Innovative Turmeric Masala Dosa | Deccan Breakfasts Recipe by TheStrollingFoodie
Cooking Instructions 15 minutes 1 Masala dosa batter preparation: Firstly, in a large bowl take 3 cups Sona masuri rice and ½ tsp methi. rinse well and soak in enough water for 4 hours. 2 Now, in another bowl take 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal. rinse well and soak in enough water for 2 hours. 3 Thereafter, drain off the water and transfer it to the grinder. you can also grind in mixi if you do not have access to a grinder. add water as required and blend to smooth paste. scrape sides. the smooth and fluffy batter will be ready after 40 minutes. 4 Once done, transfer the batter to a large vessel and keep it aside. 5 In the same grinder add soaked rice and 1 cup of rinsed poha, add water slowly and scrape the sides. blend to a coarse paste. 6 Thereafter, transfer the rice batter to the same urad dal batter. Mix well making sure everything is well combined. 7 Now, it is time for the main ingredient which is Turmeric powder. Add 3 tsp to the batter mixture to get that yellowish colour. 8 Next up, ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment. once the batter is well fermented, mix gently, without disturbing the air pockets. 9 Up next, transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt. mix well until the salt is well combined. masala dosa batter is ready. keep aside. 10 Aloo bhaji preparation: Firstly, in a large Kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chili, few curries leaves with a pinch of asafoetida or hing. 11 Now add 2 chili and 1-inch ginger. saute well. also, add 1 onion and saute until onions shrink slightly. 12 Further, add ¼ tsp turmeric and 1 tsp salt. saute well. 13 Thereafter, add 3 potatoes and mix well, mash slightly making sure everything is well combined. 1) Turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice. 2). Mix well and aloo bhaji for masala dosa is ready. keep aside. 14 Masala dosa preparation: Firstly, add a ladleful of batter on hot tawa and spread as thin as possible making a crispy dosa. 15 Next up, take a tsp of butter and spread uniformly. 16 Now, keep roasting until the dosa turns yellowish-brown and crisp. 17 Scrape the sides of dosa and roll the dosa. 18 Finally, your much-awaited Turmeric Dosa is ready to be served with Aloo Masala and Sambar. Bon appetite 🌮 P.S.: You might serve this delicacy with coconut chutney to add to your tastebuds! 1 Masala dosa batter preparation: Firstly, in a large bowl take 3 cups Sona masuri rice and ½ tsp methi. rinse well and soak in enough water for 4 hours. 1 Masala dosa batter preparation: Firstly, in a large bowl take 3 cups Sona masuri rice and ½ tsp methi. rinse well and soak in enough water for 4 hours. 2 Now, in another bowl take 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal. rinse well and soak in enough water for 2 hours. 2 Now, in another bowl take 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal. rinse well and soak in enough water for 2 hours. 3 Thereafter, drain off the water and transfer it to the grinder. you can also grind in mixi if you do not have access to a grinder. add water as required and blend to smooth paste. scrape sides. the smooth and fluffy batter will be ready after 40 minutes. 3 Thereafter, drain off the water and transfer it to the grinder. you can also grind in mixi if you do not have access to a grinder. add water as required and blend to smooth paste. scrape sides. the smooth and fluffy batter will be ready after 40 minutes. 4 Once done, transfer the batter to a large vessel and keep it aside. 4 Once done, transfer the batter to a large vessel and keep it aside. 5 In the same grinder add soaked rice and 1 cup of rinsed poha, add water slowly and scrape the sides. blend to a coarse paste. 5 In the same grinder add soaked rice and 1 cup of rinsed poha, add water slowly and scrape the sides. blend to a coarse paste. 6 Thereafter, transfer the rice batter to the same urad dal batter. Mix well making sure everything is well combined. 6 Thereafter, transfer the rice batter to the same urad dal batter. Mix well making sure everything is well combined. 7 Now, it is time for the main ingredient which is Turmeric powder. Add 3 tsp to the batter mixture to get that yellowish colour. 7 Now, it is time for the main ingredient which is Turmeric powder. Add 3 tsp to the batter mixture to get that yellowish colour. 8 Next up, ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment. once the batter is well fermented, mix gently, without disturbing the air pockets. 8 Next up, ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment. once the batter is well fermented, mix gently, without disturbing the air pockets. 9 Up next, transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt. mix well until the salt is well combined. masala dosa batter is ready. keep aside. 9 Up next, transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt. mix well until the salt is well combined. masala dosa batter is ready. keep aside. 10 Aloo bhaji preparation: Firstly, in a large Kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chili, few curries leaves with a pinch of asafoetida or hing. 10 Aloo bhaji preparation: Firstly, in a large Kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chili, few curries leaves with a pinch of asafoetida or hing. 11 Now add 2 chili and 1-inch ginger. saute well. also, add 1 onion and saute until onions shrink slightly. 11 Now add 2 chili and 1-inch ginger. saute well. also, add 1 onion and saute until onions shrink slightly. 12 Further, add ¼ tsp turmeric and 1 tsp salt. saute well. 12 Further, add ¼ tsp turmeric and 1 tsp salt. saute well. 13 Thereafter, add 3 potatoes and mix well, mash slightly making sure everything is well combined. 1) Turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice. 2). Mix well and aloo bhaji for masala dosa is ready. keep aside. 13 Thereafter, add 3 potatoes and mix well, mash slightly making sure everything is well combined. 1) Turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice. 2). Mix well and aloo bhaji for masala dosa is ready. keep aside. 14 Masala dosa preparation: Firstly, add a ladleful of batter on hot tawa and spread as thin as possible making a crispy dosa. 14 Masala dosa preparation: Firstly, add a ladleful of batter on hot tawa and spread as thin as possible making a crispy dosa. 15 Next up, take a tsp of butter and spread uniformly. 15 Next up, take a tsp of butter and spread uniformly. 16 Now, keep roasting until the dosa turns yellowish-brown and crisp. 16 Now, keep roasting until the dosa turns yellowish-brown and crisp. 17 Scrape the sides of dosa and roll the dosa. 17 Scrape the sides of dosa and roll the dosa. 18 Finally, your much-awaited Turmeric Dosa is ready to be served with Aloo Masala and Sambar. Bon appetite 🌮 P.S.: You might serve this delicacy with coconut chutney to add to your tastebuds! 18 Finally, your much-awaited Turmeric Dosa is ready to be served with Aloo Masala and Sambar. Bon appetite 🌮 P.S.: You might serve this delicacy with coconut chutney to add to your tastebuds! 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