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Crispy Ghee Masala Dosa
Crispy Ghee Masala Dosa

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We hope you got benefit from reading it, now let’s go back to crispy ghee masala dosa recipe. You can have crispy ghee masala dosa using 30 ingredients and 18 steps. Here is how you do that.

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

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