{"id":35074,"date":"2021-05-05T14:48:04","date_gmt":"2021-05-05T14:48:04","guid":{"rendered":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=35074"},"modified":"2021-05-05T15:23:40","modified_gmt":"2021-05-05T15:23:40","slug":"mouthwatering-dosa-made-by-jaimi","status":"publish","type":"post","link":"http:\/\/jaimirahulkrutipatel.com\/blogs\/?p=35074","title":{"rendered":"Perfect Masala Dosa Made by Jaimi!!!"},"content":{"rendered":"

\"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a> \"\"<\/a><\/p>\n

Masala dosa are one of the most scrumptious and popular South Indian dishes.\u00a0 Dosa is a thin & crispy crepe made using fermented rice and lentil batter.\u00a0 Masala dosa are eaten with sambar, chutneys, and stuffed with spiced potato or potato masala.\u00a0 There are many variations to make masala dosa.\u00a0 So the proportions of rice, urad dal, chana dal and pauva can be changed as well to make perfect dosa.\u00a0 A special restaurant style masala dosa are more flavorful than regular crispy dosa being prepared at home.\u00a0 Masala dosa can be enjoyed as a breakfast, lunch, or dinner.<\/p>\n

Ingredients<\/strong> to make masala dosa are 1.5 cups rice, 1\/2 urad dal, 1\/4 cup chana dal, 1\/2 cup of thick pauva soak for 15 minutes, water as needed, and 1 TSP sugar.<\/p>\n

I made delicious masala dosa using the following recipes:<\/p>\n

Masala Dosa<\/a><\/strong><\/p>\n

Masala Dosa<\/a><\/strong><\/p>\n

Masala Dosa<\/a><\/strong><\/p>\n

Notes: Add or omit ingredients according to your taste and like.\u00a0 Soak the ingredients either for overnight or 6 hours.\u00a0 Grind the ingredients by adding sugar to the mixture.<\/p>\n","protected":false},"excerpt":{"rendered":"

Masala dosa are one of the most scrumptious and popular South Indian dishes.\u00a0 Dosa is a thin & crispy crepe made using fermented rice and lentil batter.\u00a0 Masala dosa are eaten with sambar, chutneys, and stuffed with spiced potato or potato masala.\u00a0 There are many variations to make masala dosa.\u00a0 So the proportions of rice, […]<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[1],"tags":[],"class_list":["post-35074","post","type-post","status-publish","format-standard","hentry","category-uncategorized"],"_links":{"self":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/35074","targetHints":{"allow":["GET"]}}],"collection":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts"}],"about":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcomments&post=35074"}],"version-history":[{"count":14,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/35074\/revisions"}],"predecessor-version":[{"id":35097,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=\/wp\/v2\/posts\/35074\/revisions\/35097"}],"wp:attachment":[{"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fmedia&parent=35074"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Fcategories&post=35074"},{"taxonomy":"post_tag","embeddable":true,"href":"http:\/\/jaimirahulkrutipatel.com\/blogs\/index.php?rest_route=%2Fwp%2Fv2%2Ftags&post=35074"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}