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grind the rice till you get a fine grainy consistency in it. first rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. now add the sliced onions, curry leaves, green chilies and ginger.9.

recipe post shares both the method of preparing dosa batter as well as the potato masala.the proportion i use is 3:1 of the rice and lentils for making crisp dosas.in the recipe i have you could use 1.5 cups dosa rice with ½ cup of urad dal. It is inolved in Other wholesale [Includes specialized wholesale not covered in any one of the previous categories and wholesale in a variety of goods without any particular specialization.] var data Loader="Loading Similar Jobs...";var is ITJob='false';var is ITUser='false';var _total Similar Jobs='4';var user Login Id='';var context="";if(-1==window.index Of("/candidate/"))if(user Login Id! ='')function email Jobs To Friend(email Job Link)var waypoint=new Waypoint({element:Element By Id("parent-job-id"),handler:function(){j Query("#jd-snipet-id").show();if(j Query("#jd-snipet-id").length&&'4'! these recipe proportions yields crisp dosa, but one which is still soft.i use the same recipe proportions to prepare ghee roast potato masala or potato sabzi recipe is the way i prepare it.the urad dal has to be ground really well, so that the batter ferments well.9. here is a pic showing the consistency of the batter.10. then in the same grinder, add the soaked rice and 1 cup fresh water. also slice the onions and chop the green chilies, ginger and coriander leaves.5. if using cashews, then fry cashews at this step and keep them aside. switch off the flame and then add chopped coriander leaves.15. you can grind rice in one batch or in two to three batches. i ground in one batch and added 1 cup water for grinding. addition of water will depend on the quality of rice.11. you can keep for less or more time and this will depend on the temperature conditions in your city.15. i kept for about 13 hours and 35 minutes as it is cold during monsoons here.1. when the potatoes are cooking, soak the chana dal in hot water for 30 minutes. when the pressure settles down on its own in the cooker, remove the lid. lower the flame and add mustard seeds and let them splutter.6. saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden.8. again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.12. there are lot of onions added which impart a subtle sweet taste to the potato masala.the taste of the potato masala is similar to the ones we get in restaurants.without the potato masala, the dosa becomes a plain dosa or sada dosa which can be had with coconut chutney and make themasala dosa taste more better, you could use butter or ghee instead of oil.

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