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Mysore Masala Dosa

Name: Mysore Masala Dosa
Total time: 120 min
Ingredients: 2 cups rice; 1/2 cup urad dal; 1/4 cup chana dal; 1/4 cup poha; 1/2 teaspoon fenugreek seeds; 1 cup mashed potatoes; 1 onion; 2 green chilies; 1/2 teaspoon mustard seeds; 1/2 teaspoon turmeric powder; 1/2 teaspoon red chili powder; Salt to taste; 2 tablespoons oil; 1/4 cup coriander leaves

120 min 600 kcal por ración Media

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Ingredientes

4 Raciones

rice2 cups
urad dal0,5 cup
chana dal0,25 cup
poha0,25 cup
fenugreek seeds0,5 teaspoon
mashed potatoes1 cup
onion1 medium
green chilies2 pieces
mustard seeds0,5 teaspoon
turmeric powder0,5 teaspoon
red chili powder0,5 teaspoon
saltto taste
oil2 tablespoons
coriander leaves0,25 cup

Preparación

1
Rinse the rice, urad dal, chana dal, and fenugreek seeds together. Soak them in water for 4-6 hours.
2
Rinse the poha and soak it for 30 minutes before grinding.
3
Drain the soaked ingredients and grind them with poha to a smooth batter, adding water as needed. The batter should be of pouring consistency.
4
Cover the batter and let it ferment overnight or for 8-12 hours in a warm place.
5
Heat oil in a pan. Add mustard seeds and let them splutter.
6
Add chopped onions and green chilies. Sauté until the onions turn translucent.
7
Add turmeric powder, red chili powder, and salt. Mix well.
8
Add the mashed potatoes and mix everything thoroughly. Cook for a few minutes and then add chopped coriander leaves. Set aside.
9
Heat a non-stick pan or tawa. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.

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