Sunday, December 9, 2012,10:24 PM
by
Posted in
- Home
- /
- India
- /
- Chettinad
- /
- Idli and Dosa
- /
- Masala Dosai
Rate this Article:
PrintMASALA DOSAI
Makes :
16
Preparation Time :
Cooking Time :
Preparation Method :
- Grind the rice, dhal and fenugreek with the cooked rice to a fine consistency.
- Pour the smooth batter into a container. Add salt and beat the batter well with your hand.
- Cover the container with a plate and leave it overnight in a warm place in the kitchen.
- The rice batter will ferment and double in volume. Ensure that the container is deep enough to allow the batter to increase in volume.
- The next morning, the fermented batter will be frothy. Stir the batter for few minutes and set aside.
- Heat a non-stick skillet or tawa. When hot, smear it with a piece of cloth dipped in oil, to make the batter spread evenly.
- Pour spoonful of batter into the centre of the skillet.
- Spread the batter by moving a ladle in concentric circles over it, starting from the centre of the circle and working towards the edges, to spread the batter thinly and evenly.
- Cover and cook over medium heat for 1-2 minutes. Make plain, soft dosai , cook on one side only.
- Pour a teaspoon of the oil around the dosai. Remove the dosai from the skillet on to a plate.
- Spread a little coconut chutney evenly over it with a spoon.
- Spread spoonful of potato masala over the chutney on one half of the dosai. Fold the other half over the potato and pat down gently with a spatula.
- Lightly brush both sides of the dosai with ghee or oil. Heat the skillet again over low-medium heat and brown both halves of the dosai evenly.
- Transfer the dosai to a serving plate, repeat the same with the other dosai. Wipe the skillet with a paper or cloth towel before cooking each dosai.
- Serve with Sambhar and chutney.
INGREDIENTS
- 225 grams extra long-grained rice, rinsed, soaked and drained
- 90 grams cooked plain rice
- 30 grams urad dhal, rinsed, soaked and drained
- 1 teaspoon fenugreek seeds, rinsed, soaked and drained
- Salt, to taste
- 400 grams coconut chutney
- 220 grams Potato masala
- IDHAYAM sesame oil for cooking
14 comments for “Masala Dosai”
What's new @ lekhafoods.com
©Copyright 2012, lekhafoods, All Rights Reserved
wow that was really awesome. thanks for sharing.
wow that was really awesome. thanks for sharing. record screen using powerpoint
Wow this is amazing. Looks yummy. BytesWiki
Thank you so much for letting us know the recipe and share our thoughts. This kind of place is like a rare find. How to make a game on roblox
안전놀이터I read your article well. I think it's very informative. It helped me a lot after reading your article. Thank you very much for all the information. I'm going to let you know good information, too. I hope you visit my website and get good information. Always good luck. I wish you all the best.
메이저놀이터Recibí mucha ayuda escribiendo su libro. Muchísimas gracias. que pienso que es un texto maravilloso. Con un corazón agradecido quiero darle una buena información. Sería de gran ayuda para usted. Si tienen tiempo, por favor, miren la información. y que sea una buena información. Muchísimas gracias.
I happened to read your article today. It's a very good article, and it must be very helpful. As a token of appreciation, I would like to inform you of information that can help you. I hope you can go here and get some information that will help you. Thank you. I wish you luck. 사설토토
Awesome identify to visit to experience the natural life. Animeultima
Well Post, I am a big believer in posting comments on sites to let the blog authors ZMovies know that they have added something beneficial to the world wide web!
This sounds a book I might find interesting, WatchSoMuch happy to have found this survey. I think it will be an eye opener.
hasbihal.org chat
https://www.hasbihal.org/