Masala Dosa – India

Masala Dosa is a popular South Indian dish known for its crispy, thin rice crepe filled with a spiced potato filling. It’s often served with coconut chutney and sambar. Here’s a traditional recipe to make delicious Masala Dosa at home:

Ingredients:

For Dosa Batter:

1. 1 cup parboiled rice (also known as idli rice)
2. 1/4 cup urad dal (split black gram)
3. 1/4 cup chana dal (split chickpeas)
4. 1/4 teaspoon fenugreek seeds
5. Salt to taste
6. Water for grinding

For Potato Filling (Masala):

1. 3-4 medium-sized potatoes, boiled and mashed
2. 1 onion, finely chopped
3. 2-3 green chilies, finely chopped (adjust to your spice preference)
4. 1/2-inch piece of ginger, grated
5. 1/2 teaspoon mustard seeds
6. 1/2 teaspoon cumin seeds
7. A pinch of asafoetida (hing)
8. A few curry leaves
9. 1/2 teaspoon turmeric powder
10. Salt to taste
11. 2 tablespoons oil

For Dosa:

1. Oil or ghee for cooking dosas
2. Butter (optional, for extra flavor)

For Serving:

1. Coconut chutney
2. Sambar

Instructions:

Preparing Dosa Batter:

1. Wash the rice and lentils separately, then soak them in enough water for 4-6 hours. Add fenugreek seeds to the rice while soaking.
2. Drain the soaked rice and lentils, and grind them separately into a smooth paste using minimal water. The consistency should be like pancake batter. Mix the rice and lentil batters together.
3. Add salt to the batter, mix well, and let it ferment for at least 8-12 hours or overnight. The batter should rise and become slightly airy.

Preparing Potato Filling (Masala):

1. Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves.
2. Add chopped onions and green chilies. Sauté until the onions turn translucent.
3. Add grated ginger and sauté for a minute.
4. Add turmeric powder and mix well.
5. Add the boiled and mashed potatoes, along with salt. Mix everything thoroughly.
6. Cook for 5-7 minutes, stirring occasionally. Your potato filling (masala) is ready. Keep it aside.

Making Masala Dosa:

1. Heat a non-stick dosa tava (griddle) or a flat skillet. Once hot, reduce the heat to medium.
2. Grease the tava lightly with oil. You can use a slice of onion or a piece of cloth to spread the oil evenly.
3. Pour a ladleful of dosa batter in the center of the tava and spread it evenly in a circular motion to form a thin crepe. The dosa should be thin and crispy.
4. Drizzle a little oil or ghee around the edges of the dosa and on top if desired.
5. Cook until the dosa turns golden and crispy on the bottom.
6. Place a portion of the potato filling on one-half of the dosa.
7. Carefully fold the other half of the dosa over the filling to form a half-moon shape.
8. Cook for a minute or two until the dosa is crispy and golden brown.
9. Serve hot with coconut chutney and sambar.

Enjoy your homemade Masala Dosa, a delicious and classic South Indian dish!