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varieties of tiffin
masala dosai
Prepare the dosai batter as for rice dosai.
preparation of masala curry
ingredients
- potato - 150 gms.
- Green peas - a handful
- Onion - 1 big size
- Salt - 1/2 tsp.
- Blackgram dhal - 1 tsp.
- Bengalgram dhal - 1 tsp.
- Turmeric powder - a pinch
- Green chillies - 2
preparation of masala
- Boil peas and potato (whole) seperately.
- Peel potato and cut potato into pieces. Chop green chillies and onion.
- Fry mustard, dhals in 2 tsp. of oil.
- Add chopped green chillies and onion.
- Fry well to reddish. Add potato, peas, turmeric powder and salt.
- Mix well and remove from fire.
preparation of masala dosai
- Pour a ladle full of batter on a dosai pan and spread batter to form circle with back of the ladle.
- Pour a tsp. of oil around the dosai.
- When the dosai is cooked well, keep a tbl.sp. full of masala in the middle and fold.
- Don't turn the dosai.
- Add a little more oil.
- Keep until crisp and reddish.
- Now turn the otherside without unfolding.
- Now add a little oil and keep until crisp.
- Remove and serve hot with coconut chutney, sambar or tomato chutney.
Idli | Rava idli | Dosai | Masala dosai | Rava dosai | Appam | Kuzhipaniyaram | Masala vadai | Idiappam | Ven pongal | Sarkarai pongal |
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