Makhana Masala Dosa Recipe
Here's a step-by-step guide:
Ingredients:
Ingredients:
For Dosa Batter:
- 2 cups dosa rice
- 1/2 cup urad dal (split black lentils)
- Salt to taste
- Water (as needed)
- 1 cup Makhana (puffed lotus seeds)
- 1 onion, finely chopped
- 1 tomato, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon ginger-garlic paste
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- 1/2 teaspoon garam masala
- Salt to taste
- Oil for cooking
- Fresh coriander leaves, chopped (for garnish)
1. Dosa Batter Preparation:
- Rinse the dosa rice and urad dal separately, then soak them in water for 6-8 hours.
- After soaking, drain the water from the rice and dal.
- Grind the rice and dal together in a blender, adding water gradually until you get a smooth batter consistency.
- Transfer the batter to a large bowl.
- Add salt to taste and mix well.
- Ferment the batter overnight or for 8-10 hours, allowing it to rise.
- Heat oil in a pan and add cumin seeds. Let them splutter.
- Add the chopped onions and sauté until they turn translucent.
- Add the ginger-garlic paste and green chili. Cook for a minute.
- Add the chopped tomatoes and cook until they turn mushy.
- Add turmeric powder, red chili powder, garam masala, and salt. Mix well.
- Add the Makhana and cook for a few minutes until the flavors blend together.
- Garnish with fresh coriander leaves and set the filling aside.
- Heat a non-stick dosa tawa or griddle over medium heat.
- Pour a ladleful of the dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- Drizzle a little oil around the edges of the dosa and on top.
- Once the dosa starts to turn golden brown on the bottom, spread a spoonful of the Makhana masala filling on one half of the dosa.
- Gently fold the other half of the dosa over the filling, creating a semi-circular shape.
- Press the dosa lightly with a spatula to seal it.
- Cook for a minute or two until the dosa is crispy and golden brown on both sides.
- Remove the dosa from the tawa and serve hot with coconut chutney or sambar.
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