Authentic Masala Dosa Recipe | Crispy South Indian Breakfast Dosa

Masala Dosa Recipe

Masala dosa is a popular South Indian breakfast dish that consists of a thin, crispy crepe made from a fermented rice and lentil batter and stuffed with a spicy potato filling. It is often served with coconut chutney and sambar, a lentil-based vegetable soup.

Here’s a recipe for masala dosa:

Ingredients:

• 1 cup rice
• 1/2 cup urad dal
• 1/4 cup chana dal
• 1/4 tsp fenugreek seeds
• Salt to taste
• Oil for cooking
• 2 cups boiled, peeled and mashed potatoes
• 1 tsp mustard seeds
• 1 onion, chopped
• 1 tsp cumin seeds
• 1/2 tsp turmeric powder
• 1/2 tsp red chili powder
• 1 tbsp oil
• 2 tbsp chopped coriander leaves

Instructions:

1. Soak rice, urad dal, chana dal and fenugreek seeds in enough water for 6-7 hours or overnight.
2. Drain the water and blend the soaked ingredients to make a smooth batter. Add salt and mix well.
3. Allow the batter to ferment overnight or for 8-10 hours.
4. Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
5. Add chopped onions and sauté till they turn translucent.
6. Add turmeric powder, red chili powder and mashed potatoes. Mix well and cook for 2-3 minutes.
7. Add chopped coriander leaves and mix well.
8. Heat a non-stick tawa and grease it with oil.
9. Pour a ladleful of the batter on the tawa and spread it in a circular motion to make a thin crepe.
10. Cook for 1-2 minutes or till the bottom turns golden brown.
11. Place a spoonful of the potato filling on one side of the crepe and fold it over.
12. Serve hot with coconut chutney and sambar.

Enjoy your delicious and nutritious masala dosa!

Tips💡:

• Ferment the batter well: The key to a good dosa is a well-fermented batter. So, make sure you give the batter enough time to ferment. You can keep the batter in a warm place or in an oven with the light on.
• Use a non-stick tawa: A non-stick tawa works best for making dosas as it requires less oil and the dosa won’t stick to the pan.
• Spread the batter thin: Use a ladle to pour the batter on the tawa and quickly spread it thin in a circular motion. The thinner the dosa, the crispier it will be.
• Keep the filling spicy: The potato filling is what gives the masala dosa its unique flavor. Make sure you add enough spices like turmeric powder, red chili powder, and mustard seeds to give it a spicy kick.
• Serve hot: Masala dosa tastes best when served hot and crispy. So, make sure you serve it immediately after making it.

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