Mangalorean Recipes

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Masala Dosa 3

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Quantity Measure Ingredients Description
2 Large Chillies, Green For Stuffing chopped
1 Teaspoon Dhal, Chana (Kabuli chana) For seasoning
1 Teacup Dhal, Urid (white) For Dosa
1 Teaspoon Methi - Fenugreek For Dosa
1 Teaspoon Mustard Seed For seasoning
1 Large Onion For Stuffing chopped
3 Large Potatoes For Stuffing. Boiled, and peeled and cubed
2, 1/2 Teacup Rice, Boiled For Dosa
2, 1/2 Teacup Rice, Raw For Dosa
1 Pinch Salt For taste
1 Pinch Salt For Dosa
1 Teaspoon Turmeric Powder For seasoning



Dosa Preparation:
Soak the long grain rice for 6-7 hrs & urid dal for an hour. Grind the soaked rice & urid along with Methi seeds to a fine paste Mix both of them ,add salt & let it ferment at least for a day. For those of you who prefer to eat a little less sour, Dosa can be made after fermenting for 2 hours.

Stuffing Masala Preparation:
In a pan with oil season with seeds ,chilly, add onions. Fry for a couple of minute ,add potato, salt & turmeric. Cook for some time. mix the Besan with water & add the same to the vegetable.   Cook for a couple of minutes & garnish with cilantro - coriander leaves In a griddle or a non stick flat pan pour a ladle & make it round shape pour some oil around it & flip it after bubbling spots appear. Take a spoonful of Masala filling ,fill in the center & close the Dosa. 
Serve hot with Chutney or Sambhar


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