Crispy Ghee Masala Dosa

Name: Crispy Ghee Masala Dosa
Total time: 1800 s
Yield: 2 servings
Cuisine: Indian
Ingredients: For the dosa :; 2 cups idli rice grains; 1/2 cup urad dal; 2 tsp fenugreek seeds (vendhiyam/methi); 1/2 tsp salt; as needed Water to grind batter; As needed Oil for frying; as needed Ghee for frying; For tomato purée :; 2 small tomatoes; 1 green chilli; For the masala stuffing:; 1 tomato chopped; 1/2 cup green peas; 2 large onions chopped; 2 potatoes boiled and mashed; 1 cup cauliflower florets; Few coriander leaves for garnish; 1/2 lime; 1 tsp cumin seeds; 1 cinnamon stick; 2 cloves; 1/2 tbsp garlic powder; 1/2 tbsp ginger powder; 1 tsp turmeric; 2 tsp salt; 1 /2 tbsp Kashmiri red chilli powder; 1 tsp coriander powder (dhaniya); 2 tsp garam masala; 1 cup water

Supraja Nagarathinam @cook_13583444

Chennai, Tamil Nadu

#risenshine
Dosa is all of your favourites so why not add a healthy and spicy twist to it to make your breakfast more filling and nutritious?
This recipe is made with readily available ingredients and the final taste is worth the effort put in to prep and cook.
These dosas can be enjoyed with hot sambar, coconut chutney and milagai podi (gunpowder)
Please do try this recipe and send me your cooksnaps!
Happy Cooking! ❤️
.
#sofaridabad

Supraja Nagarathinam @cook_13583444

Saved

Ingredients

30 mins

2 servings

For the dosa :
2 cupsidli rice grains
1/2 cupurad dal
2 tspfenugreek seeds (vendhiyam/methi)
1/2 tspsalt
as neededWater to grind batter
As neededOil for frying
as neededGhee for frying
For tomato purée :
2small tomatoes
1green chilli
For the masala stuffing:
1tomato chopped
1/2 cupgreen peas
2large onions chopped
2potatoes boiled and mashed
1 cupcauliflower florets
Few coriander leaves for garnish
1/2 lime
1 tspcumin seeds
1cinnamon stick
2cloves
1/2 tbspgarlic powder
1/2 tbspginger powder
1 tspturmeric
2 tspsalt
1 /2 tbspKashmiri red chilli powder
1 tspcoriander powder (dhaniya)
2 tspgaram masala
1 cupwater

Saved

Steps

30 mins

1

Add the idli rice, urad dal, fenugreek seeds in a bowl. Soak it with 1 cup water for 4-5 hours.
2

Drain them after soaking time and add it to a wet grinder. Pour 2/3rd to 3/4th cup water and grind to a coarse paste.
3

Transfer the paste to another bowl and add 1/2tsp salt. Let it ferment for 7-8 hours.
4

Now to make masala dosa we first boil the cauliflower florets in a cooker with 1 cup water, 1/4 tsp salt and 1/4 tsp turmeric. Cook for 2 whistles and drain. Keep it aside.
5

Keep the veggies under masala stuffing ready
6

In a non-stick pan add the cumin, cinnamon stick and cloves with little oil. Fry until they crackle and turn aromat. Careful not to burn it.
7

Next add the onions and fry until it brown.
8

Grind the ingredients under tomato purée and add it to the pan along with the chopped tomatoes. Cover and cook for 2 mins.
9

Next add the salt, turmeric, chilli powder, dhaniya powder, garlic and ginger powder. Mix well.
10

Add the potatoes, peas and cauliflower now.
11

Add garam masala powder now. Pour 1 cup water. Combine all well. Cover and cook for 10-15 mins or until all veggies are mushed well.
12

Add 1tbsp lime juice and garnish with coriander leaves. Masala stuffing is now ready.
13

Now to make the dosa. On a hot dosa pan pour one ladle full of batter. Spread into a circle. Not too thin as dosa breaks when masala stuffing is kept inside it.
14

Drizzle oil around the edges of dosa. Add 1sp ghee and spread it all around. This enhances the flavour of dosa.
15

Once one side is cooked flip and cook on the other side. Cook on medium-high flame to make it crispy. Flip again and place some of the masala stuffing only on one side of dosa. Fold in the other half. Press gently.
16

Serve hot immediately with coconut chutney, sambar and milagai podi.
17

Some tips: you can also use beet root and carrots to the masala stuffing to make it more nutritious.
18

Instead of ghee you can also use butter to fry the dosa.