#rice dosa recipe

[fattributes]

Masala Dosa

[parveens-kitchen]

Red Rice Dosai

Authentic Red Rice Dosai: A Delicious and Nutritious Delight.Indulge in the flavors of tradition with our recipe for Red Rice Dosai, crafted using the finest Kuzhi Vedichan rice. This South Indian delicacy boasts not only tantalizing taste but also a wealth of health benefits. Made from a blend of red rice, urad dal, and a hint of fenugreek, these dosai are a perfect fusion of flavor and…

[rajanjolly]

Instant & Crispy Rice Flour Dosa Recipe with Coconut Chutney | Rajan Sin...

[learnthehelloutathis]

Cucumber Dosa

[seireiteihellbutterfly]

My "Batter" Half

A/N: Written for @tsukimefuku's foodies and goodies challenge. Coming out of a bit of a writing slump with everything going on atm, so I hope this doesn't disappoint.

Pairing: Nanami x Fem! Reader (Desi reader coded)

Rating: E, safe, fluffy, cute

Word Count: 897

Nanami sits on one of the barstools at your kitchen’s island watching you bustle around getting all the grains the recipe called for. 

“Sweetie, I only asked if it was possible sometime this week. You don’t have to make it for me right away.” 

You shush him, pushing your hair out of the way as you measure the Sona Masoori rice, flat rice, and fenugreek, throwing them all into a large baking bowl and hefting the bowl towards the sink, adding in enough water so that a thin layer covered all of it. You cover the bowl with saran wrap and place it away on the countertop. 

There was no question that you loved cooking for Nanami, but something in you glowed when he asked for South Indian food. There was a regular rotation in what the pair of you cooked but when he asked for masala dosa, you melted inside, all of your senses kicking into high gear to feed him what he craved. It was comfort food for you growing up, and it meant the world to you that he had grown to love it too. 

He knew the effort it took, an almost 2-day process just to make the batter, so he didn’t normally ask for it. The first step was done, letting the grains ferment overnight in water. You wash your hands and join him at the island. 

“It’s no trouble at all Kento. Anything for you.” You rest your head against his shoulder, a soft sigh emanating from him as he puts an arm around you. “Hopefully it’ll be all nice and soft tomorrow. Then I’ll run it through the grinder to make the batter and it’ll have to sit overnight in the oven, so don’t plan on baking anything tomorrow.”

He chuckles, the soft vibrations felt against your hair. “Roger that. But you still didn’t have to get started so immediately.”

“You rarely ask for anything. I couldn’t resist.” You press a kiss to his cheek. “Let’s go to bed.”

── ⋆⋅☆⋅⋆ ──

The next day morning, you check the bowl, pleased to see all the components have fluffed up and taken in as much water as they could. You begin to set up the little grinder that would change the grains into batter, carefully placing the rod mechanism attached to two 5-pound stones into the apparatus. Once in place, you switch it on, and carefully begin adding the grain mixture in between the two stones, adding water to help it along and adjust the thickness. Once all the rice has been put into the contraption, you sit and wait, watching the batter form, checking it for smoothness and ensuring the grain wasn’t clustering into lumps. 

You salt the mixture well and then cover it again with saran wrap, then place it inside the oven, where the added humidity would help the batter thicken and rise, making for the fluffiest dosas. 

Kento wanders downstairs, ready for work in a crisp shirt and tie, eyes taking in the scene in the kitchen. “Someone was up early today,” he observes as you start disassembling the grinding machine. You give him a pleased smile and carefully set the heavy stones back into the box they belonged in. 

“Had to. The earlier I start the process, the quicker it’ll ferment. Who knows, maybe even by tonight if we get lucky.”

Nanami smiles tenderly and pulls you into a hug. “Whenever honey. I’m just glad you took the time to make it.”

You kiss him tenderly before he leaves for work.

── ⋆⋅☆⋅⋆ ──

The day has finally arrived. You check the oven and almost giggle from the delight of seeing the fluffy batter resting in the large bowl. It was ready.

As Nanami slept in, a rare luxury he could only afford on weekends, you begin prepping the dosa filling, throwing the potatoes into a pressure cooker, while chopping onions into half-circles. Once the pressure cooker whistles 3 times, you take it off the flame, waiting for it to cool, before mashing the potatoes. Deftly, you heat the oil in a large wok, tossing in mustard seeds, green chilies, and black lentils for tempering. Once they start to sizzle, you throw a few curry leaves on top, the pleasant crackle bringing a smile to your lips.

