Masala dosa is a popular South Indian dish made from a fermented batter of rice and lentils. It is a thin, crispy pancake that is often stuffed with a savory potato filling. Masala dosa is typically served with sambar (a lentil soup) and chutney (a savory sauce).
Ingredients:
- 1.5 cups idli rice
- 1/2 cup urad dal
- 1 tablespoon chana dal
- 1/4 cup poha
- 20 fenugreek seeds
- 1/2 teaspoon salt
- 1/2 cup water
- Oil or ghee, for greasing the pan
Instructions:
- Rinse the idli rice, urad dal, chana dal, and poha in a colander until the water runs clear.
- Soak the idli rice, urad dal, chana dal, and fenugreek seeds in separate bowls for at least 4 hours, or overnight.
- After the soaking time, drain the idli rice, urad dal, chana dal, and fenugreek seeds.
- Grind the urad dal and chana dal in a blender or food processor with 1/2 cup of water until smooth.
- Add the poha to the blender and grind with 1/4 cup of water until smooth.
- Add the ground urad dal, chana dal, and poha mixture to a large bowl.
- Add the idli rice to the bowl and mix well.
- Add the salt and 1/2 cup of water to the bowl and mix well.
- Cover the bowl with a lid and let the batter ferment in a warm place for at least 8 hours, or overnight.
- After the fermentation time, heat a non-stick griddle or skillet over medium heat.
- Grease the griddle with a little oil or ghee.
- Pour 1/4 cup of batter onto the griddle and spread it out into a thin circle.
- Cook the dosa for 1-2 minutes per side, or until golden brown and crispy.
- Serve hot with your favorite chutneys and sambar.
Tips:
- For a smoother batter, you can grind the rice and dal in a blender or food processor in batches.
- If the batter is too thick, add a little more water.
- If the batter is too thin, add a little more rice or dal.
- The batter can be stored in the refrigerator for up to 3 days.
- To reheat the batter, bring it to room temperature before using.
Enjoy!
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