Authentic Masala Dosa Recipe

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 filling: For the potato filling:
• 4 medium-sized potatoes, boiled and mashed 4 medium-sized potatoes, boiled and mashed
• 1 tablespoon oil 1 tablespoon 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
• 1/2 teaspoon turmeric powder 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder 1/2 teaspoon red chili powder
• Salt to taste Salt to taste
• Fresh coriander leaves, chopped (for garnish) Fresh coriander leaves, chopped (for garnish)
• 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 to taste 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 and sauté for a few seconds.
4. 4.
   Add chopped onions and green chilies to the pan and sauté until the onions turn translucent.
5. 5.
   Add turmeric powder, red chili powder, and salt to the pan. Mix well.
6. 6.
   Add the mashed potatoes to the pan and mix until the spices are evenly coated. Cook for 2-3 minutes.
7. 7.
   Remove from heat and garnish with fresh coriander leaves.
8. 8.
   Heat a non-stick pan or a dosa tawa over medium heat. Pour a ladleful of the dosa batter onto the pan and spread it in a circular motion to form a thin dosa.
9. 9.
   Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crispy.
10. 10.
    Place a portion of the potato filling in the center of the dosa and fold it over.
11. 11.
    Serve hot with coconut chutney and sambar.

Treat your ingredients with care...

• Rice — Use any variety of rice suitable for dosa batter, such as idli rice or parboiled rice.
• Urad dal — Make sure to use split urad dal for the batter.
• Fenugreek seeds — These help in the fermentation process and can be soaked along with the rice and dal.

Tips & Tricks

• Fermentation: To ensure proper fermentation of the batter, keep it in a warm place or use a fermentation function in your oven or Instant Pot.
• Crispy dosa: For a crispier dosa, spread the batter thinly and evenly on the pan.
• Filling variations: Feel free to add vegetables like carrots, peas, or bell peppers to the potato filling for added flavor and nutrition.
• Chutney variations: Experiment with different chutney flavors like mint chutney or tomato chutney to accompany your Masala Dosa.
• Leftover batter: The dosa batter can be refrigerated for up to 2-3 days and used to make more dosas.

Serving advice

Serve the Masala Dosa hot off the pan to enjoy its crispy texture. Accompany it with coconut chutney and sambar for a complete and satisfying meal.

Presentation advice

Present the Masala Dosa by placing it on a plate with the folded side facing upwards. Garnish it with a sprinkle of fresh coriander leaves for an appealing touch.