SONA MASURI RICE

firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp meth

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SOAK - 4 HOURS

rinse well and soak in enough water for 4 hours.

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URAD DAL - 1 CUP

in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal

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SOAK - 2 HOURS

rinse well and soak in enough water for 2 hours.

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SOAKED DAL

after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder.

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SOAKED DAL

add water as required and blend to smooth paste.

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FLUFFY BATTER

scrape sides. the smooth and fluffy batter will be ready after 40 minute

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URAD DAL BATTER

transfer the batter to a large vessel and keep aside

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SOAKED RICE

transfer the batter to a large vessel and keep aside

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COARSE BATTER

add water slowly and scrape the sides. blend to a coarse paste

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RICE BATTER

ransfer the rice batter to the same urad dal batter

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MIX WELL 

mix well making sure everything is well combined

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FERMENT 8 HOURS

ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm

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WELL FERMENTED

once the batter is well fermented, mix gently, without disturbing the air pockets

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BATTER - 4 CUP

transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt

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MIX GENTLY

mix well until the salt is well combined. masala dosa batter is ready. keep aside

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MUSTARD - 1 TSP

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing

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CHILLI - 2 CHOPPED

now add 2 chilli and 1 inch ginger. saute well.

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ONION - 1 SLICED

also, add 1 onion and saute until onions shrink slightly

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TURMERIC - 1/4 TSP

further, add ¼ tsp turmeric and 1 tsp salt. saute well

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POTATO - 3 BOILED

now add 3 potato and mix well, mash slightly making sure everything is well combined

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CORIANDER - 2 TBSP

turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice

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ALOO BHAJI IS READY

mix well and aloo bhaji for masala dosa is ready. keep aside.

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MASALA DOSA BATTER

firstly, add a ladleful of batter on hot tawa

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SPREAD THINLY

spread as thin as possible making a crispy dosa

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BUTTER - 1 TSP

take 1 tsp of butter and spread uniformly

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ALOO MASALA - 2 TBSP

also, place 2 tbsp of prepared aloo masala in the centre.

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ROAST - GOLDEN BROWN

roast until the dosa turns golden brown and crisp

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ROLL GENTLY

scrape the sides of dosa and roll the dosa

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READY TO EAT

finally, masala dosa recipe is ready to serve with coconut chutney and sambar

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