Description
Ingredients
Cooking Steps
Description
Dosa is a well known and valid delicacy from Mysore in Karnataka. The formula was created in the illustrious kitchens of Mysore quite a while in the past. Dosa is a matured crepe or a flapjack produced using oats, rice, lentils and curry leaves. The first masala dosa is spread with a thick red nippy glue and loaded up with potato masala.
Ingredients
| Millets(Foxtail Millet, Kodo Millet, Little Millet) | (41%) |
| Wheat | (16%) |
| Urad Dal | (12%) |
| Bengal Gram | (12%) |
| Rice,Beaten Rice, Salt, Methi, Byadgi Chilies, Cumin. | |
| Allergen Declaration: This product contains Gluten. | |
Cooking Steps
To make a batter, add 1 cup of dosa mix to 1 1/2 cup water, set aside for 5 mins.
Use a non-stick Tawa (for better results) and add little ghee or oil on top.
To make masala paste: Add the required quantity of water to the masala powder in the sachet spread the paste on and dosa. Serve hot!
Makes 12 to 13 dosas.
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