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Recipe of Masala Dosa
Masala dosa is a popular South Indian dish consisting of crispy fermented rice and lentil crepe filled with flavorful potato masala. It's a delicious and satisfying meal that's enjoyed as breakfast or brunch in India and around the world.
4
Servings
30 min
Preparation
Intermediate
Breads and pastries
Ingredients
- For the Dosa Batter:
- 1 cup rice
- 1/2 cup urad dal (black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- For the Potato Masala:
- 3-4 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 2-3 green chilies, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- Curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- Oil for sautéing
Join me and let's see how to make Masala Dosa
Instructions:
- Wash and soak the rice, urad dal, chana dal, and fenugreek seeds in water for about 5-6 hours or overnight. Then, grind them into a smooth batter, adding water as needed. Add salt and let it ferment for 6-8 hours or until it's slightly bubbly.
- Heat oil in a pan and add mustard seeds. When they splutter, add cumin seeds, asafoetida, and curry leaves. Sauté until aromatic.
- Add chopped onions and green chilies. Sauté until the onions become translucent.
- Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes. Add salt to taste and remove from heat.
- Heat a non-stick or cast-iron skillet. Pour a ladleful of dosa batter onto the hot skillet and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges.
- Once the dosa becomes crispy and golden, place a portion of the potato masala in the center and fold the dosa in half or roll it.
- Serve hot with coconut chutney and sambar. Enjoy your homemade masala dosa!
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