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Saturday, 4 February 2012

how to make Onion Dosa

Onion Dosa 



rice                         3 cup
split black gram lentil   1 cup
fenugreek seeds    1 tsp
potato                     1 no
onion                       2 no
mustard seeds        ½ tsp
turmeric powder      a pinch
red chilly powder     as required
curry leaves             few
oil                             as required
salt                           to taste

Soak rice, dal and dana methi for 6 hours.
Then grind them to a fine thin batter by adding little water.
Add salt to it and leave it covered for 12 hours for fermentation.
Peel potato and cut into small pieces.
Chop onion into long pieces.
Heat 2 tbsp oil in a pan and crackle rai and curry leaves.
Then fry onion in it until it turns light brown.
Now put alu, 1/2 tsp salt, lal mirch, haldi in it.
Fry for 2 minutes and remove it from the flame. Keep it aside for stuffing.
Now heat a non stick tawa and spread 1 tbsp of the batter on the whole of the pan.
When cooked spread onion mixture on it.
Grease all the corners with oil.
Roll and remove it from the flame.
Put little water on the tawa and wipe it with a clean cloth before making each dosa.
Serve them hot with hot sambhar and chutney.

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