Masala Dosa Recipe
Ingredients
For the Dosa Batter:
- 1 cup long grain rice (preferably parboiled rice)
- 1/2 cup split urad dal (black gram lentils)
- 1/4 cup poha (flattened rice)
- Salt to taste
- Water as needed
For the Potato Masala (Filling):
- 4-5 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- 8-10 curry leaves
- 2 tablespoons vegetable oil
- Salt to taste
- Fresh coriander leaves, chopped (for garnish)
For Dosa Preparation:
- Ghee or oil for cooking dosas
Instructions
1. Prepare the Dosa Batter:
- Rinse the rice and urad dal separately under cold water until the water runs clear.
- Soak the rice, urad dal, and poha in separate bowls with enough water to cover them. Let them soak for 4-6 hours.
- Drain the water from the soaked rice, dal, and poha. Blend them together in a blender or wet grinder, adding water as needed to make a smooth batter. The batter should be slightly thicker than pancake batter.
- Transfer the batter to a large bowl, add salt to taste, and mix well. Cover the bowl loosely and let the batter ferment in a warm place for 8-12 hours or overnight, until it becomes slightly fluffy.
2. Prepare the Potato Masala:
- Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
- Add asafoetida, curry leaves, and chopped green chilies. Sauté for a few seconds.
- Add chopped onions and sauté until they turn translucent.
- Add turmeric powder and mix well.
- Add the boiled and mashed potatoes to the pan. Season with salt and mix everything together. Cook for 2-3 minutes until the flavors blend well. Remove from heat and set aside.
3. Make Masala Dosas:
- Heat a non-stick or cast iron dosa tawa (griddle) over medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa.
- Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.
- Drizzle a little ghee or oil around the edges of the dosa and on top. Cook until the underside turns golden brown and crisp.
- Spread a generous portion of the prepared potato masala over one half of the dosa.
- Fold the dosa over the filling to form a semi-circle or roll it into a cylinder. Press gently and cook for another minute until the dosa is golden and crisp.
Taste and Benefits
Taste:
Masala Dosa offers a delightful combination of flavors and textures. The dosa itself is crispy on the outside and soft on the inside, while the potato masala filling is savory and spiced with hints of mustard seeds, curry leaves, and turmeric.
Benefits:
- Nutritious: The dosa batter made from rice and urad dal provides essential carbohydrates and proteins.
- Rich in Fiber: Poha (flattened rice) used in the batter adds dietary fiber, aiding digestion.
- Vitamins and Minerals: Potatoes are a good source of vitamin C, potassium, and B vitamins, enhancing overall nutritional value.
- Digestive Health: Ingredients like cumin seeds, curry leaves, and asafoetida are known for their digestive benefits.
- Vegetarian Delight: Masala Dosa is a satisfying vegetarian dish suitable for all ages and dietary preferences.
Enjoy Masala Dosa hot off the griddle with coconut chutney and sambar for a complete South Indian culinary experience!
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