Masala dosa
A crisp rice and lentil crepe filled with a spiced potato and onion masala — South India's most iconic breakfast.
M Recipe by Madhuri Kshirsagar
👩🍳 Directions
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1
Make a dose of dosa.
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2
Put 3-4 water, salt and potatoes in the cooker. Boil it until it becomes almost 3-4 the whistles or until potatoes become soft.
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3
Heat oil on medium flame in a non stick pan. Then when the mustard seeds breaks, add cumin seeds.
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4
After frying it well, add the curry leaves, green chilies and cashew pieces.
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5
Mix it well and roast for 2 minutes. Now add onion and cook it till it becomes pale pink. Put turmeric and salt in it and roast it well.
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6
Put 1/2 cup of water in it (if you like dry, do not put water)
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7
Let it cook on medium flame. When the water starts boiling, put the potatoes in it.
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8
Match them well. And mashed lightly with a spoon. Let it cook for 4-5 minutes. • Now add coriander and mix it. Masala dosa masala is ready.
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9
<b>Dosa</b>
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10
Heat the non-stick pan on medium flame, when the tawa becomes hot, then sprinkle water and let the water dry and then add 1/2 teaspoon of oil and spread it with wet clothes (water on hot flame Dosa does not stick to spraying oil with spraying and clogged clothes) Now a work spoon rolls through the spoon and put the solution on the pan.
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11
Put a little oil around the edges. Cook bottom surface until brown color. It will take 2 minutes.
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12
In potato potato spreads from length to length.
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13
Cover Dosa from one side. Take the dose in the plate. And serve it with sambar or coconut chutney.
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