Hello welcome to Competition prepare ,Today we’re making a masala dosa recipe, but it’s not your regular dosa. I’m going to explain why your dosa might be sticking and how to make a batter that can even leave the griddle behind, plus the secret to using the right rice for that soft texture. We’ll also tackle how to make it crispy. I’ll cover all this in the video, and I’ll share a quick chutney and potato recipe too. Let’s get everything ready and skip the talk about temperature control and water for now!
Hey there! I’m Jagnya Prakash, and welcome to Competition prepare . So, let’s not waste any more time and get started! First off, you’ll see these types of rice here; they’re all parboiled rice. Now, the question is, where does this boiling happen? It’s cooked at a specific temperature, and once it’s done, it becomes a little translucent. You can definitely use that, but…”
I let it ferment a bit more. I’ve got two cups of green here, so I’m adding half a cup of urad dal for color, some chana dal, and a little bit of red lentils, along with some fenugreek seeds to boost the fermentation. Just one thing to keep in mind is to soak the rice with the fenugreek seeds separately. I’ve rinsed the dals two or three times and left them aside for about half an hour. I also rinsed the rice a couple of times and set it aside too.
I’ve set them for 8 hours. Now I know you might be wondering, “Bharat Bhai, what kind of rice should I use?” Basically, when it comes to rice, there are different types of water. There are two main types: one is regular warm water, and the other is water that can be folded. This plays a really important role in how the rice turns out. If you cook them separately, it makes a big difference. So friends, I went for crispy, but it also comes down to how much retro gradation you get. That’s why basmati rice varies; if you cook it the same way you do dosa, it’ll come out super soft and long.
The rice won’t stay crispy; if you cook it like that, it’ll turn soft. The last type of rice I used is called ‘Rai’, but you can also use ‘Sona Masoori’ as a substitute. It’s a medium grain rice and has a good balance. You’ll get a nice mix of textures because it’s boiled, so it’ll come out crispier. One thing to keep in mind is that you need to let the dal and rice rest for 8 hours, and make sure to grind them separately. Don’t grind them together. If you want, you can use a mixer too, but be careful not to add too much water while grinding.
Don’t put too much in the wet grinder. I’ve been grinding the rice, and I’ve only added the maximum amount of water just until it’s covered. Don’t add any plain water afterward; otherwise, the batter will get too runny. If you look closely, you’ll see that the rice isn’t ground ultra-fine—it’s still a bit coarse. You need to grind it for a while before moving on to the next step because the boiled rice makes a big difference. Now, for the next part, you’ll grind the lentils in the same wet grinder, or you can use a mixer.
I’m grinding rice from Rautahat again, then the lentils, and making a really fine paste out of them. I’ve added a bit of water to the lentils, not too much, but I did put in some sugar. The sugar will give the other ingredients a nice even color. Just a heads-up, folks, you need to grind the lentils for a while to make a really fine paste, and make sure there’s no air in it. It shouldn’t be fluffy. So, I’ve transferred it to my bowl here, and check it out—it’s still a little thin. I also mixed in the lentils here. Keep in mind, you shouldn’t use your hands at this point.
“Don’t use that expense; you need to mix it by hand. The heat from your hands will help kick off the fermentation process. And don’t overthink it; that’s not a good idea. There’s something else great about it: it can really enhance the flavor. Keep the fermentation going for just eight hours since it’s summer now. If it were winter, you’d need at least twelve hours, sometimes even longer. But make sure the battery saver is on; it should be good to go. So, folks, our other batch is all set!”
Just throw in some salt and get ready to make the dosa. But before we dive into that, let me quickly tell you how to make the potatoes. I’ve explained this to you several times, but here’s the short version: you need to add a little oil, let it heat up, then toss in some mustard seeds and let them splutter. I’ve also added some curry leaves, a bit of split urad dal, and some chana dal, and I’ve roasted them nicely. I took it easy on the heat. Now, add in a medium-sized onion, and I’ve also thrown in a few peas.
You don’t need to brown this at all; just cook it lightly until it’s translucent. Then you can add the chili. Once the onions reach this stage—see how the color has changed and they’re transparent—now add some turmeric powder, red chili powder, and coriander powder, and quickly pour in some water. Just a bit of water, friends, because the potatoes will release their own moisture. I’ve added a little salt for flavor, some amchur powder for tanginess, and two or three boiled potatoes.
You don’t need to cook it too much; just keep it a bit liquidy because it’ll thicken up more later. So, it’s super simple! If you want to make coconut chutney and don’t have fresh coconut at home, no worries. Just take some roasted chana dal, a little chili, and curry leaves. And what else? Oh right, dried coconut! To freshen it up, we’ll use some yogurt. So, use about three or four parts dried coconut, roasted chana, curry leaves, and chili, along with a cup of yogurt. And don’t forget the salt! Just blend it all up nicely.
We’ll add a little water to thin it out, and look, it won’t become instant at all. So, for this dish, I’ve added some oil, a bit of mustard seeds, dried red chili, and curry leaves. We’ll also use split urad dal and chana dal; just roast them nicely. Then, you can sprinkle this on top of the chutney, and boom, you’ll have instant chutney. Alright, friends, let’s make dosa and solve all your issues. If you’re using a brand like Dhindsa, you need to treat the non-stick pan properly. The thing with a non-stick pan is that it heats evenly.
Sure, here’s the translation:
“See, the retention isn’t quite right, so some of the dough gets stuck to each other. Let me show you. First, heat up the pan really well and add a little oil. Then, fold it like this. After that, pour some water in. When you add water, it cools down the temperature just a bit for a moment, like a degree or two. When the temperature drops, it helps to spread it out smoothly. The other one tends to stick to the pan, so it’s important to add water before putting it on the pan, so the dough doesn’t stick. Just make sure to spread it out nicely before you do anything else.”
Just pour some ghee or oil in, and once it heats up, you can add the potatoes on top. Take them out gently; if you’re using a non-stick pan, it should come out easily. But keep an eye on it—if your non-stick pan is new, it works fine, but if it’s old and scratched, the stuff will stick. So, if you’re making roti, don’t get frustrated if it sticks; just make sure to use a good iron tava instead.
“Use this dosa batter to make your dosas. You can get ready-made dosas from the market, but make sure to heat the pan properly before making your own. It should be hot but not too hot, just at the right temperature. Then, pour in some water. You’ll see that the temperature drops by about 8 to 10 degrees, and that’s really important, guys. If it’s not cool enough, the dosa won’t turn out right, and it won’t be crispy. So, I’ve spread it out on high flame here. First, I spread it from the center, and then I gently smooth it out to the right size.”
“I always make it like this. Just turn the gas to medium now, and keep it like this. If I think the pan is getting too hot, I turn off the gas because I want it crispy. And look here, you can see the color on the sides; it’s starting to get that golden hue. Once the rings are golden, just take out your frustration by adding the other potatoes here. And look, this second batch turned out better than the first! Now keep it for a while, about 10 to 15 minutes.”
“It’s super hot like a market round set, the color is perfect, and it’s got a nice touch inside too. The most important thing is that it shouldn’t end up too hard or crispy, you know? We just saw that it works automatically, just like you’re seeing. What happens is if it gets too hot, and if you want to make another batch like this, you really need to add some water to bring the temperature down a bit. You’ve got to stick it, and just like that, it will slowly start to take shape from the rice.”
“Use it, so the hotspot will come out and you’ll need a debit temperature—both things really matter, friends. You’ll get a perfect speed option, just like acid! Try making another one, you’ll truly have fun!