I rarely prepare masala dosa at home, because we always get delicious dosa’s in hotels where we used to live, but now the things are completely change.
So today I prepared masala dosa with two Chutneys, sambar and Aloo sabji/alugatte palya 😊
Now a days we find different different types of dosa’s but for me, nothing can’t beat masala dosa.
Its something crispy, flavourful and delicious.
Samabar and red chutney recipe will be shared in next post.
- Half cup urad dal
- 1tsp Bengal gram
- 1 tsp tuvar dal
- 1 and half cup regular rice
- 1 cup parboiled rice/kusubulakki
- 3tsp beaten rice/poha
- Sugar 1tsp
Wash rice and all dal, then soak atleast for 5 to 6 hours. (Soak rice separately and all dal separately)
Then rinse poha for 30min before grinding the batter.
Add dal to a blender jar along with poha, pour little water and blend nicely. Transfer batter into large bowl.
Then add rice in a same jar and blend into smooth paste same as dal.
Mix the rice batter in dal batter nicely with adding salt or as per your taste.
Allow it to ferment in a warm place for 8 to 12hrs.
Once it’s fermented well, can make dosa.
For making masala dosa
Take how much quantity you have to use from the fermented batter and rest can refrigerate.
Add semolina and sugar mix well, (sugar helps in getting red colour and semolina helps getting dosa crispy) check the consistency of batter and adjust the water. (It must be thick thick pouring and spreading consistency)
In a hot tawa drizzle few drops of water and oil, and grease the tawa.
Pour a laddle full of batter and spread it to a even round layer. Add ghee and oil round the dosa. After 1min spread red chutney, cover the lid and cook for 2min,then Within few minutes you can see the brown colour in the base of dosa, means dosa is getting crispy. (Make sure that dosa has to be done in low medium flame)
And place the portion of potato sabji in the middle, then fold and serve hot with chutney and samabar.