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Crispy Ghee Masala Dosa
Crispy Ghee Masala Dosa

Before you jump to Crispy Ghee Masala Dosa recipe, you may want to read this short interesting healthy tips about {Easy Ways to Get Healthy. Getting A Healthy Eater

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The initial step in creating healthy choices from a lunch menu is picking your location sensibly. In case you have multiple options, when seeking to flake out, it’s necessary that you give each choice a quick examination. Although fast food establishments are starting to incorporate healthy foods and foods in their menus, so you might find it much easier to eat healthy at a traditional family restaurant. The exact same could be said for all you can eat buffets, they are generally stocked full of suitable foods, not necessarily healthy foods.

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Using your very best judgment is just another one of many ways which you may make healthy decisions from a lunch menu. This is best done by examining meal pictures on a menu. It’s also advised that you avoid foods teeming with broccoli, cheese and even sour cream. If your selection includes these fattening condiments, then be sure to ask for a reduced amount.

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We hope you got benefit from reading it, now let’s go back to crispy ghee masala dosa recipe. To cook crispy ghee masala dosa you need 30 ingredients and 18 steps. Here is how you do it.

The ingredients needed to prepare Crispy Ghee Masala Dosa:
  1. You need For the dosa :
  2. Take idli rice grains
  3. Provide urad dal
  4. Provide fenugreek seeds (vendhiyam/methi)
  5. Provide salt
  6. Get Water to grind batter
  7. You need Oil for frying
  8. Prepare Ghee for frying
  9. Take For tomato purée :
  10. Provide small tomatoes
  11. Take green chilli
  12. Take For the masala stuffing:
  13. Prepare tomato chopped
  14. Get green peas
  15. Take large onions chopped
  16. Provide potatoes boiled and mashed
  17. Get cauliflower florets
  18. You need Few coriander leaves for garnish
  19. Use lime
  20. Get cumin seeds
  21. Use cinnamon stick
  22. You need cloves
  23. Prepare garlic powder
  24. Provide ginger powder
  25. Prepare turmeric
  26. Prepare salt
  27. Take Kashmiri red chilli powder
  28. Use coriander powder (dhaniya)
  29. You need garam masala
  30. Take water
Instructions to make Crispy Ghee Masala Dosa:
  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.

So many variations can be made in a basic masala dosa. You could use butter or ghee instead of oil. The leftover batter can always be refrigerated and. Dosa is a cooked flat thin-layered rice batter traditionally served with Sambhar and coconut chutney. Dosas are quick and inexpensive to make, which makes them a popular dish in South-India.

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