Masala Dosa is a popular South Indian dish that has gained a fan following all over the world. It is a savory pancake made from fermented rice and lentil batter and stuffed with a spicy potato filling. In this blog post, we will guide you through the step-by-step process of making Masala Dosa at home.
Ingredients:
For the Dosa batter:
- 1 cup raw rice
- 1/2 cup urad dal (split black gram lentils)
- 1/4 tsp fenugreek seeds
- 1/2 cup poha (flattened rice)
- Salt to taste
- Water, as required
For the Masala filling:
- 4-5 boiled potatoes, mashed
- 1 onion, chopped
- 1 green chili, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 2 tbsp oil
- Salt to taste
For the Dosa:
- Dosa batter
- Oil, as required
Instructions For Masala Dosa Recipe:
- To prepare the dosa batter, rinse the rice and urad dal separately and soak them in water for 5-6 hours.
- In a separate bowl, soak the fenugreek seeds and poha for 3-4 hours.
- Drain the water and grind the rice, urad dal, fenugreek seeds, and poha together to form a smooth batter.
- Add salt to taste and mix well.
- Allow the batter to ferment overnight or for at least 6-7 hours.
- To prepare the masala filling, heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they start to crackle, add chopped onion, green chili, and curry leaves. Sauté until the onions turn translucent.
- Add the mashed potatoes to the pan and mix well. Add salt to taste and cook for 5-6 minutes until the filling is heated through.
- To make the dosa, heat a non-stick pan or a cast-iron skillet over medium-high heat.
- Once the pan is hot, pour a ladleful of the dosa batter in the center of the pan and spread it evenly in a circular motion.
- Drizzle a teaspoon of oil around the edges of the dosa and cook until the bottom turns golden brown.
- Add a generous spoonful of the potato filling in the center of the dosa and fold it over.
- Cook for another minute until the dosa is crispy and golden brown.
- Serve hot with coconut chutney, sambar, or any other side dish of your choice.
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Tips and Tricks:
- Fermenting the batter overnight is crucial for the texture and flavor of the dosa.
- Adjust the consistency of the batter by adding water as required. The batter should be of pouring consistency.
- To prevent the dosa from sticking to the pan, make sure the pan is hot enough before pouring the batter.
- Use a flat ladle to spread the batter evenly on the pan.
- For a healthier version, use a non-stick pan and minimal oil.
Conclusion:
Masala Dosa is a delicious and satisfying breakfast dish that is easy to make at home. With the right ingredients and technique, you can recreate the authentic taste of South India's most beloved dish. So, what are you waiting for? Try making Masala Dosa at home and impress your family and friends with your culinary skills.
