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Рецепт Kheema Masala Dosa

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

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Cost per serving $0.17 view details
  • 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

Инструкции

  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.

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%
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