Hello everyone. One more variation to our 10 hour batter is here, masala dosa. This recipe of 10 hour yummy masala dosa will make you want . . one more. I have given the recipe of dosa with the traditional potato sabzi. Do try this delicious mouth melting dosas with a spicy potato sabzi.
1 Cup Raw rice
1/4 Cup Udid dal
1/2 Cup Curd
1 Tbsp Eno fruit salt (Regular)
Water, Salt, Oil/ Butter as needed
Salt as needed
If you wish to eat dosas at 5 pm, soak the grains at 7 am in morning.
Soak the raw rice and udid dal in water after washing them thrice.
Keep them for 4 hours.
After 4 hours, grind each of them seperately to a fine paste. The consistency of the batter should be as same as idli batter.
Mix the the two in a large bowl. Add curd. Squeeze one lemon’s juice in it.
But if curd is sour then add half lemon juice only.
Mix very well for 5 minutes and keep the bowl aside covered with a lid.
After 6 hours the batter is ready for making dosas. Take desired quantity needed in a container and add eno to it. For approximate two cups of batter, one teaspoon eno is enough.
Take a non stick dosa tawa and put on high flame. Sprinkle some drops of water to check if it is heated properly.
Spread the batter into a dosa shape. Apply oil or butter, as per your taste, to all the sides of the dosa.
fan the flame with a piece of cardboard so that the top of the dosa is cooked.
Ultimately the light brown colour of the dosa will tell you if its ready.
Video courtesy 🎥 : My dear sister Sushma ☺.
Spread the potato sabzi diagonally in the centre and fold it from the opposite sides.
Note : Recipe for the potato sabzi is given below.
Remove the masala dosa from tawa and cut into 3 or4 pieces as needed. Enjoy these with tasty green or white chutney.
Furthermore, you can refrigerate the batter and use up to 3 days. Whenever you need the batter, follow the same steps above and use it. The good news is, the taste enhances as days pass by. Try it yourself.
Potato Sabzi :
4 to 5 Medium Potatoes
2 Medium Onions (Sliced)
1 Medium Tomato (Sliced)
1 Tsp Turmeric Powder
5 Tbsp Oil
2 Tsp Mustard Seeds
1 Tsp Udid Dal
10 To 15 Curry Leaves
2 Green Chillies
1/2 Inch Ginger
1/4 Tsp Asafoetida
Salt As Required
Boil the potatoes in a large kadai. Ensure you don’t over boil them. They may get mashed while making sabzi.
Avoid putting them in cooker for boiling as they might get over cooked.
Test with a knife and check. The tip of knife should just pierce the potatoes. Remove them from the gas.
After they cool down, peel off the skin. Cut them into cubes. Immediately sprinkle turmeric powder over them and mix well.
Grind ginger and chillies using mortar and pestle. No need to make it into a fine paste. Coarse texture is expected.
in a kadai. Add udid dal and fry till light brown. Put the mustard seeds and let them crackle. Sprinkle asafoetida. Add curry leaves and stir fry. Further add the sliced onions and fry till transluscent.
Put the ginger chilly paste. Stir fry till the raw aroma of ginger goes away.
Add the sliced tomatoes. Fry for two minutes till soft.
Finally add the diced boiled potatoes in the kadai. Sprinkle salt as required. Mix well and keep the sabzi on a low flame for 3 to 4 minutes.
Potato sabzi is ready.
Leave a comment if you enjoyed this 10 hour yummy masala dosa and chutney treat. Do subscribe if you enjoyed reading this recipe. If you are a fan of romantic stories, visit here 👇