Steps to Make Award-winning Masala Dosai

Hello everybody, it is Drew, welcome to my recipe site. Today, I will show you a way to make a special dish, masala dosai. It is one of my favorites. For mine, I am going to make it a bit tasty. This will be really delicious.

Masala Dosai is one of the most popular of current trending meals on earth. It’s easy, it is quick, it tastes yummy. It’s appreciated by millions every day. Masala Dosai is something that I’ve loved my whole life. They’re nice and they look fantastic.

To get started with this recipe, we have to prepare a few components. You can cook masala dosai using 23 ingredients and 6 steps. Here is how you can achieve it.

The ingredients needed to make Masala Dosai:

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

Instructions 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 is going to wrap it up for this exceptional food masala dosai recipe. Thank you very much for your time. I’m confident that you will make this at home. There’s gonna be interesting food in home recipes coming up. Don’t forget to bookmark this page on your browser, and share it to your family, friends and colleague. Thanks again for reading. Go on get cooking!