Masala dosa recipe

 Masala Dosa is a popular SouthIndian dish that is crispy, light, and soft crepes which are stuffed with flavourful potato and onion masala. Masala Dosa batter is the same as that of normal Dosa. I usually prepare batter by mixing an equal amount of raw rice and cooked rice along with half the quantity of urad dal and a teaspoon of fenugreek. To be precise for 1cup raw rice add 1 cup cooked rice and 1/2cup of urad dal and 1tsp of fenugreek. After making a smooth batter allow it to ferment for at least 6-8 hours. Before making batter make sure to soak all ingredients for about 3-5hrs. Some even use poha while grinding for the batter, but I personally prefer using cooked rice.

Masala dosa is one of the favorite snacks/breakfasts for vegetarians in south India. It's one of my son's favorite. Usually, it's served with sambar and chutney.  Usually in hotels in we use to get two or three types of coconut chutney along with sambar. My personal favorite would be either white coconut chutney or tomato chutney.

Making Dosa Batter:

 Ingredients:

• Raw rice - 1 cup
• Urad dal - 1/2cup
• Cooked rice - 1cup
• Fenugreek seeds
• Salts

 Methods:

• soak raw rice, urad dal, and fenugreek for at least 3-5hrs
• Once soaked grinder the soaked rice, dal, fenugreek seeds, and cooked rice together to a smooth batter 
• when the batter is ready mix it thoroughly with your hands.
• mixing with hands help in the fermentation process 
• allow the batter to ferment for 8-12hrs according to the room temperature where you are leaving.
• Add salt to the batter when you are making dosa

Tips:

• If you are living in countries where the temperature is very low, after making batter keep the batter inside your oven with oven lights on for about 5-7hrs
  
  

Ingredients Potato stuffing :

• potatoes - 3
• oil - 2tsp
• chana dal - 1tsp
• urad dal - 1tsp
• finely chopped ginger - 1tsp
• green chilies 2-4
• curry leaves
• onion - 2
• carrot / tomatoes /green peas (optional) - few
• turmeric powder - 1tsp
• salt

How to make Potato stuffing :  

• Pressure cook and mash potatoes
• In a kadai add 2tsp of oil 
• To that  add chana dal and urad dal and wait until they turn golden
• Once done add finely chopped ginger, green chilies, and curry leaves
• When they are cooked add sliced onion and carrot/peas (optional)
• Add a little salt and turmeric and saute them 
• Cook until onion turns soft 
• When done add a little water and allow to boil
• Once the water starts to boil add mashed potatoes and mix well
• Bring the consistency to thick and switch off the flame
  

How to make masala dosa?

 

• Once batter is ready and masalas are done we can start making dosas.
• Make sure to maintain the right temperature while making dosa. Your pan should be medium hot to get a perfect dosa.
• spread the batter in a circular way on the pan. 
• Spread to very thin dosa
• Sprinkle some oil or ghee 
• Cook until the base becomes golden and crisp.
• Then add the potato masala to the middle and fold 
• Crispy flavourful masala dosa is ready to serve.