Masaala dosa

Prep time: 20 minutes

Cooking time: 30 minutes

For how many people: 3 (6 dosa)

material:

3 cup dosa solution 4 to 5 medium potatoes, boiled (about 2 cups cut) 1 large onion, finely chopped (about 1/2 cups) 1/2 teaspoon mustard seeds 1/2 tsp cumin seeds 1 tsp gram dal, for 30 minutes Soak 1/2 tsp urad dhul dal, alternate a pinch of asafoetida 8-10 curry leaves 1 green chilli, finely chopped (or according to taste) pieces of 2 tablespoon cashews, alternate a pinch turmeric powder 2 tbsps oil 1/3 cup water, optional flavor According to 2-3 te Lspun finely chopped green Dnia2-3 tablespoons butter or oil

Method:

Follow the given link to make the dosa solution at home and follow steps 1 to 10. If you do not want to make a solution at home, then buy redeemed solution from the market. Potato, 2½-3 cups of water and salt in a 3-liter steel / aluminum pressure cooker, put salt. Boil until it turns 4-5 whistles or until the potatoes become soft (do not forget to add salt to boiling potatoes). Sprinkle boiled potatoes and cut into small pieces. Heat oil over medium flame in a heavy bottom or non-stick embroidery. Insert the mustard When the mustard blooms, add asafoetida, urad dal, gram dal and cumin seeds. Fry it until it becomes light brown in color. Pour curry leaves, green chilies and cashew pieces. Mix them well and roast for 2 minutes. Add chopped onion. Roast until the light turns translucent. Add turmeric powder and salt. Mix well and roast for 1-minute. Insert 1/3 cup water. (If you like dry masala then do not put water. If you like the extra soft spices then add 1/2 cup water instead of 1/3 cup.) Let it cook on medium flame. When the water starts boiling, cut potatoes Insert it. Mix well and lightly mash them with a spoon (issue). Allow the mixture to cook until it thickens, it will take about 4-5 minutes. To prevent potato from burning, keep stirring occasionally with a spoon. Add chopped green coriander and mix thoroughly. Filling (Masala) is ready for spice dosa. Heat a non-stick or iron pan on medium flame. When the frying medium becomes hot, let it sprinkle some drops of water on its surface and let the water dry. Insert ½ teaspoon oil over the pan and spread it uniformly with a clean wet cloth. (Spraying of water on hot water and spreading oil with wet cloth prevents dosa from sticking) Repeat this process before making each dosa. Slice the dosage in a small bowl and put it in the middle of the pan and roll the round spots and spread it dilapidated with a diameter of 7-9 inch diameter. Put 1-tsp butter or oil around the edges. Keep the bottom surface light brown until it starts taking, it will take about 2 minutes. Keep 3-tbsp spraying of potatoes in the middle and spread it in the middle in the middle of the length.The surface below the surface is light golden Let it cook until brown and crystals begin to grow. Cover the spice from one side with one side, as shown in the picture. Take out the dose in a plate. To prepare Masala dosa from the remaining solution, follow step -16 from step -13. Serve dosa with sambhar and coconut sauce