Masala dosa is a delicious South Indian dish that consists of a thin, crispy pancake made from fermented rice and lentil batter, filled with a spiced potato filling. Here’s a general recipe to make masala dosa:
For the dosa batter:
- 1 cup long-grain rice
- 1/4 cup urad dal (split black lentils)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Water (for soaking and grinding)
For the potato filling:
- 3 to 4 medium-sized potatoes, boiled and peeled
- 1 tablespoon oil (preferably coconut oil)
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 small onion, finely chopped
- 2 to 3 green chilies, finely chopped
- 1 sprig curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- 1 tablespoon chopped coriander leaves
For the dosa:
- Oil or ghee (clarified butter) for greasing the dosa pan
- Prepare the dosa batter:
- Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for about 5 to 6 hours.
- Drain the water and grind the rice, urad dal, and fenugreek seeds together to a smooth batter. You can add water as required to get the right consistency. The batter should be thick but pourable.
- Add salt to taste and mix well. Allow the batter to ferment overnight or for at least 8 hours. The fermentation process makes the dosas light and crispy.
- Prepare the potato filling:
- Mash the boiled potatoes using a fork or your hands, and set aside.
- Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and sauté for a few seconds.
- Add chopped onion, green chilies, and curry leaves to the pan. Sauté until the onions turn translucent.
- Add turmeric powder and salt. Mix well.
- Add the mashed potatoes and mix everything together, ensuring that the spices are well incorporated. Cook for 2-3 minutes.
- Garnish with chopped coriander leaves and remove from heat. The potato filling is ready.
- Make the dosas:
- Heat a non-stick dosa tawa (griddle) or a flat pan on medium-high heat. Grease it with oil or ghee.
- Pour a ladleful of the dosa batter onto the center of the tawa. Spread it gently in a circular motion from the center to the edges to form a thin, round dosa.
- Drizzle a little oil or ghee around the edges of the dosa and cook until the underside turns golden brown and crispy.
- Place a portion of the prepared potato filling in the center of the dosa and fold the dosa over the filling, creating a cylindrical shape or a half-moon shape.
- Gently remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any other chutney of your choice.
- Repeat the process with the remaining batter and potato filling until all the dosas are made.
Enjoy your homemade masala dosa with its delicious flavors and textures!