MAJJIGA ATTULU - dahi dosas | How to make MAJJIGA ATTULU - dahi dosas

By Sujatha Ratnala  |  18th Feb 2016  |  
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  • MAJJIGA ATTULU -  dahi dosas, How to make MAJJIGA ATTULU -  dahi dosas
MAJJIGA ATTULU - dahi dosasby Sujatha Ratnala
  • Prep Time

    15

    mins
  • Cook Time

    15

    mins
  • Serves

    4

    People

26

0





Video for key ingredients

  • How to make Idli/Dosa Batter

About MAJJIGA ATTULU - dahi dosas

We now move to ATTU or DOSA section. Majjiga Attu is a guilt free avatar of dahi wada – Mini dosas soaked in spiced butter milk and just perfect for a sunny afternoon.

MAJJIGA ATTULU - dahi dosas is an authentic dish which is perfect to serve on all occasions. The MAJJIGA ATTULU - dahi dosas is delicious and has an amazing aroma. MAJJIGA ATTULU - dahi dosas by Sujatha Ratnala will help you to prepare the perfect MAJJIGA ATTULU - dahi dosas in your kitchen at home. MAJJIGA ATTULU - dahi dosas needs 15 minutes for the preparation and 15 minutes for cooking. In the BetterButter app, you will find the step by step process of cooking MAJJIGA ATTULU - dahi dosas. This makes it easy to learn how to make the delicious MAJJIGA ATTULU - dahi dosas. In case you have any questions on how to make the MAJJIGA ATTULU - dahi dosas you can comment on the page below. The "What's cooking" feature on the BetterButter app can help you connect with our home chefs like Sujatha Ratnala. MAJJIGA ATTULU - dahi dosas will surely satisfy the taste buds of your guests and you will get compliments from your guests.

MAJJIGA ATTULU - dahi dosas

Ingredients to make MAJJIGA ATTULU - dahi dosas

  • Urad dal - 1 small glass
  • Curd - ½ glass
  • Water - 1 glass
  • SEASONING:
  • Mustard seeds- 1/2 tsp
  • Jeera- 1/2 tsp
  • hing- a pinch
  • Curry leaves- a few
  • Green chilly- 1
  • Oil as required
  • salt as per taste

How to make MAJJIGA ATTULU - dahi dosas

  1. Wash and soak the urad dal for 3 hours. In a wet grinder or mixer, grind to a very fine batter like in idli consistency. Add 1 spoon of salt and transfer to a vessel.
  2. Heat a dosa tawa and slightly grease it with onion stump or oil brush. With a small ladle, make multiple small and thick dosas in size of wada. Just pour the batter gently and do not try to smear like regular dosas.
  3. Oil the edges. Turn over and roast the dosas the other side. With the remaining batter, make dosas and keep them aside.
  4. In a wide vessel, make butter milk by whipping curd and adding 1 - 2 glasses of water. Add 1sp or required amount of salt. Add seasoning of mustard, jeera, hing, curry leaves and green chillies.
  5. Soak the dosas in the vessel containing buttermilk. If needed, add some more water so that all the dosas are immersed.
  6. Set aside for 15 minutes and the dish is ready.

My Tip:

a) For small quantities, soak a little extra urad dal for the idli batter and try it with that. b) Instead of small dosas, 2 - 3 large thick dosas can be made. After cooling, Cut it into squares or triangles. This reduces time for preparing dosas.

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