Ingredients
- Batter recipe comes from my Uncle's restaurant in Bombay:
Split black gram (urad dal), 100 grams 1/2 cup(
Split chick peas (chana dal - split pigeon peas or tuar dal is OK too), 2.5 oz, 1/3 cup
Aromatic Basmati Rice, white or brown, uncooked, 1 cup
Split Green Gram (Mung Dal) Dry, 0.3 cup Salt, .5 tsp
Soak all the dry ingredients for 3-4 hours and blend smooth with water as needed to make a dosa batter. Let stand in a dry, warm and dark place (oven is great) overnight. Best if soaked in the morning, blended after 3 p.m. and prepared for brunch or breakfast the next morning. Add salt and stir well prior to making dosa. Makes 12 dosas with 1/2 cup of batter for each one.
Bhaji or stuffing:
Cauliflower, raw, 5.5 cup
Onions, raw, 2 cup, chopped
Green Hot Chili Peppers, 3 pepper
Red Hot Chili Peppers, 1 pepper
Mustard seed, yellow, 1 tsp
Turmeric, ground, .5 tsp
Peanuts, dry-roasted, 1 oz
Fresh curry leaves 1 sprig about 12 leaves
Urad dal 1/2 tbsp
Chana dal 1.5 tbsp
Olive oil 1 Tbsp
Cilantro fresh chopped 1/4 cup for garnish.
Chutney by Viju, Cousin's wife slightly changed.
Coconut, raw, 1 cup, shredded
Tofu, extra firm, 0.2 block
*Coriander seed, 1 tbsp
Green Peppers (bell peppers), 0.5 cup, chopped
Baby Carrots, raw, 3 large
*Hot Chili Peppers, 3 pepper
Tamarinds1 fruit use 1/4 tsp of Tamco paste.
Olive Oil, 1 tsp
Mustard seed, yellow, 1 tsp
Salt, 1 dash or to taste.
Chana dalia ( roasted split chick peas from Indian store) 1 oz. 1/4 cup
6 Tsp for 12 dosas, or you may use a non-stick pan with Pam spray.
Enjoy!
Description
Traditional Masala Dosa For The Batter, Chutney And Stuffing Are Heart Healthy Without Compromise On Taste!
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