Masala dosa is a popular South Indian dish made from fermented rice and lentil batter, filled with a spicy potato filling. Here’s a basic recipe for making masala dosa at home:
Ingredients:
For Dosa Batter:
– 1 cup rice
– 1/2 cup urad dal (split black gram)
– 1/4 cup chana dal (split chickpeas)
– Salt to taste
– Water for soaking and grinding
For Potato Filling (Masala):
– 4 medium-sized potatoes, boiled, peeled, 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
For Dosa:
– Dosa batter
– Potato filling (masala)
– Oil or ghee for frying
Instructions:
Making Dosa Batter:
1. Wash rice, urad dal, and chana dal separately. Soak them in water separately for about 6-8 hours or overnight.
2. Drain the water from soaked rice, urad dal, and chana dal.
3. Grind them separately to a smooth paste, adding water as required.
4. Mix all the ground pastes together in a large bowl.
5. Add salt to the batter and mix well.
6. Ferment the batter by leaving it in a warm place for about 8-12 hours or until it doubles in volume.
Making Potato Filling (Masala):
1. Heat oil in a pan. Add mustard seeds and let them splutter.
2. Add cumin seeds and sauté for a few seconds.
3. Add asafoetida, curry leaves, and chopped green chilies. Sauté for a minute.
4. Add chopped onions and sauté until they turn translucent.
5. Add turmeric powder and mix well.
6. Add mashed potatoes and salt. Mix everything together.
7. Cook for a few minutes, stirring occasionally. The masala is ready.
Making Masala Dosa:
1. Heat a non-stick dosa tawa or griddle. Once hot, lower the flame to medium.
2. Pour a ladleful of dosa batter onto the tawa and spread it evenly in a circular motion to make a thin dosa.
3. Drizzle some oil or ghee around the edges of the dosa.
4. Cook until the bottom side turns golden brown and crispy.
5. Spread a spoonful of potato filling (masala) over the dosa.
6. Fold the dosa into half or roll it.
7. Serve hot with coconut chutney and sambar.
Enjoy your homemade masala dosa! Adjust the spiciness and seasoning according to your taste preferences.
