Kanchipuram Masala Dosa Recipe With Soya Dosa Batter
A delicious south indian recipes recipe featuring kanchipuram masala dosa recipe with soya dosa batter. Perfect for a nutritious meal that's both flavorful and satisfying.
Ingredients
0
Instructions
Cooking Steps
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