Masala Dosa :- Crisp rice and lentil crepes loaded with spicy and savoury potato filling are known as masala dosa. In South Indian cuisine, they are a favourite breakfast snack.
- 1.5 cups of regular rice
- ½ cup of urad dal
- ¼ cup of thick poha
- 1 tablespoon of chana dal
- 20 fenugreek seeds
- 1 cup of water for soaking urad dal
- 2 cups of water for soaking rice
- 1 cup of water for grinding rice & poha
- ½ cup of water for grinding dal
- ½ teaspoon of salt
For Potato Filling
- 4 potatoes medium-sized potatoes
- 2 tablespoons of oil
- ½ teaspoon of mustard seeds
- 1 tablespoon of chana dal soaked in ¼ cup hot water for 30 minutes (optional)
- 1.25 cups of thinly sliced onions
- 1 teaspoon of finely chopped ginger
- 8 to 10 curry leaves
- 1 teaspoon of chopped green chillies
- ¼ teaspoon of turmeric powder
- A pinch of asafoetida (hing) (optional)
- ½ cup of water
- 3 tablespoons of chopped coriander leaves
- 2 tablespoons of cashews (optional)
- ½ teaspoon of sugar (optional)
Soaking Rice And Lentils
- To begin, combine all of the ingredients in separate bowls. Separate the rice and the flattened rice into two bowls. In a mixing dish, combine the urad dal, chana dal, and fenugreek seeds.
- Several times rinse the urad dal, chana dal, and fenugreek seeds. Then soak them for 4 to 5 hours in 1 cup of water.
- Rinse the rice several times and set it aside.
- Flattened rice should be rinsed once or twice before being added to the rice.
- 2 quarts of water Combine the rice and flattened rice in a mixing bowl and soak for 4 to 5 hours.
- Drain the water from the soaked lentils before grinding and use it to grind the urad dal.
- In the grinder jar, place the lentils. 1/2 cup soaking and filtered water should also be added to the dal. While grinding, you can even use fresh water.
- Grind the urad dal, chana dal, and fenugreek seeds together until a light and fluffy batter forms. The urad dal must be finely ground in order for the batter to ferment properly.
- Using a spatula, scrape the batter into a basin or pan.
- Strain the rice thoroughly. Then add the soaked rice and 1 cup of new water to the same grinder. Rice can be ground in a single batch or two to three batches. The size of the grinder jar will determine this. I used 1 cup water to make the batter. You can even grind with a third of a cup of water. The amount of water added will be determined by the rice’s quality.
- Grind the rice until it is finely gritty in texture. The rice batter should have the consistency of rava (cream of wheat). You may even use a blender to get a smooth batter.
- Pour the batter into the same pan or bowl where the urad dal batter is being cooked.
- 1/2 teaspoon edible rock salt, or more to taste You can also use pink or sea salt.
- Combine the salt and the batter thoroughly. Also, thoroughly combine both batters. Cover and let aside for 8 to 9 hours to ferment. You can leave the batter to ferment for a shorter or longer period of time, depending on the temperature in your city.
Preparation For Potato Filling
- In a pressure cooker, first rinse and then boil 4 medium potatoes in 2 cups water for 5 to 6 whistles. Potatoes can also be boiled in a pan or an Instant Pot. The potatoes must be cooked through and fork soft.
- Soak the chana dal in boiling water for 30 minutes while the potatoes are cooking. The chana dal should then be drained and set aside.
- Remove the cover once the pressure in the cooker has stabilised on its own. Remove the potatoes from the water and set aside to warm up. Peel and slice them after that.
- Green chiles, ginger, and coriander leaves should also be thinly sliced and chopped.
Making Potato Filling
- In a frying pan or skillet, melt butter or ghee. Remove the cashews from the pan once they have been fried and set them aside. It’s not necessary to cook the cashews.
- Reduce the heat to low and sprinkle in the mustard seeds, allowing them to sputter. The chana dal should then be added.
- On a low temperature, saute the chana dal for 2 to 3 minutes, or until light golden or golden. Add the cut onions, curry leaves, green chilies, and ginger to the pan now.
- Cook, turning frequently, until the onions are softened and transparent.
- Add the turmeric and asafoetida powders (hing). Mix thoroughly.
- Fill the container halfway with water. Stir thoroughly and cook for 2 to 3 minutes, or until the sauce has thickened somewhat.
- After that, add the boiling diced potatoes and stir thoroughly. You can mash the potatoes while they’re cooking if you want.
- Taste and season with salt as desired. For a slight sweetness, add 1/4 teaspoon sugar.
- Simmer for 3 to 4 minutes over a low heat, stirring occasionally. The amount of water in the mixture will decrease, and the consistency will thicken.
- Remove the pan from the heat and stir in the chopped coriander leaves. Mix in the fried cashews at this point as well. The potato filling ought to be wet and easy to distribute on the dosa. Make sure the potato filling is completely dry. It should not have the consistency of a curry or gravy.
- Stir in the potato filling and set it aside.
Making Masala Dosa
- Before you start making dosas, lightly whisk the batter. There will be tiny air pockets in the batter, and the volume will have grown.
- Preheat a cast iron skillet or a flat nonstick skillet. The pan should be heated to a medium temperature. If using an iron pan or griddle, smear some oil on it first. You won’t be able to spread the batter if you smear oil on a nonstick pan.
- While spreading batter, keep the burner low.
- On the pan, spread the batter in a circular pattern.
- Cook the dosa on a medium heat.
- Apply a thin layer of oil to the top and sides of the dish.
- Allow to cook while covered with a lid. With a spoon, spread the oil that was sprinkled on the dosa earlier. Cook until the bottom is brown and crunchy.
- Place a piece of the potato filling on the dosa once the base has turned golden and the sides have separated from the pan. If you wish, you can stretch it out a little.
- Fold the dosa in half and serve.
How To store Masala Dosa
- The batter will keep in the fridge for 3 to 4 days. You may also freeze the batter for up to three weeks. Any remaining potato filling should only be kept in the refrigerator for one day.