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Masala Dosa You discharge toasting warm up Masala Dosa applying 26 method and 8 also. Here is how you perform.

method of Masala Dosa

  1. This of Dosa stuffing (palya).
  2. Prepare 1 of onion.
  3. also 4-7 of small/medium potato (mashed and boiled).
  4. add 1 inch of ginger.
  5. add 2 tsp of raw mango (optional).
  6. give of Green peas (optional).
  7. then 2-3 tsp of lemon syrup.
  8. This leaves of Curry.
  9. give leaves of Coriander.
  10. give 3 of green chilli.
  11. also 1 tsp of Mustard seeds.
  12. then 1 tsp of Channa dal.
  13. You need 1 tsp of Urrad dal.
  14. use 1 tsp of cumin seeds.
  15. This 0.5 tsp of Hing.
  16. You need 0.5 tsp of turmeric powder.
  17. use of Salt.
  18. use of Sugar.
  19. also of Oil.
  20. add of Ghee.
  21. use of Dosa batter.
  22. a little 3 cups of Dosa Rice.
  23. also 1 cup of Urrad dal.
  24. give 3 tbsp of puffed rice.
  25. give 1 tsp of Channa dal (kadalebele).
  26. You need 1 tsp of methi seeds.

Masala Dosa gradually

  1. To prepare dosa batter, soak Dosa rice + urrad dal + puffed rice + methi seeds + Channa dal(kadalebele) in water for 10 hours. Later grind it smooth and let it be in a warm place for 8 hours and place it in a fridge. Just before dosa preparation get the batter out before 1 hour and add salt and tbsp of sugar.
  2. Now for masala preparation: Take 3-4 tsp oil in a pan + mustard seeds+ urrad dal + Channa dal+ cumin seeds. Once it splutters add curry leaves + hing + ginger + turmeric powder + chilli. Sauté for a while.
  3. Now add chopped onions + raw mango to the same pan and sauté for 10 minutes..
  4. Now add mashed and boiled potato to the same pan. Add salt (1 tsp)+ sugar(1 tsp) + water(if required) and sauté in low flame for awhile..
  5. Cook until potato absorbs the flavors. Now add lemon + coriander leaves and mix well..
  6. Now to prepare dosa: take 0.25 tsp of ghee and spread over dosa pan. Pour dosa batter in the pan and add 2 tsp masala prepared (spread it in middle). Cook on both the sides..
  7. Serve hot masala dosa with chutney..
  8. .