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

  1. Soak the rice and poha together in water for 4-5 hours. In a separate bowl, soak urad dal, chana dal, and fenugreek seeds.
  2. Grind the dal mixture with some of the soaking water until smooth and fluffy. Transfer to a large bowl.
  3. Grind the rice and poha together with water until smooth but slightly grainy. Mix this with the dal batter.
  4. 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

  1. Heat oil in a pan, add mustard seeds, and let them splutter. Add chana dal (if using) and fry until golden.
  2. Add onions, curry leaves, green chilies, and ginger. Sauté until onions are soft and translucent.
  3. Add turmeric, asafoetida, and stir. Pour in a bit of water and cook until thickened.
  4. Mix in the mashed potatoes, salt, and cook for 3-4 minutes until the filling is thick and spreadable.
  5. Garnish with coriander and cashews (optional).

Making Masala Dosa

  1. Heat a skillet or griddle until medium hot. If using cast iron, lightly oil the surface.
  2. Pour a ladle of batter and spread it in a thin circle. Cook on medium flame until the bottom turns golden.
  3. Add potato filling to the center and fold the dosa.
  4. 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.

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