Try These Mouth-Watering Dosa Recipes!🤤

#dosa #tasty #yummy Moong Dal Dosa Servings - 2 - 3 INGREDIENTS (For Stuffing) Mustard oil - 2 tablespoons Mustard seeds - 1 teaspoon Curry leaves - 18 - 20 Asafoetida - 1/8 teaspoon Onions - 130 grams Green chili - 1 tablespoon Salt - 1 teaspoon Turmeric - 1/2 teaspoon Boiled mashed potatoes - 430 grams (For Tomato Chutney) Oil - 2 tablespoons Dry red chili - 6 Asafoetida - 1/8 teaspoon Onions - 65 grams Tomato - 200 grams Salt - 1/2 teaspoon Tamarind pulp - 25 grams (For Coconut Chutney) Coconut - 100 grams Roasted split bengal gram - 20 grams Green chili - 2 tablespoons Roasted peanuts - 45 grams Tamarind pulp - 25 grams Salt - 1/2 teaspoon (For Tempering) Oil - 2 tablespoons Dry red chili - 3 Mustard seeds - 1 teaspoon Curry leaves - 18 - 20 (For Dosa Batter) Split mung beans - 300 grams Water - 800 milliliters Ginger - 2 tablespoons Green chili - 2 tablespoons Salt - 1 teaspoon Water PREPARATION (For Stuffing) 1. Heat 2 tablespoons mustard oil in a heavy skillet, add 1 teaspoon mustard seeds, 18 - 20 curry leaves, 1/8 teaspoon asafoetida, 130 grams onions and fry till translucent or until it turns golden brown in color. 2. Add 1 teaspoon green chili and stir well. 3. Add 1 teaspoon salt, 1/2 teaspoon turmeric and stir again. 4. Then, add 430 grams boiled mashed potatoes and mix it well. 5. Cook for 5 - 7 minutes on medium heat. 6. Remove it from heat and keep aside. (For Tomato Chutney) 1. Heat 2 tablespoons oil in a pan, add 6 dry red chili, 1/8 teaspoon asafoetida and stir well. 2. Then, add 65 grams onions and fry till translucent. 3. Now, add 200 grams tomato, 1/2 teaspoon salt and saute for 3 - 5 minutes on medium heat or until it turns soft and pulpy. 4. Remove it from heat and allow it to cool. 5. Transfer this into a blender, add 25 grams tamarind pulp and blend it into a paste. 6. Keep aside. (For Coconut Chutney) 1. In a blender, add all the ingredients and blend it into a paste. 2. Keep aside. (For Tempering) 1. Heat 2 tablespoons oil in a pan, add 3 dry red chili, 1 teaspoon mustard seeds, 18 - 20 curry leaves and stir for 2 - 3 minutes. 2. Remove it from heat and pour the tempering over the prepared chutneys. (For Dosa) 1. In a bowl, add 300 grams split mung beans, 800 milliliters water and soak for 3 - 4 hours. 2. Transfer this into a blender, add 2 tablespoons ginger, 2 tablespoons green chili, 1 teaspoon salt and blend it into a paste. 3. Heat a tawa, sprinkle some water and wipe off completely. 4. Now, pour a ladle full of dosa batter and spread gently. 5. Cook on moderate heat for 2 - 3 minutes. 6. Add the prepared potato mixture on it. 7. Fold it gently. 8. Remove it from pan. 9. Serve with prepared chutneys. Ghee Roast Dosa Servings - 2 INGREDIENTS Dosa mixture - 150 grams Yogurt - 125 grams Water - 220 millilitres Water Ghee Coconut - 60 grams Ginger - 2 teaspoons Green chili - 1 1/2 teaspoons Roasted split bengal gram - 1 tablespoon Tamarind - 1 teaspoon Salt - 1/2 teaspoon Water - 50 milliliters Oil - 15 milliliters Mustard seeds - 1 teaspoon Curry leaves - 7 - 8 Dry red chili - 1 Asafoetida - 1/4 teaspoon PREPARATION 1. In a mixing bowl, add 150 grams dosa mixture, 125 grams yogurt, 220 milliliters water and mix it well. 2. Rest the mixture for 5 minutes. 3. Heat a tawa, sprinkle some water and wipe off completely. 4. Now, pour a ladle full of dosa batter and spread gently. 5. Cook on moderate heat for 2 - 3 minutes. 6. Add some ghee on it and spread it evenly. 7. Fold it gently to make a cone. (See Video) 8. Remove it from pan. 9. In a blender, add 60 grams coconut, 2 teaspoons ginger, 1 1/2 teaspoons green chili, 1 tablespoon roasted split bengal gram, 1 teaspoon tamarind, 1/2 teaspoon salt, 50 milliliters water and blend it into a smooth paste. 10. Heat 15 milliliters oil in a pan, add 1 teaspoon mustard seeds and stir for 1 - 2 minutes. 11. Add 7 - 8 curry leaves, 1 dry red chili, 1/4 teaspoon asafoetida and mix it well. 12. Cook for 2 - 3 minutes on medium heat. 13. Add the tempering over the chutney and mix it well. 14. Serve the dosa with prepared chutney. Official website:  https://ift.tt/2YE99SY Like us on Facebook  https://ift.tt/345eOSQ Follow us on Instagram  https://ift.tt/2rlkF9E


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