Masala Dosa' Recipe : Prepare Yumm at home

 

Masala Dosa Recipe: A South Indian Delight

Masala Dosa is a beloved South Indian dish that combines a crispy rice and lentil crepe with a spiced potato filling. Perfect for breakfast or brunch, this dish is both flavorful and satisfying. Here’s a detailed recipe to help you make this delicious Masala Dosa at home.

Ingredients:

For the Dosa Batter:

• 1 cup urad dal (black gram split pulses)
• 2 cups rice (preferably short-grain or parboiled rice)
• 1/2 teaspoon fenugreek seeds
• 1/2 teaspoon salt (adjust to taste)
• Water (as needed for soaking and grinding)

For the Masala Filling:

• 3 medium potatoes, boiled and mashed
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon garam masala (optional)
• 1/2 teaspoon chana dal (split chickpeas)
• 1/2 teaspoon urad dal
• 10-12 curry leaves
• 2 tablespoons oil
• Salt (to taste)
• Fresh cilantro (coriander) leaves for garnish

Instructions:

1. Prepare the Dosa Batter:

• Soak Ingredients: In separate bowls, soak the urad dal and rice (with fenugreek seeds) in water for at least 4-6 hours or overnight.
• Grind the Batter: Drain the soaked urad dal and rice. In a blender, grind them together to a smooth, thick batter, adding water as needed. The consistency should be like pancake batter.
• Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly.

2. Prepare the Masala Filling:

• Heat Oil: In a pan, heat oil over medium heat. Add mustard seeds and let them splutter.
• Sauté Spices: Add cumin seeds, chana dal, urad dal, and curry leaves. Sauté until the dals turn golden brown.
• Cook Onions and Chilies: Add finely chopped onions and green chilies. Sauté until the onions become translucent.
• Add Potatoes and Spices: Stir in the mashed potatoes, turmeric powder, garam masala (if using), and salt. Mix well and cook for a few minutes until the spices are well incorporated. Garnish with fresh cilantro leaves. Set aside.

3. Make the Masala Dosa:

• Heat a Griddle: Heat a non-stick griddle or cast iron skillet over medium heat. Lightly grease it with oil.
• Spread the Batter: Pour a ladleful of batter onto the hot griddle and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges and on top.
• Cook the Dosa: Cook until the bottom of the dosa turns golden brown and crispy. Flip and cook the other side for a few seconds if desired.
• Add the Filling: Place a portion of the potato masala filling in the center of the dosa. Fold the dosa over the filling to form a half-moon shape or roll it up.

4. Serve:

• Serve the Masala Dosa hot with coconut chutney, sambar, and a side of pickle.

Tips for Perfect Masala Dosa:

• Fermentation: Proper fermentation is key for a crispy dosa. Ensure the batter is allowed to ferment well.
• Consistency: The batter should be thick but spreadable. Adjust the water quantity as needed.
• Heat Management: Cook the dosa on medium heat to ensure it becomes crispy without burning.

Keywords:

• Masala Dosa
• South Indian recipe
• Dosa batter
• Potato masala filling
• Indian crepe
• Vegan dosa
• Breakfast recipe
• Indian cuisine