Masala Dosa is a beloved South Indian delicacy consisting of a thin, crispy fermented crepe made from rice and lentils. It’s typically served with a flavorful filling of spiced mashed potatoes, seasoned with mustard seeds, curry leaves, onions, and spices. This dish is often accompanied by coconut chutney and sambar, offering a delightful blend of textures and flavors – crispy, savory, and mildly spiced.
Here’s a detailed recipe for making Masala Dosa:
Ingredients:
For Dosa Batter:
- 2 cups parboiled rice
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal (split Bengal gram)
- 1/2 teaspoon fenugreek seeds
- Water (for soaking and grinding)
- Salt (to taste)
For Potato Masala (Filling):
- Potatoes – 4 medium, boiled and mashed
- Oil – 2 tablespoons
- Mustard seeds – 1/2 teaspoon
- Cumin seeds – 1/2 teaspoon
- Curry leaves – a few
- Green chilies – 2, finely chopped
- Ginger – 1-inch piece, finely chopped
- Onions – 1 large, finely chopped
- Turmeric powder – 1/2 teaspoon
- Salt (to taste)
- Fresh coriander leaves – 2 tablespoons, chopped
For Assembling Dosa:
- Dosa batter
- Oil or ghee (clarified butter) for cooking dosas
- Coconut chutney or sambar for serving (optional)
Instructions:
Making Dosa Batter:
- Rinse rice, urad dal, chana dal, and fenugreek seeds separately. Soak them in enough water for at least 4-6 hours.
- Drain the water and grind each ingredient separately to a smooth batter consistency, adding water as needed.
- Mix all the batters together, add salt, and combine well. Allow it to ferment overnight or for at least 8 hours in a warm place.
Preparing Potato Masala:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, chopped green chilies, and ginger. Sauté for a minute.
- Add finely chopped onions and sauté until they turn translucent.
- Add turmeric powder and mix well.
- Add the boiled and mashed potatoes along with salt. Combine everything thoroughly and cook for a few minutes.
- Garnish with chopped coriander leaves. Set aside.
Making Masala Dosas:
- Heat a non-stick or cast-iron skillet or dosa pan over medium heat. Sprinkle some water to check if the pan is hot enough (it should sizzle).
- Pour a ladleful of dosa batter onto the center of the pan and spread it outward in a circular motion to form a thin layer.
- Drizzle some oil or ghee over the dosa and let it cook until the edges turn golden brown and crispy.
- Place a portion of the prepared potato masala in the center of the dosa.
- Fold the dosa from both sides to cover the filling, creating a cylindrical shape. Cook for a minute more.
- Remove the dosa from the pan and serve hot with coconut chutney or sambar.
Serving:
- Serve Masala Dosa hot with coconut chutney or sambar for a delightful South Indian meal.
Enjoy your homemade Masala Dosa!
