Masala Dosa Recipe
☰

Masala Dosa Recipe

Masala Dosa Recipe

Ingredients:

For Dosa Batter:

  • 1 cup rice (preferably parboiled rice)
  • 1/2 cup urad dal (split black gram)
  • 1/4 cup chana dal (split chickpeas)
  • 1/2 teaspoon fenugreek seeds
  • Salt to taste

For Potato Filling (Masala):

  • 4-5 medium potatoes, boiled and mashed
  • 1 onion, finely chopped
  • 2-3 green chilies, finely chopped
  • 1-inch piece of ginger, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • A few curry leaves
  • 1/2 teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons oil

For Dosa:

  • Dosa batter
  • Oil or ghee for cooking

Instructions:

1. Prepare Dosa Batter:

  1. Rinse rice, urad dal, chana dal, and fenugreek seeds together and soak them in water for at least 6 hours or overnight.
  2. Drain the soaked ingredients and grind them into a smooth batter using a blender or wet grinder. Add water as needed to achieve a smooth, pouring consistency batter.
  3. Add salt to the batter and mix well. Allow the batter to ferment in a warm place for 8-12 hours or until it doubles in volume.

2. Prepare Potato Filling (Masala):

  1. Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.
  2. Add cumin seeds, asafoetida, and curry leaves. Saute for a few seconds.
  3. Add chopped onions, green chilies, and ginger. Saute until onions turn translucent.
  4. Add turmeric powder and sauté for a minute.
  5. Add boiled and mashed potatoes to the pan. Season with salt and mix well.
  6. Cook the potato mixture for 3-4 minutes, stirring occasionally, until the flavors blend well. Remove from heat and set aside.

3. Make Masala Dosa:

  1. Heat a non-stick or cast-iron skillet (tawa) over medium heat.
  2. Pour a ladleful of dosa batter onto the center of the skillet and spread it in a circular motion to form a thin, even layer.
  3. Drizzle a little oil or ghee around the edges of the dosa and in the center.
  4. Cook the dosa for 1-2 minutes, or until the edges start to lift and the bottom turns golden brown.
  5. Spread a generous portion of the prepared potato filling (masala) in the center of the dosa.
  6. Carefully fold the dosa over the filling to form a semi-circle or roll it into a cylinder.
  7. Cook the dosa for another minute until it becomes crispy and golden brown.
  8. Remove the masala dosa from the skillet and serve hot with coconut chutney, tomato chutney, and sambar.

Enjoy the delicious and aromatic Masala Dosa as a breakfast or snack, a classic South Indian favorite!