MASALA DOSA

Did you know that the ‘dosa’ is listed on the World’s 50 most delicious foods?? It also comes under the list of top ten tasty foods of the world. And I am sure, once you will try one of these creative and delicious dosa recipes, you’ll vouch for the rankings as well.

 Dosa is a South Indian thin lentil crepe popular across the globe. Masala dosa is a famous recipe not in India but Abroad too. Masala dosa is on the menu list of many North Indian Specialty restaurants too. Though making masala dosa is a long process, but it’s worth it.

Usually, the first day I make idlis from the batter anf then the next day I make dosa. For making dosa the batter has to be slightly thin than the idli batter. The leftover batter can always be refrigerated and use when required. Warm temperature is important for idli-dosa batter to ferment well. The beauty about a dosa is that it is such a versatile dish. You can change the contents, the condiments as well as the base flour from which it is made and it can give any fast food a run for it’s money.

The king of all dosas…… Masala Dosa, hope you all like the recipe. Enjoy cooking….!!!!

INGREDIENTS:

3 Cups Parboiled Rice

1 Cup Urad Dal [split black lentils]

¼ Cup Poha /Flattened Rice [optional]

¼ teaspoon Fenugreek Seeds [methi]

Salt to taste

Water as required

Ingredients for the masala –Potato Filling:

4-5 Potatoes

2 Medium Sized Onions Chopped

10-12 Curry Leaves

3-4 Chopped Green Chillis

½ teaspoon Mustard Seeds

½ teaspoon Cumin Seeds

1  teaspoon Ginger-Garlic Paste

2 tablespoon Chopped Coriander

½ teaspoon Turmeric Powder

A pinch of Asafoetida

1 tablespoon Oil

Salt to taste

METHOD:

How to prepare the dosa batter:

 STEP 1 – Rinse the rice and urad and separately first.

STEP 2 – Soak the rice and poha [if using] and urad dal-methi separately in enough water overnight.

STEP 3 – Grind the rice and urad dal with methi to a fine and fluffy batter.

STEP 4 – Mix both the batter and add salt to it.

STEP 5- Cover it and let the batter ferment for 7-8 hours.

1. Preparing the potato filling-sabzi:

STEP 1 – Rinse potatoes very well and then steam or pressure cook them. The potatoes should be cooked well.

STEP 2 – Cool the potatoes and cool them and mash.

STEP 3 – Now chop the onions and green chillies.

STEP 4 – Heat a pan with oil and add mustard –cumin seeds and crackle them. Then add a pinch of asafoetida. Keep the flame low.

STEP 5 – Add curry leaves and sauté well. Then add chopped onions and green chillies and cook for 1-2 minutes.

STEP 6 – Add turmeric powder and salt as per taste. Add mashed potatoes and mix well. Cook for near about 3-4 minutes stir and mix well.

STEP 7 – Finally add chopped coriander and let it become warm or cool at room temperature. Keep this aside.

Preparing the Masala Dosa:

STEP 1 – Heat a flat non-stick pan or griddle. Sprinkle some oil over it.

STEP 2 – Pour  a laddle full batter on the tawa. Spread the dosa batter in a circular way on the pan. Aagin sprinkle some oil over it.

STEP 3 – Cover the dosa for 1 minute or till the dosa cooked crispy golden brown.

STEP 4 – As the dosa is ready, spread the potato filling on one side of the dosa.

STEP 5 – Cover with the other half and let the dosa cook for 10-15 seconds.

STEP 6 – Your crispy masala dosa is ready to serve.

          Serve masala dosa hot with coconut chutney, tomato chutney and sambar.

NOTES: If you are unable to spread the batter on the pan, then add some water to it mix well. This will help you in spreading the batter evenly on the pan.

            To get golden brown dosa, the pan should be hot sufficient. But if it is too hot then you are not be able to spread the batter.

            If making dosas on non-stick pan, then reduce the flame when dosa is done and again increase when you pour batter for next dosa.

*I have shared the chutney recipes in the chutney section in my blog.