Kanchipuram Masala Dosa Recipe With Soya Dosa Batter
Kanchipuram Masala Dosa is a breakfast recipe that is stuffed with beetroot, carrot, onion and regular potato masala. This is available in many local restaurants in Kerala and Tamil Nadu. Dosa is a favorite breakfast recipe, try to make variations by adding some vegetables which ends up making it a healthy start for your day. Kanchipuram Masala Dosa is a healthy way to treat your kids with some vegetables along with the dosa.
Ingredients
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For Soya Dosa Batter
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2 cups Idli Rice
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1 cup Soybeans (Whole Soya dal)
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1-1/4 cups White Urad Dal (Whole)
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1 teaspoon Methi Seeds (Fenugreek Seeds)
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1 teaspoon Chana dal (Bengal Gram Dal)
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4 teaspoons Salt
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Water
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as needed
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For Vegetable Masala
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1 Onion
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thinly sliced
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1 Carrot (Gajjar)
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grated
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1 Beetroot
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grated
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1 Green Chilli
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finely chopped
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1 teaspoon Oil
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For Potato Masala
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1 teaspoon Oil
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1/2 teaspoon Mustard seeds (Rai/ Kadugu)
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1 teaspoon White Urad Dal (Split)
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1 teaspoon Chana dal (Bengal Gram Dal)
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2 Onions
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thinly sliced
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1 inch Ginger
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finely chopped
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2 Green Chillies
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slit
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1 sprig Curry leaves
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3 Potatoes (Aloo)
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boiled
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coarsely mashed
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Salt
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to taste
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1/4 teaspoon Turmeric powder (Haldi)
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Other Ingredients
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2 tablespoons Idli Dosa Podi (Milagai Powder)
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Ghee
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for cooking dosa
Instructions
Step 1
To begin making Kanchipuram Masala Dosa, first prepare the soya dosa batter
Step 2
You can also use a regular dosa batter as well, if you have it handy
Step 3
To begin making the High Protein Soya Idli & Dosa Batter, first we will soak all the ingredients
Step 4
Soak the soy bean separately in a bowl
Step 5
In a bowl soak the urad dal, methi seeds and chana dal together
Step 6
In another bowl, soak the rice
Step 7
Soak them for at least 6 hours or overnight
Step 8
Once soaked, you can grind them
Step 9
Into a mixer grinder, add the soaked urad dal and methi seeds
Step 10
Add little water at a time and grind to make a thick flowing batter
Step 11
Transfer the ground urad dal into a large bowl
Step 12
In the same mixer grinder, add the rice and add just little water at a time and make thick batter
Step 13
Transfer the rice into the same bowl as the urad dal
Step 14
Similarly, grind the soaked soya bean adding little water at a time to make a thick batter and add it to the same bowl as the rice and dal
Step 15
Add the salt and stir well to combine
Step 16
Cover the bowl and ferment the High Protein Soya Idli & Dosa Batter for 8 hours/ overnight
Step 17
Once fermented, give it a stir gently
Step 18
You can make idli the first day when batter is fresh with air pockets
Step 19
Refrigerate the High Protein Soya Idli & Dosa Batter in an airtight container for 4 to 5 days and use it as required
Step 20
The next step is to cook the Potato Masala for the Kanchipuram masala dosa
Step 21
Preheat the oil in a pan over medium heat
Step 22
Add mustard, urad dal and chana dal and allow the dals to roast on low to medium heat until it becomes golden and crisp
Step 23
Once the dals are well roasted, add the onions, green chillies, ginger and curry leaves
Step 24
Saute until the onions soften and turn golden in color
Step 25
Once the onions have softened, add the cooked and coarsely mashed potatoes, salt, turmeric powder and stir to combine
Step 26
Cover the pan and allow the flavours to get induced into the potato masala
Step 27
Check the salt and spices and adjust to suit your taste
Step 28
Turn off the heat and keep the potato masala aside
Step 29
The next step is to cook the Vegetable Masala for the Kanchipuram masala dosa
Step 30
In another pan add preheat some oil over medium heat
Step 31
Add chopped onion and green chillies and saute until the onions soften
Step 32
Once the onions soften, add the grated beetroot, carrot and sprinkle some salt to taste
Step 33
Saute and cook until the vegetables soften and become tender
Step 34
Cover and cook to fasten the cooking process
Step 35
Once the vegetables are cooked, turn off the heat and keep aside
Step 36
The final step is to make the Kanchipuram masala dosa
Step 37
Preheat the dosa skillet over medium heat
Step 38
Pour a ladleful of dosa batter, spread the batter in a circular motion from the inside to the out, to make a thin crepe
Step 39
Drizzle ghee around the dosa and allow the dosa to cook through
Step 40
You will notice that it starts to turn brown from the bottom
Step 41
Once dosa is cooked, spread a tablespoon of Idli dosa milagai podi, the potato masala on one half and top it with sauteed beetroot & carrots
Step 42
Fold the crisp Kanchipuram dosa and serve
Step 43
Serve the Kanchipuram Masala Dosa immediately along with onion sambar and coconut chutney for a wholesome breakfast