Masala Dosa Recipe|Homemade Masala Dosa|Tawa Masala Dosa
Masala Dosa Recipe
Enjoy these crispy rice and lentil crepes, stuffed with a spiced potato filling. A South Indian classic, perfect for breakfast or brunch!
Ingredients
Dosa Batter
- 1.5 cups idli rice (or regular rice)
- 1/2 cup urad dal (split black gram)
- 1 tbsp chana dal (split Bengal gram)
- 1/4 cup thick poha (flattened rice)
- 20 fenugreek seeds
- Salt to taste
- Water as needed for soaking and grinding
Potato Filling
- 4 medium potatoes, boiled and mashed
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1 tbsp chana dal (optional, soaked for 30 mins)
- 1.25 cups thinly sliced onions
- 1 tsp chopped ginger
- 8-10 curry leaves
- 1 tsp chopped green chilies
- 1/4 tsp turmeric powder
- A pinch of asafoetida (optional)
- Salt to taste
- 2-3 tbsp chopped coriander leaves
- Cashews (optional)
Instructions
Preparing the Batter
- Soak the rice and poha together in water for 4-5 hours. In a separate bowl, soak urad dal, chana dal, and fenugreek seeds.
- Grind the dal mixture with some of the soaking water until smooth and fluffy. Transfer to a large bowl.
- Grind the rice and poha together with water until smooth but slightly grainy. Mix this with the dal batter.
- Add salt, stir well, and let the batter ferment for 8-9 hours or until it rises and shows small bubbles.
Making the Potato Filling
- Heat oil in a pan, add mustard seeds, and let them splutter. Add chana dal (if using) and fry until golden.
- Add onions, curry leaves, green chilies, and ginger. Sauté until onions are soft and translucent.
- Add turmeric, asafoetida, and stir. Pour in a bit of water and cook until thickened.
- Mix in the mashed potatoes, salt, and cook for 3-4 minutes until the filling is thick and spreadable.
- Garnish with coriander and cashews (optional).
Making Masala Dosa
- Heat a skillet or griddle until medium hot. If using cast iron, lightly oil the surface.
- Pour a ladle of batter and spread it in a thin circle. Cook on medium flame until the bottom turns golden.
- Add potato filling to the center and fold the dosa.
- Serve hot with coconut chutney and sambar for a complete meal!
Storage Tips:
The batter can be refrigerated for up to 4 days or frozen for longer storage. The potato filling is best used within a day.
Nice Recipe
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