10 Hour Yummy Masala Dosa

Hello everyone. One more variation to our 10-hour batter is here, masala dosa. This recipe of 10-hour yummy masala dosa will make you want one more. I have given the recipe for dosa with the traditional potato sabzi. Try this delicious melting-in-mouth dosa with a spicy potato sabzi.

Ingredients :

1 Cup Raw rice

1/4 Cup Urad dal

1/2 Cup Curd

1 Lemon

1 Tbsp Eno fruit salt (Regular)

Water, Salt, Oil/ Butter as needed

Salt as needed

Method :

If you wish to eat dosas at 5 p.m., soak the grains at 7 a.m. in the morning.

Soak the raw rice and urad dal in water after washing them thrice.
Keep them for 4 hours.
After 4 hours, grind each of them separately to a fine paste. The consistency of the batter should be as same as idli batter.

Mix the two in a large bowl. Add curd. Squeeze one lemon’s juice in it.
But if curd is sour then add half lemon juice only.

Mix very well for 5 minutes and keep the bowl aside covered with a lid.

After 6 hours the batter is ready for making dosas. Take desired quantity needed in a container and add eno to it. For approximately two cups of batter, one teaspoon eno is enough.

Take a nonstick dosa tawa and put it on a high flame. Sprinkle some drops of water to check if it is heated properly.
Spread the batter into a dosa shape. Apply oil or butter, as per your taste, to all the sides of the dosa.

Now,

fan the flame with a piece of cardboard so that the top of the dosa is cooked.

Ultimately the light brown colour of the dosa will tell you if it’s ready.

Video courtesy 🎥 : My dear sister Sushma ☺.

Spread the potato sabzi diagonally in the centre and fold it from the opposite sides.

Note: The recipe for the potato sabzi is given below.

Remove the masala dosa from the tawa and cut it into 3 or 4 pieces as needed. Enjoy these with tasty green or white chutney.

Furthermore, you can refrigerate the batter and use up to 3 days. Whenever you need the batter, follow the same steps above and use it. The good news is, that the taste is enhanced as days pass by. Try it yourself.

Potato Sabzi :

Ingredients :

4 to 5 Medium Potatoes

2 Medium Onions (Sliced)

1 Medium Tomato (Sliced)

1 Tsp Turmeric Powder

5 Tbsp Oil

2 Tsp Mustard Seeds

1 Tsp Urad Dal

10 To 15 Curry Leaves

2 Green Chillies

1/2 Inch Ginger

1/4 Tsp Asafoetida

Salt As Required

Method :

Boil the potatoes in a large kadai. Ensure you don’t over-boil them. They may get mashed while making sabzi.
Avoid putting them in the cooker for boiling as they might get overcooked.

Test with a knife and check. The tip of the knife should just pierce the potatoes. Remove them from the gas.

After they cool down, peel off the skin. Cut them into cubes. Immediately sprinkle turmeric powder over them and mix well.

Grind ginger and chillies using a mortar and pestle. No need to make it into a fine paste. A coarse texture is expected.

Heat oil

in a kadai. Add urad dal and fry till light brown. Put the mustard seeds and let them crackle. Sprinkle asafoetida. Add curry leaves and stir fry. Further, add the sliced onions and fry till translucent.

Put the ginger chilli paste. Stir fry till the raw aroma of ginger goes away.

Add the sliced tomatoes. Fry for two minutes till soft.

Finally, add the diced boiled potatoes to the kadai. Sprinkle salt as required. Mix well and keep the sabzi on a low flame for 3 to 4 minutes.

Potato sabzi is ready.

Leave a comment if you enjoyed this 10-hour yummy masala dosa and chutney treat. Do subscribe if you enjoyed reading this recipe. If you love to read romantic stories, visit here 👇

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