Masala Dosa
A thin, crispy crepe made from fermented rice and lentil batter, stuffed with spiced potato filling.
Ingredients:
For the Dosa Batter:
Parboiled rice, 2 cups
Raw rice, 1 cup
Urad dal (split black gram), 1 cup
Fenugreek seeds, 1 teaspoon
Chana dal, 1/4 cup
Water, as needed
Salt to taste
For the Masala (Potato Filling):
Potatoes, 4-5 medium, boiled and mashed
Onion, 1 large, finely sliced
Green chilies, 2-3, chopped
Ginger, 1 teaspoon, grated
Curry leaves, a handful
Turmeric powder, 1/2 teaspoon
Mustard seeds, 1 teaspoon
Cumin seeds, 1 teaspoon
Chana dal, 1 teaspoon
Urad dal, 1 teaspoon
Hing (asafoetida), a pinch
Oil, 2 tablespoons
Salt to taste
Fresh coriander leaves, for garnish
To Cook:
Ghee or oil, for cooking
Instructions:
Prepare the Dosa Batter:
Rinse and soak the parboiled rice, raw rice, urad dal, fenugreek seeds, and chana dal together for at least 4 hours.
Grind the soaked ingredients to a smooth batter, adding water as needed.
Cover and ferment the batter for 8-12 hours or overnight until it has doubled in volume.
Add salt to taste and mix well before use.
Prepare the Masala (Potato Filling):
Heat oil in a pan and add mustard seeds, cumin seeds, chana dal, urad dal, and asafoetida.
Add sliced onions and curry leaves, and sauté until onions turn translucent.
Add ginger, green chilies, turmeric powder, and salt, and sauté briefly.
Add mashed potatoes and mix well, cooking for 5 minutes until everything is combined.
Garnish with fresh coriander leaves and set aside.
Cook the Dosa:
Heat a dosa tawa or non-stick skillet over medium heat.
Pour a ladle of batter onto the tawa and spread it evenly in a circular motion to form a thin crepe.
Drizzle a little oil or ghee around the edges and cook until the dosa becomes crispy and golden brown.
Place a portion of the potato filling in the center, fold the dosa over, and carefully lift off the tawa.
Serving:
Serve the masala dosa hot with coconut chutney, tomato chutney, and sambar.
