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Tuesday, 11 October 2011

Crispy Masala Dosa

Parboiled rice: 3 cups
Rice: ½ cup
Urad dal: 1 cup
Fenugreek seeds: 1 tsp
Salt: To taste
Oil or butter: As required

Wash both the rice well and soak in water for four to five hours. Wash and soak split black gram with fenugreek seeds in water separately for four to five hours.

Drain and grind the rice and split black gram separately to a smooth texture. Add salt and mix both the batters thoroughly. Keep the batter in a large vessel and close the lid tightly and allow the batter to ferment overnight.

Mix the batter well and adjust to pouring consistency. Heat a non-stick tava and grease with a little oil. Pour a ladle full of batter and spread as thin as possible. Sprinkle oil around the dosa and cook till it becomes crisp on the edges and turns golden brown. Apply Red Chili Chutney on the dosa and place about four tablespoons of Potato Bhaji in the centre. Fold the dosa to the desired shape and serve hot with coconut chutney.

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