Crispy Masala Dosa

Ingredients

• For the dosa batter: For the dosa batter:
• 2 cups (400g) rice 2 cups (400g) rice
• 1 cup (200g) urad dal (split black lentils) 1 cup (200g) urad dal (split black lentils)
• 1/2 teaspoon fenugreek seeds 1/2 teaspoon fenugreek seeds
• Salt to taste Salt to taste
• For the potato masala filling: For the potato masala filling:
• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1 tablespoon vegetable oil 1 tablespoon vegetable oil
• 1 teaspoon mustard seeds 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds 1 teaspoon cumin seeds
• 1 onion, finely chopped 1 onion, finely chopped
• 2 green chilies, finely chopped 2 green chilies, finely chopped
• 1 sprig curry leaves 1 sprig curry leaves
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• Salt to taste Salt to taste
• For serving: For serving:
• Coconut chutney Coconut chutney
• Sambar Sambar

Nutrition

• Calories (kcal / KJ): 250 kcal / 1046 KJ
• Fat (total, saturated): 5g, 1g
• Carbohydrates (total, sugars): 48g, 2g
• Protein: 6g
• Fiber: 4g
• Salt: 1g

Preparation

1. 1.
   Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for 4-6 hours.
2. 2.
   Drain the water and grind the rice, urad dal, and fenugreek seeds together to make a smooth batter. Add salt and mix well. Allow the batter to ferment overnight or for at least 8 hours.
3. 3.
   Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds, chopped onion, green chilies, and curry leaves. Sauté until the onions turn golden brown.
4. 4.
   Add turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Add salt to taste and remove from heat.
5. 5.
   Heat a non-stick griddle or dosa tawa over medium heat. Pour a ladleful of dosa batter onto the center of the griddle and spread it in a circular motion to form a thin dosa.
6. 6.
   Drizzle oil around the edges of the dosa and cook until it turns golden brown and crispy.
7. 7.
   Place a portion of the potato masala filling in the center of the dosa and fold it over.
8. 8.
   Serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Rice — Use regular white rice or parboiled rice for best results.
• Urad dal — Ensure that the dal is split and husked for the correct texture.
• Fenugreek seeds — Soaking the fenugreek seeds along with the rice and dal helps in the fermentation process.
• Mustard seeds — Be cautious while tempering with mustard seeds as they tend to splutter.
• Curry leaves — Fresh curry leaves add an authentic flavor, but dried curry leaves can be used as a substitute.

Tips & Tricks

• For crispier dosas, spread the batter thinly and evenly on the griddle.
• Adding a teaspoon of ghee while cooking the dosa enhances its flavor.
• Serve dosas immediately after preparation to retain their crispiness.
• Adjust the spiciness of the potato masala filling according to your preference.
• Experiment with different chutneys and pickles as accompaniments for a variety of flavors.

Serving advice

Serve Crispy Masala Dosa hot with coconut chutney and sambar. Accompany it with a side of fresh salad or raita for a complete meal.

Presentation advice

Present the dosa folded in half, showcasing the golden-brown crispy exterior. Garnish with a sprig of fresh curry leaves for an appealing touch.