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:
  • 1 cup rice

  • 1/4 cup split urad dal (black gram)

  • 1/4 tsp fenugreek seeds (optional)

  • Water (for soaking and grinding)

  • Salt (to taste)

For the Potato Filling:
  • 3 medium potatoes, boiled and mashed

  • 1 tbsp oil

  • 1 tsp mustard seeds

  • 1/2 tsp turmeric powder

  • 1-2 green chilies, chopped

  • 1 small onion, finely chopped

  • 1/2 inch piece of ginger, grated

  • 8-10 curry leaves

  • Salt to taste

  • Fresh coriander leaves, chopped (optional)

For Cooking:
  • Ghee or oil (for frying the dosa)

Instructions:

1. Prepare the Dosa Batter:
  • Rinse the rice and urad dal thoroughly. If you’re using fenugreek seeds, add them to the soaking mix.

  • Soak the rice, urad dal, and fenugreek seeds together in water for about 4-6 hours or overnight.

  • 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.

  • 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.

  • Once fermented, add salt to taste and mix the batter gently.

2. Prepare the Potato Filling:
  • Heat oil in a pan. Add the mustard seeds and let them splutter.

  • Add chopped onions and sauté until they turn translucent.

  • Add the green chilies, ginger, and curry leaves, and sauté for another minute.

  • Stir in the turmeric powder and mashed potatoes. Mix well.

  • Add salt to taste and cook for a few more minutes until the potatoes are well combined with the spices.

  • Optional: Garnish with fresh coriander leaves and set aside.

3. Making the Masala Dosa:
  • 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.

  • 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.

  • 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.

  • Once the dosa is crispy and golden, place a portion of the potato filling in the center of the dosa.

  • Fold the dosa over the filling, creating a roll or a half-moon shape.

4. Serving:
  • Serve the masala dosa hot with coconut chutney, sambar (lentil soup), and/or tomato chutney.

Enjoy crispy, delicious masala dosa!

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