Ingredients with Measurements:
- 2 cups of white rice
- 1 cup of split black gram (urad dal)
- 2 tablespoons of chana dal
- 1 teaspoon of fenugreek seeds
- 2 tablespoons of peanuts
- 2 tablespoons of sesame seeds
- 2 tablespoons of coriander seeds
- 2 tablespoons of cumin seeds
- 1 teaspoon of asafoetida
- Salt to taste
- 2 tablespoons of oil
Special Equipment Needed:
- Blender
- Grinder
- Frying pan
- Spatula
Step-by-Step Instructions:
1. Soak the rice, black gram, chana dal, and fenugreek seeds in water for at least 4 hours.
2. Drain the water and grind the soaked ingredients into a thick paste.
3. Heat the oil in a frying pan and add the peanuts, sesame seeds, coriander seeds, cumin seeds, and asafoetida. Fry until the peanuts are golden brown.
4. Add the ground paste to the frying pan and mix well.
5. Add salt to taste and mix again.
6. Spread the mixture into a thin layer on the frying pan and cook for 5 minutes on each side.
7. Serve hot with chutney or sambar.
Time:
Preparation Time: 10 minutes
Cooking Time: 10 minutes
Temperature: Medium-high
Serving Size: 4
Nutritional Information (per serving):
Calories: 250
Fat: 9g
Carbohydrates: 35g
Protein: 8g
Substitutions for Ingredients:
- Rice: can be substituted with quinoa or millet
- Split black gram: can be substituted with split yellow peas
- Chana dal: can be substituted with split green peas
- Fenugreek seeds: can be substituted with mustard seeds
- Peanuts: can be substituted with cashews or almonds
- Sesame seeds: can be substituted with poppy seeds
- Coriander seeds: can be substituted with cumin seeds
- Cumin seeds: can be substituted with coriander seeds
- Asafoetida: can be substituted with garlic powder
Variations:
- Add grated carrots or potatoes to the mixture for a crunchy texture
- Add chopped green chillies for a spicy kick
- Add grated coconut for a richer flavour
Tips and Tricks:
- Soak the ingredients for at least 4 hours to ensure a smooth paste
- Fry the peanuts until they are golden brown for a crunchy texture
- Spread the mixture thinly on the pan for a crispier dosa
Storage Instructions:
Can be stored in an airtight container in the refrigerator for up to 3 days.
Reheating Instructions:
Can be reheated in a pan or in the microwave.
Presentation Ideas:
- Serve with chutney or sambar
- Serve with a side of pickles
- Serve with a side of yogurt
Garnishes:
- Chopped coriander
- Grated coconut
- Chopped peanuts
Pairings:
- Chutney
- Sambar
- Pickles
- Yogurt
Suggested Side Dishes:
- Rice
- Lentils
- Vegetables
Troubleshooting Advice:
- If the mixture is too thick, add a little water to thin it out.
- If the mixture is too thin, add a little more ground paste to thicken it.
Food Safety Advice:
- Wash hands thoroughly before and after handling the ingredients.
- Ensure that all ingredients are cooked through before consuming.
Food History:
Dosa is a traditional South Indian dish that has been enjoyed for centuries. It is made with a fermented batter of rice and lentils and is usually served with chutney or sambar. Peanut masala dosa is a modern variation of the traditional dish that is made with a mixture of ground rice, lentils, and peanuts.
Flavor Profiles:
This dish has a savory and nutty flavor with a hint of spice from the asafoetida.
Serving Suggestions:
This dish can be served as a snack or as a light meal. It is best served with chutney or sambar.
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Region: Indian