Esta es una exhibición prevé de cómo se va ver la receta de 'Kheema Masala Dosa' imprimido.

Receta Kheema Masala Dosa
by thecurrymommy

Kheema Masala Dosa

Minced meat topped on a crispy lentil and rice fail-proof batter masala dosa crust.

Calificación: 4/5
Avg. 4/5 1 voto
Tiempo de Prep: Indian
Tiempo para Cocinar: Raciónes: 4

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

  1. Wash the fenugreek seeds, urud daal, and rice three times, and then soak for about 6 hours in cold water.
  2. 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.
  3. 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.
  4. Blend until the contents are very pureed and smooth to touch.
  5. 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.
  6. 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.
  7. 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.
  8. Once fermented, you can immediately make dosa or place the batter in the refrigerator until ready to use.