Masala Dosa Recipe
About Masala Dosa Recipe | Dosa Recipes: A popular South Indian dish, dosa is a delicious comfort food that you can eat in any given course of food. It is light on the stomach, easy and quick to cook. Though its origin lies in Udupi, Karnataka but it is loved and savored all over the country and across the world as well. Dosa has had many variations over time but the most popular remains the plain dosa and masala dosa. You can have dosa for breakfast, brunch, lunch or even dinner since it is easily digestible, low on calories and extremely appetizing!
Ingredients in Masala Dosa Recipe: Masala dosa is a stuffed dosa recipe. Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp rice and lentil crepe. Dosa is best enjoyed with a bowl of sambhar and coconut chutney on the side.
Ingredients of Masala Dosa
2 Cups rice (preferably parboiled)
1/2 cup black Gram (Dhuli Urad)(split and husked)
1/2 tsp fenugreek seeds
2 tsp salt
Oil (for cooking dosas)
For the Masala for Dosas:
500 gms potatoes (peeled and cubed), boiled
1 1/2 cups onions, sliced
2 green chillies (optional), finely chopped
2 tbsp oil
1 tsp mustard seeds
6-7 Curry leaves
2 tsp salt
1/4 tsp turmeric, powdered
1/2 cup water
How to Make Masala Dosa
1.Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.
2.Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.
3.Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.
4.If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.
5.This will have to be very swift and will need a bit of practice.