Simple Way to Cook Delicious Mahua dosa

Mahua dosa Recipe. How to set it up? What are the ingredients? Cooking tips and more… This is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

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Here is the best “Mahua dosa” recipe we have found until now. This will be smell and look delicious.

Ingredients of Mahua dosa

1. Prepare 600 g of Raw rice/ Dosa rice.
2. Take 200 g of Urad dal.
3. Take 200 g of Mahua.
4. Prepare 1/2 tsp of Methi seeds.
5. Take 2 L of Water.
6. Make ready 100 ml of Oil.
7. Take of For chutney.
8. Make ready 1 of small-sized Coconut.
9. Prepare 50 g of peanut.
10. Make ready 1 tsp of Tamarind pulp.
11. Make ready 1/2 inch of Ginger.
12. It’s 3 of red dried chilies.
13. Prepare 1 tsp of Mustard seeds.
14. It’s 1 tbsp of Curry leaves.
15. Take 1/2 cup of Milk.
16. Prepare 1 tbsp of Oil.
17. It’s of For sambar.
18. Take 1/2 tsp of salt.
19. You need 150 g of Arhar dal.
20. Make ready 1/2 tbsp of Tamarind pulp.
21. It’s 1/2 tsp of Mustard seeds.
22. It’s 7-8 of Curry leaves.
23. Make ready 2 of red dried chilies.
24. Prepare 25 g of ripe Pumpkin.
25. Take 6-7 of shallots.
26. You need 1 of medium-sized Tomato.
27. It’s 1 of small-sized Brinjal.
28. Make ready 1/2 tbsp of Sambar masala.
29. Prepare 1 tsp of Turmeric powder.
30. Take 1 tsp of Coriander powder.
31. Make ready 1 tsp of salt to taste.
32. You need 500 ml of Water.
33. Prepare 1 tbsp of Oil.

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Mahua dosa step by step

1. Soak the dal and rice in different in water after cleaning them with water for 12 hours. And put the methi seeds in the rice container. After 12 hours soaking grind the dal and rice together by pouring fresh water into a thick consistency batter..
2. Soak the mahua next day and it to the fermented batter with 1 tsp salt. Heat the non stick pan, pour 1 tsp oil and spread it. Take 1 ladle batter and spread it on the tawa. Cook it for 5 minutes till the sides become crispy and began to rise..
3. FOR CHUTNEY: Chop the coconut into small sized cubes along with ginger. Roast the peanuts for 2 min and take out in a plate and peel off the skin by rubbing them between your hands. Put all of them together along with tamarind pulp in a mixture grinder and make a thin paste and add milk slowly while grinding. Heat the kadhai in medium flame and pour oil then add mustard seeds, red dried chilies cut in half and curry leaves. After 4 min add the chutney, cook for 3 min and switch off the flame..
4. FOR SAMBAR: Boil the the veggies after roughly chopping them with water and salt in a pressure cooker for 10 min. Pour the oil in a hot kadhai then add mustard seeds, dried red chilies and curry leaves. After 4 min add a mixture of Sambar masala, turmeric powder, coriander powder and tamarind pulp to it. Cook it for 5 minutes then pour the Sambar and cook for another 5 minutes, check the salt and switch off the flame..

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