Ingredients
- sona masuri rice
- methi / fenugreek seeds
- water (for soaking)
- urad dal
- toor dal
- chana dal
- poha / avalakki (rinsed)
- oil
- mustard
- urad dal
- chana dal
- red chilli
- curry leaves
- pinch of hing / asafoetida
- chilli (finely chopped)
- ginger (finely chopped)
- onion (sliced)
- turmeric
- salt
- potato (boiled & mashed)
- coriander (finely chopped)
- lemon juice
Directions
- Take a huge bowl, take 3 cups of rice and ½ tsp methi.
- Wash well and absorb sufficient water for 4 hours.
- In another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.
- Wash well and absorb sufficient water for 2 hours.
- In the wake of dousing dal for 2 hours, channel off the water and move to the processor. you can likewise crush in mixi on the off chance that you don't approach a processor.
- Add water as required and mix to smooth glue.
- Remove sides. the smooth and soft player will be prepared following 40 minutes.
- In a similar processor add splashed rice and 1 cup washed poha.
- Add water gradually and scratch the sides. mix to a coarse glue.
- Move the rice player to the equivalent urad dal hitter.
- Blend well ensuring everything is very much joined.
- Remain in a warm spot for something like 8 hours or until the player pairs in volume. in the event that you are living in a chilly environment, you can put the player in the warm stove (simply heat the broiler until it turns somewhat warm and afterward turn off) to age.
- When the player is all around matured, blend tenderly, without upsetting the air pockets.
- Move 4 cups of aged hitter to a little bowl and add 1 tsp salt.
- Blend well until the salt is very much joined. masala dosa player is prepared. keep to the side.
- Right off the bat, in a huge kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red bean stew, hardly any curry leaves, squeeze hing.
- Presently add 2 stew and 1 inch ginger. saute well.
- Additionally, add 1 onion and saute until onions contract marginally.
- Further, add ¼ tsp turmeric and 1 tsp salt. saute well.
- Presently add 3 potato and blend well, pound somewhat ensuring everything is very much joined.
- Turn off the fire and add 2 tbsp coriander and 2 tbsp lemon juice.
- Blend well and aloo bhaji for masala dosa is prepared. keep to the side.
- Now, add some amount of batter on hot tawa.
- Spread quite far making a firm dosa.
- Take 1 tsp of margarine and spread consistently.
- Additionally, place 2 tbsp of arranged aloo masala in the middle.
- Remain until the dosa becomes brilliant brown and fresh.
- Move the sides of the dosa and roll the dosa.
- At last, masala dosa is prepared to present with coconut chutney and sambar.
