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:
For Dosa Batter:
- 1 cup parboiled rice (also known as idli rice)
- 1/4 cup urad dal (split black gram)
- 1/4 cup chana dal (split chickpeas)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Water for grinding
For Potato Filling (Masala):
- 3-4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped (adjust to your spice preference)
- 1/2-inch piece of ginger, grated
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
- Oil or ghee for cooking dosas
- Butter (optional, for extra flavor)
- Coconut chutney
Preparing Dosa Batter:
- Wash the rice and lentils separately, then soak them in enough water for 4-6 hours. Add fenugreek seeds to the rice while soaking.
- 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.
- 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):
- Heat oil in a pan. Add mustard seeds and let them splutter. Then, add cumin seeds, asafoetida, and curry leaves.
- Add chopped onions and green chilies. Sauté until the onions turn translucent.
- Add grated ginger and sauté for a minute.
- Add turmeric powder and mix well.
- Add the boiled and mashed potatoes, along with salt. Mix everything thoroughly.
- Cook for 5-7 minutes, stirring occasionally. Your potato filling (masala) is ready. Keep it aside.
Making Masala Dosa:
- Heat a non-stick dosa tava (griddle) or a flat skillet. Once hot, reduce the heat to medium.
- Grease the tava lightly with oil. You can use a slice of onion or a piece of cloth to spread the oil evenly.
- 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.
- Drizzle a little oil or ghee around the edges of the dosa and on top if desired.
- Cook until the dosa turns golden and crispy on the bottom.
- Place a portion of the potato filling on one-half of the dosa.
- Carefully fold the other half of the dosa over the filling to form a half-moon shape.
- Cook for a minute or two until the dosa is crispy and golden brown.
- Serve hot with coconut chutney and sambar.
Enjoy your homemade Masala Dosa, a delicious and classic South Indian dish!