I regularly include pomegranate in our diet in the form of fresh fruit, juice or even in cooking as masala. I powdered the dried seeds and add them to my stir fry recipe or curries as an health booster. In this masala dosa recipient, I added them into the making of the masala and topped with a generous sprinkle of fresh pomegranate and chopped chillies for extra kick. Lightly pungent,sharp in flavour and crunchy in texture goes really well with the fermented soft and spongy dosa.
Ingredient
1 cup par boiled rice
1/4 cup urad dhal
1 tsp fenugreek seeds
Salt taste
For The Masala
1 cup boiled tapioca, lightly mashed
1 sprig coriander leaves,chopped
1 tbsp ginger garlic paste
2 onions,chopped
1 green chilly,chopped
1 tsp mustard seeds
2 sprig curry leaves
Ingredient
1 cup par boiled rice
1/4 cup urad dhal
1 tsp fenugreek seeds
Salt taste
For The Masala
1 cup boiled tapioca, lightly mashed
1 sprig coriander leaves,chopped
1 tbsp ginger garlic paste
2 onions,chopped
1 green chilly,chopped
1 tsp mustard seeds
2 sprig curry leaves
3/4 tsp pomegranate powder
1 tomato,chopped
1/3 tsp turmeric powder
Salt to taste
Oil
1 tomato,chopped
1/3 tsp turmeric powder
Salt to taste
Oil
For The Toppings
3 tbsp fresh pomegranate seeds
1 green chilly,chopped
Methods
For The Dosa Batter
Soak all the ingredients except salt for atleast 4 hours or overnight.
Grind the soaked ingredients with little water. The batter should not be too thin or too thick.
Pour he batter into a large pot or vessel and add salt. Mix well. Let the batter ferment for 7-8 hours
For The Masala
Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters Add chopped onions and curry leaves. Saute till thee onions turns translucent
Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomato and saute till soft.
Add the mashed tapioca,pomegranate powder and turmeric powder. Mix well.
Add coriander leaves and season with salt. Stir to combine.
Transfer to a bowl.
Prepare Dosa
Heat dosa tawa and drizzle with little oil. Take a ladleful of dosa batter and spread into a circle.
Sprinkle little oil along the edges of the dosa.
Smear the tapioca masala and cook til the dosa turns golden and crispy.
For The Dosa Batter
Soak all the ingredients except salt for atleast 4 hours or overnight.
Grind the soaked ingredients with little water. The batter should not be too thin or too thick.
Pour he batter into a large pot or vessel and add salt. Mix well. Let the batter ferment for 7-8 hours
For The Masala
Heat oil in a pan and add mustard seeds. Once the mustard seeds splutters Add chopped onions and curry leaves. Saute till thee onions turns translucent
Add the ginger garlic paste and saute for 30 seconds. Add the chopped tomato and saute till soft.
Add the mashed tapioca,pomegranate powder and turmeric powder. Mix well.
Add coriander leaves and season with salt. Stir to combine.
Transfer to a bowl.
Prepare Dosa
Heat dosa tawa and drizzle with little oil. Take a ladleful of dosa batter and spread into a circle.
Sprinkle little oil along the edges of the dosa.
Smear the tapioca masala and cook til the dosa turns golden and crispy.
In a bowl, combine pomegranate seeds and chopped chilly. Keep aside
Fold and top with prepared pomegranate seeds.
Fold and top with prepared pomegranate seeds.
Serve hot with chutney
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