Masala Dosa Recipe
Life is a real,and that's why 10-ingredients meal are a thing.Masala Dosa is one of best indian street food are available on every street.It could be present in small as well as big town.In India street food is so tasty and yummy and every Indian are enjoing there food once in a week. So,I must tell you the secret recipe of Masala Dosa in Street food style.Masala Dosa texture is so crispy with buttry flavour of butter increase the taste of Masala Dosa.Lets start with ingredients.
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| Best Indian Style Masala Dosa Recipe |
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Ingredients for Masala Dosa
| S No. | Ingredients | Quantity |
| 1. | Chawal(Rice) | 1.5 cup |
| 2. | Safed Urad Dal | 1/2 cup |
| 3. | Chana Dal | 1/4cup |
| 4. | Methi Seeds | 1Tsp |
| 5. | Namak | As per taste |
| 6. | Tomato | 2 pice |
| 7. | Onion | 1 pice |
| 8. | Butter | 150gm |
| 9. | Green Chilli | 2-4pice |
| 10. | Corinder Leaves | 1/2 cup |
Steps to Make Masala Dosa
2.Wash the rice and urad dal well. Add the fenugreek seeds to the mix and add enough water to the bowl to cover the mixture by about 1 to 2 inches dip. Soak overnight(at least for 8 hours or more).
3.After 8 hours or more, then drain all the water from the rice mixture. Add to the food processor and process—adding very little water if needed—until a smooth yet slightly grainy paste has formed with the help of mixer grinder.
4.Transfer to a another mixing bowl and gradually add enough water to make a batter. The consistency of the batter should be such that it thinly coats a spoon dipped in it.
5.Add salt to taste and keep the dosa batter aside in a warm, dark spot, covered, for 12 to 24 hours. After this fermentation, stir the batter well. It will have thickened to coat a spoon thickly. It is now ready to make dosa.
6.Put some gheeo,butter or oil(optional)in a small bowl and keep ready. You will also need a small bowl of ice-cold water or cold water.
7.Add a full small bowl(size as dal Bawl) of batter to the center of the pan, (much like as cupcake).
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8.Begin to spread the batter in sweeping circular motions(Note:sweep the circular montion only in one direction for thin and crispy dosa) to form the size less than the Tawa. Do not add extra baater if the dosa develops tiny holes as you spread the batter. (Note: This is normal).
9.As soon as you have finished spreading the batter out on the pan,wait for few minutes then dip the basting brush in ghee,oil or Butter and drizzle all over the surface of the dosa and also around its edges for make it more crispy.Cook for 3 minute then go to next step.
10.When the upper surface begins to look cooked (it will no longer look soft or runny), and add 2Tsp upma and 1Tsp Gunpowder and 1Tsp butter and drizzle all over the dosa just like the picture given below cook for 2-3 more minute then flip the dosa. By this time, the surface that was underneath should be light golden in color.
11.The dosa is almost done. Just add your aluu masala (which is cooked before cooking dosas. For masala recipe Click me).Fold it like a roll and allow to cook for 60 seconds more.
12.Then Serve it with chautney and sambar daal.
Tips and tricks:
- You can make the gun powder and store in an air-tight Container for more then 30 days.
- You should avoid to use non-steel dosa tawa and you must be use iron tawa for crispy dosa.
- You make the Batter of rice, urad dal, and chana dal and store for 1-2 day.
- Heat a Tawa, sprinkle al little water and wipe it off gently using a cloth. ( for crispy and thin dosa).
- For white chutny and Sambar dal cook as per your recipe.
- Watch this video for more detail information.(Optional)
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