Learn from Parul Nishad in Raipur, recipe for making a spice dosa like a hotel.

Raipur : In Chhattisgarh, the day starts with breakfasts like Chila, Fara, Poha. But imagine eating a kind of item daily in breakfast makes it bore. Many times there is a lot of mind to eat, but one has to kill not to be available at home. If you want to start your day with great South Indian food then it is good news, because today we are going to tell you the recipe of the most famous South Indian Dish Masala Dosa which you can also prepare at your home.

Expert in making masala dosa for ten years

If you want to make a spice dosa like South Indian breakfast hotels – Restaurants at home, then the experience of Parul Nishad of Raipur can be very useful for you. For the last ten years, Parul, who specializes in making masala dosa, said that the real identity of this dish is hidden in its crispy dosa and wonderful potato spices. He told that the first and most important phase of the process of making spice dosa is to prepare the batter.

To prepare the batter, rice and urad dal is mixed and soaked in water in the evening, so that it gets wet well overnight and grinding in the morning can be made a soft batter. The batter is kept for a few hours to get up the yeast, causing both the taste and texture of the dosa to become excellent. Special attention is also given in the preparation of potato spices. After mashing boiled potatoes in it, finely chopped onion, carrots, beetroots, green chillies, and fresh coriander leaves are added to it. Also, their chops are put up and put up.

Parul says that the combination of these vegetables increases the color, taste and nutrition of the spice. This mixture with light spices doubles the taste when it is filled inside the dosa. Parul recommends taking special precautions in the process of baking dosa. He says that the tawa should neither be too hot nor the dosa should be cooked on high flame, the dosa can burn and its crispness can deteriorate. Putting the batter at the right temperature and spreading it in rounding and applying a little oil makes the dosa perfect.

While serving, masala dosa is given sambar, coconut sauce, peanut chutney and pungent chutney, which increases the fun of eating manifold. This combination not only balances the taste but also gives the feel of an entire South Indian. Parul believes that with some patience, right method and fresh spices, any person can make a hotel -like masala dosa at home. His experience suggests that only small precautions adopted in the kitchen are the rule of delicious and attractive dishes. Now you can also enjoy the famous breakfast masala dosa of South Indian at your home by adopting this recipe.