The onions and potatoes are tossed into the wok and mixed with a pinch of turmeric, and some cilantro. A fragrant scent fills the kitchen as you set it aside and get ready to make the dosa. A ladle dipped into the fluffy batter, then spread thinly on a greased pan, going in concentric circles from the middle until it starts to heat up and harden, becoming crisp. You scoop some of the onion potato filling and place it in the center, allowing the dosa to harden a little longer before folding it in half and placing it on a plate. 

You’re about to start the second one when Nanami wanders into the kitchen, still in his pajamas. 

“My nose woke me up,” he says good-naturedly, wrapping his arms around your waist. 

You sigh contentedly, laying down the batter for the next one as Nanami breaks off a piece of dosa and tucks into the filling. He chews and swallows, savoring the spice.

“Delicious,” he whispers, and your heart swells with joy, his appreciation the only thing you needed. 

Nanami masterlist | JJK Masterlist

Stars divider by @/ saradika. Support banner by @/ cafekitsune

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[takitafulily]

TWST Masterchef: Encounter with Rice Recipes

Credit: FuyuManju

Loco Moco Rice, Lettuce, Meat, Egg

Rice Croquettes Rice, Bread crumbs, Onion, Cheese

Rice Noodle Soup Rice, Shrimp

Cheese Topokki (Korean ricecakes) Rice, Cheese, Chilli powder

Masala Dosa (Indian rice crepes) Rice, Chilli powder, Beans

Rice Pudding Rice, Milk, Sugar

Katsudon (Japanese pork cutlet & egg rice bowl) Rice, Bread crumbs, Meat, Egg

Rice Salad Rice, Lettuce, Paprika, Beans

Paella (Spanish seafood rice) Rice, Paprika, Shrimp, Shellfish, Onion

I'm like so late with these recipe transcripts please forgive me 😭also this might be the most diverse menu we have ever seen on twst masterchef, probably rice is such a universal ingredient

[mariacallous]

In Israel, you’ll find a patchwork of different communities. Most Israeli Jews originate from Europe, North Africa and the Middle East, but some come from other regions, such as India.

According to the Indian Embassy in Tel Aviv, there are about 85,000 Jews of Indian origin in Israel — so Indian Jews make up just 1.2% of Israel’s Jewish population. This small community is divided into four groups: the Bene Israel from Maharashtra, the Cochin Jews from Kerala, the Baghdadi Jews from Kolkata, and the Bnei Menache from Mizoram and Manipur.

Although I grew up in the U.S., my mother’s family is from the Cochin Jewish community in Israel. I wanted to find out more about how this community is preserving our unique Jewish traditions from the South of India.

Many of these traditions are at a risk of dying out. For example, the language of the Cochin Jewish community is called Judeo-Malayalam. Today, this dialect has only a few dozen native speakers left (you can hear it spoken in this video).

According to legend, the first Jews arrived in Cochin during the time of King Solomon. The oldest physical evidence of their presence is a set of engraved copper plates dating from around 379-1000 CE, which were given to community leader Joseph Rabban by the Chera Perumal dynasty ruler of Kerala.

Jewish sailors originally arrived in Kodungallur (Cranganore), an ancient port city known as Shingly by Jews, before shifting to Cochin following a flood in 1341. These Jews became known as the Malabari Jewish community. After the expulsion of Jews from Spain in 1492, a group of Sephardic Jews also came to Cochin, and became known as the Paradesi (Foreign) Jews. The Malabari and Paradesi Jews historically lived separately and maintained their own traditions, although in modern times this division has become less important.

Today, the vast majority of Cochin Jews live in Israel. I spoke with several community members to learn about current projects in Israel to preserve Cochini Jewish culture.

Hadar Nehemya, a jazz musician and performer, runs a food delivery service sharing traditional Cochin Jewish recipes. Hadar learned the art of cooking from her mother, who learned it from her paternal grandmother.

Cooking her dishes from scratch and selling them at markets and for delivery, Hadar’s goal is to introduce Cochini cooking into the mainstream of Israeli culture. “Many Israelis don’t know much about Cochin Jewish culture. Maybe they met a Cochini person in the army,” she said. “But Indian food is popular in Israel, because Israelis love to visit India after they finish their army service.”

