Crispy Ghee Masala Dosa. Crispy masala dosa recipe hotel style Dosa batter, potato masala coconut chutney complete recipe. Serve these crispy and delicious Masala Dosa Recipe along with coconut chutney and sambar for a complete meal.

When the base becomes golden and the top. Ghee Roast Dosa Recipe to prepare a paper thin savoury crepe, a breakfast delicacy unique to South Indian cuisine & made from fermented rice-lentil batter. Batter recipe is same like plain dosa or Masala dosa. You can cook Crispy Ghee Masala Dosa using 30 ingredients and 18 steps. Here is how you cook that.

Ingredients of Crispy Ghee Masala Dosa

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

The only major difference is that while making dosa, you must spread it well for thin. Crispy Masala Dosa is one of the most popular among the South Indian recipes. It is a typical South Indian dish, eaten mostly for breakfast and is rich in carbohydrates and protein. It is considered as the staple food in the South indian region.

Crispy Ghee Masala Dosa step by step

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..

In the rest of the country too, Dosas are hugely popular and. crispy paper dosa is a super-star whose fame has carried it from South India to the most famous Cook on a medium flame till the dosa turns golden brown in colour and crisp. You dont need to flip the dosa to Serve the mysore masala dosa immediately with coconut chutney and sambhar. Handy tip So today I prepare breakfast for Crispy Dosa with Aloo Masala. All of us just finished too. Can I know what you prepare your special dish for your special ones.