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We hope you got insight from reading it, now let's go back to innovative amber masala dosa | deccan delight | ನವೀನ ಅಂಬರ್ ಮಸ | ಡೆಕ್ಕನ್ ಡಿಲೈಟ್ | cooking innovations recipe. ಡೆಕ್ಕನ್ ಡಿಲೈಟ್ Here is how you cook it.

The ingredients needed to cook Innovative Amber Masala Dosa | Deccan Delight | ನವೀನ ಅಂಬರ್ ಮಸ | ಡೆಕ್ಕನ್ ಡಿಲೈಟ್ | Cooking Innovations:

Instructions to make Innovative Amber Masala Dosa | Deccan Delight | ನವೀನ ಅಂಬರ್ ಮಸ | ಡೆಕ್ಕನ್ ಡಿಲೈಟ್ | Cooking Innovations:

1. Step 1 Soaking Rice And Lentils:.
2. Step 2 First take all the ingredients in bowls. Take rice and flattened rice in separate bowls. Take the urad dal, chana dal and fenugreek seeds in one bowl..
3. Step 3 Rinse the urad dal, chana dal and fenugreek seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours..
4. Step 4 Rinse the rice a couple of times and keep aside..
5. Step 5 Rinse flattened rice once or twice and then add to the rice..
6. Step 6 Pour 2 cups water. Stir and soak both rice and flattened rice together for 4 to 5 hours..
7. Step 7 Making Batter:.
   
8. Step 8 Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal..
9. Step 9 Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding..
10. Step 10 Grind the urad dal, chana dal and fenugreek seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well..
11. Step 11 Remove the batter in a bowl or pan with a spatula..
12. Step 12 Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. To make the batter, I added 1 cup water. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice..
13. Step 13 Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rava (cream of wheat) like consistency. You can even grind to a smooth batter..
14. Step 14 Now pour the batter in the same pan or bowl containing the urad dal batter..
15. Step 15 Add ½ teaspoon edible rock salt or add as per taste. You can also use sea salt or pink salt..
16. Step 16 Mix the salt very well with the batter. Also mix both the batters very well. You may innovate your recipe by adding a pinch of many different food colours into the batters, here, I have used the red one. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city..
17. Step 17 Preparation For Potato Filling:.
18. Step 18 First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan or in an Instant pot. The potatoes have to be completely cooked and fork tender..
19. Step 19 When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside..
20. Step 20 When the pressure settles down on its own in the cooker, remove the lid. Drain the water from the potatoes and let them become warm. Then peel and chop them..
21. Step 21 Also slice the onions thinly and chop the green chilies, ginger and coriander leaves..
22. Step 22 Making Potato Filling:.
23. Step 23 Heat oil or ghee in a frying pan or a skillet. Fry cashews and keep aside. This step of frying cashews is optional..
24. Step 24 Lower the flame and add mustard seeds and let them splutter. Then add the chana dal..
25. Step 25 Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger..
26. Step 26 Saute the onions stirring often till they soften and turn translucent..
27. Step 27 Add the turmeric powder and asafoetida (hing). Mix very well..
28. Step 28 Add water. Mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit..
29. Step 29 Next add the boiled chopped potatoes and mix very well. You can also mash the potatoes if you like while cooking them..
30. Step 30 Season with salt according to taste. Also add ¼ teaspoon sugar for a slight sweet taste..
31. Step 31 Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the consistency will thicken..
32. Step 32 Switch off the flame and then add chopped coriander leaves. Also add the fried cashews now and mix well. The potato filling should be moist and easily spreadable on the dosa. Make sure there is no water in the potato filling. It should not be of a curry or gravy consistency..
33. Step 33 Stir and keep the potato filling aside..
34. Step 34 Making Masala Dosa:.
    
35. Step 35 Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter and it would have increased in volume..
36. Step 36 Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don't smear oil on a non-stick pan, as then you won't be able to spread the batter..
37. Step 37 Keep the flame to a low, while spreading batter..
38. Step 38 Spread the batter in a circular way on the pan..
    
