Masala Dosa|Masala Roast :
Masala Dosa/Masala Roast has been one of my favourites in childhood. I have enjoyed seeing mommy making it and also having it. You can just make dosa with the usual batter and proceed to add masala whereas this one special recipe from my mom for Masala Dosa. I missed capturing pictures of every step as I was shuttling among many works. Sorry about it. I shall soon update with all images. I have tried my best to explain it right. Let me know for any clarifications. With no much delay let’s get into the recipe of Masala Dosa|Masala Roast now.
Masala Dosa|Masala Roast Recipe:
- Raw rice-1/2 cup
- Idly Rice-1 cup
- Sago/Sabudhana-1/2 cup
- Urad dhal-1/2 cup
- Fenugreek seeds-1 tbsp
For the filling:
- Onion-1 cup(Sliced)
- Green Chilly-1
- Oil/Ghee-To cook
- Salt-To taste
- Mustard seeds-1/4 tsp
- Split urad dhal-1/4 tsp
- Gram Dhal-1/4 tsp
- Curry leaves-Handful
Masala Dosa|Masala Roast
1.Rinse and soak Idly rice,raw rice and sago together for 4-6 hours
2.Rinse and soak urad dhal & fenugreek seeds separately for 4-6 hours.
3.Grind them both separately into a smooth batter without adding much water.
4.Blend them together and add salt.
5.Let it ferment for 6-8 hours.
1.Pressure cook potatoes and mash/chop them.
2.In a pan add ghee/oil and roast cashews and set them aside.
3.In the same pan temper with mustard seeds,urad dhal,green chilly,gram dhal and curry leaves.
4.Now add the sliced onion and saute till they turn soft.
5.Add the mashed/chopped potatoes and sprinkle few drops of water.
6.Add salt and turmeric powder.
7.Mix well and cook till they blend together and become thick.
8.Finally add cashews and chopped coriander leaves.
To make dosa:
1.Mix some water with the fermented dosa batter(slightly thinner than usual dosa batter).
2.Use a ladle and mix the batter well.
3.Heat a dosa pan and grease with oil.
4.Spread the dosa batter as thin as possible.
5.Cook in medium flame until both the sides and cooked.Do not flip.
6.Now spread the stuffing and close the dosa.
7.Serve it hot with sambhar or chutney of your choice.
The batter should have risen up well and there would be pores formed to indicate fermentation.
Adjust chilly as per taste.
For babies below one year avoid salt.
Ensure to have given all ingredients separate to your child before trying this.
Always have a word with your doctor before introducing any new food to your baby.
You can make several variants with the stuffing. Please refer gobi masala roast recipe here
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