Mysore Masala Dosa
by Tarla Dalal
Added to 275 cookbooks
This recipe has been viewed 80563 times
How do you make quick dosas ? just add yeast and fermentation time is drastically reduced.
- For the dosas, soak the rice, urad dal, toovar dal and fenugreek seeds for at least for at least 4 to 5 hours.
- Grind the soaked dal mixture in a mixture with enough water. Add salt.
- Mix the yeast in a little warm water and add to the batter. Mix well. Wait for 45 minutes and again mix well.
- Heat the oil, add the urad dal and mustard seeds and fry for 1/2 minute.
- Add the curry leaves, green chillies and asafoetida and fry for a few seconds.
- Add the onions and turmeric powder and cook for 3 to 4 minutes.
- Add the potatoes, chilli powder and salt. Cool the mixture.
- Grease a non-stick tawa (griddle) very lightly using cotton wool. Spread a little batter at a time on the tawa and cook individual dosas using a little butter.
- Spread a little chutney, tomatoes and capsicums. Then spread the potato bhaji in the centre of the dosa.
- Fold the stuffed dosa like an envelop. Serve hot with extra coconut chutney.
- Goodness Guide :
- Par-boiled rice is steamed before husking resulting in the nutrients going deep into the grain.
- The nutrients thus remain intact and don't get ground away while polishing.
- Yeast is rich in most B-Group Vitamins.
Nutrient values Per Serving :
| 4.5 g|| 24.4 g|| 8.6 g|
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