By Krati Purwar
July 8, 2024
Mulbagal Dosa is like any other dosa, only this one contains sabudana and poha among other ingredients. If you want to try a new recipe for one of South India’s staple dishes, here is how you can add Karnataka’s twist to it.
½ idli rice 3 tbsp sabudana ½ cup rava ¼ tsp fenugreek seeds 3 tbsp chana dal ¼ cup poha ½ cup urad dal 1 tbsp podi masala 2 tbsp aloo masala 1 tbsp red chutney 1 tbsp ghee
Thoroughly wash rice, rava, sabudana, chana dal, and urad dal. Soak the ingredients overnight.
Next morning, soak poha for half an hour before grinding it into a smooth paste along with rice and lentil mixture.
Add salt to taste and keep the batter aside to ferment. Keep it covered.
On a hot skillet, spread dosa batter and spread ghee all over it.
Sprinkle podi masala, spread red chutney, and drop in aloo masala on the surface of the dosa.
When the base turns crispy, fold the dosa, and serve it hot with chutney and sambar to enjoy.