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Before you jump to Crispy Ghee Masala Dosa recipe, you may want to read this short interesting healthy tips about Snacks that offer You Energy.

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Yogurt is a snack a lot of people neglect. Eating fat free yogurt in place of a healthy larger lunch is not a good idea. You can not beat yogurt whenever it comes to a nutritious snack though. It consists of a great deal of calcium, protein, and B vitamins. Easily digestible, yogurt can actually help your digestive tract work properly depending upon the culture used to create it. Yogurt combines perfectly with nuts and seeds. This minimizes your sugar absorption without minimizing the taste of your snack.

A large assortment of easy health snacks is easily obtainable. When you make the decision to be healthy, it’s simple to find exactly what you need to be successful at it.

We hope you got insight from reading it, now let’s go back to crispy ghee masala dosa recipe. To make crispy ghee masala dosa you only need 30 ingredients and 18 steps. Here is how you achieve that.

The ingredients needed to make Crispy Ghee Masala Dosa:

1. Use For the dosa :
2. Provide idli rice grains
3. Use urad dal
4. Take fenugreek seeds (vendhiyam/methi)
5. Get salt
6. Provide Water to grind batter
7. Prepare Oil for frying
8. Use Ghee for frying
9. Prepare For tomato purée :
10. Prepare small tomatoes
11. Take green chilli
12. Get For the masala stuffing:
13. Get tomato chopped
14. Get green peas
15. Use large onions chopped
16. Use potatoes boiled and mashed
17. Take cauliflower florets
18. Use Few coriander leaves for garnish
19. Provide lime
20. Take cumin seeds
21. You need cinnamon stick
22. Use cloves
23. Provide garlic powder
24. Get ginger powder
25. You need turmeric
26. Prepare salt
27. Get Kashmiri red chilli powder
28. You need coriander powder (dhaniya)
29. Provide garam masala
30. Use water

Instructions to make Crispy Ghee Masala Dosa:

1. Add the idli rice, urad dal, fenugreek seeds in a bowl. Soak it with 1 cup water for 4-5 hours.
2. Drain them after soaking time and add it to a wet grinder. Pour 2/3rd to 3/4th cup water and grind to a coarse paste.
3. Transfer the paste to another bowl and add 1/2tsp salt. Let it ferment for 7-8 hours.
4. Now to make masala dosa we first boil the cauliflower florets in a cooker with 1 cup water, 1/4 tsp salt and 1/4 tsp turmeric. Cook for 2 whistles and drain. Keep it aside.
5. Keep the veggies under masala stuffing ready
6. In a non-stick pan add the cumin, cinnamon stick and cloves with little oil. Fry until they crackle and turn aromat. Careful not to burn it.
7. Next add the onions and fry until it brown.
8. Grind the ingredients under tomato purée and add it to the pan along with the chopped tomatoes. Cover and cook for 2 mins.
9. Next add the salt, turmeric, chilli powder, dhaniya powder, garlic and ginger powder. Mix well.
10. Add the potatoes, peas and cauliflower now.
11. Add garam masala powder now. Pour 1 cup water. Combine all well. Cover and cook for 10-15 mins or until all veggies are mushed well.
12. Add 1tbsp lime juice and garnish with coriander leaves. Masala stuffing is now ready.
13. Now to make the dosa. On a hot dosa pan pour one ladle full of batter. Spread into a circle. Not too thin as dosa breaks when masala stuffing is kept inside it.
14. Drizzle oil around the edges of dosa. Add 1sp ghee and spread it all around. This enhances the flavour of dosa.
15. Once one side is cooked flip and cook on the other side. Cook on medium-high flame to make it crispy. Flip again and place some of the masala stuffing only on one side of dosa. Fold in the other half. Press gently.
16. Serve hot immediately with coconut chutney, sambar and milagai podi.
17. Some tips: you can also use beet root and carrots to the masala stuffing to make it more nutritious.
18. Instead of ghee you can also use butter to fry the dosa.

So many variations can be made in a basic masala dosa. You could use butter or ghee instead of oil. The leftover batter can always be refrigerated and. Dosa is a cooked flat thin-layered rice batter traditionally served with Sambhar and coconut chutney. Dosas are quick and inexpensive to make, which makes them a popular dish in South-India.

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