Masala Dosa is a popular South Indian dish that consists of a thin and crispy rice crepe filled with a spiced potato mixture. It's typically served with coconut chutney and sambar (a tangy and spicy lentil-based vegetable stew). Here's a basic recipe for making Masala Dosa:
Ingredients Masala Dosa:
For the Dosa Batter:
- 2 cups rice (regular or parboiled)
- 1/2 cup urad dal (split black gram)
- 1/2 teaspoon fenugreek seeds (methi seeds)
- Salt to taste
For the Potato Filling (Masala):
- 4 medium-sized potatoes, boiled, peeled, and mashed
- 1 medium onion, finely chopped
- 1-2 green chilies, finely chopped
- 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
- Chopped coriander leaves for garnishing
Instructions of making Masala Dosa:
For the Dosa Batter:
1. Wash the rice and urad dal separately. Soak them along with fenugreek seeds in water for about 5-6 hours or overnight.
2. Drain the soaked rice and dal. Grind them separately in a blender to a smooth paste, adding water as needed.
3. Mix the rice and dal pastes together in a large bowl. Add salt and mix well.
4. Allow the batter to ferment in a warm place for about 8-12 hours or until it's slightly sour and has risen.
For the Potato Filling (Masala):
1. Heat oil in a pan. Add mustard seeds and cumin seeds. Let them splutter.
2. Add hing (asafoetida) and curry leaves.
3. Add chopped green chilies and onions. Sauté until the onions turn translucent.
4. Add turmeric powder and salt. Mix well.
5. Add the mashed potatoes and mix thoroughly. Cook for a few minutes, allowing the flavors to combine. You can also add a bit of water to achieve the desired consistency.
6. Garnish with chopped coriander leaves and keep the potato masala aside.
Making the Masala Dosa:
1. Heat a non-stick or cast iron skillet (tawa) on medium heat. Grease it lightly with oil.
2. Pour a ladleful of the dosa batter onto the center of the skillet.
3. Using the back of the ladle, spread the batter in a circular motion to form a thin crepe. Drizzle a bit of oil around the edges of the dosa.
4. Once the dosa turns golden brown and crispy, add a spoonful of the potato masala onto one half of the dosa.
5. Carefully fold the other half of the dosa over the masala, creating a half-moon shape.
6. Gently press down on the dosa using the spatula to seal the edges and ensure the masala is evenly distributed.
7. Cook for a minute or so until the dosa is crisp and golden on both sides.
8. Serve the Masala Dosa hot with coconut chutney and sambar.
Remember that making the perfect dosa might take a bit of practice, especially when it comes to spreading the batter evenly on the skillet. The key is to have a well-fermented batter and a well-heated skillet. Over time, you'll become more skilled at creating thin and crispy dosas. Enjoy this delicious South Indian classic!
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