It is a crispy and tasty South Indian dish. It is made with a batter of rice and urad dal, which is fermented overnight. The dosa is spread thin on a hot pan and cooked until golden brown. Inside, there is a spicy potato masala made with onions, green chilies, and spices. It is served with coconut chutney and hot sambar. Masala Dosa is crunchy on the outside and soft inside, making it super delicious. It is a favorite breakfast for many people and tastes best when eaten hot and fresh!
Ingredients
For Dosa Batter
- Raw rice: 2 cups
- Urad dal (split black gram): 1/2 cup
- Fenugreek seeds: 1/2 teaspoon
- Poha (flattened rice): 1/4 cup
- Salt: To taste
- Water: As needed
For Potato Masala (Filling)
- Potatoes: 4 medium-sized, boiled and mashed
- Onion: 2 large, thinly sliced
- Green chilies: 2-3, finely chopped
- Ginger: 1-inch piece, grated
- Mustard seeds: 1 teaspoon
- Curry leaves: 8-10
- Turmeric powder: 1/2 teaspoon
- Asafoetida (hing): A pinch
- Coriander leaves: 2 tablespoons, chopped
- Oil: 2 tablespoons
- Salt: To taste
Instructions
Step 1: Preparing the Dosa Batter
- Wash and soak the rice, urad dal, and fenugreek seeds in water for 6-8 hours or overnight.
- Soak the poha separately for 30 minutes before grinding.
- Grind the soaked ingredients into a smooth batter using water as needed. The consistency should be slightly thick but pourable.
- Add salt and mix well. Cover and ferment the batter overnight in a warm place until it doubles in size.
Step 2: Making the Potato Masala Filling
- Heat oil in a pan and add mustard seeds. Let them splutter.
- Add curry leaves, asafoetida, and green chilies. Sauté for a few seconds.
- Add sliced onions and grated ginger. Sauté until the onions turn translucent.
- Add turmeric powder and salt. Mix well.
- Stir in the boiled, mashed potatoes and mix thoroughly, ensuring the spices coat the potatoes evenly.
- Add chopped coriander leaves and adjust seasoning as needed. Keep the masala aside.
Step 3: Making the Dosa
- Heat a flat dosa tawa (griddle) and grease it lightly with oil.
- Pour a ladle of fermented batter in the center of the tawa and spread it evenly in a circular motion to form a thin dosa.
- Drizzle a few drops of oil or ghee around the edges of the dosa.
- Cook on medium heat until the dosa turns golden brown and crisp.
- Place a portion of the potato masala in the center or one side of the dosa. Fold or roll the dosa as desired.
Step 4: Serving the Masala Dosa
Serve hot with coconut chutney, tangy tomato chutney, and steaming sambar for an authentic South Indian experience!