Cochin Jewish cuisine is similar to other types of South Indian cuisine, but also has influences from Iberian and Middle Eastern cooking. One example is pastel, pastries with a spicy filling that are similar to empanadas. Other staples include fish and egg curries, chicken stew, black-eyed pea stew, dosa (thin rice pancakes) and dishes cooked with coconut and mango.

Hadar’s favorite dishes to cook are idli and sambar, which are often eaten together. Idli is a type of savory rice cake, while sambar is a spiced lentil stew. Although Hadar says it’s difficult to maintain an Indian food business from an economic perspective, she’s passionate about cooking and enjoys creating homemade dishes with the right balance of spices.

Along with cooking, music is also important in Cochini culture. In most religious Jewish communities, women aren’t permitted to sing in front of men who aren’t their immediate relatives. However, this prohibition was not part of the Cochini tradition.

In the Cochin Jewish community, women have sung in Hebrew and Judeo-Malayalam for centuries. Piyyutim (liturgical poems) were sung in the synagogue or at people’s homes during holidays. Judeo-Malayalam folk songs were sung at weddings and special occasions, and the lyrics of these songs were recorded in notebooks to hand down to future generations. Later, many women also learned Zionist songs in preparation for moving to Israel. I have memories of my own grandmother singing these songs at home.

In recent years, audio recordings have been produced of Cochini songs, including a collection called “Mizmorim” (Psalms) featuring Hadar’s grandmother, Yekara Nehemya. Hadar then created her own version of one of the songs, “Yonati Ziv.”

Today, community leader Tova Aharon-Kastiel has organized a choir which meets once or twice a month at different locations. In the choir, Cochini and non-Cochini women, mostly aged 65-85, sing songs in Hebrew and Judeo-Malayalam. The older generation is eager for the younger generation to get involved, but since most younger Cochin Jews have a mixed background and are assimilated into mainstream Israeli culture, this is sometimes proving a challenge.

Still, many young Cochin Jews are eager to connect with their roots. The community maintains several Facebook groups, including one specifically geared towards the younger generation. The group description reads: “If you are a young Cochini, you surely know (at least partially) the wonderful heritage of our forefathers and mothers…  the sad truth is that this heritage is currently on its way to pass from the world.”

Shlomo Gadot is the CEO of Inuitive, a semiconductor company, and is actively involved with Cochini community projects. His nephew, Ori, runs the Facebook group for the younger generation. Shlomo says events are regularly held at the Indian Embassy in Tel Aviv for young Cochinis. “Normally the embassy gives them their office in Tel Aviv, and they invite the young Cochini people to come there and do a trivia contest,” he said. “They do it twice a year, once at Hanukkah and once at Passover.”

According to Shlomo, the embassy also has initiatives to create connections between Indian and Israeli tech companies. “Sometimes they invite people to the ambassador’s house or office to see how they can create connections between Israeli and Indian companies,” he said. “They also have a program to bring young people to India to help them get to know India better.”

Anil Abraham is one of the few Cochin Jews with recent memories of life in India. Born in Jerusalem, his family returned to India when he was 8 years old, and he lived there until age 35 before migrating back to Israel. He says he found growing up Jewish in India difficult, but rewarding. “It was very difficult to move there from Israel and learn Malayalam,” he said. “But it was amazing to be part of the community and enjoy Cochini food prepared from scratch. We used to attend prayers in the Paradesi Synagogue, because right now there are fewer than 20 Jews in Kerala.”

Today, Anil runs tours of Kerala for the Cochin Jewish community and others. “The kids travel with their parents and grandparents to India,” he said. “That’s how our traditions are passed down.”

[akshaymehndiratta]

Most Popular And Best Dishes In India By Akshay Mehndiratta That You Must Try

India is a country where you can taste a wide variety of famous dishes and you will find many food lovers relishing the delicious flavors. In India, many food bloggers from abroad come to enjoy the famous and delicious food of the country. One such blogger is Akshay Mehndiratta, who loves not only cooking but also eating. He travels to the most famous states of India and samples their famous dishes. Through his blog, he shares recommendations for dishes he savors during his journeys, tempting your taste buds. These famous dishes are a must-try!.

