Recipe
Masala Dosa is a popular South Indian dish made from fermented rice and lentil batter, filled with a spiced potato mixture. Here’s a basic recipe for making Masala Dosa at home:
Ingredients:
For Dosa Batter:
- 1 cup long-grain rice (parboiled rice works best)
- 1/2 cup urad dal (black gram lentils)
- 1/4 cup chana dal (split chickpea lentils)
- 1/4 tsp fenugreek seeds (methi)
- Salt to taste
- Water
For Masala Filling:
- 4-5 medium-sized potatoes, boiled, peeled, and mashed
- 1 onion, finely chopped
- 1-2 green chilies, chopped (adjust to your spice preference)
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- A pinch of asafoetida (hing)
- Curry leaves
- 2 tbsp oil
- Salt to taste
For Dosa Topping:
- Oil or ghee (clarified butter)
Instructions:
For Dosa Batter:
- Wash and rinse the rice, urad dal, and chana dal thoroughly. Soak them separately in plenty of water for 4-6 hours.
- Grind the soaked rice into a smooth, thick batter. Add water gradually to achieve the right consistency.
- Grind the urad dal and chana dal together until you get a smooth, fluffy batter. This may take around 20-30 minutes.
- Combine the rice and lentil batters, add salt, mix well, and let it ferment in a warm place for about 8-12 hours or until it doubles in volume.
For Masala Filling:
- Heat oil in a pan. Add mustard seeds, cumin seeds, asafoetida, and curry leaves. Let them splutter.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes until the filling is heated through. Add salt to taste.
- Remove from heat and set the masala filling aside.
Making Masala Dosa:
- Heat a non-stick or cast-iron skillet (tava) on medium-high heat.
- Grease the skillet with a little oil or ghee.
- Pour a ladleful of dosa batter onto the center of the skillet. Using the back of the ladle, spread it in a circular motion to make a thin dosa. The thinner, the better.
- Drizzle a few drops of oil or ghee on top and around the edges.
- Once the dosa turns golden and crispy, flip it over and cook the other side for a minute or so.
- Place a portion of the masala filling on one half of the dosa.
- Fold the other half over the filling to make a semi-circular dosa. Serve hot with coconut chutney and sambar.
Enjoy your homemade Masala Dosa! You can also experiment with different fillings and chutneys to suit your taste.
The post masala dosa first appeared on Balaji Tours & Travels.
