Sunday, 13 March 2011

Masala Dosa - 2

This is the most famous street food at Rayalaseema also all families favourite tiffin. Though the process is bit lengthy, it is worth of trying.
We need two types of chutneys for this.Onion Chutney and Bombai Chutney, Click below for the recipes.
1. Onion Chutney
2. Bombai Chutney

Bombai Chutney and Erra Karam / Onion chutney
For Dosa Batter

1 Cup – Urad dal
4 cups – Rice
Fistfull of cooked rice (Though optional, helps in quick fermentation)
Fenugreek seeds – 1 tsp (gives dosa rich gold colour)

Soak all the above for about 6 hours and grind into smooth paste. Ferment it for 8 – 12 hours.

Pour the dosa batter on hot tawa and spread it . When it is roasted turn the dosa to other side, when it is done flip it back and apply Erra karam / Onion chutney first and then bombai chutney on top of erra karam / Onion chutney.
Dosa with Masala spread

Fold it and serve it hot. Masala dosa done. 

 Masala Dosa

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