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