Webfirstly, in a mixer jar take 1 cup rava, 2 tbsp wheat flour, ¾ tsp sugar and 1 tsp salt. grind to a fine powder and transfer to a large bowl. add 1 cup curd and mix well. …
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making masala dosa lightly stir the batter, before you begin to make dosa. heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. smear some oil if using an iron pan or griddle. keep the flame to a low, while spreading dosa batter. spread the dosa batter in a circular way on the pan. on a medium flame, cook the dosa.
Cook the dosa on a low heat. The cheese will start to melt and crisp up. Once it’s cooked all the way through and the dosa has turned nice and golden brown on one side fold it using the spatula. Remove from the pan and serve with coconut chutney. You can serve the keto dosa with an irresistible low-carb coconut chutney!
Yes you can if it has a heavy bottom. Toast the masala dosas on a medium heat/flame. More importantly ensure the heat/flame reaches the entire base of the pan evenly. Also using a good amount of fats – butter/oil/ghee to cook them helps. How do I get deep golden to brown masala dosas on a non-stick pan?
You don’t even need a sambar and chutney as the potato masala itself is good enough. But making a good special restaurant style masala dosa at home needs experimenting a lot. Over the years I have experimented a lot as they are a staple in my home.