Ingredients Jump to Instructions ↓

  1. 2 cups 320g / 11oz Rice

  2. 1/2 cup 118ml Urad dhal

  3. 1/4 cup 59ml Channa dhal

  4. 1/4 cup 59ml Whole wheat

  5. 1 tablespoon 15ml Fenugreek seeds Salt - to taste Oil - for frying For Potato Bhaji

  6. 4 Potatoes - (to 6) (medium)

  7. 2 tablespoons 30ml Oil

  8. 1 teaspoon 5ml Black mustard seeds

  9. 1 section Curry leaves - chopped

  10. 3 Green chiles - (to 4), chopped

  11. 1 Ginger - (1/2"), chopped

  12. 4 Onions - thinly sliced

  13. 1/2 teaspoon 2 1/2ml Turmeric powder Salt - to taste

Instructions Jump to Ingredients ↑

  1. Recipe Instructions To Prepare Dosa: Wash and soak rice, urad dhal, channa dhal, wheat and fenugreek seeds together in water for 4 to 5 hours. Then grind together to a fine paste. Add salt to the batter, which should be of dropping consistency. Cover and keep aside for 8 hours. Grease the masala dosa tava and keep it on the fire. When hot, sprinkle a little water on the tava. Stir batter and pour a ladle full on the tava and spread quickly to make a thin flat round. Pour a spoonful of Potato Bhaji and a lump of butter in the center of the dosa. Fold the dosa and cook it until crisp. Serve with chutney immediately. To Prepare Potato Bhaji: Boil, peel and chop potatoes into small pieces. Heat oil. Add mustard seeds. When they splutter, add the chopped curry leaves, chiles, ginger, and onion slices. When the onions are light brown in color, add turmeric powder and fry well. Finally, add potatoes and salt to taste and cook on a slow fire for 5 to 10 minutes. Makes 16 dosas.


Send feedback