How to make Masala Dosa -
Fermented rice batter pancakes, stuffed with a boiled mashed potato bhaji. A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. Masala Dosa is the hot favorite South Indian recipe.
This recipe is from the book Dakshin Delights.
Main Ingredients : Parboiled rice(ukda chawal), Split black gram skinless
Cuisine : Karnataka
Course : Snacks and Starters
You can also find more Snacks and Starters recipes like Bhakarwadi Chaat Satpuri Jain Mexican Burritos Poha Croquettes-SK Khazana
Masala Dosa Recipe Card
South Indian breakfast which is now popular across the globe – masala dosa is a fermented rice pancake stuffed with a boiled mashed potato bhaji. It is often served with a coconut chutney and sambhar, but it tastes great just by itself too. This one has become one of the more basic dosas amongst the array of varieties available today!
Prep Time : 1-2days
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masala Dosa Recipe
Parboiled rice(ukda chawal) 2 3/4 cups
Split black gram skinless 1/4 cup
Split black gram skinless (dhuli urad dal) 1 cup
Fenugreek seeds (methi dana) 1 teaspoon
Salt to taste
Oil as required
Potato bhaji
Potatoes boiled peeled and diced 3 large
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Split Bengal gram (chana dal) 1 teaspoon
Green chillies finely chopped 2
Curry leaves 6-8
Onion chopped 1 large
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Lemon juice 1 tablespoon
Method
Step 1
Wash both the rice two to three times and soak in six cups of water for at least four hours. Wash and soak split black gram with fenugreek seeds in three cups of water also for a similar time.
Step 2
Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency. Add salt and mix both the batters with hand thoroughly in a whipping motion.
Step 3
Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment..
Step 4
To make the potato bhaji, heat the oil in a kadai. Add the mustard seeds and when they splutter add the asafoetida and split Bengal gram and sauté till lightly browned.
Step 5
Add the green chillies, curry leaves and onion and sauté till onion is lightly browned. Add the potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through.
Step 6
Add the coriander leaves and lemon juice and mix well. Mix the batter well, adjust to pouring consistency.
Step 7
Heat a flat tawa (preferably non-stick), grease with a little oil. Pour a ladle full of batter and spread to as thin a pancake as possible.
Step 8
Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well. Pour the oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.
Step 9
Place about four tablespoons of potato bhaji in the center of the dosa, fold to the desired shape and serve hot.
Nutrition Info
Calories : 3534 Kcal
Carbohydrates : 676.1 gm
Protein : 103.5 gm
Fat : 46.2 gm
Other : 0
Best Cooked In
Wonderchef Click Space Saver Dosa Tawa 30cm
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