{"id":23,"date":"2023-06-20T08:10:46","date_gmt":"2023-06-20T08:10:46","guid":{"rendered":"https:\/\/maststatus.com\/?p=23"},"modified":"2023-06-20T08:10:47","modified_gmt":"2023-06-20T08:10:47","slug":"how-to-make-masala-dosa","status":"publish","type":"post","link":"https:\/\/maststatus.com\/index.php\/2023\/06\/20\/how-to-make-masala-dosa\/","title":{"rendered":"How to make Masala Dosa?"},"content":{"rendered":"\n<p>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&#8217;s a general recipe to make masala dosa:<\/p>\n\n\n\n<p>Ingredients:<br>For the dosa batter:<\/p>\n\n\n\n<ul>\n<li>1 cup long-grain rice<\/li>\n\n\n\n<li>1\/4 cup urad dal (split black lentils)<\/li>\n\n\n\n<li>1\/4 teaspoon fenugreek seeds<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>Water (for soaking and grinding)<\/li>\n<\/ul>\n\n\n\n<p>For the potato filling:<\/p>\n\n\n\n<ul>\n<li>3 to 4 medium-sized potatoes, boiled and peeled<\/li>\n\n\n\n<li>1 tablespoon oil (preferably coconut oil)<\/li>\n\n\n\n<li>1 teaspoon mustard seeds<\/li>\n\n\n\n<li>1 teaspoon cumin seeds<\/li>\n\n\n\n<li>1 small onion, finely chopped<\/li>\n\n\n\n<li>2 to 3 green chilies, finely chopped<\/li>\n\n\n\n<li>1 sprig curry leaves<\/li>\n\n\n\n<li>1\/2 teaspoon turmeric powder<\/li>\n\n\n\n<li>Salt to taste<\/li>\n\n\n\n<li>1 tablespoon chopped coriander leaves<\/li>\n<\/ul>\n\n\n\n<p>For the dosa:<\/p>\n\n\n\n<ul>\n<li>Oil or ghee (clarified butter) for greasing the dosa pan<\/li>\n<\/ul>\n\n\n\n<p>Instructions:<\/p>\n\n\n\n<ol>\n<li>Prepare the dosa batter:<\/li>\n<\/ol>\n\n\n\n<ul>\n<li>Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for about 5 to 6 hours.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>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.<\/li>\n<\/ul>\n\n\n\n<ol>\n<li>Prepare the potato filling:<\/li>\n<\/ol>\n\n\n\n<ul>\n<li>Mash the boiled potatoes using a fork or your hands, and set aside.<\/li>\n\n\n\n<li>Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then, add cumin seeds and saut\u00e9 for a few seconds.<\/li>\n\n\n\n<li>Add chopped onion, green chilies, and curry leaves to the pan. Saut\u00e9 until the onions turn translucent.<\/li>\n\n\n\n<li>Add turmeric powder and salt. Mix well.<\/li>\n\n\n\n<li>Add the mashed potatoes and mix everything together, ensuring that the spices are well incorporated. Cook for 2-3 minutes.<\/li>\n\n\n\n<li>Garnish with chopped coriander leaves and remove from heat. The potato filling is ready.<\/li>\n<\/ul>\n\n\n\n<ol>\n<li>Make the dosas:<\/li>\n<\/ol>\n\n\n\n<ul>\n<li>Heat a non-stick dosa tawa (griddle) or a flat pan on medium-high heat. Grease it with oil or ghee.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Drizzle a little oil or ghee around the edges of the dosa and cook until the underside turns golden brown and crispy.<\/li>\n\n\n\n<li>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.<\/li>\n\n\n\n<li>Gently remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any other chutney of your choice.<\/li>\n<\/ul>\n\n\n\n<ol>\n<li>Repeat the process with the remaining batter and potato filling until all the dosas are made.<\/li>\n<\/ol>\n\n\n\n<p>Enjoy your homemade masala dosa with its delicious flavors and textures!<\/p>\n","protected":false},"excerpt":{"rendered":"<p>Masala dosa is a delicious South Indian dish that consists of a thin, crispy pancake&#8230;<\/p>\n","protected":false},"author":1,"featured_media":0,"comment_status":"open","ping_status":"open","sticky":false,"template":"","format":"standard","meta":[],"categories":[1],"tags":[],"_links":{"self":[{"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/posts\/23"}],"collection":[{"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/comments?post=23"}],"version-history":[{"count":1,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/posts\/23\/revisions"}],"predecessor-version":[{"id":24,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/posts\/23\/revisions\/24"}],"wp:attachment":[{"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/media?parent=23"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/categories?post=23"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/maststatus.com\/index.php\/wp-json\/wp\/v2\/tags?post=23"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}