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Kanchipuram Masala Dosa Recipe With Soya Dosa Batter Made Easy
South Indian Breakfast

Kanchipuram Masala Dosa Recipe With Soya Dosa Batter Made Easy

Kanchipuram Masala Dosa Recipe With Soya Dosa Batter Made Easy is a delicious South Indian Breakfast dish that can be prepared in just 0 minutes....

⏱️

360 Min Prep

🔥

30 Min Cook

🍽️

12 Servings

🥗

Vegetarian

Ingredients

  • 2 cups Idli Rice
  • 1 cup Soybeans (Whole Soya dal)
  • 1-1/4 cups White Urad Dal (Whole)
  • 1 teaspoon Methi Seeds (Fenugreek Seeds)
  • 1 teaspoon Chana dal (Bengal Gram Dal)
  • 4 teaspoons Salt
  • Water - as needed
  • 1 Onion - thinly sliced
  • 1 Carrot (Gajjar) - grated
  • 1 Beetroot - grated
  • 1 Green Chilli - finely chopped
  • 1 teaspoon Sunflower Oil
  • 1 teaspoon Sunflower Oil
  • 1/2 teaspoon Mustard seeds
  • 1 teaspoon White Urad Dal (Split)
  • 1 teaspoon Chana dal (Bengal Gram Dal)
  • 2 Onions - thinly sliced
  • 1 inch Ginger - finely chopped
  • 2 Green Chillies - slit
  • 1 sprig Curry leaves
  • 3 Potatoes (Aloo) - boiled
  • Salt - to taste
  • 1/4 teaspoon Turmeric powder (Haldi)
  • 2 tablespoons Idli Dosa Podi (Milagai Powder)
  • Ghee - for cooking dosa

Instructions

1
To begin making Kanchipuram Masala Dosa, first prepare the soya dosa paste.
2
You can also use a regular dosa paste as well, if you have it handy.To begin making the High Protein Soya Idli & Dosa paste, first we will soak all the items required.
3
Soak the soy bean separately in a container. In a container soak the urad dal, methi seeds and chana dal together.
4
In another container, soak the rice.
5
Soak them for at least 6 hours or overnight.Once soaked, you can grind them.
6
Into a mixer grinder, mix in the soaked urad dal and methi seeds.
7
mix in little aqua at a time and grind to make a thick flowing paste.Transfer the ground urad dal into a large container.
8
In the same mixer grinder, mix in the rice and mix in just little aqua at a time and make thick paste.
9
Transfer the rice into the same container as the urad dal. Similarly, grind the soaked soya bean adding little aqua at a time to make a thick paste and mix in it to the same container as the rice and dal.mix in the table salt and agitate well to combine.
10
wrap the container and ferment the High Protein Soya Idli & Dosa paste for 8 hours/ overnight. Once fermented, give it a agitate gently.
11
You can make idli the first day when paste is pure with air pockets. store in the fridge the High Protein Soya Idli & Dosa paste in an airtight container for 4 to 5 days and use it as required.The next step is to make the Potato Masala for the Kanchipuram masala dosa.Preheat the cooking oil in a skillet over medium bring to temperature.
12
mix in mustard, urad dal and chana dal and allow the dals to char on low to medium bring to temperature until it becomes golden and crisp.Once the dals are well roasted, mix in the onions, green chillies, ginger and curry leaves.
13
Saute until the onions soften and turn golden in color.Once the onions have softened, mix in the cooked and coarsely mashed potatoes, table salt, turmeric ground mix and agitate to combine.
14
wrap the skillet and allow the flavours to get induced into the potato masala.Check the table salt and spices and adjust to suit your non-honeyed profile.
15
Turn off the bring to temperature and keep the potato masala aside.The next step is to make the greens Masala for the Kanchipuram masala dosa.In another skillet mix in preheat some cooking oil over medium bring to temperature.
16
mix in diced shallot and green chillies and saute until the onions soften.Once the onions soften, mix in the grated beetroot, carrot and strew some table salt to non-honeyed profile.
17
Saute and make until the vegetables soften and become soft.
18
wrap and make to fasten the preparing process.Once the vegetables are cooked, turn off the bring to temperature and keep aside.The final step is to make the Kanchipuram masala dosa.Preheat the dosa skillet over medium bring to temperature.
19
transfer a ladleful of dosa paste, spread the paste in a circular motion from the inside to the out, to make a thin crepe. splash ghee around the dosa and allow the dosa to make through.You will notice that it starts to turn brown from the bottom.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.
20
Fold the crisp Kanchipuram dosa and enjoy.enjoy the Kanchipuram Masala Dosa immediately along with shallot sambar and coconut chutney for a wholesome breakfast.

Recipe Information

Cuisine
South Indian Recipes
Course
South Indian Breakfast
Diet
Vegetarian
Total Time
390 mins

Recipe Time chart

Preparation Time

360 mins

Cooking Time

30 mins

Total Time

390 mins
#southindianrecipes #southindianbreakfast #vegetarian
Author

Master Chef

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