-Jiya-
Feb 03, 2009, 08:13 PM
Ingredients
For Dosa
2 cup: Rice
1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
1/2 tsp: Fenugreek Seeds
Oil to smear the pan for cooking the dosas
2 tsp: Salt
(tip - soak 1/2 cup of Poha (http://farm1.static.flickr.com/1/126374469_6bc8548b13.jpg) [rice flakes] makes it more crunchier :mrgreen:)OR simply buy Gita dosa mix (http://ecx.images-amazon.com/images/I/31qTkzkgh5L._SL500_AA217_.jpg) 8-[
For Masala
500 gm (3 cups): Potatoes - boiled, peeled and cubed
1 1/2 cups: Onions - sliced not very thin
1/4 tsp: Powdered turmeric
2-3: Green chillies - chopped coarsely (optional)
6-7 : Curry leaves or 1/2 tsp dried curry leaves
2 tbsp: Oil
1 tsp:Mustard seeds
(http://www.surfindia.com/recipes/masala-dosa.html#)
2 tsp: Salt
1/2 cup: WaterMethod for dosa shell
Grind daal/rice mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.Method of Masala Filling
Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
Smash potatoes little bit so its mixed well.Rest is basic
http://www.sailusfood.com/wp-content/uploads/dosa_batter_tawa.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_batter_spreading.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_curry.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_folding.jpg
http://www.sailusfood.com/wp-content/uploads/masala_dosa_curry.jpg
Serve it with Sambhar And chutney
Buy Sambhar masala any brand (http://orissaonlinebazar.com/Images/ProductImage/big_a229c90e-fec3-4156-81a3-0f238e122463.jpg)
to make sambhar 8-[ or i can post recipe 8-[ upon request 8-[
For Dosa
2 cup: Rice
1/2 cup: Split and husked Black Gram (Dhuli Urad) - soaked with rice for 5-6 hours
1/2 tsp: Fenugreek Seeds
Oil to smear the pan for cooking the dosas
2 tsp: Salt
(tip - soak 1/2 cup of Poha (http://farm1.static.flickr.com/1/126374469_6bc8548b13.jpg) [rice flakes] makes it more crunchier :mrgreen:)OR simply buy Gita dosa mix (http://ecx.images-amazon.com/images/I/31qTkzkgh5L._SL500_AA217_.jpg) 8-[
For Masala
500 gm (3 cups): Potatoes - boiled, peeled and cubed
1 1/2 cups: Onions - sliced not very thin
1/4 tsp: Powdered turmeric
2-3: Green chillies - chopped coarsely (optional)
6-7 : Curry leaves or 1/2 tsp dried curry leaves
2 tbsp: Oil
1 tsp:Mustard seeds
(http://www.surfindia.com/recipes/masala-dosa.html#)
2 tsp: Salt
1/2 cup: WaterMethod for dosa shell
Grind daal/rice mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours, till a little spongy.Method of Masala Filling
Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and sauté over high heat till the onions are a little transparent.
Add the salt and the turmeric and mix well before adding the potatoes. Turn the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.
Smash potatoes little bit so its mixed well.Rest is basic
http://www.sailusfood.com/wp-content/uploads/dosa_batter_tawa.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_batter_spreading.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_curry.jpg
http://www.sailusfood.com/wp-content/uploads/dosa_folding.jpg
http://www.sailusfood.com/wp-content/uploads/masala_dosa_curry.jpg
Serve it with Sambhar And chutney
Buy Sambhar masala any brand (http://orissaonlinebazar.com/Images/ProductImage/big_a229c90e-fec3-4156-81a3-0f238e122463.jpg)
to make sambhar 8-[ or i can post recipe 8-[ upon request 8-[