Learn how to make masala dosa, a traditional dish of Indian cuisine, without leaving your home!
Recipe for Masala Dosa, Classic Indian Cuisine
The Indian cuisine is one of the most recognized around the world for its burst of flavor and color, along with their exotic performances. In many countries it is enjoyed in restaurants and exotic food chains, but today we’ll show a true delight and exponent of this cuisine. Learn how to make masala dosa, to prepare at home, customized to your liking, and entertain your guests.
Making the dosa
The dosa (Dossa) is a classic Indian dish. It can be described as a thin crepe made with flour of rice and lentils, which are fried and stuffed with special ingredients. It is a typical breakfast food, but since it is low in fat and high in carbohydrates and protein, resulting in an ideal food for lunch and dinner.
Ingredients for dosa :
– 3 cups white rice
– 1 cup lentils (dhal Lurad if they are better)
– 1 tsp fenugreek seeds (fenugreek)
– Cold water
– Oil for frying
Soak the rice and lentils in cold water for at least 4 hours (or overnight) and, over time, add the fenugreek seeds. Drain well and grind the ingredients for a very fine texture (you can use a food processor, a mortar, or whatever you prefer). Add a little water to the product already ground to form a smooth paste and some fluid; you’ll keep in the fridge (covered) for 24 hours, until you see that expands and forms bubbles. You can add salt to taste, if you like. Be patient: Indian cuisine devotes much attention to waiting times and details of presentation.
Prepare the filling following the instructions below, and have it to hand when cooking. Heat a nonstick skillet and remove from heat iron. Place a few tablespoons of the pasta and, using the back of the spoon, making a spiral split to form a flat disc instead. Leads to fire, high temperature and moderate, as you gain firm texture, slowly add a little oil to the edges of the pan, to facilitate handling of Dosa. When notes golden on the bottom, turn it over carefully. Ready, remove from the pan, fold in half, and fill it.
Making the filling
– 4 large potatoes
– 2 medium onions
– 1 can of peas
– 1 teaspoon curry powder
– 1 teaspoon chopped cilantro or parsley
– 1 teaspoon minced fresh ginger or dried ground
– 1 tablespoon freshly ground black pepper
– 3 cloves garlic, minced
– Salt to taste
– 1 teaspoon garam masala
Wash, peel and cook the potatoes in boiling water until you can mash them. Separately, fry the onion; Once a translucent, add the garlic and ginger, cooking finishes and remove from heat.
Mix the mashed potatoes, adding parsley, drained peas, curry, salt and pepper, and oil to taste. Finally, add the garam masala, mix well, and fill your dosa.
Serve stuffed and rolled, standing or laying on a plate, with sauteed vegetables and vegetable creams aside, to enjoy this delicious masala dosa, a classic Indian cuisine.