Dosas are one of the easiest Indian dishes anyone can make at home. They are crispy, savoury crepes that originated in South India but are widely popular in other countries. They can be healthier alternatives for breakfast or snacks, especially for those who are cautious about their calorie and fat intake. Although they are relatively easy to prepare, not everyone has the time or energy to prepare them mainly because they need to be soaked overnight. Thanks to Milma Foods Instant Cook Dosa/Idli Wet Mix, preparing Dosas is now easy and quick to prepare.
This wet and ready-made Dosa batter doesn't require additional ingredients nor any mixing at all. Simply spread the batter into a pan and fry to make the perfect Dosa, or steam it using an Idli stand or small non-stick Idli plates. Serve it hot with either chutney or sambar. You can even use this Dosa batter for cooking other South Indian dishes like a Ghee Dosa and one of the most famous ones, Masala Dosa, made with potatoes and red chutney.
Milma Dosa Mix Ingredients
Milma Foods Instant Cook Dosa/Idli Wet Mix only contains rice, urad dal or black lentils, salt and water, and no additional preservatives or artificial colouring. This makes it a real contender for any homemade Dosa recipe out there. Amongst its health benefits include low on fat and a good source of protein and carbohydrates. It's also easy on the digestive system, and now, made it even easier to prepare - thanks to Milma Foods.
Masala Dosa Recipe with Sambar
Prep time: 1 hour
- Maris Piper Potato: 4 medium-sized potatoes
- Onion: 2
- Drumstick: 1
- Brown Mustard Seeds: 1/2 tsp
- Cumin Seeds: 1 1/2 tsp
- Clove: 1
- Sambar Masala: 2 tsp
- Toor Dal: 600g
- Green Chilli: 2
- Crushed Coriander Seeds: 1tsp
- Urid dal: 7tsp
- Curry Leaves: 15
- Fresh Ginger, grated: 2 inches
- Turmeric: 1 tsp
- Coriander: 1 bunch (20g)
- Tamarind Paste: 2 tbsp
- Milma Dosa Mix: 1 bag
- Rinse the toor dal in fresh water, then drain (no need to soak). Bring to the boil and simmer for 35 minutes or until tender
- Peel and roughly chop the potatoes into chunks. Place them in a saucepan and cover with water. Boil for 20 mins until the potatoes have softened. Fill and boil your kettle
- While the potatoes are boiling, prepare the sambar. Peel and dice 1 onion as finely as you can. Chop half the drumsticks into small 1 inch chunks
- When the potatoes are soft enough to slide a fork through easily, drain them and set them aside for later
- Once the dal is ready, remove the pan from the heat and set it aside. Place another saucepan on medium heat and add 3 tbsp of oil. When the oil is hot, add the mustard seeds, cumin seeds, and clove. Allow the spices to sizzle for 1 minute, then add the diced onion and a pinch of salt. Gently fry the onions for 5-6 minutes until softened and lightly browned
- Sprinkle in the sambar masala and stir well. Gently fry the spices with the onion for 1-2 minutes
- Stir in the toor dal. Using the back of a spoon, encourage the lentils to break down and become pulpy. Fry the dal in the onion and spices for 2 minutes
- Add the drumstick chunks with 400ml of boiling water. Allow the sambar to simmer gently for 15 minutes, stirring occasionally
- Prepare the dosa filling. Dice the remaining onion and thinly slice the green chillies
- In a frying pan, add a drizzle of oil with the cumin seeds, crushed coriander seeds, and the urad dal. Allow the spices to sizzle in the hot oil for 1 minute
- Carefully add the curry leaves, give the pan a shake to make sure the leaves are evenly distributed, then add the diced with a pinch of salt and fry for 3-4 minutes
- Once the onions have softened, add the grated ginger and the green chillies. Fry the ginger and chillies with the onion for 2 minutes, then add the turmeric and mix well. Add the potato with a generous pinch of salt
- Use a wooden spoon or spatula to gently break down the potato, creating a slightly mashed consistency, then continue to cook on low heat, often stirring for 4-5 minutes
- By now, the sambar should be ready. Remove the sambar from the heat and stir in the tamarind paste
- Wash and roughly chop the coriander then stir it into the potato mix. Remove the potato mix from the heat and keep covered until later
- Use The Dosa Maker and Milma batter to create your Dosa. If you don't have a Dosa Maker, you can ladle the batter into a hot, oiled frying pan and fry each Dosa on one side for several minutes. But why wouldn't you have a Dosa Maker?
- Once you've made your easy peasy, totally delicious Dosa, transfer it onto a plate. Spoon 2 tbsp of the spicy potato filling onto one side of the Dosa and fold the over side over to form a half-moon shape. Serve the Dosa with your homemade sambar and coconut and chilli chutneys on the side!
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