Masala Dosa Recipe

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Masala Dosa Recipe

Enjoy the delightful combination of crispy dosa and savory potato filling in this South Indian classic.


Ingredients

For the Dosa Batter:

- 1 cup parboiled rice

- 1 cup regular rice

- 1/2 cup urad dal (split black gram)

- 2 tablespoons chana dal (split Bengal gram)

- 1/2 teaspoon fenugreek seeds

- Salt to taste

- Water as needed


For the Potato Filling:


- 3 large potatoes, boiled and mashed

- 1 large onion, thinly sliced

- 2 green chilies, chopped

- 1 teaspoon mustard seeds

- 1 teaspoon urad dal

- 1 teaspoon chana dal

- A pinch of asafoetida (hing)

- A few curry leaves

- 1/2 teaspoon turmeric powder

- Salt to taste

- 2 tablespoons oil

- Fresh coriander leaves, chopped (for garnishing)


**For Cooking the Dosas:**


- Oil or ghee as needed


Instructions


1. **Prepare the Dosa Batter:**

   - Rinse and soak both types of rice together in water for 4-5 hours.

   - Separately, rinse and soak the urad dal, chana dal, and fenugreek seeds together for the same duration.

   - Drain the soaked dals and grind them to a smooth paste, adding water as necessary.

   - Similarly, grind the soaked rice to a smooth paste.

   - Combine both pastes, add salt, and mix well to form a batter.

   - Allow the batter to ferment overnight or for about 8-10 hours, until it rises and becomes slightly bubbly.


2. **Prepare the Potato Filling:**

   - Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.

   - Add urad dal and chana dal; sauté until they turn golden.

   - Add asafoetida, curry leaves, and green chilies; sauté for a few seconds.

   - Add sliced onions and cook until they become translucent.

   - Add turmeric powder and mix well.

   - Add the mashed potatoes and salt; mix thoroughly.

   - Cook for a few minutes, then garnish with chopped coriander leaves. Set aside.


3. **Cook the Dosas:**

   - Heat a non-stick tawa or griddle over medium heat. Lightly grease it with oil or ghee.

   - Pour a ladleful of batter onto the center and spread it outward in a circular motion to form a thin crepe.

   - Drizzle some oil or ghee around the edges and cook until the bottom turns golden and crispy.

   - Place a portion of the potato filling on one side of the dosa and fold it over.

   - Remove from the tawa and repeat with the remaining batter and filling.


4. Serve:

   - Serve the masala dosas hot with coconut chutney and sambar

Enjoy this delicious **Masala Dosa**, a testament to the rich culinary traditions of South India. The crispy dosa paired with the savory potato filling offers a delightful experience for your taste buds. Let me know if you'd like more Indian recipes for your blog! 

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