The batter for masala dosas is made with soaked lentils and rice. Then, potatoes and spices are mashed together to prepare a spicy filling for the masala dosa. If you want to learn how to make the batter for crispy masala dosa or how to make spicy masala dosa filling, you are in the right place.
Blend together the coconut, chilly, salt and ginger with some water to make a coarse chutney Heat the coconut oil in a pan and add in the mustard seeds, dried red chilly, curry leaves and hing. Once the mustard seeds start popping pour the hot oil and spices mixture over the chutney and mix well Eat with keto dosa.
To cook the dosa, heat a very wide non-stick or cast-iron flat pan until it starts to smoke. Turn the heat down and add a ladle of the batter, spreading it evenly on the pan in a circular motion using the back of the ladle Drizzle a bit of oil and salt over the batter and cook until the dosa is golden in colour.
Rinse the quinoa, oats & lentils. Drain out the water and then soak with 3 cups of water for 4 hours. Drain out all the water. Step 2: Add soaked and drained quinoa, oats & lentils to the blender and blend with water. The dosa batter consistency will be like pancake batter. Add salt and mix well.