Simple Way to Prepare Speedy Masala Dosai

Hello everybody, it is Louise, welcome to my recipe site. Today, I will show you a way to make a special dish, masala dosai. One of my favorites food recipes. For mine, I will make it a bit unique. This will be really delicious.

Masala Dosai is one of the most popular of recent trending foods on earth. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They’re fine and they look wonderful. Masala Dosai is something that I’ve loved my whole life.

To begin with this particular recipe, we must first prepare a few components. You can cook masala dosai using 23 ingredients and 6 steps. Here is how you can achieve that.

The ingredients needed to make Masala Dosai:

1. Take For Batter:
2. Take 2 cups Rice
3. Make ready 1/2 cup Whole urud dhal (Black gram without skin)
4. Make ready 1/4 cup Chana dhal
5. Make ready 2 tsp Fenu Greek
6. Take 1 tbsp Yeast
7. Take to taste Salt
8. Make ready as needed Oil
9. Make ready For Masala:
10. Make ready 2 cups steam cooked potato, peeled and sliced
11. Prepare 1 cup peas and carrots (frozen)
12. Get 1/4 cup sesame seed oil
13. Get 1 tsp mustard seeds
14. Prepare 1 pinch asafoetida
15. Make ready 1 tsp fennel seed
16. Prepare 1/2 tsp turmeric powder
17. Prepare 1 c onion, chopped
18. Make ready 1 tsp garlic, minced
19. Make ready 2 green chiles
20. Get 1/2 cup tomatos. Cut into small pieces
21. Take 1 tsp garam masala
22. Get 2 cups peas and carrots (frozen)
23. Make ready to taste Salt

Steps to make Masala Dosai:

1. Collect required ingredients, keep them within your reach
2. Soak rice, dhal, and fenu Greek in water– about 4 hours - Grind to make a smooth paste, ferment overnight at room temperature or - add yeast to the batter, ferment for a few hours in a warm place - add salt to taste.
3. Stuffing Masala: Over medium heat in a skillet, in hot oil temper mustard, fennel and asafetida. Stir in curry leaves, ginger, chile, turmeric and onion. Sauté onion until brown. Stir in garlic and tomato, Continue cooking over medium heat -4-5 minutes. Add garam masala. Stir in peas and carrots-about 4 minutes.
4. Cook potatoes in a pressure cooker. Peel the cooked potatoes. Mash the cooked potatoes with your fingers and add to the rest in the skillet; mix thoroughly. Stir in salt and chopped cilantro. Masala stuffing is ready. For each dosai use 1cup masala stuffing.
5. Make dosai over medium high heat. Grease a skillet. I dip paper towel in sesame seed oil to grease the skillet (I use pre seasoned cast iron skillet). Spread a cup of fermented batter using a ladle. You may use the bottom of a cup for spreading the batter as they do in the restaurant. Make it thin for a crispy dosai. Do not cover for crispy dosa. Cover for soft dosa. Cook both sides. Turn over the dosai after a minute or so to cook the other side, remove from the skillet when done.
6. On each dosa place 1c masala stuffing and fold. Mouth watering masala dosa is ready. - Taste before serving. - Serve with your favorite chutney-coconut, mint or tomato chutney, sambar or idli powder.

So that’s going to wrap this up for this special food masala dosai recipe. Thank you very much for reading. I’m confident that you can make this at home. There is gonna be more interesting food at home recipes coming up. Remember to save this page on your browser, and share it to your loved ones, friends and colleague. Thanks again for reading. Go on get cooking!