How to makemasala dosa and chutney?How to cookmasala dosa and chutney?Learn the recipemasala dosa and chutneyby vahchef.For all recipes visit vahrehvah.com
dosa Soak rice, urad dal, fenugreek seeds for at least 6-8 hours.grind to a fine make a smooth paste. mix and blend well.store overnight to let the batter ferment.the next day stir in salt. to make dosa , heat a tava brush oil onthe tava. pour one laddle of dosa batter in the centre of the pan and quickly spread it evenly in a circular shape over little ghee around the edges. this will ensure crisp edges and help the dosa come off the pan easily. spread a table spoon of the vegetable mixture. cook for a minute. fold the dosa over and serve with chutney and sambhar. filling / vegetable mixture boil the the potatoes, carrot, pepper powder,salt and turmeric powder and mash them. heat oil in a wok and splutter mustard seeds. add chopped onions, beans, choppped beetroot, chopped green chilli, garlic and ginger pastes to the wok.saute till the onions turn pink. mix this with the boiled vegetables and coriander leaves. cook for five minutes ensuring that the mixture is dry. coconut chutney grind the grated coconut, green chilli, ginger, garlic,yoghurt, lemon, coriander eaves and salt till they become smooth. heat oil in a pan and splutter mustard seeds. add the curry leaves and dry chilli when the mustard seeds begin to crisp. add this to the grinded mixture.
dosa Soak rice, urad dal, fenugreek seeds for at least 6-8 hours.grind to a fine make a smooth paste. mix and blend well.store overnight to let the batter ferment.the next day stir in salt. to make dosa , heat a tava brush oil onthe tava. pour one laddle of dosa batter in the centre of the pan and quickly spread it evenly in a circular shape over little ghee around the edges. this will ensure crisp edges and help the dosa come off the pan easily. spread a table spoon of the vegetable mixture. cook for a minute. fold the dosa over and serve with chutney and sambhar. filling / vegetable mixture boil the the potatoes, carrot, pepper powder,salt and turmeric powder and mash them. heat oil in a wok and splutter mustard seeds. add chopped onions, beans, choppped beetroot, chopped green chilli, garlic and ginger pastes to the wok.saute till the onions turn pink. mix this with the boiled vegetables and coriander leaves. cook for five minutes ensuring that the mixture is dry. coconut chutney grind the grated coconut, green chilli, ginger, garlic,yoghurt, lemon, coriander eaves and salt till they become smooth. heat oil in a pan and splutter mustard seeds. add the curry leaves and dry chilli when the mustard seeds begin to crisp. add this to the grinded mixture.