Pav Bhaji Masala Dosa Recipe | Crispy Dosa Batter Recipe

Pav Bhaji Masala Dosa Recipe 

Pav Bhaji Masala Dosa, is a real good twist to our usual masala dosa recipe. Its spicy, tasty, tangy and perfect to break the usual routine of plain dosas. We South Indians love our dosa and idly, its a life saver in the kitchen, weekly preparations of dosa batter is a staple even in our home. I never knew the whole techniques when I was at my parents place. Its only during my trial and errors did I actually learn to make perfectly crisp dosas, idlies, utamppam, paniyarams and so on. The recipe can get endless when it comes to dosa batter. I have hardly blogged about them that's because we usually have dosas idlies and the likes for breakfast or dinner and its like a rush hour marathon I hardly have the patience to sit and click pictures. But I am determined to post them beating the odds ;-). Now lets move on to the recipe.

Pav Bhaji Masala Dosa Recipe 

Pav Bhaji Masala Dosa Recipe 

Pav Bhaji Masala Dosa Recipe 

Pav Bhaji Masala Dosa Recipe 

PAV BHAJI MASALA DOSA RECIPE

     Pav Bhaji Masala Dosa is a perfect breakfast or evening 
     snack recipe. Its quick to put together, just make the pav 
     bhaji masala ahead and you are good to go. 

     Author : Priya Ranjit
     Recipe : Own 

     Ingredients
     
     For crispy Dosas using mixie

     Idly rice - 3 cup
     Whole urad dal - 1 cup
     Fenugreek seeds - 1 tsp
     Salt - as required

     For Pav Bhaji Masala Dosa

     Dosa batter - 4-5 laddles 
     raw onion - 3-4 tbsp for garnish
     coriander minced - 3 tbsp
     Oil - as needed
     Pav Bhaji Masala - 4-5 tbsp

     Method

    For Crispy Dosas using mixie

     1. Wash and soak Urad dal and idly rice with the fenugreek seeds overnight.
     2. Grind urad dal with less water to help grind using a mixie set aside in a bowl. 
     3. Grind the idly rice in batches with little water at a time to make a smooth batter.
     4. Combine both the urad dal and idly rice batter using your hand, add salt and mix 
     well until combined. 
     5. Cover and set aside in a warm place to ferment around 6-8 hrs. 

    For the pav bhaji masala dosa

1. Prepare dosa batter and set aside. Heat a iron skillet or non stick dosa pan and rub with oil using a cut onion. 
2. Drop a dollop of the dosa batter and make a thin crepe like dosa spreading the batter evenly and as thin as possible.
3. Add 2 tsp of oil on the dosa and as it cooks 70% add in 1 tbsp of the pav bhaji masala and spread it on the center and around the dosa.
4. Sprinkle chopped onions and coriander minced on top and fold the dosa.
5. Serve hot with coconut chutney and coriander chutney and extra pav bhaji masala for finger licking taste ;-)

      Cooks Wisdom

      Tip 1

1. Use a really hot iron skillet to make perfect crispy dosas. Oil or ghee can be used as per your preference.
2. Usually when you have a grinder the proportions vary for urad dal and idly rice but while using a mixie to grin dosa batter I find this 1:3 (urad dal:idly rice) works best for crispy dosas.

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