Masala Dosa


Masala Dosa is the trademark of the South Indian cuisine. Though the dish is from the South, the entire India is in love with it. It is one of the most popular breakfast dishes and is extremely easy to make. Making the thin and crispy dosa will surely require some practice but once you master the trick, you can make the batter and filling and satisfy your hunger with this super delicious recipe.



 Ingredients for making Dosa Batter:

Ingredients for Masala-Potato Filling:


While making the masala dosa, the very first task is to prepare the batter. The success of this dish lies in making the batter the right way and with the right consistency. Rinse rice and black lentils separately. Soak parboiled rice, regular rice, and poha in a bowl for at least 2 hours. Put black lentils and fenugreek seeds in another bowl for some time.

Put the soaked black lentil mixture to make a smooth paste and keep aside. Now, make the smooth and fluffy paste from the soaked rice mixture till you get fluffy batter. Take a large bowl and mix the two different kinds of batter (the rice batter and black lentil batter) and stir well to blend the mixture thoroughly. Keep the bowl aside and let the batter to ferment. This will take at least 8 to 9 hours when kept at room temperature.

When you are ready to make the dosa, start by making the masala potato filling first. Soak the chana dal in water for half an hour and then drain excess water and keep the dal aside.

Heat ghee in a pan and fry the cashew nuts and then keep them aside. Add mustard seeds and cumin seeds in the remaining ghee in the pan and wait till the seeds start to crackle. Now, add the drained chana dal and fry for a few minutes. Add chopped onion and curry leaves and fry till the onion becomes soft. Add green chillies, ginger paste, turmeric powder, and asafoetida powder and blend well. Add the boiled potato cubes and add the fried cashew nuts along with required amount of salt. Cook for 3 more minutes by continuous stirring and then add the chopped coriander leaves. Stir once again to blend them well and then keep the potato filling mixture aside.

Heat a flat non-stick pan and smear it with a little amount of vegetable oil. Do not put too much oil as it will make it difficult for you to spread the batter evenly. Pour a cup of dosa batter and spread it to make a thin circular crust. Add some oil on top of the dosa and the flip to cook the other side. When both the sides are cooked, put the masala potato mixture on one side of the dosa and then roll the remaining portion of the dosa. Cook for a minute and then serve hot with coconut chutney and sambar.