1. Biriyani

Biryani, a favorite dish in India, holds a special place in the culinary world with its rich taste and aromatic spices. Food lover Akshay Mehndiratta enjoys a variety of dishes ranging from juicy chicken biryani to delicious egg biryani, delicious mutton biryani to juicy prawn biryani and even the vegetarian flavor of mushroom biryani. Each variation of biryani gives a completely unique blend of spices and ingredients, reflecting the cultural richness and culinary history of India. From aromatic Hyderabadi Dum Biryani to spicy Kolkata Biryani and aromatic Lucknowi Biryani, the surrounding specialties enrich the biryani landscape, tantalizing the senses and leaving diners yearning for more. Since Akshay loves the diverse flavors of biryani, he recommends this biryani to everyone.

2. Vada Pav

Vada pav is a vegetarian dish that brings water to the mouth. It is a famous dish in India and people are relishing this dish. Akshay says that a classic street food dish from the busy streets of Mumbai is made from spicy potato, coated in gram flour, and served with chutney and pav. This highly satisfying snack embodies the creativity of Indian street food culture, which Ashok Vaidya started selling outside the Dadar railway station in 1966. It has now reached the hearts and minds of the people and is loved by them.

3. Masala Dosa

Masala Dosa, an essential South Indian dish, is a favorite culinary treasure known for its crispy texture and delicious potato or vegetable filling. Foodie Akshay Mehndiratta also enjoyed this traditional dish, which consists of thin, golden-brown crepes in a lentil batter filled with a combination of fermented rice and spicy potatoes. Dosa is expertly folded and served with coconut chutney, spicy sambar and sometimes extremely spicy red chutney, making it a delicious dish. Be it breakfast or lunch, masala dosa never fails to create a sense of satisfaction, making it a favorite among foodies everywhere.

4. Chloe and Kulcha

Chole and Kulcha, a famous street food originating from the bustling streets of Delhi, captures the essence of North Indian flavors in a delicious and hearty snack. Chole is a spicy and tangy chickpea curry packed with aromatic spices like cumin, coriander and garam masala. This chole is served hot with kulcha. Kulcha is soft and fluffy leavened bread, often topped with ghee to make it delicious. Chole and kulcha together create a harmony of texture and taste that delights the taste buds. Akshay appreciates the culinary artistry behind this beloved street food that has made its way into the hearts and stomachs of foodies across India.

5. Kachori

Kachori, a favorite Indian snack loved for its crunchy exterior and delicious taste, is a recipe that thrills foodies across the country. Akshay Mehndiratta, deeply appreciate of traditional flavours, savors this iconic dish. Hailing from the streets of Rajasthan, Kachori is a fried flour pastry filled with a spicy mixture of lentils, peas or potatoes, flavored with aromatic spices like cumin, coriander and chilli powder. Served hot and crispy, kachori is often paired with spicy tamarind or mint chutney, which elevates its taste to new heights. Kachori, whether served as a snack or a full meal, never fails to evoke feelings of warmth and pride, making it a popular dish in Indian cuisine.

6. Bhelpuri

Akshay Mehndiratta loves Bhelpuri, a popular street food originating from the colorful streets of Mumbai. It is a beautiful combination of crunchy texture and spicy flavour. With a combination of ingredients — crunchy puffed rice, crunchy sev (thin sev made from chickpea flour), chopped onions, tomatoes and baked potatoes — served with spicy tamarind, or green chutney. this famous snack captures the spirit of Indian street food culture. You can enjoy this dish for a quick breakfast with family and friends, Bhelpuri embodies the spirit of culinary innovation and enjoyment that defines the bustling streets of Mumbai.

7. Misal Pav

Misal Pav is a Maharashtrian dish which is Akshay’s favorite dish. Originating in the colorful streets of Maharashtra, Misal Pav is a highly spicy curry prepared from sprouted moth beans, cooked in a rich and aromatic gravy with a blend of spices like cumin, coriander and turmeric. Served hot, the aromatic curry is garnished with crunchy farsan (fried salty snacks), finely chopped onions, clean coriander and lime juice, which adds a of texture and flavour. With a soft and buttery pav (bread roll), Misal Pav offers a satisfying delightful flavors in every bite.

8. Pav Bhaji

Pav Bhaji, a favorite street food from the bustling streets of Mumbai, It is Akshay’s favorite dish. This iconic dish includes a delicious and aromatic vegetable curry, called bhaji, which is prepared from a combination of mashed potatoes, tomatoes, onions, peas and capsicum, along with spices like cumin, coriander and garam masala. Bhaji cooked in an aromatic mixture of spices is served with smooth and buttery pav (bread roll), which is toasted with a generous amount of butter on a tawa. The dish is garnished with lemon, chopped onions and clean coriander, and it gives an unlimited taste pleasure in each bite.

