How to Prepare Tasty Instant Masala dosa

Instant Masala dosa. Instant Dosa is super easy to make,this recipe is mouth watering whoever love masala Dosa can really understand.try it & enjoy the taste of udipi restaurant..dosa, instant dosa with cooked rice, instant rava dosa, instant bread medu vada. also do check my other dosa and idli recipes from south indian breakfast menu. specifically, sabudana idli, neer dosa. This Instant Pot Potato Masala is my new favorite Instant Pot recipe! You can also call them dosa aloo since these are the type of potatoes that are stuffed inside masala dosa.

Instant Masala dosa Serve instant dosa hot With coconut chutney, sambar and potato masala. To make sandwich i smear little pudina chutney to the bread first and then stuff this curry. Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. You can have Instant Masala dosa using 24 ingredients and 9 steps. Here is how you cook it.

Ingredients of Instant Masala dosa

  1. You need of For dosa.
  2. It's 150 g of rice.
  3. It's 50 g of urad dal.
  4. Prepare 1 tsp of methi dana.
  5. Prepare 2 tbsp of sooji.
  6. You need 1/2 cup of full sour curd.
  7. It's 1 tsp of salt.
  8. You need 1 tsp of sugar.
  9. Prepare 1 tsp of baking powder.
  10. You need As needed of Water.
  11. Prepare of For filling.
  12. You need 500 g of potato.
  13. Prepare 1 tsp of mustard seeds(rai).
  14. Prepare 1 tsp of red chilli powder.
  15. Prepare 1 tsp of haldi / turmeric powder.
  16. You need 1 & 1/2 tsp of amchur powder.
  17. Prepare As needed of Some fresh chopped coriander.
  18. It's As needed of Water.
  19. Prepare 4-5 of curry leaves.
  20. You need 2 of gteen chillies.
  21. It's 3 tbsp of oil.
  22. Prepare 1 tsp of urad dal.
  23. It's 1 tsp of chana dal.
  24. Prepare 1 of big sized finely chopped onion.

The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast. Masala dosa recipe - This is one of the popular South Indian breakfast recipes. Here thin crepes are made from rice-lentil fermented batter and the stuffed with mild yet flavorful potato masala. A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices.

Instant Masala dosa step by step

  1. For the batter of dosa. Wash the rice and dal separately.. Then grind it in a smooth paste. While grinding it mix methi dana in it...
  2. Mix the both the mixture together.. Now add curd, sooji,and salt in it.Now add water around 1 cup of water in it. Take it rest for 5 min..
  3. Then after 5 min add baking powder in it and mix it nicely. Now dosa batter is ready...
  4. Take a pan. Add oil in it when oil get hot and mustard seeds, green chillies and curry leaves in it. Then add chana dal and urad dal in it.. After dal start roasting add onion in it..
  5. After onion changed it's colour in transparent add all spices in it like red chilli haldi and amchur. Then add 1 cup of water in it..
  6. When water start boiling add mashed potatoes in it and mix it well. After 2 min off the flame filling is ready...
  7. Now take a non- stick tawa or a dosa tawa. When it gets hot suddenly add some drops of water on tawa low the flame and clean the water from the tawa with a clean cloth. And low the flame..
  8. Then pour 1 big size of spoon of batter on tawa then spread the batter from centre to end And then make a thin dosa with it then high the flame and add some drops of oil on it when it gets golden brown colour flip it to another side after 10 sec again flit it to previous side. Add filling in the dosa and take it out from the tawa...
  9. Dosa is ready for serving...

Masala Dosa is a popular South Indian rice crepe stuffed with a potato filling. This is found in restaurants all over India and even abroad. Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. I always look forward to my visits down South to savor the flavor of this Karnataka. Authentic Mysore masala dosa recipe explained with step by step pictures and a quick video.

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