Créé avec l’IA
Spicy Masala Dosa
120 min 540 kcal par portion Moyen
Ingrédients
4 Portions
- rice2 cups
- urad dal1 cup
- fenugreek seeds0,5 tsp
- potatoes2 medium
- onion1 medium
- green chilies2 pieces
- mustard seeds1 tsp
- turmeric powder1 tsp
- red chili powder1 tsp
- garam masala1 tsp
- cumin seeds1 tsp
- asafoetida0,5 tsp
- saltto taste
- vegetable oil2 tbsp
- chopped cilantro0,25 cup
Instructions
- 1
Soak the rice and urad dal separately in water for at least 4-6 hours. Add fenugreek seeds to the urad dal while soaking.
- 2
Drain the water and grind the rice and urad dal (with fenugreek seeds) separately to a smooth batter. Mix both batters together and let it ferment overnight or for 8-10 hours.
- 3
Boil the potatoes until tender. Peel and mash them.
- 4
Heat 1 tbsp of vegetable oil in a pan. Add mustard seeds and let them splutter. Add cumin seeds, asafoetida, and chopped onions. Sauté until onions are golden brown.
- 5
Add green chilies, turmeric powder, red chili powder, and garam masala. Sauté for a minute.
- 6
Add the mashed potatoes and salt. Mix well and cook for 2-3 minutes. Add chopped cilantro and mix. Set aside the potato filling.
- 7
Heat a non-stick pan or dosa tawa. Pour a ladleful of dosa batter and spread it in a circular motion to make a thin dosa.
- 8
Drizzle a few drops of oil around the edges. Cook until the dosa turns golden brown and crispy.
