Masala Dosa

Introduction:

Step into the world of South Indian cuisine with our Masala Dosa recipe, a beloved and iconic dish that combines a crispy golden crepe with a flavorful potato filling. Originating from the southern regions of India, Masala Dosa is a breakfast favorite but can be enjoyed at any time of the day. The thin and lacy dosa, filled with a spiced potato mixture and served with tangy sambar and coconut chutney, is a delightful culinary experience that showcases the rich flavors and textures of Indian cuisine. Join us as we guide you through making the perfect Masala Dosa, bringing a taste of South India to your kitchen.

Ingredients:

For the Dosa Batter:

• 1 cup rice (preferably parboiled or idli rice)
• 1/2 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds (methi seeds)
• Salt to taste

For the Potato Filling (Masala):

• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• Curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• Fresh coriander leaves for garnish

For Serving:

• Sambar
• Coconut chutney

Instructions:

Prepare the Dosa Batter:

• Rinse the rice and urad dal separately and soak them along with fenugreek seeds in water for at least 4-6 hours or overnight.
• Drain the water and grind the soaked rice and dal separately to a smooth paste using a little water. Combine both batters, add salt, and mix well. The batter should be of pouring consistency but not too thin. Let it ferment in a warm place for 8-10 hours or until it doubles in volume.

Make the Potato Filling (Masala):

• Heat oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, curry leaves, chopped onions, and green chilies. Sauté until onions turn translucent.
• Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes. Season with salt and garnish with fresh coriander leaves. Keep the masala aside.

Prepare the Dosa:

• Heat a non-stick or cast-iron dosa tawa (griddle) on medium-high heat. Once hot, pour a ladleful of dosa batter in the center of the tawa and spread it in a circular motion to make a thin crepe. Drizzle oil around the edges.
• Cook until the bottom turns golden brown and crisp. Spoon a portion of the potato filling (masala) onto one half of the dosa. Fold the other half over the filling to make a semi-circle or roll it into a cylinder.

Serve:

• Serve the hot and crispy Masala Dosa immediately with sambar and coconut chutney on the side.

Note: You can customize the potato filling by adding vegetables like carrots, peas, or beans for extra flavor and nutrition.