, grind together freshly grated coconut, roasted chana dal, green chilly, asetofida, salt, water
– When the mixture is done squeeze juice of lime
– For tempering in a pan add oil, mustard seeds, dry red chillies, asafoetida, curry leaves
– Pour the tampering over the chutney.
For Potato filling:
– In a pan add oil, mustard seeds, chillies, turmeric powder, yellow asafoetida & potatoes
– Add sugar, salt, juice of half a lime and let it cook for some time.
For Making Masala Dosa:
– On a tawa simmer some oil with potato and sprinkle some water to check if the tawa is ready
– Pour half a cup of dosa batter and spread it in circular motion and add some oil over the dosa and cover it till it cooks
– Pour some dry chutney and the potato filling in the center and fold the dosa to cover the potatoes
– Masala Dosa is ready to be served!
Host: Anushruti RK ( http://www.divinetaste.com )
Director: Vaibhav Dhandha
Camera: Kavaldeep Singh Jangwal, Manjeet Katariya, Vaibhav Dhandha
Editing: Kishor Rai
Creative Head: Kavya Krishnaswamy
Producer: Rajjat A. Barjatya
Copyrights: Rajshri Entertainment Private Limited
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