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<div class="recipe-recipe__title">
<div class="recipe-name">Masala Dosa</div>
<div class="recipe-recipe__ingredients">
<div class="recipe-recipe__ingredients__item">
<h4>Ingredients</h4>
<ul><li>20 whole seeds <li>1 cup water <li>2 cups water <li>1 cup water <li>0.5 cup water <li>0.5 teaspoon salt (rock) <li>2 tablespoons oil <li>0.5 teaspoon mustard seeds <li>1 whole inch ginger <li>18 whole curry <li>3 whole green <li>0.25 teaspoon turmeric <li>1 whole asafoetida <li>0.5 cup water <li>3 tablespoons coriander (chopped) <li>18 whole cashews <li>0.25 teaspoon sugar </li>
</div>
</div>
<div class="recipe-recipe__subtitle">Instructions</div>
<div class="recipe-recipe__steps"> soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes - add the number of chilies as per your taste preferences and depending on the type of chilies - whether they are less hot or too pungent.</div> <br><div class="recipe-recipe__steps"> for a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. later drain all the water. break the chilies and add in a small grinder jar.</div> <br><div class="recipe-recipe__steps"> also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedlees tamarind and ¼ cup chopped onions. also add salt as required.</div> <br><div class="recipe-recipe__steps"> if you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding.</div> <br><div class="recipe-recipe__steps"> now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency.</div> <br><div class="recipe-recipe__steps"> remove the red dosa chutney in a bowl.</div> <br><div class="recipe-recipe__steps"> spread this red chutney after dosa becomes golden and crisp. then spread the potato masala. fold and serve mysore masala dosa.</div> <br><div class="recipe-recipe__steps"> this red chutney stays well in the refrigerator for 1 to 2 days. this red chutney recipe yields a small bowl of chutney which can be spread on 8 to 9 dosas.</div> <br>
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