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| Masala Dosa |
| Yields: 10 servings |
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| INGREDIENTS |
2 C long grain rice
2 C converted rice
1 C whole lentils
1 t methi (fenugreek) seeds
to taste salt
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| METHOD: DOSA PASTE |
| Soak the rice for 6-7 hours. Soak the whole lentils for an hour with
fenugreek seeds.
Grind the soaked rice and lentils along with methi (fenugreek) seeds
to a fine paste.
Add salt and let it ferment for at least 6 hours. For those of you who
prefer to eat a little less sour, dosa can be made after fermenting for
2 hours. |
| INGREDIENTS: MASALA (MASHED POTATOES) FILLING |
3 lbs potatoes, boiled, peeled and mashed
1 lb onions
2 lbs green chilies
to taste mustard seeds and half lentils
1 t turmeric powder
1/2 bunch cilantro
to taste salt |
| METHOD: MASALA |
| In a pan with oil, season with seeds, chili, and diced onions.
Fry for a couple of minutes, add the boiled and cut potatoes, salt
and turmeric.
Cook for 3-4 minutes. Add some water to get the consistency
preferred.
Cook for a couple of minutes and garnish with cilantro. |
| METHOD: MASALA DOSA |
| In a heated griddle or a non-stick flat pan, pour a ladle of dosa paste
and make it into a thin round shape.
Pour some oil around it and flip it after bubbling spots appear.
Take a spoonful of masala filling, fill in the center and fold the dosa.
Serve with chutney and sambar (lentil soup). |
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