Dosa is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states. Fish Masala Dosa is not a traditional, moreover it’s invented for the non-vegetarian lovers.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, contains no salt, sugar or saturated fats, and its constituent ingredients of rice and lentils mean it is gluten-free and contains protein. The fermentation process increases the vitamin B and vitamin C content. There are also instant mix products for making dosa, with somewhat lower nutritional benefits. The street food variants may contain contaminants or otherwise undesirable additions, such as relatively high levels of copper.
Ingredients for Fish Masala Dosa Recipe
- Dosa batter
- Fish– 250 gms
- Potatoes – 5 (big) boiled
- Onion – 2(sliced)
- Green Peas – ½ cup
- Beet root – ½ (finely chopped)
- Carrots – ½ (finely chopped)
- Coriander leaves – ¼ cup
- Mustard seeds – 1 tsp
- Pepper– 1 tsp
- Soya sauce – 1 tsp
- Salt – to taste
- Turmeric powder – 1 tsp
- Oil – 2 tbsp
Procedure for preparing Fish Masala Dosa Recipe
Boil the cleaned fish in water, salt, pepper and soya bean sauce. Once the fish pieces are cooked , remove the bones and then shred them into small pieces. To prepare the filling masala, peel the boiled potatoes and mash them. Heat oil in a pan and splutter mustard seeds. Now add the onions and sautÃ© for 2 minutes. Add peas, beet root and carrot to it and cook till the vegetables are done.To this add turmeric powder and salt and sautÃ© for 2 minutes. Now add the mashed potatoes and the fish and mix well. Check seasoning and then add the coriander leaves, mix well and keep aside.
Now heat a griddle and pour a big spoonful of the batter and in circular motions spread it. Cook on both sides and then on the inner side drop a spoonful of the filling masala and roll the dosa . Remove from heat.