Masala dosa is a popular South Indian dish made from a thin, crispy pancake made of fermented rice and urad dal (black gram) batter, known as dosa. It is typically stuffed with a spiced mashed potato filling, which includes ingredients like potatoes, onions, mustard seeds, turmeric, curry leaves, green chilies, and sometimes peas.Here’s a simple and delicious recipe for making Masala Dosa
Ingredients:
For the Dosa Batter:
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1 cup rice
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1/4 cup split urad dal (black gram)
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1/4 tsp fenugreek seeds (optional)
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Water (for soaking and grinding)
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Salt (to taste)
For the Potato Filling:
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3 medium potatoes, boiled and mashed
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1 tbsp oil
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1 tsp mustard seeds
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1/2 tsp turmeric powder
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1-2 green chilies, chopped
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1 small onion, finely chopped
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1/2 inch piece of ginger, grated
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8-10 curry leaves
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Salt to taste
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Fresh coriander leaves, chopped (optional)
For Cooking:
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Ghee or oil (for frying the dosa)
Instructions:
1. Prepare the Dosa Batter:
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Rinse the rice and urad dal thoroughly. If you’re using fenugreek seeds, add them to the soaking mix.
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Soak the rice, urad dal, and fenugreek seeds together in water for about 4-6 hours or overnight.
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After soaking, drain the water and grind the rice and dal mixture to a smooth batter, adding a little water as needed. The batter should have a slightly thick but pourable consistency.
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Once ground, allow the batter to ferment for 8-12 hours in a warm place, or until it has slightly risen and has bubbles on the surface.
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Once fermented, add salt to taste and mix the batter gently.
2. Prepare the Potato Filling:
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Heat oil in a pan. Add the mustard seeds and let them splutter.
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Add chopped onions and sauté until they turn translucent.
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Add the green chilies, ginger, and curry leaves, and sauté for another minute.
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Stir in the turmeric powder and mashed potatoes. Mix well.
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Add salt to taste and cook for a few more minutes until the potatoes are well combined with the spices.
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Optional: Garnish with fresh coriander leaves and set aside.
3. Making the Masala Dosa:
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Heat a non-stick griddle or tava (flat pan) on medium heat. Once hot, drizzle a little oil or ghee over the surface and spread it evenly.
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Pour a ladleful of dosa batter onto the center of the hot griddle. Using the back of the ladle, spread it in a thin, circular motion to form a large, thin crepe.
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Drizzle a little oil or ghee around the edges and cook until the dosa turns golden and crispy on the bottom. This will take about 2-3 minutes.
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Once the dosa is crispy and golden, place a portion of the potato filling in the center of the dosa.
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Fold the dosa over the filling, creating a roll or a half-moon shape.
4. Serving:
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Serve the masala dosa hot with coconut chutney, sambar (lentil soup), and/or tomato chutney.
Enjoy crispy, delicious masala dosa!