Food Recipes

  Ingredients: - 1 cup rice - 1/2 cup urad dal (black gram dal) - 1/4 cup chana dal (split chickpeas) - 1 tsp fenugreek seeds - Salt to taste - Oil for cooking For the masala filling: - 3 medium potatoes, boiled and mashed - 1 onion, chopped - 1 green chili, chopped - 1/2 tsp mustard seeds - 1/2 tsp cumin seeds - Curry leaves - 1/2 tsp turmeric powder - Salt to taste - Fresh coriander leaves, chopped For the Masala Dosa batter: 1. Soak the rice, urad dal, chana dal, and fenugreek seeds in water for 6-8 hours. 2. Drain the water and blend the soaked ingredients to make a smooth batter. Add water if needed to get a dosa batter consistency. 3. Allow the batter to ferment overnight or for at least 8-10 hours. 4. Once the batter is fermented, add salt to taste and mix well. For the masala filling: 1. Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds and curry leaves. 2. Add chopped onion and green chili, sauté until the onions ...