Vazhaithandu Masala Dosa Recipe

Cooking Directions

• STEP 1.Soak rice and lentils separately for 4-6 hours, then grind them into a smooth batter.
• STEP 2.In a pan, heat oil and add mustard seeds, cumin seeds, curry leaves, and chopped onions. Saute until onions turn golden brown.
• STEP 3.Add chopped banana stem, turmeric powder, red chili powder, and salt. Cook until the banana stem becomes tender.
• STEP 4.Heat a dosa tawa and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa.
• STEP 5.Drizzle oil around the edges and cook until the dosa turns golden brown. Flip and cook the other side as well.
• STEP 6.Place a spoonful of the banana stem masala on one half of the dosa and fold it.
• STEP 7.Serve hot with coconut chutney and sambar.
• STEP 8.Cooking Tips: To make the dosa crispier, sprinkle a little bit of semolina on the dosa while cooking. You can also add grated coconut to the masala for extra flavor.
• STEP 9.Storage and Serving: Vazhaithandu Masala Dosa is best served hot and fresh. Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days. Reheat in a pan or microwave before serving.

Cooking Tips

• To make the dosa crispier, sprinkle a little bit of semolina on the dosa while cooking.
• You can also add grated coconut to the masala for extra flavor.

Storage and Serving

• Vazhaithandu Masala Dosa is best served hot and fresh.
• Leftover dosas can be stored in an airtight container in the refrigerator for up to 2 days.
• Reheat in a pan or microwave before serving.