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Masala Dosa is a delightful South Indian dish that has captured the hearts (and stomachs) of people worldwide. These crispy, Savory crepes are stuffed with a spiced potato filling and served with a variety of chutneys and sambar. Whether you’re a seasoned cook or a beginner, this guide will help you make restaurant-quality masala dosa at home.
For Representation only
What is Masala Dosa?
Masala Dosa is a customary South Indian breakfast dish produced using matured rice and lentil player. The dosa is a thin, crispy crepe that is typically filled with a spicy potato mixture. It is served with coconut chutney and sambar, making for a hearty and satisfying meal.
Video Credit: Your Food Lab
Ingredients for Masala Dosa
To make the perfect Masala Dosa, you’ll need the following ingredients:
For the Batter:
1.5 cups idli rice or parboiled rice
0.5 cup urad dal (husked black gram)
1 tablespoon chana dal (husked and split Bengal gram)
20 methi seeds (fenugreek seeds)
0.33 cup thick poha (flattened rice)
Salt to taste
For the Potato Filling:
4 medium potatoes
2 medium onions (thinly sliced)
1-2 green chilies (finely chopped)
1 inch ginger (finely chopped)
1 tablespoon chana dal (soaked)
0.5 teaspoon mustard seeds
A few curry leaves
0.5 teaspoon turmeric powder
A pinch of asafoetida (hing)
Salt to taste
Oil or ghee for cooking
Step 1: Preparing the Batter
Soak the Ingredients
In three separate bowls, soak:
1.5 cups of rice with 0.33 cup poha in 2 cups of water.
0.5 cup urad dal and 1 tablespoon chana dal with 20 methi seeds in 1 cup of water.
Grinding the Batter
After 4-5 hours, drain the water from the lentils and grind them with 0.5 cup water until you get a fluffy batter.
Similarly, grind the rice and poha mixture with 1 cup water until it reaches a fine, grainy consistency.
Fermentation
Combine both batters, add salt, and mix well.
Cover the batter and let it ferment for 8-9 hours at room temperature. The batter should double in volume and have a tangy aroma.
Step 2: Making the Potato Filling
Boil the Potatoes
Boil 4 medium potatoes until they are fork-tender. Peel and chop them once cooled.
Sauté the Ingredients
Heat oil or ghee in a pan and add 0.5 teaspoon mustard seeds. Let them splutter. Add the soaked chana dal and sauté until golden. Add the sliced onions, curry leaves, green chilies, and ginger. Sauté until the onions turn translucent.
Cook the Filling
Add 0.5 teaspoon turmeric powder and a pinch of asafoetida. Mix well.
Add 0.5 cup water and bring the mixture to a simmer.
Add the boiled potatoes and salt to taste. Mix well and cook for another 3-4 minutes.
Finish with chopped coriander leaves. Set aside.
Step 3: Cooking the Dosa
Heat the Pan
Heat a non-stick dish or a cast-iron skillet on medium intensity. If using a cast-iron skillet, smear it lightly with oil.
Spread the Batter
Stir the fermented batter and pour a ladleful onto the center of the pan. Spread it outwards in a circular motion to form a thin crepe.
Cook the Dosa
Shower a little oil around the edges and on top. Cover and cook until the base turns golden and crisp.
Place a portion of the potato filling on one side of the dosa and fold it over.
Serving Suggestions
Serve the crispy Masala Dosa hot with sambar and coconut chutney. You can also serve it with other chutneys like onion, tomato, or peanut chutney.
Storage and Leftovers
The aged batter can be put away in the cooler for 3-4 days. The potato filling can be refrigerated for a day. For longer storage, you can freeze the batter for a few weeks.
Expert Tips
Choosing the Rice
Using idli rice or parboiled rice gives the best results. Short-grained or medium-grained rice like sona masuri also works well.
Flattened Rice and Chana Dal
Adding poha and chana dal makes the dosa crispy and gives it a golden color.
Fermentation
The batter needs to be properly fermented for the best taste and texture. In colder climates, keep the batter in a warm place or use an instant pot with the yogurt setting.
Cooking Dosa
The pan should be hot but not smoking. If using a cast-iron pan, sprinkle with water and wipe clean between dosas.
Conclusion
Making Masala Dosa at home may seem daunting, but with the right steps, you can achieve restaurant-quality results. This versatile dish is perfect for breakfast, brunch, or dinner. By following this guide, you’ll be able to create delicious, crispy dosas with a savory potato filling that will impress your family and friends. Enjoy your homemade Masala Dosa with sambar and coconut chutney for a truly satisfying meal.