39. Step 39 On a medium flame, cook the dosa..
40. Step 40 Sprinkle some oil on top and edges..
41. Step 41 Cover with a lid and let it cook. You can spread the oil which was sprinkled earlier on the dosa with a spoon. Cook till its base becomes amber and crisp..
    
42. Step 42 When you see the base has become golden and the edges separate from the pan, place a portion of the potato filling on the dosa. You can spread it a bit if you want..
43. Step 43 Now fold the dosa and serve. Bon Appetite 🌮.
    
44. Step 44 SUGGESTIONS: Serve crisp restaurant style masala dosa hot with coconut chutney and sambar..
45. Step 45 Alternatively, simply make the dosa and serve the potato filling separately in a bowl..
46. Step 46 You can also choose to serve masala dosa with onion chutney, tomato chutney or peanut chutney..
47. Step 47 Storage And Leftovers:.
48. Step 48 The batter stays good for 3 to 4 days in the fridge. You can opt to freeze the batter for a few weeks too. Store any leftover potato filling in the refrigerator for a day only..
49. Step 49 Notes:.
50. Step 50 You can use regular variety of short grained to medium grained rice like sona masuri or parmal rice..
51. Step 51 The batter should be well fermented. It should have a pleasant sour aroma and should increase in volume after fermentation. In a well fermented batter you will see many tiny air pockets. Ensure that you don’t over ferment the batter as this will result in a very sour tasting dosa..
52. Step 52 If using a cast iron pan, make sure it is well seasoned or else the dosa can stick on it..
53. Step 53 According to me the ideal proportion for the best dosa is 3:1 ratio of rice to lentils. However feel free to change and add some more lentils for a protein boost..
54. Step 54 The fermentation depends on the temperature and climate in your city. In a cooler or colder climate the fermentation will take more than a day. To quicken it, I suggest to keep the batter in a warm place or use the yogurt settings of your Instant pot to ferment the batter..
55. Step 55 Nutrition Info (Approximate Values) Nutrition Facts: Masala Dosa Recipe (South Indian Classic) Amount Per Serving Calories 111Calories from Fat 9 % Daily Value* Fat 1g2% Sodium 65mg3% Potassium 111mg3% Carbohydrates 20g7% Fiber 2g8% Protein 3g6% Vitamin A 5IU0% Vitamin C 2.6mg3% Calcium 17mg2% Iron 1.5mg8% * Percent Daily Values are based on a 2000 calorie diet..

Are smoothies wholesome for you?

Before we dive into the hunt of how one can make a fruit smoothie, let’s dive into the why. Our philosophy right here at welllnesswithnoelle.com is that smoothies may be an extremely nourishing a part of your weight loss program. Just like with our juicing recipes, we are saying it’s at all times better to eat entire fruits and veggies the place possible. But it surely’s not always doable! Smoothies do make it simple to pack in all of the vitamins of your favourite produce into one drinkable cup—which is great whenever you’re on the go or brief on time.

And let’s be sincere, smoothies are just freaking delicious! We're large believers that you simply also have to nourish your soul together with your meals, and if ingesting a superbly tangy and sweet smoothie brings a smile to your face, then that’s wholesome as wholesome could be.

Tips on how to Make a Fruit Smoothie

Making a fruit smoothie is as simple as tossing ingredients in a blender and letting it rip, however we want to make sure you succeed every time, so right here’s our precise process:

1. Add liquid to your blender. I typically use unsweetened almond milk, however you could use every other form of milk, fruit juice, and even simply water.
2. Add in any fibrous foods. In case you are adding in spinach or other greens, that is the time to toss them in.
3. Add in your frozen vegatables and fruits. I like to maintain at the least frozen bananas and frozen strawberries readily available for smoothie making. Any frozen fruit works!
4. Add any fresh fruits or veggies you’d like to make use of. Here is where you’ll toss in contemporary strawberries or an avocado half.
5. Prime it off along with your favourite nutrition mix-ins. Add protein powder, collagen, chia seeds, turmeric—whatever you’d like to spice up the vitamin of the smoothie.
6. Mix away! I like to start out my blender on low and then slowly ramp up to full pace. This makes sure all the things is mixed nicely and the blades don’t get stuck. I mix till the smoothie looks silky, after which I pour and enjoy.

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