Masala dosa
Last Updated on
Indian-style lunch for the explorer. Complex to make at first, but practice makes perfect.
Ingredients / 6 Dosa
1 dl rice; 1/2 dl yellow lentils; 1 dl white lentils.1/2 tsp baking soda 1 tsp fenugreek seeds 1 tsp salt 3-4 dl water
Töyte/strong>
4 large potatoes 2 large onions 2 tablespoons of natural yoghurt 1 chilli 1 tablespoon of mustard seeds; 1 tsp turmeric 1 tbsp garam masala salts peppers
Soak lentils and rice + 3dl water over.
Grind the ingredients in a food processor until smooth. Add more water if needed. It should be about the thickness of a pancake batter.
Make the dough. Sauté onion slices with spices in a fair öljyssä. Add the diced potatoes and freeze for a few minutes. Then add the yoghurt and simmer over a low heat until the potatoes are tender.
Get as large and shallow a pan as you can (a flat pan is good). Heat it to medium heat.
Soak some oil in the pan. Pour one sixth of the batter into the pan. Fry the dough until it forms a smooth paste. Add the “ljy” to the surface and smooth the surface with a baking tray until very thin. Do not overcook; the dosa will come off the pan when cooked.
When the dosa is almost golden brown, strike the dosa into the centre of the plate, roll the baking dish with the masala dosa into a tube.
When the dosa is golden brown, roll the baking dish with the masala dosa into a tube.
