Simple Way to Prepare Homemade Masala dosa

Hello everyone, this is Drew, welcome to my recipe page. Today I will show you how to cook different dishes, step by step instructions to make masala dosa at home. This is one of my favorite recipes. I'll make it a little tastier. It will be really tasty.

When it comes to preparing healthy meals for our families, there are always differences of opinion between positions. It's good to have healthy recipes, but the healthy nature of these recipes is somewhat hidden. In these cases, what they do not know should not harm them (allergy is not ruled out).

The same goes for lunch, when we usually add soup or a pack of pasta to cheese or something like that instead of devoting our creative efforts to preparing a quick, simple, but flavorful dish. You'll find a lot of ideas in this article և We hope these ideas not only give you a good start to your lunch break, but it seems like we've all had a day where we've tried something new: on our own.

The good news is that once you learn the basics of cooking, you don't need to move on. This means that you can always develop or improve your eating habits. Now that you know new recipes and become more aware of your culinary skills and talents, you will find that cooking from scratch makes a lot more sense than selling pre-packaged foods on the shelves of your local supermarkets.

Masala influences the taste of a serving, from the type of ingredients, to the choice of fresh ingredients, to the slicing of the food, and to the order in which it is prepared. If you want to make a delicious dessert at home, don't worry, if you already know the trick, you can use this dish as an unusual signature dish.

The number of doses that can be administered to make up a dose is 4 doses. So make sure this step is enough to serve you, your beloved family.

To get started with this particular recipe, we must first prepare some ingredients. You can make masala dosa with 21 ingredients in 18 steps. Here's how to do it.

#gizilapron2 ​​#Week 13 #Kerala #ebook #43:

Ingredients and spices needed to create a tablet file.

1. 330 grams of inactive rice
2. 125 grams urad dala
3. Straw 35 grams thick
4. 1 tablespoon branches
5. 20 metasemes
6. Salt as needed
7. 300 grams potatoes or 4 medium
8. 2 tablespoons butter
9. 1/2 teaspoon mustard seeds
10. 1 tablespoon branches
11. 150 grams of onion
12. 1 inch ginger, finely chopped
13. 8-10 curry leaves
14. 1-2 green peppers, chopped
15. 1/4 teaspoon turmeric powder
16. 1 pinch of asafoetida (five)
17. 1/2 cup water
18. Holder for 3 tablespoons chopped cilantro
19. 8-10 buckwheat flakes optional
20. 1/4 teaspoon sugar, optional
21. Salt to taste

Dosing advice on the table

1. Pack all ingredients first. Take rice and poppy seeds in separate bowls. In a bowl, take uradium sprigs, buckwheat sprigs և methi seeds, rinse uradium sprigs several times, buckwheat sprigs և methi seeds. then soak in 1 glass of water for 4-5 hours.
2. Rinse the rice once or twice and leave it. Rinse the pokha once or twice and then add it to the rice. Pour in 2 cups of water. Mix rice and pokha and leave for 4-5 hours.
3. Squeeze out the soaked lentil juice before smoking and save the oradi branch for chopping. Place the lentils in the mill bowl. from Add a glass of filtered և moistened water. You can also use fresh water for grinding.
4. Grind oradi sprigs, bucket sprigs and methi seeds until you get a light and fluffy mixture. Uradium stems need to be crushed very well so that the dough can be well kneaded. Using a spatula, transfer the dough to a bowl or pan.
5. Squeeze the rice well. then add the soaked rice to the same grinder և 1 cup fresh water. Rice can be cut in one pass or in two or three passes. depends on the size of the mill bowl. I tore. I added 1 cup water for grinding. You can also add ¾ cup of water while slicing. The addition of water depends on the quality of the rice.
6. Knead the knot until a thin consistency is obtained. Rice dough should have a pleasant Hawaiian consistency. You can also knead flat dough. Now pour the batter into the same pot or bowl that contains the urad stick batter.
7. Add a teaspoon of coarse salt or add to taste. Mix well and add salt. Mix both doughs well. Cover and let it brew for 8-9 hours. You can keep the dough shorter or longer, depending on the temperature conditions in your city.
8. First wash, then boil 4 medium potatoes in 2 cups of water with 5-6 whistles. You can also boil potatoes in a pan. Potatoes must be completely cooked.
9. When the potatoes are cooked, soak the bag in boiling water for 30 minutes. Then release the bucket և and keep it outside. Open the lid when the pressure in the oven drops.
10. Squeeze potatoes - let warm up. then cut them clean. Chop onion, pepper, ginger and cilantro.
11. Heat up butter or buttermilk. Fried cashews - keep them away. This cashew toasting step is optional. Reduce heat, add mustard seeds and let dry. then add a bucket branch.
12. Fry the skillet over low heat for 2-3 minutes or until lightly browned or golden. Now add chopped onion, curry leaves, green pepper and ginger. Fry the onion until soft and translucent.
13. Add turmeric powder և asafoetida. Mix very well, add water. Mix well and cook for 2-3 minutes or until slightly thickened. Then add boiled potato slices and mix well.
14. Sprinkle with salt. : Add a teaspoon of sugar for a sweet taste. Cook over low heat for 3-4 minutes, stirring occasionally. The water will decrease and the potato masala will thicken.
15. Turn off the heat, then add the chopped coriander leaves. Now add the roasted cashews and mix well. The potato masala should be moist and easy to spread. Make sure there is no water in the potatoes. it should not have the thickness of curry or sauce. Put the potato problem aside.
16. Gently mix the dough before serving. You will also see small air pockets in the dough. Heat a cast iron or non-stick skillet. The pan should be moderately hot. If you are using an iron skillet or grill, brush with a little oil. Do not grease the lined with oil form, otherwise the dough will not be greasy.
17. Keep the heat low while you roll out the dough. In a round skillet, cook the dough over medium heat, drizzle with oil on top and sides, cover the portion with a lid and cook until the bottom is golden and crumbly.
18. When you see that the bottom has turned golden, add some potatoes to the pan. You can take a short walk if you like. Now fold up the dose and serve. Serve masala dosa hot in a crispy restaurant style with coconut sambar.

You will also find that as your experience and beliefs develop, as you continue to tailor food to your personal preferences, you will become more and more improvised. If you prefer more or less ingredients, or if you want to create a less spicy recipe, you can easily modify it to achieve your desired result. This means that over time you will start creating your own recipes. And you don't have to learn it when it comes to basic beginner cooking skills, but if you don't master these simple cooking skills, you will never learn.

So every evening of the week he will eat this special dish, masala. Thanks for reading. I'm sure you can do it at home. There will be more interesting recipes at home. Don't forget to save this page in your browser and share it with your family, friends and colleagues. Thanks again for reading. Keep cooking!