Coming to day 2 under the theme dosa with stuffing/filling in Cooking Carnival is green peas masala dosa.
This dosa is popular in many restaurants or food joints in India.I had couple of times in restaurants in India and tastes awesome with coconut chutney and sambar.
In the original recipe,soaked dried peas is cooked and added to the masala.Here I used the frozen green peas and added to the masala.
I made the green peas masala with basic ingredients,if you want to make it rich ground cashew paste can be added.Off to the recipe..................
- The batter consistency is very important to get a nice dosa.If you are sure with consistency then do a trial dosa and adjust it.
- While pouring the batter on the griddle,the flame should in medium.Then only it will be easy to spread as thin as possible.
- Use a flat base ladle to spread the dosa.
- A perfect fermented batter is the key to get a nice golden crispy dosa.Also the addition of fenugreek seeds also.
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