masala dosa mix recipe | instant ready mix masala dosa recipe

Method17 steps

1. 1

   Step 1: first of all, in a large kadai dry roast urad dal (1 cup), chana dal (0.125 cup), toor dal (0.125 cup) and methi seeds.

   Uses 1 cup urad dal · 0.125 cup chana dal · 0.125 cup toor dal · 0.75 tsp fenugreek seeds

2. 2

   Step 2: roast them till they turn warm.

   Uses urad, chana, toor dals and fenugreek in dry pan

3. 3

   Step 3: Cool the warmed dals and fenugreek seeds, then grind into a fine powder and set aside.

   Uses dals and fenugreek roasted until warm then cooled

4. 4

   Step 4: furthermore, dry roast the rice flour (3 cups) and rava.

   Uses 3 cups rice flour · 0.25 cup semolina

5. 5

   Step 5: Cool the roasted rice flour and semolina and transfer to a large mixing bowl.

   Uses rice flour and semolina dry roasted

6. 6

   Step 6: also add ground powder to it.

   Uses roasted rice flour/semolina in mixing bowl · cooled roasted dals and fenugreek ground finely

7. 7

   Step 7: in addition, add sugar powder (2 tsp), salt (2 tsp) and baking soda (1 tsp).

   Uses 2 tsp sugar powder · 2 tsp salt (or as required) · 1 tsp baking soda · roasted flour/semolina combined with ground dals

8. 8

   Step 8: Take 2 cups of the finished homemade dosa mix for this cooking batch. Store the remaining dry mix in a clean, dry airtight container for later.

   Uses two cups of finished drymix; remaining drymix stored airtight

9. 9

   Step 9: also add half cup of sour curd to it and mix well.

   Uses 0.5 cup sour plain yogurt · two-cup portion from homemade drymix

10. 10

    Step 10: Gradually mix in the initial 1½ cups water, adjusting as needed.

    Uses 1.5 cup water · two cups homemade mix stirred with half cup sour yogurt

11. 11

    Step 11: Add a little more water if required to reach dosa-batter consistency.

    Uses additional water as needed for dosa batter consistency · yogurt mix with initial one and a half cups water

12. 12

    Step 12: keep aside for 15 minutes before you start preparing dosa.

    Rest instant dosa batter · 15 minUses water adjusted to dosa batter consistency

13. 13

    Step 13: heat the griddle.

14. 14

    Step 14: furthermore, pour a ladleful of batter and spread out in a circular motion.

    Uses fifteen-minute rested batter; one ladleful per dosa

15. 15

    Step 15: add some oil on top of the dosa.

    Uses oil as needed for this dosa · ladleful batter spread in circle on hot griddle

16. 16

    Step 16: Cook for 15–30 seconds as an initial check, then continue as needed until the surface is cooked and the base golden. Add a portion of the ready-made aloo bhaji and fold or roll the dosa.

    Initial dosa frying check · 1 minUses a portion of the 1 cup ready-made aloo bhaji for this dosa · thin dosa with roasting oil sprinkled

17. 17

    Step 17: Serve immediately with coconut chutney and sambar if desired. Repeat with the remaining batter, roasting oil and bhaji. The full dry-mix recipe makes about 15 dosas; these cooking directions use a 2 cup portion.

    Uses dosa cooked golden and filled with ready-made potato bhaji