Food Talk  Discussion Forum

Have you perfact recipe for Masala Dhosa and Maysor Dhosa? I mean exact measure for Rice and Udad and masala for Maysor Dhosa?

Sejal Anitha replied. For people in US this is an easy recipe for quick dosa. I mix 3 cups of rice flour and 1 cup of urid flour( available in all indian stores. Next day i make crispy dosa just like restaurants.Of course mix salt. aneeta replied. to get a crispy golden masala dosa, I use 4:1 ratio. four cups of rice and 1 cup urad dal. soak overnight with 1tbsp of methi and 2 hand full poha/avalakki. grind to a smooth paste.Also add pinch of soda and salt. mix well. Heat the tava, add some oil(wipe to the surface) and make dosa.
Masala dosa needs potato sabji and a spoon full of red chtni/ coriander chatni inside for a better taste. Smita Nadgir replied. You can make dosa by first soaking 3 cups of rice with 1 cup of urad dal and 1 tsp of menthe and 2 cups of poha or avlakki. soak overnight and then grind it and wait for it to ferment.
Until it ferments it wont cook well.
For faster fermenting you can keep it in oven not set, or keep it in a warm place.
it will ferment soon.
Then you put oil on your tavaand you put the dosa on tava and cover it with some lid, so the moisture remains within and the other side also gets cooked
then apply oil and turn it .
you can put your potato stuffing inside also then.
well this is the best i know.
so let me know if it okay.
since there are many ways to make it.
all the best shirley replied. hi sejal,

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SM replied. Hi sejal,
I use 1:2 proportion. For two cups of rice use 1 cup of white udad dal. Soak rice and dal seperately in water for 5-6 hours and then grind them seperately. Then mix them together in a broad container, add little salt and keep it in a warm place to ferment. It takes about 8-9 hours to ferment, more during winter.
No idea about mysore dosa.
Hope the dosas come out well next time. Let me know. All the best.