Masala Dosa Recipe

Here’s a detailed recipe for making Masala Dosa, a popular South Indian dish. This recipe includes instructions for both the dosa batter and the potato filling (masala).

Ingredients

For Dosa Batter:

• 1 cup rice (preferably parboiled rice)
• 1/4 cup urad dal (split black gram)
• 1/4 cup chana dal (Bengal gram)
• 1/4 teaspoon fenugreek seeds (methi)
• Water (for soaking and grinding)
• Salt to taste
• Oil or ghee (for cooking)

For Potato Filling (Masala):

• 3-4 medium potatoes
• 1 large onion, finely chopped
• 1-2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1 teaspoon urad dal (optional)
• 1/2 teaspoon turmeric powder
• A few curry leaves
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves, chopped (for garnish)
• Lemon juice (optional)

Instructions

Making Dosa Batter:

1. Soaking:
   • Wash the rice and both dals thoroughly.
   • Soak rice, urad dal, chana dal, and fenugreek seeds separately for at least 4-6 hours or overnight.
2. Grinding:
   • Drain the soaked ingredients.
   • Grind the urad dal and fenugreek seeds to a smooth paste using minimal water. Transfer to a large bowl.
   • Grind the rice and chana dal to a smooth batter using minimal water.
   • Combine both batters and mix well. The consistency should be slightly thick but pourable.
3. Fermentation:
   • Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly.
   • Add salt to taste before making dosas and mix well.

Making Potato Filling (Masala):

1. Preparing Potatoes:
   • Boil the potatoes until tender. Peel and roughly mash them.
2. Tempering:
   • Heat oil in a pan. Add mustard seeds and let them splutter.
   • Add cumin seeds, urad dal, curry leaves, and green chilies. Sauté for a minute.
   • Add finely chopped onions and sauté until they turn translucent.
3. Cooking Masala:
   • Add turmeric powder and mix well.
   • Add the mashed potatoes and salt. Mix everything well and cook for a few minutes.
   • Garnish with chopped coriander leaves and a squeeze of lemon juice if desired. Set aside.

Making Masala Dosa:

1. Cooking Dosa:
   • Heat a non-stick or cast-iron skillet over medium heat.
   • Pour a ladleful of batter in the center of the skillet and spread it in a circular motion to form a thin dosa.
   • Drizzle a little oil or ghee around the edges and on top.
   • Cook until the edges start to lift and the bottom turns golden brown and crispy.
2. Filling and Folding:
   • Place a portion of the potato masala in the center of the dosa.
   • Fold the dosa over the filling and serve hot.

Serving:

• Serve Masala Dosa hot with coconut chutney, sambar, and tomato chutney for a complete meal.

Enjoy your delicious homemade Masala Dosa!