This recipe is a quick and delicious way to make Masoor Masala Dosa with a flavorful red chutney. Perfect for when you're craving South Indian food but don't have much time. The red chutney is made with soaked Kashmiri red chilies, garlic, tamarind, and spices, while the dosa batter is prepared instantly with semolina, wheat flour, and yogurt. Watch the detailed recipe on my YouTube channel Cooking_with_tripti for step-by-step instructions.
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Take soaked Kashmiri red chilies and put them in a blending jar along with garlic, coriander seeds, cumin seeds, roasted chana dal, curry leaves, tamarind, jaggery, salt, turmeric powder, and water.
Blend the mixture until it forms a thick chutney. Adjust the water as needed to achieve the desired consistency.
In a mixer jar, add semolina, wheat flour, yogurt, water, and salt. Blend the mixture until smooth.
Transfer the batter to a bowl and cover it. Let it sit for 15 minutes to rest.
Heat a non-stick pan or dosa tawa. Pour a ladle of batter onto the pan and spread it evenly to form a thin dosa.
Cook the dosa on medium heat until it turns golden and crispy. Flip if needed and cook the other side briefly.
Serve the dosa hot with the prepared red chutney.
Soak the Kashmiri red chilies for at least 30 minutes to soften them for blending.
Adjust the consistency of the chutney by adding water gradually.
Let the dosa batter rest for 15 minutes to allow the semolina to absorb the moisture and make the batter smooth.
Use a non-stick pan or well-seasoned dosa tawa to prevent sticking.
Can I use regular red chilies instead of Kashmiri red chilies?
Yes, you can use regular red chilies, but Kashmiri red chilies are preferred for their vibrant color and mild heat.
Can I make the dosa batter ahead of time?
Yes, you can prepare the batter a few hours in advance and store it in the refrigerator. Let it come to room temperature before using.
What can I substitute for tamarind in the chutney?
You can use lemon juice or vinegar as a substitute for tamarind, but it may alter the flavor slightly.
Can I make the chutney spicier?
Yes, you can add more chilies or use spicier varieties to increase the heat level.
Can I use rice flour instead of wheat flour in the dosa batter?
Yes, rice flour can be used as a substitute for wheat flour to make the dosa gluten-free.
Welcome to my Chefadora Page — where flavors meet comfort! I’m Tripti, your culinary guide sharing simple, soulful recipes from savory bites to sweet indulgences. Each dish is crafted to bring joy and warmth to your home cooking. Join me as we cook, learn, and create delicious memories together. 🍳✨ Follow me for more recipes and kitchen stories! #CookingWithTripti | #TriptiHomeKitchen | Open to collaborations & partnerships
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