What is masala dosa recipe?
Masala Dosa Recipe is a classic South Indian dish that combines the crispiness of a dosa with the spiciness of a potato masala filling. It’s a popular breakfast option that has gained admirers worldwide for its unique taste and texture.
Masala Dosa Recipe
- 1 cup raw rice
- 1/4 cup urad dal (skinned black gram)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water
- For the Potato Masala Filling:
- 4 large 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)
- 1/2 teaspoon turmeric powder
- A few curry leaves
- Salt to taste
- 2 tablespoons oil
Preparing the Dosa
Batter Rinse and soak: Wash the raw rice, urad dal, and fenugreek seeds. Soak them in water separately for a few hours.
Grind to a smooth paste: After soaking, grind the urad dal and fenugreek seeds to a smooth, fluffy consistency. Similarly, grind the rice to a slightly coarse texture.
Mix the batter: Mix the ground urad dal batter and rice batter together. Add salt and water to achieve a batter with a medium consistency. Allow 6 to 8 hours for fermentation.
Making the Potato Masala Filling
Heat oil: In a pan, heat oil and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
Sauté onions and chilies: Add chopped onions and green chilies. Sauté until the onions turn translucent.
Add spices: Add turmeric powder and salt. Mix well.
Add mashed potatoes: Add the boiled and mashed potatoes to the pan. Mix well, making sure the spices are properly distributed.
Heating the Griddle (Tawa)
Preheat the tawa: Place a flat griddle or tawa on the stove and heat it on medium-high heat.
Sprinkle water test: To check if the tawa is hot enough, sprinkle a few drops of water on it. The tawa is ready when the water sizzles and evaporates.
Pouring and Spreading the Dosa Batter
Ladle and pour: Take a ladleful of the dosa batter and pour it onto the center of the hot tawa.
Spread the batter: Using the back of the ladle, gently spread the batter in a circular motion to form a thin layer.
Adding the Potato Masala
Place the masala: Put a portion of the potato masala filling in the center of the dosa.
Cooking the Dosa
Drizzle oil: Drizzle a few drops of oil around the edges of the dosa and on the masala.
Cook until golden: Let the dosa cook until the edges turn golden brown and crispy.
Flipping and Cooking the Other Side
Gently lift and fold: Gently lift one side of the dosa using a spatula and fold it over the masala.
Fold and Serve
Serve hot: Remove the dosa from the tawa and serve it hot with coconut chutney, tomato chutney, or sambar.
Accompaniments to Enjoy with Masala Dosa
Masala Dosa pairs perfectly with a variety of chutneys and sambar, enhancing the overall flavor experience.