Conclusion

Amidst the vibrant tapestry of Indian cuisine, Akshay Mehndiratta’s curated some list of dishes that everyone must taste it. From the aromatic allure of Biryani to the crunchy taste of Vada Pav, each dish has a unique taste that captures the essence of India’s diverse cuisine. Akshay’s passion for food and his deep appreciation for traditional flavors is reflected in every recommendation, inviting foodies on a culinary adventure from the congested streets of Delhi to the colorful lanes of Maharashtra.

If you are interested in learning more about delicacies, consider joining Akshay Mehndiratta’s journey. This journey will take you on a culinary adventure through the rich and diverse world of Indian cuisine, where you will experience the amazing flavors and health benefits of traditional Indian cuisine.

[tinyshe]

14 Savory “Pancake” Recipes for Any Time of Day

Old-Fashioned Latkes

Dosa (Indian Rice-and-Lentil Crepes)

Risotto al Salto (Crispy Rice Pancake)

Basic French Crepes

Savory Buckwheat Crepes

Bulgogi Scallion Pancake-adillas

Okonomiyaki (Japanese Cabbage Pancake)

Chorizo and Halloumi Pancakes With Fried Eggs

Savory Bacon-Cheddar Pancakes With Corn and Jalapeño

Farinata (Italian Chickpea Pancake)

Paratha (Flaky South Asian Flatbread)

Yeasted Blini

Venezuelan-Style Arepas

Crispy Kimchi Pancakes With Shrimp

etsy

[parveens-kitchen]

Dosai Vadai Sambar Breakfast

Untitled

[digitalisedesigns]

Masala Dosas Make You a Better Lover

Before going to the masala dosa batter recipe, I would like to say a few things.You can use the regular dosa batter for making masala dosa. Refer the link given below. I am giving another batter recipe specially for masala dosa. I have tried this several times and  it is tasty, has a nice brown color, but you must have the dosa hot. Dosa Batter recipe.

Method

Soak par cooked rice, raw rice, urad dal, fenugreek seeds, Bengal gramme, and tur dal for 4-5 hours in adequate water.

Wash and blend everything together until it's a smooth texture, a bit at a time, adding water as needed. For grinding, I used a wet grinder. Add the necessary salt and leave it to ferment overnight. The time it takes for the wine to ferment varies depending on the weather.

To acquire the Dosa batter consistency, add a teaspoon of sugar and a splash of water before forming the dosa. Masala dosa batter is ready to use. Now we'll look at how to prepare masala dosa filling (potato filling or potato bhaji).

[toneophealth]

Explore The Best Breakfast Choices For Weight Loss 

The first meal of the day is breakfast. Breakfast is good for your mental and physical well-being. Healthy food gives the body what it needs to start the day by replenishing blood sugar or glucose.

Breakfast is crucial for individuals of all ages, particularly kids and teenagers. Breakfast eaters are more likely to be more focused, capable of solving problems, and have better hand-eye coordination. 

They might also be more creative and aware. A hearty and nutritious breakfast generally helps prevent many lifestyle disorders, including diabetes, PCOD, and hypertension.

In English, "breakfast" means ending the fast from the previous night. There are a variety of "typical" or "traditional" breakfast alternatives, with cuisine selections varying globally based on geography and custom.

5 Simple Vegan Breakfast Ideas

There are plenty of vegan breakfast options available. Your morning meal with a delicious vegan spread gives your body the nutrition it needs. Nonetheless, milk, bread and butter, an omelette, and scrambled eggs make up the majority of Indians' breakfasts. Here are some vegan options for Indian breakfast that you can try from ToneOp:

1. Roti/Paratha With Vegan Curd Or Sabzi

A great and easy vegan breakfast option is paratha/roti with sabzi, a North Indian breakfast classic. To make a complete meal, add some vegan curd to the mixture. Steer clear of butter and ghee when cooking. To make your paratha even more delicious and nutrient-dense, stuff it with veggies like potatoes, cauliflower, radish, and coriander.

2. Dosa/Idli With Chutney And Sambar

Sambar and idli/dosa make a pretty simple breakfast. Sambar is a hot curry with vegetables, including onion, carrots, and tomatoes. Since split black gram and rice are used to make idli/dosa, they are high in fibre. Together, they make a delicious vegan breakfast.

