Masala Dosa

Ingredients for Masala Dosa

Instructions for Masala Dosa

To prepare the Masala Dosa recipe, please follow these instructions:

Wash the rice and the white urad together. Add plenty of water and fenugreek. Soak in 7-8 hours or overnight.

Wash the rice 2-3 times, let the water drip from every time.

Mal to a paste. Semolina-like grain should be felt. Add soda and salt and mix well. Set aside in a warm place in 8-10 hours.

Whip skørosten well. Add to batter, add more water, if necessary. The texture of the dough should be such that a spoon which dipped therein is thickly covered.

Heat an iron frying pan or a deep non-stick grill pan.
Got a spoonful of batter in the Middle, spread it out into a thin circle with a spoon. Came a TSP coped with butter or oil over. Spread the chutney smørelsen out over pancake. Came a tbsp masala in the middle.

Fold into a triangle to cover masalaen. Remove with a spatula when it is crisp.

Server hot with chutney and/or SAMBAR (see below).

To masalaen: chop potatoes coarsely. Chop the green chilies. Heat the oil, add the cashew nuts and Brown lightly. Add dal, seeds and let it Crackle. Add the chillies and onions. Roast until tender. Add the turmeric, salt, potatoes, cilantro. Mix well.

Chutney GReader: Mal all the ingredients to make a real relish. Use very little water.

Tips:
Gives 10-12 pancakes 17-18 cm in diameter
Durability.
Dough: 3 days in refrigerator
Chutney: 2 days in refrigerator
Masala: 1 day in refrigerator

SAMBAR: an South Indian soup-like grønsagsret with lenses, made with a special blend of toasted spices, where ferula assafoetida and fenugreek are prominent.