Recipe for Peas Masala Dosa
- Dosa batter- 8 ladlefull
- Dry peas- 1/2 cup
- Onion- 1 no.
- Tomato- 2 nos.
- Chopped ginger- 1 tsp
- Salt- 1 tsp
- Turmeric powder- 1/2 tsp
- Red chilly powder- 1 tsp
- Garam masala- 1 tsp
- Coriander powder- 1/2 tsp
- Coriander leaves- handful
- Cinnamon stick- 1″ piece
- Fennel seeds- 1/2 tsp
- Cumin seeds- 1/2 tsp
- Cooking oil- 2 tsp
Soak the dry peas for 6 to 8 hours or overnight using enough water.
Peel off the onion and chop it finely. Similarly chop the tomatoes also in to fine cubes. Keep aside till use.
Pressure cook the peas for about 3 whistles in medium flame. And let it cook further in simmer for about 5 minutes. Let the pressure subside.
Heat a cooking pan adding oil, cinnamon, fennel seeds and cumin. Saute for a while till the cumin changes color. Then add onion and ginger.
Continue sauteing until the onions turn translucent. Next add the tomato. Continue cooking further till tomatoes turn soft. Add in turmeric powder, red chilly powder, garam masala, coriander powder and salt. Mix throughly.
When the spices make the tomatoes saucy, add pressure cooked peas. Combine well and cook for few more minutes. Finally garnish with coriander leaves. Peas masala is ready.
In order to make dosa, heat a dosa skillet smearing oil. Pour a ladle full of masala dosa batter at the center, spread it in circular motion like masala dosa. Drizzle some oil and let it cook. After few seconds place peas masala over dosa and serve.
Very delicious peas masala dosa is ready to serve with coconut chutney.
Let the dry peas soak for good hours so that it cooks perfectly soft. Otherwise peas doesn’t get cooked easily.
You can even use fresh peas in which case you don’t need to soak or pressure cook. Fresh peas get cooked easily in pan along with tomato.
The fennel seeds used in tempering gives unique flavor, so don’t skip it.
Adjust the spices as per your personal preferences.
Do not add extra water, the pressure cooked peas would have enough water content which enough for the masala.