Tuesday, 17 May 2011

Masala Dosa

For batter:
Rice – 1 cup
Urad dal (white lentils) – 1/3 cup
Poha or flattened rice or avalakki – 1 handful
Mung dal – 1 handful(around ¼ cup)
Chana dal - 1 handful(around ¼ cup)

For dosa:
Salt – ½ tspn
Sugar – ½ tspn

Preparation method:
  • Mix all the ingredients in a large container. Wash them and soak for around 6 hours.
  • After 6 hours of soaking, grind them into nice fine paste to the consistency as shown in above image.
  • Keep this mixture in warm place for overnight. If its not warm place then can take 14-16 hours to ferment.
  • Next day the mixture will appear bubbly.
  • Now add salt and sugar and keep for 5-10 mins.
  • Heat the pan, pour some batter and make round shapes and cook on both sides by applying oil. If you think the dosa will stick to the pan then add 1-2 pinch of bi-carbonate soda to the batter. And also cover the pan while cooking.
  • Apply butter and serve.

Serving Suggestions:
Serve hot with potato curry, sambar and coconut chutney.

 Sending this to BREAKFAST MELA by Srivalli.

1 comment:

Srivalli said...

Vaishnavi, thank you for all your wonderful entries...all of them are so delicious..:)


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