Masala Dosa Recipe || How to make masala dosa
Dosa is one of the most loved breakfast in South India. Dosa is made in many varieties. Today I am sharing the recipe of healthy masala dosa. Potato masala is usually used in masala dosa, but I am making healthy masala stuffing, which is good for our health and will also be very tasty to eat. Then you will definitely make this recipe. Along with potatoes, carrots and beetroot have also been used in the stuffing. So let's see how to make it...
To make Dosa, firstly the batter is prepared. Rice is soaked separately for the batter. Urad dal and fenugreek are soaked separately. After 4 to 5 hours, they are ground separately and collected and mixed. After keeping it for 8 to 10 hours the batter is ready.
In plain dosa, only rice, urad dal and fenugreek are used. But in masala dosa, potato masala is used for stuffing or spreading on top.
So the ingredients used in it are rice, urad dal and fenugreek. For stuffing, there is a mixture of potatoes, beetroot, carrots as well as Indian spices.
FENUGREEK SEEDS
It is known as Methi in Hindi, Oriya, Bengali, Punjabi and Urdu languages, Menthya in Marathi, Menthya in Kannada, Vendhayam or Vendhayam in Tamil, Menthulu in Telugu...
Fenugreek is used in dosa and idli batter because, after fermentation of rice and urad dal, there is a high possibility of gas formation in the stomach. Fenugreek is used in it to prevent gas formation in the stomach and for easy digestion.
BLACKGRAM DAL (UDAD DAL)
Blackgram lentils also known as (Udad dal) in hindi language.
Dosa batter or Idli batter is not made only with rice because if made only with rice then it will become hard and will not become soft, that is why urad dal is used in it. Urad dal is a little sticky and helps in softening the rice and also helps in leavening.
In many ways, this dosa is better and healthier than the dosa you eat in the market.
PREPARATION METHOD
DOSA BATTER MAKING
First of all, put the rice in a bowl and wash it thoroughly. Now add clean water to it and leave it to soak for 5-6 hoursNow add urad dal and fenugreek together in another bowl. Wash this thoroughly, drain off excess water. Add fresh water, Leave to soak for 5-6 hours
After 5-6 hours, add soaked udad dal, fenugreek seeds and ½ cup of water in a grinder jar. Grind them into fine paste, use soaked water for better formantation
Dosa batter will be ready after 8:00 to 10 hours. In winter it will take more time to fermentation
MASALA PREPARATION
Peel the beetroot, carrot and potato. Cut into two or three pieces. Clean thoroughly. Pour half a cup of water in a cooker,add potatoes, carrots and beetroot . Boil for 1 to 2 whistlesPour two spoons of oil in a pan, add mustard seeds, cumin seeds, green chillies, curry leaves and onion. Fry for 1 minute. Now add mashed potatoes, carrots and beetroots. Add turmeric powder, red chili powder, coriander powder, curry masala powder and salt. Add coriander leaves and mix well, Masala is ready to use
DOSA MAKING
Heat a dosa pan or non-stick dosa panAfter the dosa pan is heated, add one spoon oil and spread it well. Now wipe it thoroughly with a tissue paper and sprinkle a little water
Now reduce the gas flame to medium. Pour one to two spoons of dosa batter on the pan and spread evenly.
Now add one to two table spoon of prepared masala and spread it. let it cook for 1 minute on low flame. After cooked properly, take out the dosa in a plate. Masala dosa is ready to eat, serve with COCONUT CHUTNEY or sambar
You can watch the video for better information
- Blackgram (Udad dal) - 1 Cup
- Rice - 3 Cup
- Methi seeds - 1 tbsp
- Poha - 1 Cup
- Beetroot, carrot, Potato - 1 each
- Turmeric powder - 1 teasp
- Red chili Powder - 1tbsp
- Coriander powder - 1 teasp
- Curry masala/ Garam Masala - 1 teasp
- Onion chopped- 1
- Green chili chopped - 2
- Curry leaves - 10
- Cumin (Jeera) - 1 teasp
- Mustard seeds - 1 teasp
- Salt - 1 teasp
- Oil - 2 tbsp
- 🌲AUTHOR:- BHUMI'S KITCHEN
- 🍲CUISINE :- INDIAN
- 🕕PREP-TIME :- 12 HOURS
- 🕖COOK-TIME :- 10 MINS
- 🍽SERVING :- 2 / PERSON
