Masala dosa
material:
• Rice - 3 bowls
• Urad dal - 1 bowl
• Chana dal - 1 tsp
• Fenugreek seeds - 1 tsp
• Salt - as per taste
• Baking Soda – tsp
Vegetables to put on Masala Dosa
• Onion - half finely chopped
• Turmeric - 1/2 tsp
• Red chili powder - 1/2 tsp
• Salt - as per taste
• Potatoes - 3 to 4 boiled
• Tomato - 1 finely chopped
• Green coriander - half a small bowl
• Green chili - 2 finely chopped
• Amchur - 1 tsp
• Rai - 1 tsp
• Oil - 4 tsp
• Curry leaves – 10 to 15
process:
• To make the masala for the dosa filling-
• Put two spoons of oil in the pan, when the oil becomes hot, then put mustard, curry leaves in it, when the mustard seeds crackle, then put green chilies, onions, and make them light brown, then put red chili, turmeric, mango, tomato in it. , and cook till the tomatoes become soft.
• Then add potatoes and cook the gas for 2 to 3 minutes. Then put green coriander on it.
• The masala for filling the dosa is ready.
• To make Dosa -
• Soak lentils, fenugreek, chana dal and rice in water for 12 hours. Take out the extra water from the lentils and rice and add some water and grind them coarsely in a mixer. Then to remove the yeast from the paste, add baking soda to it, keep the paste in a warm place for 12 hours. Add salt to the paste.
• After heating the nonstick or iron pan, wipe it with a wet thick cloth, pour 1 teaspoon oil on it and after spreading the oil on the pan, put a small bowl of paste and make a round shape of 14 to 15 inches diameter. Spread it very thin, then take 2 teaspoons of oil on it, pour it all around the dosa and saute it on medium flame. When the dosa is visible from above, then put 2 to 3 spoons of masala on it and fold it from the sides with a spoon.
• To make the second dosa, wipe the tawa with a wet cloth so that the tawa does not get too hot, if the tawa is hot, then the other dosa will not be able to spread. Take a bowl of paste, put it on the pan and spread it in a round shape on all sides and cook it on medium flame like the previous dosa.
• Dosa is ready, you can eat it with sambar and peanut or coconut chutney.
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