Dosa shell:
1 1/2 cups rice
1/2 cup urad dal
salt to taste
Oil
Masala Filling:
2 large potatoes
1 medium onion (chopped)
1/2 teaspoon yellow split peas
1/2 teaspoon mustard seed
1/2 teaspoon turmeric
1-2 green chili1 tablespoon
oil
salt to taste
Preparation:
Preparation:
Dosa shell
*Separately soak rice and urad dal at least 6 hour or overnight in water.
*Grind to paste.
*Mix together, add salt with water to make batter.
*Leave in room temperature overnight.
*Mix onion and chilies to the thin batter.(OPTIONAL)
*Heat pan or griddle with little ghee or oil.
*Spread the mix on pan in circular motion to make thin Dosa.
*Cook on both the sides, if desired.
*Separately soak rice and urad dal at least 6 hour or overnight in water.
*Grind to paste.
*Mix together, add salt with water to make batter.
*Leave in room temperature overnight.
*Mix onion and chilies to the thin batter.(OPTIONAL)
*Heat pan or griddle with little ghee or oil.
*Spread the mix on pan in circular motion to make thin Dosa.
*Cook on both the sides, if desired.
Masala Filling (Spicy Filling):
*Heat oil. Add mustard seed, peas, onions and spice.
*Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
*Add potatoes and mix and cook some more Serve
*Add filling inside Dosa and roll. Serve hot with Chutney and sambhar.
*Heat oil. Add mustard seed, peas, onions and spice.
*Fry for about 5 minutes on medium heat or/until onions are turned into golden brown
*Add potatoes and mix and cook some more Serve
*Add filling inside Dosa and roll. Serve hot with Chutney and sambhar.
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