Masala Dosa Recipe

Masala Dosa Recipe

This masala dosa recipe will give you a restaurant-style or hotel-style masala dosa, where the dosa is crisp and served with delicious potato masala. The recipe post shares both the method of preparing batter as well as the savory potato filling.

Masala dosa is a famous South Indian tiffin snack popular not only in India but outside India too. Masala dosa is on the menu list of many North Indian restaurants too. Though making masala dosa is a long process, but it's worth it.t was here in Udupi, the dosas were made crisp and served. one of the local restaurants in Udupi started to serve potato masala stuffed dosa as a variation and also to lower the coconut chutney consumption. In those days, coconut-based dishes were considered pricey and dosas cannot be consumed without any side dish. gradually stuffed dosa became one of the norms and the migrant community took this variety to Mumbai and exposed it to a broader audience. it was very well received in the cosmopolitan city and that’s how it became one of the popular dose variety.

Ingredients:

• 2 cup parboiled rice

• 1/2 cup urad dal

• 1 teaspoon salt

• 1/4 cup refined oil

• 1/2 teaspoon fenugreek seeds

For Filling

• 1/2 kilograms boiled potato

• 2 medium chopped green chili

• 1 tablespoon mustard seeds

• 1/4 teaspoon turmeric

• salt as required

• 1 1/2 cup sliced onion

• 2 tablespoon refined oil

• 10 leaves curry leaves

• 1/4 cup water

Recipe:

Step 1 Prepare the batter and ferment overnight

Masala Dosa is one of the most popular South Indian delicacies. To prepare the batter for Masala Dosa, wash and soak the rice (with fenugreek added into it) and urad dal in separate containers for approximately 6-8 hours. Once the rice and urad dal are soaked well, grind them separately in a mixer using the water in which they were soaked, till the mixture reaches a smooth consistency. Mix the batter of both the ingredients in a bigger container and add salt to it. Combine well and allow it to ferment overnight.

Step 2 Prepare the potato filling for Masala Dosa

To prepare the filling of the dosa, heat 2 tbsp oil in a thick-bottomed pan and let the mustard seeds splutter. Then, add sliced onions, curry leaves, green chilies and saute them till the onions turn pink. Then, add a pinch of salt, turmeric powder and mix them well. Now, take the cubed potatoes and add them to the sauteed onions and mix them together. Pour water gradually into the mixture and allow the potatoes to simmer for around 4 minutes. When the mixture is in a semi-thick state, turn off the gas and let it rest for a few seconds.

Step 3 Pan fry your dosa on a dosa tawa

Now, take a dosa tawa and heat it on a low-medium flame. Smear 1 tsp oil on it to prepare the dosa. When the tawa is hot, pour and spread the batter evenly in a circular motion.

Step 4 Add filling and fold the dosa

When the color of the dosa's edges turns brown, reduce the flame and sprinkle few drops of oil on the dosa sides, and put 2 tablespoons of filling. Fold the dosa. Repeat the process until all the batter and filling are used up. Serve hot Masala Dosa with coconut chutney and sambhar.

Tips

• For making that perfect batter for dosa, use short grain or parboiled rice. This will make your dosa crispier.

• To attain that golden color to your dosa, use dry roasted chana dal in your batter.

• For better and quick fermentation, try using 1-2 tbsp of methi seeds and put your battery in a warm place. This will also make your dosa tastier.

• You might have seen dosa makers sprinkling water on the hot pan and then making the dosa. Don’t perform this on the non-stick pan, as it can affect the coating.

• Always use ghee or butter for making your Masala Dosa as this will increase the flavor.