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Add a photoMinced meat topped on a crispy lentil and rice fail-proof batter masala dosa crust.
Ingredientes
- MASALA DOSA BATTER
- 1/4 cup urad daal
- 3/4 cup jasmine rice
- 1 tbsp fenugreek seeds
- 2 tbsp sugar (add after the batter is complete)
- 1 tbsp salt (add after the batter is complete)
- water
- dosa filling ingredients (cheese, kheema, cilantro, etc)
- CHICKEN KHEEMA
- Recipe is linked below
Direcciones
- Wash the fenugreek seeds, urud daal, and rice three times, and then soak for about 6 hours in cold water.
- After about 6 hours, drain the water that was soaking the fenugreek seeds, lentils, and rice. DO NOT WASH, just drain the water it was soaking in.
- Using a blender, such as a Blend Tec or Vitamix, blend the fenugreek seeds, urud daal, and rice mixture using just enough water to allow it to blend/mix. How much water to use? I fill the blender with water only to a point where half of the mixture is covered in water.
- Blend until the contents are very pureed and smooth to touch.
- Pour the batter into the Instant Pot and mix the batter with one of your hands for about 3-5 minutes. The warmth of your hand will help start the fermenting process.
- Now, close the Instant Pot lid, place it to sealing where no air comes out, and push the yogurt button. Set it to 12 hours.
- Check on the batter after 8 hours to see if it fermented. In some cases, it may take an extra hour or so which is why I recommend setting the Instant Pot to 12 hours.
- Once fermented, you can immediately make dosa or place the batter in the refrigerator until ready to use.
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Nutrition Facts
| Amount Per Serving | %DV |
|---|---|
| Serving Size 298g | |
| Recipe makes 4 servings | |
| Calories 160 | |
| Calories from Fat 3 | 2% |
| Total Fat 0.41g | 1% |
| Saturated Fat 0.1g | 0% |
| Trans Fat 0.0g | |
| Cholesterol 0mg | 0% |
| Sodium 1758mg | 73% |
| Potassium 62mg | 2% |
| Total Carbs 35.65g | 10% |
| Dietary Fiber 1.1g | 4% |
| Sugars 6.34g | 4% |
| Protein 3.11g | 5% |
