Masala Dosa is a regular breakfast dish in South Indian cuisine. It is made with a fermented mixture of rice and dal and is stuffed with a tasty filling of spicy potatoes, onions and green chilies. This mouth watering regional delight is not only popular down South but also in North India. It is a perfect combination of taste and health and it is usually served with Coconut Chutney and Sambar.
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- 1/2 cup Urad dhuli dal
- 5 cups Thick Rice
- 3 medium Potatoes, boiled
- 1 Onion, chopped
- 2 Green chilies, cut into 1/2 cm pieces
- 12 – 15 Curry leaves
- 1/2 teaspoon Rai (Mustard seeds)
- 1/4 teaspoon Turmeric powder
- Salt, to taste
- 3 tablespoons Cooking oil
Procedure for making Masala Dosa
- Soak dal and rice separately in water for 6 – 8 hours.
- Drain and grind them separately into fine pastes and mix both pastes in a large mixing bowl.
- Add 1/2 teaspoon salt to the mixture. Keep the bowl covered for 4 to 5 hours for fermentation of the dosa batter.
- When ready for making dosas, prepare the masala for the stuffing first. Peel the boiled potatoes and cut them into small pieces.
- Keep a non-stick flat pan on medium heat with 1 tablespoon oil in it.
Note: You may use this non-stick pan.
- Once the oil is heated, add mustard seeds and wait for them to crackle.
- Now add curry leaves in it, stir and let them crackle for few seconds.
- Next add the onions to the pan and fry them for 2 minutes then add the green chilies and spices. Stir well.
- Finally add the potatoes and toss to coat evenly with the spices. Transfer this mixture to a bowl and keep aside for a while.
- Now to make dosa place a clean non-stick flat pan or griddle plate over medium-low heat. Keep a bowl nearby with water in it. Soak a small clean cloth in it.
- Beat the dosa batter thoroughly. If required, add some water to bring it to flowing consistency.
- Drizzle 3 – 4 drops of oil on the pan, spread it and then wipe the pan with the small wet cloth.
- Immediately pour a ladleful of dosa batter on the pan and spread it in an oval or circular shape with the help of the back of the ladle. Make sure the batter is spread into a thin layer.
Note: You may use this ladle for pouring the dosa batter on the pan.
- Pour some oil on the edges of the dosa and allow sliding it under it. Cook for 1 – 2 minutes and then with the help of a wide flat spatula lift the sides of the dosa by inserting the spatula under the dosa surface to detach it from the pan. Do not flip.
- Spread a ladleful of potato filling in the centre of the dosa and roll it from the sides to form a wrap or fold it.
- Pick the dosa from pan using the flat wide spatula and place it on the serving dish.
- Serve hot with sambar, coconut chutney, and red chili chutney (Click here for an easy recipe for Coconut Chutney).
Preparation Time: 60 minutes
- Give enough time to the dosa mixture to get fermented. In winters it may take more time for fermentation, so it’s better to keep it overnight after grinding and mixing. Or you can keep it, covered in the sun for 2-3 hours during winters.
- To give the dosa a crispy texture, add a teaspoon of sooji (semolina) to the batter before making dosa.