हॉटेल स्टाईल डोसा करताना या १० चुका टाळा । 10 Mistakes to Avoid while making Perfect Dosa

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00:00-Introduction
01:25-Washing and soaking the ingredients
05:06-Blending the mixture
06:39-Fermentation
09:09-Adding salt and mixing the fermented batter
09:29-Making dosa
12:06-Serving
12:12-Tasting

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Let’s see how to make restaurant style masala dosa today. Generally we all face many problems while making dosa. So, I will share few tips and tricks to make perfect dosa. This dosa will turn out perfectly crispy and crunchy and get that nice golden color. Masala soda is an all-time favorite dish to many. You can have it at any tome of the day like breakfast or lunch or even dinner. I will share all the steps starting from making batter to serving dosa!! Are you excited to know more? Let’s start with the recipe. Try this recipe at home and write to me. You also can like, share and subscribe.

Ingredients:
• 3 cups / 600 gm Rice
• 1 cup / 200 gm Urad dal
• 1 cup / 200 gm Poha
• 1 tsp Fenugreek seeds
• 1 tbsp Chana dal
• A pinch of Sugar for each batch of blending
• 50 ml Water for each batch of blending
• Salt to taste
• Oil as needed

Method:
• Mix rice, urad dal, poha, fenugreek seeds and chana dal well together and wash it well 5-6 times
with water.
• Soak it in enough water for about 4-5 hours.
• Drain as much water as you can from the soaked mixture and transfer it into a blender jar.
• For 3 ladleful soaked mixture, add sugar and 50 ml water and blend it into smooth paste.
• For each batch repeat the process. Mix the batter really good with hand.
• Cover and let the batter ferment overnight.
• Add salt and mix well.
• Heat up a skillet on medium to high flame.
• Add a little oil on the skillet and spread it well with a tissue paper.
• When the skillet is a little hot, turn the flame to low and add batter at the center of the skillet.
• Spread the batter carefully. The dosa should be a little thick at the center and thin along the edges.
• Turn the flame to high and roast dosa well until it gets nice golden color to the base.
• Spread a little oil on the dosa and when lower side gets nice golden color take the dosa off on
a wire rack.
• Turn the gas off while taking the dosa off the skillet. Dosa is ready.
• Make next dosa and turn on the gas on high heat.
• Serve it with sambar, chutney and batata dosa bhaji.
• The fermented batter weighs 2 kilo and you can make 40 dose from that batter.

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