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Jeera rice recipe | restaurant style cummin Rice | quick jeera pulao

 About Jeera Rice Jeera is the Indian Hindi word for cumin. Jeera rice is rice cooked with cumin butter also called jeera-rice. As Chapati is easy to make, so is Jeera Rice . This recipe is a side dish for Indian people. Cumin is also known as Jeera in Hindi hence the name of this dish is Jeera Rice. Many spices are used to cook all the dishes in India in which cumin plays a major role. It adds flavor and aroma to the dish. You get iron, copper, and many other nutrients from cumin seeds. Cumin works great in your digestion. Indian food is heavy so some people enjoy serving this rice with heavy items like curry and dal. This is an aromatic rice dish that is spiced with mild spices and has a distinct taste of cumin. Fragrant rice has long grains of rice along with cumin seeds and green chilies that pair well with your other dishes. Cumin takes this dish to a whole new level. To prepare this dish, long-grain rice is first Cooked with whole spices. Then cumin seeds and green chil

Masala dosa recipe | Masala dosa potato recipe | masala dosa recipe kerla style

 About Masala Dosa 

 Over time there have been many variations of dosa like plain dosa and masala dosa, but the most popular are these badges.  A popular, delicious South Indian staple recipe made with chickpeas, rice, and urad dal.

Masala dosa

   You can eat dosa for breakfast, lunch, or even dinner as it is low in calories. This masala dosa recipe is so easy that anyone can make it.  These recipes are loved by everyone from toddlers to elders. Which you can serve with coconut chutney and sambhar.

  This rice and urad dal is soaked overnight to make it delicious. Thus to make the batter the, dal and rice are soaked for several hours. Dosa batter is quickly cooked like thin papads by hot frying with oil or butter.  Then, potatoes and onions are mashed together to prepare the spicy filling for masala dosa.  You can add some finely chopped green chilies or green coriander to make it tastier.

  Another type of dosa is Mysore masala dosa.  The difference between Mysore masala dosa and the dosa masala recipe is that the red garlic sauce is added before filling the dosa with the spicy potato preparation in Mysore masala dosa.

Masala dosa






1.  Rice -  2 bowl

2. Urad Dal - 1 bowl

3. Chana dal - 1 tsp

4. Fenugreek seeds - 1 tsp 

5. Baking soda - 1½ tsp 

6.  Masala Dosa - 2 tsp

7. Onion - 2

8. Turmeric - half teaspoon

9. Red chili powder - 1/2 tsp

10. salt - as per taste

11. Potatoes -  5 boiled

12. Tomato - 1 finely chopped 

13. Green chili - 2 finely chopped

14. Dry mango - 1 tsp 

15. Oil - 5 tsp

16. Curry leaves - on 5/6

17. Coriander - half a small bowl

18. Rai - 1 tsp


(1) Put two spoons of oil in the pan, when the oil becomes hot, then put mustard seeds, and curry leaves in it, when the mustard seeds crackle, then add green chilies, and onions, and make them light brown, then add red chilies, turmeric, dry mango, tomatoes, And cook till the tomatoes become soft.

(2)  Then add potatoes and cook the gas for 2 to 3 minutes. Then put green coriander on it. Masala for stuffing in dosa is ready.

To make dosa

(1) Soak dal, fenugreek, chana dal, and rice in water for 12 hours. Remove excess water from the dal and rice and grind coarsely in a mixie adding little water. 

(2) Then add baking soda to the paste to leaven it, and keep the paste in a warm place for 12 hours. Add salt to the paste.

(3) After heating a nonstick or iron griddle, wipe it with a wet thick cloth and put 1 teaspoon of oil on it after spreading the oil on the griddle, put a small bowl of paste and make a round shape of 14 to 15 inches in diameter.

(3)  Spread it thinly, then take 2 teaspoons of oil on it and pour it around the dosa and roast it on medium heat.

(4)  When the dosa starts to look cooked from above, then put 2 to 3 spoons of spices on it and fold it from the edges with a spoon.

(5) To make the second dosa, wipe the griddle with a wet cloth so that the griddle does not remain too hot, if the griddle remains hot then you will not be able to spread the second dosa.

(6)  Take a bowl of paste and put it on the griddle and spread it in a round shape on all sides and roast it on medium heat like the previous dosa.

(7)  you can eat it with sambar and peanut or coconut chutney.

Masala dosa


Q. What is the Speciality of masala dosa?

• Masala dosa is made from lentils, rice different types of dal and served with ginger chutney and sambar.

Q. In which state is masala dosa famous?

• Udupi in Karnataka.

Q. Who invented dosa first?

• Thankappan Nair.

Q. Which dosa is most popular?

• Plain and masala dosa.

Q. Why is my dosa dry?

• Try cooking on high flame.

Q. Which acid is present in dosa?

• lactic acid.

I hope you like this recipe and let me know how you make it at home in the comments.

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