Masala Dosa is a popular South Indian dish consisting of a crispy crepe made from fermented rice and lentil batter, filled with a spiced potato filling. Here's a recipe to make Masala Dosa:
For the Dosa Batter:
Ingredients:
1-1 cup parboiled rice
2-1/2 cup urad dal (split black lentils)
3-1/2 teaspoon fenugreek seeds
4-Salt to taste
5-Water (as needed)
Instructions:
1-Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for about 4-6 hours.
2-Drain the water and grind the rice, urad dal, and fenugreek seeds together in a blender or wet grinder. Add water gradually to make a smooth batter.
3-Transfer the batter to a large bowl and add salt. Mix well and let it ferment overnight or for at least 8 hours. The batter should rise and become slightly sour.
4-After fermentation, the dosa batter is ready to use.
5-For the Potato Filling:
Ingredients:
1-3 medium-sized potatoes, boiled and mashed
2-1 tablespoon oil
3-1 teaspoon mustard seeds
4-1 teaspoon cumin seeds
5-1 small onion, finely chopped
6-2 green chilies, finely chopped
7-1/2 inch ginger, grated
8-1/4 teaspoon turmeric powder
9-A pinch of Asafoetida (hing)
10-Curry leaves (a few)
11-Salt to taste
Instructions:
1-Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add the chopped onions and sauté until they turn translucent.
2-Add green chilies, grated ginger, curry leaves, and Asafoetida. Sauté for a minute.
3-Add turmeric powder and mix well.
4-Add the boiled and mashed potatoes to the pan. Mix everything together, ensuring the potatoes are coated well with the spices. Cook for 2-3 minutes. Add salt to taste and mix again.
5-Remove the potato filling from heat and set it aside.
6-For the Masala Dosa:
Ingredients:
1-Dosa batter
2-Potato filling
3-Oil or ghee (clarified butter) for cooking
4-Chutney (such as coconut chutney or tomato chutney) and sambar (optional), for serving
Instructions:
1-Heat a non-stick dosa tawa or griddle over medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa and spread it in a circular motion to make a thin, round dosa.
2-Drizzle a little oil or ghee around the edges of the dosa and cook until the edges start to turn golden brown and crisp.
3-Spoon a generous amount of the potato filling onto the center of the dosa and spread it evenly.
4-Gently fold one side of the dosa over the filling to form a semi-circle or roll it up like a wrap.
5-Press the dosa lightly with a spatula and cook for another minute until it turns crispy and golden brown.
6-Remove the Masala Dosa from the tawa and repeat the process with the remaining batter and filling.
7-Serve the Masala Dosa hot with chutney and Sambar.
Masala Dosa is typically served with coconut chutney, tomato chutney, or sambar (a lentil-based vegetable stew). You can also enjoy it with a side of spicy pickles.
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