Kanchipuram Masala Dosa Recipe With Soya Dosa Batter

Step 1: To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter

Step 2: You can also use a regular dosa batter as well, if you have it handy

Step 3: To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients

Step 4: Soak the soy bean separately in a bowl

Step 5: In a bowl soak the urad dal, methi seeds and chana dal together

Step 6: In another bowl, soak the rice

Step 7: Soak them for at least 6 hours or overnight

Step 8: Once soaked, you can grind them

Step 9: Into a mixer grinder, add the soaked urad dal and methi seeds

Step 10: Add little water at a time and grind to make a thick flowing batter

Step 11: Transfer the ground urad dal into a large bowl

Step 12: In the same mixer grinder, add the rice and add just little water at a time and make thick batter

Step 13: Transfer the rice into the same bowl as the urad dal

Step 14: Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal

Step 15: Add the salt and stir well to combine

Step 16: Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight

Step 17: Once fermented, give it a stir gently

Step 18: You can make idli the first day when batter is fresh with air pockets

Step 19: Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required

Step 20: The next step is to cook the Potato Masala for the Kanchipuram masala dosa

Step 21: Preheat the oil in a pan over medium heat

Step 22: Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp

Step 23: Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves

Step 24: Saute until the onions soften and turn golden in color

Step 25: Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine

Step 26: Cover the pan and allow the flavours to get induced into the potato masala

Step 27: Check the salt and spices and adjust to suit your taste

Step 28: Turn off the heat and keep the potato masala aside

Step 29: The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa

Step 30: In another pan add preheat some oil over medium heat

Step 31: Add chopped onion and green chillies and saute until the onions soften

Step 32: Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste

Step 33: Saute and cook until the vegetables soften and become tender

Step 34: Cover and cook to fasten the cooking process

Step 35: Once the vegetables are cooked, turn off the heat and keep aside

Step 36: The final step is to make the Kanchipuram masala dosa

Step 37: Preheat the dosa skillet over medium heat

Step 38: Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe

Step 39: Drizzle ghee around the dosa and allow the dosa to cook through

Step 40: You will notice that it starts to turn brown from the bottom

Step 41: Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots

Step 42: Fold the crisp Kanchipuram dosa and serve

Step 43: Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast