Masala Dosa

Masala Dosa

Masala Dosa is a popular South Indian dish made with fermented rice and lentil batter, filled with a spiced potato filling. It’s typically served with coconut chutney and sambar. Here’s the recipe for making Masala Dosa:

Masala Dosa Batter Ingredients:

• 1 cup regular rice (short-grain or sona masuri rice)
• 1 cup parboiled rice (idli rice)
• 1/2 cup urad dal (black gram)
• 1/2 teaspoon fenugreek seeds (methi seeds)
• Water for soaking and grinding
• Salt to taste

Masala Dosa Filling (Potato Masala) Ingredients:

• 3 large potatoes, boiled and mashed
• 1 large onion, finely chopped
• 1–2 green chilies, finely chopped (adjust to your spice preference)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• 1 sprig curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chilli powder (optional)
• 2 tablespoons vegetable oil
• Salt to taste

Instructions:

1. Wash the regular rice, parboiled rice, and urad dal separately in water until the water runs clear. Soak them in enough water separately for about 4–6 hours. You can also add fenugreek seeds to the urad dal while soaking.
2. After soaking, drain the water from both the rice and urad dal.
3. In a wet grinder or a high-power blender, grind the urad dal first. Add a little water at a time while grinding to make a smooth and fluffy batter. The consistency should be thick and airy. It usually takes around 20–25 minutes to grind the urad dal.
4. Transfer the urad dal batter into a large mixing bowl.
5. Now, grind the soaked rice in the same way. Add water gradually and grind until you get a smooth batter. The consistency should be similar to pancake batter.
6. Mix the rice batter with the urad dal batter in the mixing bowl. Add salt to taste and mix well.
7. Cover the bowl with a lid or a cloth and allow the batter to ferment. Keep the bowl in a warm place for about 8–12 hours, depending on the climate. The batter should rise and double in volume during fermentation.

While the batter is fermenting, prepare the potato masala filling:

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. Add asafoetida and curry leaves. Sauté for a few seconds.
3. Add chopped onions and green chilies. Cook until the onions become translucent.
4. Add turmeric powder, red chili powder (if using), and salt. Mix well.
5. Add the mashed potatoes to the pan and stir to combine everything. Cook for a few minutes, allowing the flavors to blend. The potato masala filling is now ready.
6. Once the batter has fermented, give it a gentle stir.
7. Heat a non-stick dosa tawa or griddle on medium heat. Grease it lightly with oil.
8. Pour a ladleful of the dosa batter onto the center of the tawa and spread it in a circular motion to form a thin, even layer. The dosa should be larger than a regular pancake.
9. Drizzle a little oil around the edges of the dosa and cook until the bottom turns golden brown and crisp.
10. Place a portion of the prepared potato masala filling on one side of the dosa.
11. Carefully fold the dosa over the filling to form a semi-circle or roll it like a cylinder.
12. Remove the Masala Dosa from the tawa and repeat the process with the remaining batter and filling.

Your scrumptious Masala Dosa is now ready to be served with coconut chutney and sambar.

Enjoy this delightful South Indian delicacy!

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