how to make masala dosa

Masala Dosa

Masala dosa is a popular South Indian dish made with a fermented lentil and rice batter. It is a thin pancake that is cooked on a hot griddle and then filled with a spicy potato mixture. Masala dosa is often served with chutneys and sambar.

Ingredients:

• For the batter:
  • 1 cup urad dal (skinned black gram)
  • 1 tablespoon chana dal (bengal gram)
  • 1.5 cups rice
  • 2 tablespoons poha (flattened rice)
  • 1/2 teaspoon fenugreek seeds
  • 1 teaspoon salt
• For the filling:
  • 2 tablespoons oil
  • 1 onion, chopped
  • 2 green chilies, chopped
  • 1 teaspoon ginger-garlic paste
  • 1 teaspoon turmeric powder
  • 1/2 teaspoon coriander powder
  • 1/4 teaspoon red chili powder
  • 1/4 teaspoon garam masala
  • 1/2 cup cooked potatoes, mashed
  • Salt to taste
• For serving:
  • Coconut chutney
  • Sambar

Instructions:

1. To make the batter, rinse the urad dal, chana dal, and fenugreek seeds in water. Soak them in water for at least 4 hours, or overnight.
2. Rinse the rice and poha in water. Soak them in water for at least 3 hours, or overnight.
3. Drain the water from the dal and rice. Grind them together in a blender or food processor until smooth.
4. Add the poha and salt to the ground batter and mix well.
5. Cover the batter and let it ferment in a warm place for at least 8 hours, or overnight.
6. To make the filling, heat the oil in a pan over medium heat. Add the onion and cook until softened, about 5 minutes.
7. Add the green chilies, ginger-garlic paste, turmeric powder, coriander powder, red chili powder, and garam masala. Cook for 1 minute more.
8. Add the mashed potatoes and salt to taste. Cook for 2-3 minutes, or until heated through.
9. To cook the dosa, heat a non-stick griddle over medium heat. Add a ladleful of batter to the griddle and spread it out into a thin pancake.
10. Cook the dosa for 1-2 minutes per side, or until golden brown and cooked through.
11. Fill the dosa with the potato filling and roll it up.
12. Serve the masala dosa hot with coconut chutney and sambar.

Tips:

• For a smoother batter, you can soak the rice and dal for a longer period of time.
• If the batter is too thick, you can add a little bit of water.
• If the batter is too thin, you can add a little bit more rice or dal.
• To prevent the dosa from sticking to the griddle, you can grease it with a little bit of oil.
• You can adjust the amount of spice to your liking. If you prefer a milder dish, you can reduce the amount of red chili powder.

Enjoy!

Here are some additional tips for making masala dosa:

• Use a good quality dosa batter. The batter should be smooth and free of lumps.
• Heat the griddle over medium heat. The dosa should cook evenly without burning.
• Spread the batter thinly on the griddle. The dosa should be about 1/8-inch thick.
• Cook the dosa for 1-2 minutes per side, or until golden brown and cooked through.
• Be careful not to overcook the dosa, or it will become hard.
• Serve the masala dosa hot with coconut chutney and sambar.

I hope you enjoy making and eating masala dosa!