How to make Masala Dosa
Masala Dosa: Masala Dosa is loved by everyone, Kids love it, and Masala Dosa is loved by adults too. Dosa is very popular in South India. This dish is made from rice and urad dal along with potato masala and is eaten with coconut chutney and sambar.
Ingredients required to make Masala Dosa include:
- 3 cups of rice
- 1 cup white urad dal
- Salt to taste 2 tbsp oil
- 2 tbsp oil
Ingredients required for making potato masala include:
- 2 medium-sized potatoes
- 1 medium-sized onion
- 2 green chillies
- Half a teaspoon of turmeric powder
- A tablespoon of mustard
- A teaspoon of cumin seeds
- 4 to 5 leaves
- Salt to taste
- 2 tbsp oil
- A cup of green coriander
Recipe for making dosa:
First of all, wash the rice and white urad dal in a bowl with water and keep it soaked in the morning by adding water and liquor.
After soaking the dal and rice overnight, divide the mixture into a mixer bowl and mix the mixture finely by adding salt to taste. And let it simmer overnight.
The Dosa batter is ready in the morning, now dosa tawa ghazwa dosa tawa is heated, put a little oil on the pans around the pan, and then with a spoon put the prepared dosa batter on the pans and roll it round with the spoon and thin it keep it on low flame for 5 minutes until golden brown. Bake.
And your dosa is ready.
Potato masala recipe:
Aloo masala: First put the potatoes in the cooker and cook the potatoes till 2 whistles. When the potatoes are cooked, peel off the top and cut the potatoes into small pieces
Then finely chop the onion and green chilies and finely chop the coriander leaves and heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves to the hot oil.
When the onion turns red, add turmeric powder and mix it in the onion, then add the cut potato, then mash the mixture to a paste, then add the chopped coriander and add salt to taste and mash the mixture to a paste. Your potato seasoning is ready.
Procedure for making Sambar:
Ingredients required for making Sambar:
- 1 cup milk pumpkin
- Add 1 cup of toor
- 1 onion
- 1 tomato
- 1 cup green coriander
- 1 cup of green mint
- Half a teaspoon of turmeric powder
- Half a teaspoon of chili powder
- 1 tsp sambar masala
- Half a teaspoon of coriander powder
- 2 tbsp oil
- Salt to taste
- Half a cup of Chinese water
- Half a teaspoon of ginger garlic paste
- Half a spoon of mustard
- Half a spoon of cumin
- Page 5 to 7 of Kadhipatta
First of all, in a cooker, add toor dal, finely chopped milk gourd, onion, tomato, finely chopped turmeric, salt to taste, and two glasses of water and cook for 4 to 5 whistles.
After the cooker cools down, heat 2 spoons of oil in a pan, add cumin seeds, mustard seeds, curry leaves, and then add half a spoon of garlic paste.
After the garlic becomes paste red, then add red chili powder, coriander powder, and sambar masala, then grind the cooked dal and pumpkin in the cooker and add it to the masala.
Mix all the mixture and then add tamarind water coriander and mint. Then bring the mixture to a boil and turn off the gas. Our sambar is ready.
Coconut Chutney:
Ingredients required for making coconut chutney:
- A cup of coconut
- Half a cup of grated nutmeg
- Add half a cup
- Mint 1 cup
- Mustard half spoon
- Garlic 4 to 5 cloves
- Salt to taste
- Curry leaves Pages 5 to 7
First of all, cut the coconut into small pieces. Put the coconut pieces in the bowl of the mixer, then add the garlic cloves, peanuts, and mint leaves, mix them, and grind them finely.
Then heat oil in a pan, when the oil is hot, put mustard and curry leaves in it. When the mustard blooms, add the mixed mixture add enough salt to taste, and knead the mixture. Your coconut chutney is ready.
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