Masala Dosa

January 27, 2019

Masala Dosa

Dosa is a south indian snack/breakfast item which is now famous in almost all parts of india. It is a crisp rice and lentil crepes stuffed with potato masala which is served usually with sambar, coconut chutney or red chutney made from garlic and red chillies. To prepare thin and crisp dosa we have to make batter first, ferment it and then make it like a crepe. So without much delay let's start the recipe.

Preparation time: Soaking rice and lentil - 4-6 hrs

Grinding rice and lentil - 1/2 hour

Fermentation process - 7-8 hours/overnight
Cooking time: 30 min

Total time - 12-13 hrs
Servings: 4

Ingredients for making dosa batter :

1.) Sona masoori/ Idli rice- 3 cups
2.) Split black gram (urad dal) - 1 cup
3.) Methi seeds - 1/2 tsp
4.) Water - 3 cups for rice, 1 cup for urad dal

How to make Batter:
1.) Rinse the rice and Urad dal with methi seeds 2-3 times and let it soak in water for 6 hours separately.
2.) After soaking, strain the water and ground rice separately in a grinder till you get fine grain consistency, adding 3/4 cup of water. You can even add more water. The batter should have fine rava like consistency.
3.) Take it out in a large bowl now similarly ground methi seeds along with urad dal in a grinder with 3/4 cups of water till you gets light and fluffy batter, ground it well so that it ferments well.
4.) Pour the batter in the same bowl of rice batter and mix it well with spatula.
5.) Mix it well using your hands in clockwise or anti clockwise direction. This helps in better fermenting.
6.) Cover and keep it aside to ferment for 7-8 hrs depending on climatic conditions of your area. Fermentation needs warm temperature if you are living in a cold country, you can keep it in a warm place like in microvave.

Ingredients for Potato masala :
1.) Boiled potato - 4 medium
2.) Curry leaves - 5-6
3.) Mustard seeds - 1 tsp
4.) Salt - as per taste
5.) Red chilli powder - 1 tsp
6.) Turmeric powder - 1 tsp
7.) Amchur powder - 1 tsp
8.) Asafoetida - pinch
9.) Oil - 2-3 tsp
10.) Onion - 1 medium sliced
11.) Dried red chilli - 2
12.) Sambar masala/powder - 1 tbsp

Method for potato mixture :
1.) Heat 1 tbsp of oil in a pan to it add mustard seeds once it splutters, add chopped curry leaves and dried red chilli and asafoetida. Saute it for 1 min.

2.) Now add sliced onions, cook till it becomes transluscent.

3.) Mash the boiled potato and add it to the pan. Further add spices like 1tsp turmeric powder, 1 tsp red chilli powder, 1 tsp amchur powder, salt, sambar powder and mix it well. Cook it for 10 mins on medium flame.

Method for making masala dosa :
1.) Lightly stir the batter if consistency is too thick add little water to it. The consistency should be smooth neither too thick nor too runny. Now add 1/2 tsp of salt and mix the batter gently.
2.) Heat non stick tawa or pan ( can also make on cast iron tawa) on medium high flame. If you are using cast iron pan, add 1 tsp of oil to make the pan greasy so that dosa will not stick.
3.) Keep the pan on low flame while spreading dosa. Spread the Dosa batter in a circular way on the pan. On a medium flame cook the Dosa.

4.) Cook till base of the soda becomes golden and crispy. Then add 2 tbsp of potato mixture inside the dosa and fold it. Cook it for 2 mins and set aside.