Masala Dossa

Published 1 year ago  in side-dishes

Masala Dossa


Rice 2 cups
White Lentils 1/2 cup
Ginger Paste 1/2 tsp
Cooking Oil 1/2 cup
For Filling:
Potatoes (cubed) 2 medium
Salt as per taste
Red Chilies 1 tsp
Fenugreek Seeds 1/4 tsp
Nigella Seeds 1/2 tsp
Mustard Seeds 1/2 tsp
Curry leaves few leaves
Cumin Seeds 1 tsp
Turmeric Powder 1/2 tsp
Cooking Oil 4 tbsp

Cooking Directions Soak rice and lentils separately overnight. Mix and then grind them on a sill or in a food processor. Add ginger and mix well. Cover and keep the batter in a warm place for 2-3 hours. To make the pancakes, heat 2-3 tablespoons of cooking Oil in a non stick pan on medium for 1-2 minute. Then lower the flame and pour 1/2 cup batter for each pancake. Spread it to all sides and cook on one side only. Remove from pan and repeat until the batter finishes. To prepare the filling,heat 1-2 tablespoons of cooking Oil in a wok on medium heat for 3-5 minutes. Add all the filling ingredients with the potatoes. Add 1 cup water,mix well and cook on low heat until potatoes are tender. Spread a pancake in a platter, put filling on it and roll. Serve with coconut chutney. For the coconut chutney, blend 1/2 a bunch of fresh coriander with 2 green chillies, 1 teaspoon cumin seeds, 2 tablespoons coconut powder, 2 tablespoons lemon juice and a pinch of salt. Bashar k liy rai dana or Kari pata
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