Masala Dosa
Go to any South Indian restaurant and you can’t resis trying out these yummy and crispy masala dosa. Though it’s a a very simple recipe and most south Indian family makes dosa every week, somehow I think we eat masala dosa only in restaurants 🙂 I don’t know how true I am but this is what I feel. So, the other day I was browsing through my facebook page and I happened to see a video of making Mysore masala. I instantly decided to make this for the next day’s breakfast. Just for the plating and
photoshoot, I got a plantain leaf too. For a detailed recipe on idli/dosa, you can click here.
All you have to do is to make a simple potato masala and then stuff it in crispy paper thin dosas. Serve it with an assortment of chutneys and sambar. Adding a pinch of sugar to the dosa batter, gives very crisp dosa. Also remember to add some fenugreek seeds for added nutritional value and flavour.
Ingredients:
For the dosa:
- Raw rice 1.5 cups
- Boiled rice 1/2 cup
- Udad dal 1/2 cup
- Chana dal/tuvar dal 2 tbsp
- Methi/fenugreek seeds 1 tsp
- Salt to taste
- Soaked Poha/cooked rice 2-3 tbsp
- Sugar 1 tsp
- Sesame oil as required
- Ghee as required
For the masala:
- Potato 3-4
- Onion 1 big
- Salt to taste
- Green chilies 2-3
- Curry leaves handful
- Ginger a small piece
- Udad dal 1 tsp
- Chanadal 1 tsp
- Refined oil 1 tbep
- Mustard seeds 1/2 tsp
Method:
To make the dosa batter:
- Wash the rice and dal plus fenugreek and soak them separately for 4-6 hours.
- Grind the dal and fenugreek into a smooth paste. Transfer it into a big mixing bowl.
- Now grind the soaked rice along with the Poha/puffed rice into a slightly coarse mixture. Mix it with the dal batter.
- Add required amount of salt, sugar and mix well. Allow the batter to ferment overnight or for 6-8 hours.
To make the potato filling:
- Wash and boil the potatoes till they are soft and cooked well.
- Slice the onion and green chilies o to long pieces. Chop the ginger finely.
- Deskin the potatoes and chop them roughly.
- Heat oil in a kadhai and add mustard seeds. When they splutter, add udad dal and chana dal.
- Now add curry leaves, onion, green chilies and ginger.
- Saute for a minute or two. Now add the potato pieces and mix.
- Furthermore, add salt and turmeric powder.
- Add around half a cup of water and cook till the potatoes are mushy.
- Garnish with chopped coriander leaves if desired.
To make the masala filled dosas:
- Heat an iron skillet and pour a ladle full of batter. Spread it into a thin dosa.
- Drizzle sesame oil on sides and some ghee in the interior of the dosa.
- Spread the prepared potato masala filling along the centre length of the dosa as in the picture below.
- Fold the sides and cook for few seconds till the dosa is crisp.
- Remove from heat and serve with chutney and sambar.