Masala Dosa

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Masala dosa is a famous South Indian dish. It consists of a thin, crispy crepe filled with a spiced potato mixture. It is typically served with coconut chutney and sambar — a tangy, spicy vegetable stew.

Ingredients

For Dosa Batter:

• Rice 1½-2 cups
• Urad dal ½ cup
• Chana dal 3 tbsp
• Fenugreek seeds ½-1 small spoon
• Water (for soaking and grinding)
• Salt (to taste)

For stuffing:

• 2 tbsp oil
• ½ tsp Mustard
• ½ tsp cumin
• 6-7 curry leaves
• 1 onion (finely chopped)
• 1 green chilli (finely chopped)
• ½ tsp turmeric powder
• ½ teaspoon coriander powder
• ½ teaspoon red chili powder
• 2 large potatoes (boiled and mashed)
• Salt (to taste)
• 1 teaspoon lemon juice
• Some green coriander (chopped)

Recipe

Preparing the batter:

1. Soaking: Soak rice, urad dal, chana dal and fenugreek seeds in water for 6-8 hours or overnight.

2. Grinding: Grind them finely with water to make a smooth batter.

3. Fermentation: Leave the batter covered in a warm place for 8-12 hours (or overnight) to ferment.

Preparing the masala stuffing:

1. Heat oil in a pan, add mustard seeds and cumin seeds and temper them.

2. Then add curry leaves, onion and green chillies and lightly fry.

3. Add turmeric, coriander powder, red chilli powder and salt and mix.

4. Add mashed potatoes, mix well and cook for 2-3 minutes.

5. Switch off the gas and add lemon juice and coriander leaves and mix.

Making Masala Dosa:

1. Heat a pan and apply some oil.

2. Take a ladle of batter and spread it thinly in a round shape on the pan.

3. After a few seconds, apply some oil on the edges and let the dosa become crisp.

4. Place the prepared masala filling in the centre and fold the dosa.

5. Serve hot with coconut chutney and sambar.