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Explore MASALA DOSA from Scratch - CRISPY & GOLDEN with 2,081 views, 63 likes, and 10 comments. Experience the impact of this video content that has captured audience attention.

This is my Perectly Crispy & Golden Masala Dosa Recipe with Carrot & Coconut Chutney Recipe. Love, Sharmi My 5 favourite chutney recipes here: https://youtu.be/KGfpH1_QsA0 Sambar Dal Recipe here (Goes well with Dosa): https://youtu.be/JyFfub7VISU Other vegetarian recipes: BOMBAY ALOO Recipe - https://youtu.be/F7VOI8wjFJ0 ALOO GOBI https://youtu.be/xGPwBUjiW5g My HOMEMADE PANEER Recipe: https://youtu.be/lU0gN0yxiNU The best PANEER BUTTER MASALA: https://youtu.be/SgQKvoYAbVM RAJMA CHAWAL | Red Kidney Beans Curry : https://youtu.be/SLelAcdWlzk Easy Lamb Curry: https://youtu.be/5t8mmAQkXWc Best Lamb Chops: https://youtu.be/jFywIgetl40 My Chicken Vindaloo Recipe: https://youtu.be/2VEZ6gT38Kg Perfect TANDOORI Chicken: https://youtu.be/KCYjBca_8a4 INGREDIENTS: Dosa Batter: 1cup short / medium grain rice 1/4 cup skinless Black lentils or Urad Dal 1/2 tsp Fenugreek Seeds Steps: Wash rice ,dal and fenugreek seeds together. Soak it for at least four hours Grind into thick batter The batter should be slightly smooth and fluffy but when you rub the batter between your finger you should feel the sandy texture Mix well with hand and let it ferment 8- 16 hours. Potato Masala: 4 boiled potatoes 1 medium onion finley chopped 1 tbsp urad dal/black gram 1/2 tsp turmeric powder 1 tbsp chana dal 1 tsp mustard seeds 1 green chilli finely chopped 1 dried red chilli 1 string of curry leaves. 1 1/2 tbsp oil Steps: Heat oil on a pan and add mustard seeds and let it splatter. Add chana dal, urad dal and red chilli and fry for few seconds at low to medium heat. When the dal gets a little colour add the curry leaves and green chill and then fry for few seconds. Add the onions and fry till its soft and transulant. Add the turmeric powder and mix. Straightway add the potatoes, break them with your hand before adding. Add salt and mix well Break the pototoes further using a potato masher. Fry and mix for 2 to 3 minutes till its well combined and switched of the heat. Our potato masala is ready. To make the Dosa: Steps: Take the amount of batter you want to use in a seperate bowl and put the rest of the batter back in the fridge. Thin the batter with very little water. It should be a pourable consistency but thick. Add salt to season. Heat up a cast iron or non stick skillet properly then reduce the heat to medium. Brush the skellet with a drop of oil or ghee. Splash some drops of water on the skellet to reduce the surface temperature. If the skillet is too hot or too cold the batter will not spread properly. Take a laddle full of batter and drop it at the middle of the skellet and with the back of the laddle spread the batter in circular motion thinly. Let it cook till the top surface of the dosa is cooked through. Drizzle some ghee over it and let it crisp up . Once you can see the brown edges spread the potato masala evenly. With a spatula release the side of the dosa and fold from both side or roll it. Our crispy masala dosa is ready. Serve it hot and fresh with some amazing chutney Carrot Chutney: Ingredents 1 cup of carrot diced 1 medium diced 5-6 cloves of garlic 1 tbsp of chana dal 1 tbsp urad dal 2 tbsp sliced or grated coconut 5-6 dried red chillies ( adjust according to you heat tolarance) 2 tbsp fresh corinder leaves 1/2 cup can tomatoes or 1 fresh tomato 1 string of curry leaves 1 tbsp oil Steps: Heat oil in a pan and add urad dal, chana dal and dried red chillis Fry till the dals change color then add curry leaves, coconut, onion and garlic. Fry for a minute and add the carrots and fresh coriander. Fry till the onions are translusent and soft around 2-3 minutes. After 3 minutes add tomatoes and salt and mix. Reduce the heat to low, cover and cook till carrots are soften. Add water in between if its dried up. Once carrots are soften turn of the heat and let it cool down. Grind into a paste. For Tarka 1/2 tbsp oil 2 tsp mustard seeds 1 string curry leaves 1 dried red chilli 1/4 tsp hing or asafetida Steps Heat up oil in a pan add mustard seeds and let it splater Then add the curry leave, dried red chilli and hing fry for 30 seconds. Add the paste to it. Adjust the consistency by adding water and also check for seasoning. Switched off the heat and add lemin juice. Our flavourful carrot chutney is ready. Cocunut Chutney: 1 cup grated coconut ( fresh or frozen). If frozen bring to room temp. 1/3 cup roasted peanut. Can substitute with roasted grams 1 string fresh curry leaves (can make without this but preferred) 1 tsp of cumin seeds 2 green chili 1 inch ginger 1 tsp sugar 1 tsp Salt or as per taste 1 tbsp lemon juice 2 green chilies Steps: Toast Grind all ingredients together.

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