Masala Dosa

Featured-image-masala-dosa-recipe.jpg

Ingredients


  • Dosa batter 2 2.5 cups
  • Potatoes 2 medium-l
  • Oil 1 tbsp
  • Mustard seeds 1/2 tsp
  • Dried red chilly 1 , broken
  • Urad dal / chana dal 3/4 tsp
  • Cashew nuts 1 2 tbsp (optional)
  • Hing / asafoetida A tiny pinch
  • Onion 1/2 cup, thinly sliced
  • Curry leaves A few
  • Ginger 1/2 tsp, minced
  • Green chilly 1, chopped
  • Turmeric powder 1/8 tsp
  • Salt To taste
  • Water 3 4 tbsp
  • Cilantro / coriander leaves 2 tbsp, chopped

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Vegetarian

Origin : India

Diet : Not Specified

Cooking Time

Preparation Time

(0/5)

Properties


Methods


  1. In a small pan, heat 1/2 tsp oil and saute dried red chilies and garlic for 3 4 minutes. Set aside to cool a bit. Coarsely grind it in the small jar of a mixie. 1. Cook the potatoes until done. Mash and set aside. 2. Heat oil in a pan over medium heat. Splutter mustard seeds and fry dried red chilly, urad dal and cashew nuts. When urad dal turns golden-brown, add a tiny pinch of asafoetida/ hing. Mix well and add sliced onion, curry leaves, ginger, green chilly and a pinch of salt. Saute until onion turns transparent. Add turmeric powder and saute for a minute. Add mashed potato and salt, to taste. Mix well. Add 3 4 tbsp hot water, mix well and cook for a few minutes. Check for salt. Switch off. Sprinkle chopped cilantro. 3. Heat a non-stick pan (smear some oil if you are using a cast iron pan). Pour 1/2 3/4 cup dosa batter (depending on the size of your pan) and spread to make a thin dosa (not very thin). Drizzle 1/2 tsp oil / ghee and cook for a few minutes over medium heat until crisp (you can flip over for a minute if the dosa is thick). Spread the chutney all over the dosa. Next add 3 4 tbsp potato masala in the center or on one side. Fold and serve hot

Ingredients


  • Dosa batter 2 2.5 cups
  • Potatoes 2 medium-l
  • Oil 1 tbsp
  • Mustard seeds 1/2 tsp
  • Dried red chilly 1 , broken
  • Urad dal / chana dal 3/4 tsp
  • Cashew nuts 1 2 tbsp (optional)
  • Hing / asafoetida A tiny pinch
  • Onion 1/2 cup, thinly sliced
  • Curry leaves A few
  • Ginger 1/2 tsp, minced
  • Green chilly 1, chopped
  • Turmeric powder 1/8 tsp
  • Salt To taste
  • Water 3 4 tbsp
  • Cilantro / coriander leaves 2 tbsp, chopped

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