Masala dosa is a popular South Indian dish made with a fermented rice and lentil batter, which is spread thin and crisp and then filled with a spicy potato masala. Here is how to make masala dosa:
Ingredients:
2 cups parboiled rice
1 cup urad dal (white lentils)
1/2 teaspoon fenugreek seeds
Salt, to taste
For the Potato Masala:
4 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
1 green chili, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/2 teaspoon turmeric powder
1/2 teaspoon red chili powder
Salt, to taste
2 tablespoons oil
Coriander leaves, finely chopped
For the Coconut Chutney:
1 green chili
1/4 cup roasted chana dal (roasted split chickpeas)
Salt, to taste
Water, as required
For tempering (optional): 1/2 tsp mustard seeds, a few curry leaves, and a pinch of asafetida
Instructions:
*To make the dosa batter, rinse the rice, urad dal, and fenugreek seeds in water separately and soak them in water for 6 hours.*Drain the water and grind the rice, urad dal, and fenugreek seeds to a fine batter in a blender. Add water as needed to make a smooth batter.
*Add salt to the batter and mix well. Cover the batter and let it ferment in a warm place for 8-10 hours or overnight.
*To make the potato masala, heat oil in a pan and add mustard seeds and cumin seeds. When they crackle, add chopped onion and green chili and sauté until the onion turns translucent.
*Add turmeric powder, red chili powder, and salt, and sauté for a few seconds.
*Add the mashed potatoes and mix well. Add a little water and cook for 2-3 minutes. Garnish with chopped coriander leaves and set aside.
*To make the coconut chutney, blend grated coconut, green chili, roasted chana dal, and salt to a smooth paste in a blender, adding water as needed. For tempering, heat a little oil in a small pan, add mustard seeds and let them splutter, add curry leaves and asafetida and add this to the chutney.
*Heat a non-stick tawa or griddle over medium heat. When it is hot, pour a ladleful of the dosa batter onto the tawa and spread it out thinly and evenly with the back of the ladle. Drizzle a little oil around the edges.
*Cook for a minute or until the dosa turns golden brown and crisp. Flip over and cook for another 30 seconds.
*Place a spoonful of the potato masala in the center of the dosa and fold the dosa over it. Serve hot with coconut chutney.
*Add turmeric powder, red chili powder, and salt, and sauté for a few seconds.
*Add the mashed potatoes and mix well. Add a little water and cook for 2-3 minutes. Garnish with chopped coriander leaves and set aside.
*To make the coconut chutney, blend grated coconut, green chili, roasted chana dal, and salt to a smooth paste in a blender, adding water as needed. For tempering, heat a little oil in a small pan, add mustard seeds and let them splutter, add curry leaves and asafetida and add this to the chutney.
*Heat a non-stick tawa or griddle over medium heat. When it is hot, pour a ladleful of the dosa batter onto the tawa and spread it out thinly and evenly with the back of the ladle. Drizzle a little oil around the edges.
*Cook for a minute or until the dosa turns golden brown and crisp. Flip over and cook for another 30 seconds.
*Place a spoonful of the potato masala in the center of the dosa and fold the dosa over it. Serve hot with coconut chutney.
Enjoy your delicious Masala Dosa!
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