How to make home made masala Dosa

 

Masala dosa is a popular South Indian dish made from fermented rice and lentil batter filled with a spiced potato mixture. Here's a step-by-step guide on how to cook masala dosa:

Ingredients:

For Dosa Batter:

1. 1 cup rice (preferably parboiled)
2. 1/2 cup urad dal (black gram)
3. 1/4 cup chana dal (split chickpeas)
4. 1/4 teaspoon fenugreek seeds (methi)
5. Water for soaking and grinding
6. Salt to taste

For Potato Masala Filling:

1. 4-5 medium-sized potatoes, boiled and mashed
2. 1 onion, finely chopped
3. 2-3 green chilies, chopped
4. 1/2-inch piece of ginger, finely chopped
5. A few curry leaves
6. 1/2 teaspoon mustard seeds
7. 1/2 teaspoon cumin seeds
8. 1/2 teaspoon turmeric powder
9. A pinch of asafoetida (hing)
10. 2 tablespoons vegetable oil
11. Salt to taste
12. Chopped coriander leaves for garnish (optional)

Instructions:

Preparing Dosa Batter:

1. Wash rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in enough water for at least 6-8 hours or overnight.

2. After soaking, drain the water and grind the soaked ingredients to a smooth batter, adding water as needed. The batter should be of pouring consistency, similar to pancake batter.

3. Add salt to the batter, mix well, and let it ferment for 6-8 hours or overnight in a warm place. The batter should double in volume and become slightly airy.

Making Potato Masala Filling:

1. Heat oil in a pan or skillet. Add mustard seeds and cumin seeds. Let them splutter.

2. Add asafoetida, chopped green chilies, ginger, and curry leaves. Sauté for a minute.

3. Add chopped onions and sauté until they turn translucent.

4. Add turmeric powder and mix well.

5. Add the mashed potatoes and salt. Mix everything together until well combined and cook for a few minutes. You can also add a little water to adjust the consistency if needed.

6. Garnish with chopped coriander leaves and set aside.

Making Masala Dosa:

1. Heat a non-stick skillet or a dosa pan over medium-high heat. Grease it lightly with oil.

2. Pour a ladleful of dosa batter onto the hot skillet and spread it thinly in a circular motion to make a thin dosa. You can make it as thin or thick as you prefer.

3. Drizzle a little oil around the edges of the dosa and cook until it turns golden brown and crispy.

4. Place a portion of the potato masala filling on one half of the dosa.

5. Carefully fold the dosa over the filling to make a semi-circle or roll it up like a burrito.

6. Serve hot with coconut chutney and sambar.

Repeat the process with the remaining batter and filling to make more masala dosas. Enjoy your homemade masala dosa!