Masala Dosa

Instructions

1 Soak urid dhal in a deep bowl with plenty of water overnight. Soak rice
separately in plenty of water overnight with fenugreek seeds and Bengal gram
dhal. Soaking the grains overnight makes it easy to blend these grains.
2 Next morning drain the dhal and blend to a fine paste adding 1 cup water. Pour
into a deep saucepan bearing in mind that the batter rises during fermentation.
Blend the rice and the other grains to a smooth paste in 2 two batches with
250mL water for each batch and pour it into the same saucepan. Wash the blender
with ¼ cup water and add to the batter. Add salt and mix thoroughly till the
ground dhal is well combined with the rice batter. The batter should resemble
pancake batter. Cover with a muslin cloth and tie loosely with a kitchen string.
Leave to ferment in a warm place for about 12 to 16 hours or more in colder
conditions. The batter can take 24 hours in colder climatic conditions. The
batter is ready when it has increased in volume and tiny bubbles appear on top
and it looks frothy. Dosa batter does not always double in quantity particularly
in cold climate.
3 For frying dosas, heat a 18-20 cm frying pan or a griddle on the large burner of
your gas stove. I usually use my non-stick masala dosa pan which I purchased in
India. The pan should be hot but not smoking. Sprinkle some water and if bubbles
form and evaporate without too much smoke, then you know the pan is ready.
Maintain a steady temperature for your pan in order to get crispy and golden
brown dosas.
4 Using your pastry brush, brush the pan with a little oil. I use coconut oil to
grease the pan, but you can use olive oil or vegetable oil. Pour about 150-175mL
batter in the centre of the pan. Using the back of your rounded ladle, spread
the batter outwards in a circular clockwise motion until the batter is spread
thinly and evenly to the outer edge of the pan or as far as you can spread. This
takes a little practise but do not panic, the dosa will look great even if there
are some holes in the dosa. In the beginning, you will be able to make only
small dosas but with a little practise, you will be able to make bigger and
bigger dosas. When the dosa starts to get some holes, sprinkle some oil on the
top and around the edges. Leave for a couple of minutes till the bottom of the
dosa has a golden colour. Flip and brown on the other side for about 2 minutes
by pressing down the dosa with the spatula. Add a teaspoon of oil around the
edges to help crisp up the dosa.
5 Fill the dosa with potato bhaji and serve immediately with sambhar and coriander
chutney for a vegetarian breakfast, lunch, snack or dinner. As I have linked
this recipe with Corned Beef Chilli, you can fill this dosa with the Corned Beef
Chilli and serve it with chutney.
https://deliciouslyindian.net/corned-beef-chilli-masala-dosa/
[https://deliciouslyindian.net/?p=5474&preview=true] This batter makes about
12-14 dosas depending on the size of your dosas.

Masala Dosa

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Masala Dosa

Course:

Cuisine:

Keywords:

🧂 Ingredients

Instructions

Welcome to RecetteBook