How to make MLA Dosa-SK Khazana -
This way of serving upma and dosa together may be unique but is tasty as well
This is a Sanjeev Kapoor exclusive recipe.
Main Ingredients : Whole green gram (sabut moong), Kolam rice (कोलम चावल)
Cuisine : Indian
Course : Snacks and Starters
For more recipes related to MLA Dosa-SK Khazana checkout Moong Toast, Moong ke Pakode, Moong Idli - SK Khazana. You can also find more Snacks and Starters recipes like Cheese Burst Pizza Leftover Roti Upma Veggie Pizza-SK Khazana Mutton
MLA Dosa-SK Khazana Recipe Card
History of Indian cuisine dates back to nearly 5,000-years ago when various groups and cultures interacted with India that led to a diversity of flavours and regional cuisines.
Indian cuisine comprises of a number of regional cuisines. The diversity in soil type, climate, culture, ethnic group and occupations, these cuisines differ from each other mainly due to the use of locally available spices, herbs, vegetables and fruits. Indian food is also influenced by religious and cultural choices and traditions.
Foreign invasions, trade relations and colonialism had introduced certain foods to the country like potato, chillies and breadfruit.
Prep Time : 4-5 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Easy
Taste : Mild
Ingredients for MLA Dosa-SK Khazana Recipe
Whole green gram (sabut moong) soaked for 4 hours 1 cup
Kolam rice soaked for 4 hours 2 tablespoons
Curry leaves 12-14
Ginger chopped 1 inch
Green chillies broken 2
Salt to taste
Oil for brushi
Ghee for drizzling
Upma
Semolina (rawa / suji) 3/4 cup
Oil 2 tablespoons
Mustard seeds 1/2 teaspoon
Cumin seeds 1/2 teaspoon
Curry leaves 8-10
Split skinless black gram (dhuli urad dal) 1 teaspoon
Asafoetida (hing) 1/4 teaspoon
Medium onion finely chopped 1
Salt to taste
Fresh coriander leaves chopped 1 tablespoon
Method
Step 1
To make upma¸ heat 1 tablespoon oil in a non-stick pan. Add semolina and roast till fragrant. Transfer onto a plate.
Step 2
Heat remaining oil in the same pan. Add mustard seeds and let the seeds splutter. Add cumin seeds and curry leaves and sauté for a minute.
Step 3
Add black gram and asafoetida, mix and sauté for till fragrant. Add onions, mix and sauté till translucent.
Step 4
Add roasted semolina and mix well. Add sufficient water and salt, mix and cook for 1-2 minutes. Add some more water, mix, cover and cook till fully done.
Step 5
Add coriander leaves, mix well, cover and cook for a minute. Remove from heat and set aside.
Step 6
Blend together green gram, kolam rice, curry leaves, ginger and green chillies with water as required to a coarse paste.
Step 7
Transfer paste into a bowl, add water to adjust consistency and mix well. Add salt and mix well.
Step 8
Heat a non-stick tawa and brush with some oil. Pour a ladleful of batter on it and spread into a thick dosa. Drizzle some ghee and cook till the underside is fully done.
Step 9
Spread some upma on one side, fold and cook for a minute.
Step 10
Serve hot with green coconut chutney.
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Chef Sanjeev Kapoor is the most celebrated face of Indian cuisine. He is Chef extraordinaire, runs a successful TV Channel FoodFood, hosted Khana Khazana cookery show on television for more than 17 years, author of 150+ best selling cookbooks, restaurateur and winner of several culinary awards. He is living his dream of making Indian cuisine the number one in the world and empowering women through power of cooking to become self sufficient. His recipe portal www.sanjeevkapoor.com is a complete cookery manual with a compendium of more than 10,000 tried & tested recipes, videos, articles, tips & trivia and a wealth of information on the art and craft of cooking in both English and Hindi.
