Masala Dosa is a beloved South Indian dish known for its thin, crispy texture and flavorful potato filling. This recipe provides a step-by-step guide to creating the perfect dosa at home, ensuring a delightful culinary experience that brings the essence of South Indian cuisine to your table.
Ingredients of Masala Dosa
- 1 cup rice (preferably parboiled or idli rice)
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Oil or ghee for cooking dosas
Steps
Preparing the Batter:
- Washing and Soaking: Rinse the rice, urad dal, chana dal, and fenugreek seeds together. Soak them in water for 4-6 hours or overnight.
- Grinding: Drain the soaked ingredients and grind them to a smooth batter consistency using a blender or wet grinder. Add water as needed to achieve a pouring consistency. Transfer the batter to a large bowl.
- Fermentation: Cover the bowl with a cloth and let the batter ferment in a warm place for 8-12 hours or until it doubles in volume. The fermentation process is crucial for the characteristic tangy flavor of dosas.
Making Masala Dosa:
- Preparing the Filling: Heat oil in a pan. Add mustard seeds, cumin seeds, chopped onions, green chilies, curry leaves, and sauté until onions turn golden brown. Add boiled and mashed potatoes, turmeric powder, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and set aside.
- Cooking the Dosa: Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin pancake.
- Adding Filling: Drizzle oil or ghee over the dosa. Place a portion of the potato filling in the center of the dosa and spread it evenly. Cook for 2-3 minutes until the bottom turns golden brown and crisp.
- Folding: Fold the dosa gently from both sides to form a cylindrical shape. Remove from the tawa and serve hot with coconut chutney and sambar.
Tips for Variation
- Cheese Masala Dosa: Add a layer of grated cheese on top of the potato filling before folding the dosa.
- Masala Dosa with Paneer: Substitute potatoes with crumbled paneer for a richer filling.
- Spinach Masala Dosa: Mix finely chopped spinach with the potato filling for added nutrition and flavor.
- Onion Masala Dosa: Add thinly sliced onions to the potato filling for a crunchy texture.
- Masala Dosa Wraps: Roll the dosa with the filling inside like a wrap for a portable meal.
- Masala Dosa Pizza: Spread pizza sauce and toppings over the dosa before folding for a fusion twist.
Macros
- Calories: 250 kcal
- Carbohydrates: 50 g
- Protein: 8 g
- Fat: 2 g
- Fiber: 5 g
Frequently Asked Questions of Masala Dosa
- Can I use regular rice instead of idli rice?
- Yes, you can use regular rice, but idli rice or parboiled rice gives dosas a better texture.
- How do I store leftover dosa batter?
- Store it in an airtight container in the refrigerator for up to 3-4 days. Stir well before making dosas with chilled batter.
- What can I serve with Masala Dosa?
- Coconut chutney, sambar (lentil soup), and tomato chutney are traditional accompaniments.
- Can I make dosas without fermenting the batter?
- Instant dosa recipes use ingredients like semolina (rava) or wheat flour for quick preparation, but they have a different texture and taste.
Instructions
Preparing the Batter:
- Washing and Soaking: Rinse the rice, urad dal, chana dal, and fenugreek seeds together. Soak them in water for 4-6 hours or overnight.
- Grinding: Drain the soaked ingredients and grind them to a smooth batter consistency using a blender or wet grinder. Add water as needed to achieve a pouring consistency. Transfer the batter to a large bowl.
- Fermentation: Cover the bowl with a cloth and let the batter ferment in a warm place for 8-12 hours or until it doubles in volume. The fermentation process is crucial for the characteristic tangy flavor of dosas.
Making Masala Dosa:
- Preparing the Filling: Heat oil in a pan. Add mustard seeds, cumin seeds, chopped onions, green chilies, curry leaves, and sauté until onions turn golden brown. Add boiled and mashed potatoes, turmeric powder, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and set aside.
- Cooking the Dosa: Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin pancake.
- Adding Filling: Drizzle oil or ghee over the dosa. Place a portion of the potato filling in the center of the dosa and spread it evenly. Cook for 2-3 minutes until the bottom turns golden brown and crisp.
- Folding: Fold the dosa gently from both sides to form a cylindrical shape. Remove from the tawa and serve hot with coconut chutney and sambar.
Crispy Masala Dosa Recipe: South Indian Delight
Masala Dosa is a beloved South Indian dish known for its thin, crispy texture and flavorful potato filling
Ingredients
- 1 cup rice preferably parboiled or idli rice
- ½ cup urad dal split black gram
- ¼ cup chana dal split chickpeas
- ½ teaspoon fenugreek seeds
- Salt to taste
- Oil or ghee for cooking dosas
Instructions
Preparing the Batter:
- Washing and Soaking: Rinse the rice, urad dal, chana dal, and fenugreek seeds together. Soak them in water for 4-6 hours or overnight.
- Grinding: Drain the soaked ingredients and grind them to a smooth batter consistency using a blender or wet grinder. Add water as needed to achieve a pouring consistency. Transfer the batter to a large bowl.
- Fermentation: Cover the bowl with a cloth and let the batter ferment in a warm place for 8-12 hours or until it doubles in volume. The fermentation process is crucial for the characteristic tangy flavor of dosas.
Making Masala Dosa:
- Preparing the Filling: Heat oil in a pan. Add mustard seeds, cumin seeds, chopped onions, green chilies, curry leaves, and sauté until onions turn golden brown. Add boiled and mashed potatoes, turmeric powder, salt, and chopped coriander leaves. Mix well and cook for 2-3 minutes. Remove from heat and set aside.
- Cooking the Dosa: Heat a non-stick or cast-iron griddle (tawa) over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin pancake.
- Adding Filling: Drizzle oil or ghee over the dosa. Place a portion of the potato filling in the center of the dosa and spread it evenly. Cook for 2-3 minutes until the bottom turns golden brown and crisp.
- Folding: Fold the dosa gently from both sides to form a cylindrical shape. Remove from the tawa and serve hot with coconut chutney and sambar.