Elements For Batter (Ingredients)
▢330 grams idli rice (parboiled rice, ukda chawal, sela chawal) or 1.5 cups idli rice
▢125 grams urad dal or ½ cup husked entire or split dark gram
▢35 grams thick poha or ¼ cup thick poha (straightened rice)
▢1 tablespoon chana dal (husked and split bengal gram)
▢20 methi seeds (fenugreek seeds)
▢1 cup water for dousing urad dal
▢2 cups water for dousing rice
▢1 cup water for pounding rice and poha
▢½ cup water for pounding dal
▢½ teaspoon rock salt (palatable and food evaluation) or add as required
Elements For Potato Masala
▢300 grams potatoes or 4 medium estimated potatoes or 2 cups bubbled and cleaved or disintegrated potatoes
▢2 tablespoons oil
▢½ teaspoon mustard seeds
▢1 tablespoon chana dal (husked and split bengal gram) absorbed ¼ cup high temp water for 30 minutes
▢150 grams onions or 2 medium to huge onions, meagerly cut or 1.25 cups daintily cut onions
▢1 inch ginger, finely hacked or 1 teaspoon finely cleaved ginger
▢8 to 10 curry leaves
▢1 to 2 green chillies, hacked
▢¼ teaspoon turmeric powder
▢1 touch of asafoetida (hing)
▢½ cup water
▢3 tablespoons hacked coriander leaves
▢8 to 10 cashews , discretionary
▢¼ teaspoon sugar, discretionary
▢salt as required
Keep your screen from going dull while making the formula
Guidelines
Drenching Rice and Lentils
1.》First take every one of the fixings in bowls. Take rice and poha in discrete dishes. Take the urad dal, chana dal and methi seeds in a single bowl.
2.》Rinse the urad dal, chana dal and methi two or multiple times. At that point absorb them 1 cup water for 4 to 5 hours.
3.》Rinse the two or multiple times and keep to the side.
4.》Rinse poha more than once and afterward add to the rice.
5.》Pour 2 cups water. Mix and drench both rice and poha together for 4 to 5 hours.
Making Masala Dosa Batter
1.》Before granulating, strain the water from the splashed lentils and save it for crushing urad dal.
2.》Add the lentils in the processor container. Additionally add ½ cup of the drenched and stressed water to the dal. You can even utilize new water while granulating.
3.》Grind the urad dal, chana dal and methi seeds till you get a hitter which is light and soft. The urad dal must be ground truly well, so the player matures well.
4.》Remove the hitter in a bowl or dish with a spatula.
5.》Strain the rice well. At that point in a similar processor, add the drenched rice and 1 cup new water. You can crush rice in one cluster or in a few bunches. This will rely upon the size of the processor container. I ground in one clump and added 1 cup water for granulating. You can even add ¾ cup water while pounding. Expansion of water will rely upon the nature of rice.
6.》Grind the rice till you get a fine grainy consistency in it. The rice hitter ought to have a fine rawa like consistency. You can even crush to a smooth player.
7.》Now pour the player in a similar skillet or bowl containing the urad dal hitter.
8.》Add ½ teaspoon rock salt or add according to taste.
9.》Mix the salt very well with the hitter. Additionally blend both the hitters well overall. Cover and save to the side to mature for 8 to 9 hours. You can save hitter to age for less or additional time and this will rely upon the temperature conditions around there.
Groundwork For Potato Masala
1.》First flush and afterward bubble 4 medium estimated potatoes in 2 cups water for 5 to 6 whistles in a pressing factor cooker. You can likewise bubble potatoes in a dish. The potatoes must be totally cooked
2.》hen the potaoes are cooking, drench the chana dal in steaming hot water for 30 minutes. At that point channel the chana dal and keep to the side.
3.》When the pressing factor settles down all alone in the cooker, eliminate the top. Channel the potatoes and let them become warm. at that point strip them and hack them.
4.》Also cut the onions daintily and hack the green chilies, ginger and coriander leaves.
Making Potato Masala
1.》Heat oil or ghee. Fry cashews and keep to the side. This progression of browning cashews is discretionary.
2.》Lower the fire and add mustard seeds and let them splutter. At that point add the chana dal.
3.》Saute the chana dal for 2 to 3 minutes on a low fire or till they become light brilliant or brilliant. Presently add the cut onions, curry leaves, green chilies and ginger.
4.》Saute the onions till they mollify and turn clear.
5.》Add the turmeric powder and asafoetida. Blend well indeed.
6.》Add water. blend well and stew for 2 to 3 minutes or till the combination thickens a piece.
7.》Next add the bubbled cleaved potatoes and blend well overall.
8.》Season with salt. Likewise add ¼ teaspoon sugar for a slight sweet taste.
9.》Simmer on a low fire for 3 to 4 minutes blending infrequently. The water will decrease and the potato masala will thicken.
10.》Switch off the fire and afterward add hacked coriander leaves. Additionally add the singed cashews now and blend well. The potato masala ought to be soggy and effectively spreadable on the dosa. Ensure there is no water in the potato masala. It ought not be of a curry or sauce consistency.
11.》Stir and keep the potato masala aside.
Making Masala Dosa
1.》Lightly mix the hitter, before you start to make dosa. You will likewise see little air pockets in the hitter
2.》Heat a cast iron skillet or a level non-stick container. The dish ought to be medium hot. Smear some oil if utilizing an iron skillet or frying pan. Try not to spread oil on a non stick dish, as then you will not have the option to spread the player.
3.》Keep the fire to a low, while spreading hitter.
4.》Spread the hitter in a round manner on the dish.
5.》On a medium fire, cook the dosa.
6.》Sprinkle some oil on top and edges.
7.》Cover the dosa with a cover and let it cook.
8.》Cook the dosa till its base gets brilliant and fresh.
9.》When you see the base has gotten brilliant, place a bit of the potato masala on the dosa. You can spread it a piece in the event that you need.
10.》Now overlay the dosa and serve.
11.》Serve fresh eatery style masala dosa hot with coconut chutney and sambar.
Plz share it.
Very tasty
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