Masala dosa is a popular South Indian dish. Dosa is a very tasty dish that you can eat anytime. Dosa is very light to eat and it is also very easy to make. However, it originated in Udupi, Karnataka. But it is a dish that is eaten not only in India but in the world with great fervor. Although a lot of dosas are made, masala dosa and plain dosa are the most preferred. It can also be eaten at brunch, lunch, breakfast and in Dinner also as it is very easy to digest. Dosa is also low calorie.So let's learn how to make this favorite dish at home……….
· Split Black
gram (Urad daal) – 1 Cup
· Rice – 3 Cup
· Potato-½ kg.
· Mustard seeds (Raai) - ½ tbsp
· Turmeric powder-½ tbsp
· coriander powder - 1 tbsp
· Dried mango powder-½ tbsp
· Red chili powder-½ tbsp
· Asafetida(Heeng)- 1pinch
· Salt–as per taste
· Oil- to bake
How to Cook
1. Soak the
lentils and rice separately for 8-10 hours.
2. Then wash and grind it separately.
3. Now mix
both and add salt.
4. Keep it
for 12 hours to make yeast. In summer, the yeast gets up quickly so keep it
covered for 6 hours only.
5. Cut
Potatoes after boiling.
6. Now put 1
TSP. of oil in the pan, add mustard seeds and after frying add potatoes and all
the spices and deep fry them.
7. Spread
oil and pulse solution on a large flat pan. After roasting, fill little potato
masala in the middle.
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