Peas masala dosa recipe (Green peas masala dosa)

This peas masala dosa idea was given to me by my little co-sister after she had this in a restaurant.

She told me to try this giving hints of the ingredients what she saw in the masala and I tried it as she said.

When I tried and showed the picture, she was so happy as it was looking the same as she ate in the restaurant.

Its so simple and you can try this when peas is in season. I used frozen peas what we get here.

this peas masala dosa also adds on to my masala dosa favorites. Do this for a weekend spl breakfast and your family gonna love you for this.

Instructions

1. Heat a kadai and temper with cinnamon and jeera or fennel seeds. Add finely chopped onions and fry till transparent.

2. Add ginger garlic paste, fry for a minute in medium flame.

3. After that, add finely chopped tomatoes, followed by red chilli powder, masala powder, turmeric, coriander powder and salt. Fry till everything turns mushy and to a masala.

4. Add the peas, sugar and mix well for a minute in medium flame.

5. Then add ¼ cup water, cook covered for 5 minutes in low flame (or until peas are cooked).

6. Sprinkle water if its too dry and mix well. Add coriander leaves finally.

7. To make dosa (I used my idli dosa batter itself), pour a ladle full of batter and spread evenly. Let it get cooked half way, then place the masala, 2tblsp, in the mid. Fold Slightly in one side as shown below.

8. Again fold the same size in the other two sides to make a triangular shaped dosa. You can fold into two simply as well.

Serve hot. I had with sambar and red chuteny, you can pair it with coconut chutney or peanut chutney best too.

Print Pin

No ratings yet

Peas masala dosa recipe

Peas masala dosa is an easy and tasty breakfast or dinner idea, totally restaurant style menu at home. Learn how to make it with stepwise photos.

Course Breakfast

Cuisine Indian

Prep Time 10 minutes

Cook Time 30 minutes

Servings 6 dosa

1x2x3x

Cup measurements

Ingredients

• 1 cup Peas I used frozen green peas
• 1 Onion
• 2 Tomato
• 1 teaspoon Red chilli powder
• 1 Coriander seeds powder
• ½ teaspoon Garam masala or any masala powder like tandoori, pav bhaji, kitchen king
• 1 teaspoon Ginger garlic paste
• ⅛ teaspoon Turmeric powder
• 3 tablespoon Coriander leaves chopped
• ½ teaspoon Sugar
• Salt as needed
• Dosa batter as needed

To temper

• 2 tbs[ Oil
• 1 inch Cinnamon
• 1 teaspoon Cumin or fennel seeds/ Soambu/ saunf

Cook ModePrevent your screen from going dark

Instructions

• Heat a kadai and temper with cinnamon and jeera or fennel seeds. Add finely chopped onions and fry till transparent.
• Add ginger garlic paste, fry for a minute in medium flame.
• Add finely chopped tomatoes, followed by red chilli powder, masala powder, turmeric, coriander powder and salt. Fry till everything turns mushy and to a masala.
• Add the peas, sugar and mix well for a minute in medium flame.
• Add ¼ cup water, cook covered for 5 minutes in low flame (or until peas are cooked).
• Sprinkle water if its too dry and mix well. Add coriander leaves finally.
• To make dosa (I used my idli dosa batter itself), pour a laddle full of batter and spread evenly. Let it get cooked half way, then place the masala, 2tblsp, in the mid. Fold Slightly in one side as shown below.
• Again fold the same size in the other two sides to make a triangular shaped dosa. You can fold into two simply as well.

Notes

• Let the consistency of the peas masala be thick, not too runny gravy.
• Cinnamon, fennel, gg paste and masala powders makes it the best flavorful masala. So do not skip it.
• Do not stuff more masala than mentioned.

YoutubeDo you like short videos? Subscribe now!

InstagramMention @rakskitchen or tag #rakskitchen if you have tried this recipe.