3. Upma

Upma, also known as rava upma, is a traditional breakfast dish that is a savoury porridge prepared with a mixture of vegetables and semolina. This makes a tasty and nutritious dinner, especially with filter coffee or vegan chai.

4. Besan Chilla 

In North India, besan chillas are a well-known dish that is both vegan and gluten-free. They are made by creating crepes using a spicy chickpea flour batter, which is easy to prepare.

5. Dalia

Dalia, also called broken wheat porridge, is a well-liked and nourishing vegan breakfast option. It is tasty and an excellent source of fibre, protein, and essential nutrients such as iron and magnesium. 

7 Recipes For Egg Breakfasts

Here are a few recipes for egg breakfasts:

1. Mughlai Paratha

The quintessential Indian staple, parthas go well with almost anything. One such variation with a sizable fan base is Mughlai Paratha. From West Bengal, India, to Bangladesh, people love the traditional Bengali street food known as mughlai paratha, fried to perfection and loaded with eggs.

2. Baked Eggs

Onions, cherry tomatoes, and other seasonings are added to whisked eggs before they are cooked to perfection. It produces one of the greatest breakfasts, full of protein.

3. Parsi Eggs

Scrambled eggs with subtle spices, a traditional Parsi dish, are eaten with bread, buns, or pav.

4. Indian Style Omelet

Stir-fried spicy eggs with tomatoes, onions, and fragrant spices. A quick, easy, and savoury typical Indian morning food is the masala omelette. It's a fantastic high-protein breakfast option from India. 

5. Bhurji Egg

Nothing matches a spicy, delicious egg bhurji paired with parathas for a hearty breakfast. All vegetarians love this scrambled egg recipe since it is so easy and quick to make.

6. Cheese And Egg Wrap

The most portable and all-inclusive source of nutrients is an egg. Protein, vitamins, and minerals like calcium, phosphorus, iron, and lecithin are all included. While there are many methods to cook eggs, the three most common ones in this recipe for breakfast are scrambled, poached, and boiled.

7. Sandwich Egg With Mayo 

The mayo sandwich is a quick, simple, and distinctive recipe. Its origins are in British cooking. 

7 Breakfast Choices For Professionals In The Workforce

Replace the standard breakfast menu with these delicious and nourishing alternatives:

1. Vegetable and cottage cheese sandwich

2. Substituted Chicken

3. Chaat Fruit

4. Fresh Fruit and Oatmeal

5. The Sandwich Tiranga

5. Poha

7. Sprout Cutlets with Moong

The Advantages Of Eating Breakfast

Individuals who consume a nutritious breakfast are more likely to experience the following advantages:

Increases your level of focus and productivity all day long. This may be the result of glucose, the brain's main energy supply, being restored. 

Eating breakfast can help people lose weight by lowering their appetite later in the day, which helps them avoid junk food at later meals. 

People who eat breakfast tend to be more energetic and exercise more than many people who skip breakfast. It keeps them in shape and busy.

Research indicates that people who eat a nutritious breakfast consume less cholesterol than those who don't.

The Final Say

Having a nutritious breakfast is essential for individuals of all ages since it enhances focus, productivity, and energy levels. It also helps prevent lifestyle disorders such as diabetes, PCOD, and hypertension. There are numerous vegan and egg-based breakfast options that are both delicious and nutritious. Furthermore, substituting unhealthy breakfast choices with wholesome alternatives can provide nourishment and aid in weight loss

About ToneOp

TONEOP is a platform dedicated to improving and maintaining good health through a comprehensive range of goal-oriented health plans with up to 3 Coach support. With a range of Weight Management, Medical Condition and Detox Plans, the app also provides premium health trackers, recipes and health content. Get customised diet, fitness, naturopathy & yoga plans and transform yourself with ToneOp. 

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[authentickitchenrecipe]

Masala Dosa

 Masala Dosa Preparation

2 cups rice (parboiled preferred)

1/2 cup split and husked black Gram (Dhuli Urad)

1 teaspoon fenugreek seeds

2 teaspoon salt

Cooking oil (for dosas)

To make the masala for dosas:

500 g (peeled and diced) potatoes boiled

1 1/2 cups sliced onions2 finely chopped green chilies (optional)

2 tablespoons oil

1 teaspoon mustard seeds

6 to 7 curry leaves

2 teaspoon salt

1/4 teaspoon turmeric powder

1 cup of water

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