Dr. Nandi’s Masala Dosa Recipe

Dr. Nandi's Masala Dosa Recipe

Therese
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Ingredients
  

  • 1 1/2 cup cooked Rice
  • 1/2 cup uncooked rice
  • 1/2 cup whole urad dal black lentils
  • 1/2 tsp fenugreek seeds
  • 2 Tbsp channa dal
  • 1 2 Tur dal – 1 1/2 tbsp
  • Salt needed

Instructions
 

  • Soak cooked rice, raw rice, urad dal, fenugreek seeds, channa dal and tur dal in water for 4-5 hours.
  • Wash and grind everything together to a smooth texture adding water, little at a time. We use our Vitamix blender.
  • Add needed salt (about a teaspoon) and leave it overnight in a warm place to ferment.
  • Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency which is a little thinner than pancake mix.
  • Heat a large non-stick griddle or large fry pan we use a cast iron skillet to medium high heat.
  • Add a tablespoon of organic high heat oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  • The batter should be very thin and it’s a bit of an art to get it right the first few times.
  • Drizzle a very little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
  • Fold over to make a semi-circle or a roll.
  • This makes about 7 or 8 dosas.
  • Serve immediately with coconut chutney and sambhar.
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