How to make MLA Dosa-SK Khazana -

This way of serving upma and dosa together may be unique but is tasty as well

Sanjeev Kapoor

This is a Sanjeev Kapoor exclusive recipe.

Main Ingredients : Whole green gram (sabut moong), Kolam rice (कोलम चावल)

Cuisine : Indian

Course : Snacks and Starters

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For more recipes related to MLA Dosa-SK Khazana checkout Moong Toast. You can also find more Snacks and Starters recipes like Pineapple Muffins Pasta Omlette Soft Chocolate and Walnut Cake Lamb Stuffed Aubergines

MLA Dosa-SK Khazana

MLA Dosa-SK Khazana Recipe Card

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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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MasterChef Sanjeev Kapoor

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.