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We hope you got benefit from reading it, now let’s go back to crispy ghee masala dosa recipe. To cook crispy ghee masala dosa you need 30 ingredients and 18 steps. Here is how you achieve it.
The ingredients needed to prepare Crispy Ghee Masala Dosa:
- Get For the dosa :
- Provide idli rice grains
- You need urad dal
- Use fenugreek seeds (vendhiyam/methi)
- Prepare salt
- You need Water to grind batter
- Take Oil for frying
- You need Ghee for frying
- You need For tomato purée :
- Prepare small tomatoes
- Get green chilli
- Use For the masala stuffing:
- Get tomato chopped
- Prepare green peas
- Provide large onions chopped
- Prepare potatoes boiled and mashed
- Take cauliflower florets
- You need Few coriander leaves for garnish
- Prepare lime
- Use cumin seeds
- You need cinnamon stick
- Prepare cloves
- Take garlic powder
- Use ginger powder
- Prepare turmeric
- You need salt
- Take Kashmiri red chilli powder
- You need coriander powder (dhaniya)
- Get garam masala
- Use water
Steps to make Crispy Ghee Masala Dosa:
- Add the idli rice, urad dal, fenugreek seeds in a bowl. Soak it with 1 cup water for 4-5 hours.
- Drain them after soaking time and add it to a wet grinder. Pour 2/3rd to 3/4th cup water and grind to a coarse paste.
- Transfer the paste to another bowl and add 1/2tsp salt. Let it ferment for 7-8 hours.
- Now to make masala dosa we first boil the cauliflower florets in a cooker with 1 cup water, 1/4 tsp salt and 1/4 tsp turmeric. Cook for 2 whistles and drain. Keep it aside.
- Keep the veggies under masala stuffing ready
- In a non-stick pan add the cumin, cinnamon stick and cloves with little oil. Fry until they crackle and turn aromat. Careful not to burn it.
- Next add the onions and fry until it brown.
- Grind the ingredients under tomato purée and add it to the pan along with the chopped tomatoes. Cover and cook for 2 mins.
- Next add the salt, turmeric, chilli powder, dhaniya powder, garlic and ginger powder. Mix well.
- Add the potatoes, peas and cauliflower now.
- Add garam masala powder now. Pour 1 cup water. Combine all well. Cover and cook for 10-15 mins or until all veggies are mushed well.
- Add 1tbsp lime juice and garnish with coriander leaves. Masala stuffing is now ready.
- Now to make the dosa. On a hot dosa pan pour one ladle full of batter. Spread into a circle. Not too thin as dosa breaks when masala stuffing is kept inside it.
- Drizzle oil around the edges of dosa. Add 1sp ghee and spread it all around. This enhances the flavour of dosa.
- Once one side is cooked flip and cook on the other side. Cook on medium-high flame to make it crispy. Flip again and place some of the masala stuffing only on one side of dosa. Fold in the other half. Press gently.
- Serve hot immediately with coconut chutney, sambar and milagai podi.
- Some tips: you can also use beet root and carrots to the masala stuffing to make it more nutritious.
- Instead of ghee you can also use butter to fry the dosa.
So many variations can be made in a basic masala dosa. You could use butter or ghee instead of oil. The leftover batter can always be refrigerated and. Dosa is a cooked flat thin-layered rice batter traditionally served with Sambhar and coconut chutney. Dosas are quick and inexpensive to make, which makes them a popular dish in South-India.
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