Featured post

Saturday 21 May 2016

Instant Masala Bread Dosa

          This quick and delicious dosa needs no soaking, grinding and fermenting. Made out of bread and other basic ingredients, they can be dished out at a short notice for a healthy and a nutritious breakfast. They can also be served for a light meal anytime of the day. So check out the step by step pictorial recipe to prepare it.

  • 4-5 bread slices
  • 1/4 cup semolina
  • 1/4 cup rice flour
  • salt to taste
  • 1/4 tsp. baking soda
  • 1 cup yoghurt
  • 2 tbsp. oil + oil to shallow fry the dosas
  • 1/2 tsp. mustard seeds
  • 1/2 tsp. cumin seeds
  • 1/4 tsp. asafoetida
  • 1 tsp. split urad dal (black gram)
  • 1 onion, chopped
  • 1 tsp. ginger, grated
  • 2 green chilies
  • 1-2 sprigs curry leaves
  • 1/2 tsp. red chili flakes
  • 1 tsp. sambar powder 
  • 2-3 tbsp. coriander leaves
  • coconut chutney & idli podi to serve

          Soak the bread slices in water and immediately remove them. Squeeze them and put into the blender along with semolina, rice flour, yoghurt, salt, baking soda and required quantity of water. Blend into a smooth batter.

          Transfer to a bowl. Cover and keep aside for 25-30 minutes. Adjust the water. The batter should have a dosa batter consistency. 

          Heat 2 tbsp. oil in a pan and temper with mustard seeds, cumin seeds and asafoetida. After it stops spluttering, add the urad dal and sauté for a few seconds.

         Now add the onion, ginger, green chilies and curry leaves. Fry till light brown and pour this tempering into the batter. Add the coriander leaves and sambar powder and mix well.

          Heat a tawa / griddle and pour a ladleful of the batter. Spread into a circle and drizzle a tsp. of oil over and around the edges. Fry on a medium flame on both sides till done.

          Transfer to a serving plate. Continue to make similar dosa with the remaining batter and relish with coconut chutney and idli / dosa podi.

               Soak bread slices in water & immediately remove them. Squeeze & blend along
               with semolina, atta, yoghurt, salt, baking soda & 1/2 cup water into a smooth 
               batter. Transfer to a bowl.

                          Heat oil & temper with mustard seeds, cumin seeds & asafoetida. 

                            After it stops spluttering, add urad dal & sauté for a few seconds.

                        Add onion, ginger, green chilies & curry leaves. Fry till light brown.

                     Pour this tempering into the batter. Add coriander leaves & sambar
                     powder & mix well.

                                  Keep aside for 25-30 minutes. 

                Heat a tawa & pour a ladleful of the batter. Spread into a circle & drizzle a 
                tsp. of oil over & around the edges. Fry on both sides till done.

                   Transfer to a serving plate. Make similar dosas with remaining batter & 
                    relish with coconut chutney & idli podi.

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