Dosa is South Indian, aged crepe produced using rice hitter and dark lentils. Masala Dosa, particularly, is the point at which you stuff it with a gently cooked filling of potatoes, fricasseed onions and flavors.
Crispy Masala Dosa Recipe. Watch this video. Courtesy: Aami’s Food Corner
Get ready Dosa Batter, Soak rice and urad dal in partitioned bowls for 4-6 hours. Strain.
Process rice and urad dal blend in business processor or nourishment processor. While granulating, include water a glass at any given moment until the point that it achieves the consistency of hotcake hitter. Salt to taste.
Cover blend and let sit medium-term. Try not to refrigerate; it needs to age.
Plan Masala Dosa Filling: Add oil or ghee to a skillet.
Include mustard seeds and chana dal.
Shake blend over the fire until brilliant darker.
Include curry leaves (entire leaf), green chiles, and onions.
Sprinkle turmeric powder and salt (for taste). Mix.
Separate bubbled potato into little pieces and add them to your blend. Include water and blend.
Get ready Masala Dosa: Pour refrigerated dosa blend into a little bowl with a level base.
Empty player into a lubed skillet.
Promptly, beginning from the middle, start framing a roundabout shape with the player utilizing the level bottomed dish.
Brush on ghee (or customary spread) to searing dosa.
Place filling close to the focal point of the dosa.
Gently lift the edges of the dosa.
Start moving from the edge of the dosa as you would a wrap.
Expel dosa from hot best or skillet.
Masala Dosa is ordinarily presented with coconut, cilantro and tomato chutney and in addition sambar