#kannadarecipes#Mysoremasaladosa#masaladosa#dosarecipe
I have been trying mysore masala dosa in many ways & in many proportions... i think lastly i am fine with this mysore masala dosa recipe.... it tastes awesome.. believe me, if u follow all my tips, u will also get perfect masala dosa at home....
Here I have used dosa rice for making the batter, and always remember to soak the ingredients for a minimum of 6 hours ....it is necessary... and I haven't ground it fine, slightly coarse... like finer than paddu batter..... or u get some small crystal when u touch the batter... believe me, by grinding it slightly coarse, the dosa comes out very crispy.... and coming to fermentation, I have kept it for 14 hours, and I dwell in Pune where the temperature is slightly low and adjust based on ur place..... next thing is tawa, every time clean the tawa with splashing a lot of water before spreading the batter, otherwise u get white spots on the dosa which is not appealing .... next thing is it is very important to add lot of oil/ ghee if u want to make exactly like hotel style... otherwise u will not get this texture remember... and also adding more oil / ghee makes the dosa very heavy, and u can't more than 2 dosas at one stretch.... and if u wont bother about texture than reduce the quantity of oil/ghee..And I am happy to answer any querry's, do let me know if u have any in the comment section below....And whole dosa making process is done on medium to high heat on small burner....
Ingredients:
For dosa batter
Rice-3 glass
urad dal-3/4 glass
poha-3/4 glass
Fenugreek seeds-1/2 tsp
Chana dal-1tbsp
salt
sugar-1tsp
oil & Ghee
Red Chutney
Ginger-1 inch
Garlic-10
oil
Onion-2
Red chilly
Tamarind
salt
Potato Sabji
Oil+Mustard+ursd dal+Chana dal+Curry leaves
Onion
Green chilly
salt
turmeric
Boiled potato
Coriander
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27 авг 2024
