Masala Dosa is a popular Indian dish that consists of a thin, crispy crepe made from fermented rice and lentil batter, filled with a flavorful and spiced potato filling. It is often enjoyed as a breakfast or brunch item but can be enjoyed at any time of the day. Here’s a descriptive recipe for Masala Dosa:
Ingredients:
For the Dosa Batter:
– 1 cup regular rice
– 1/2 cup parboiled rice
– 1/2 cup urad dal (split black lentils)
– 1/2 teaspoon fenugreek seeds (optional)
– Water for soaking and grinding
– Salt to taste
For the Potato Filling:
– 3 medium potatoes, boiled and mashed
– 1 tablespoon oil
– 1 teaspoon mustard seeds
– 1 teaspoon cumin seeds
– 1 small onion, finely chopped
– 2-3 green chilies, finely chopped
– 1 teaspoon ginger paste
– 1/2 teaspoon turmeric powder
– 1/2 teaspoon red chili powder (adjust to taste)
– Salt to taste
– Fresh coriander leaves, chopped (for garnish)
For the Dosa:
– Oil or ghee (clarified butter) for cooking
Instructions:
- Dosa Batter:
– Wash the regular rice, parboiled rice, urad dal, and fenugreek seeds (if using) together and soak them in water for about 6 hours or overnight.
– Drain the water and transfer the soaked ingredients to a blender. Grind them to a smooth batter, adding water gradually as needed.
– Pour the batter into a large bowl, add salt to taste, and mix well. Allow the batter to ferment for about 8-10 hours or overnight in a warm place. The fermentation process will make the dosas light and crispy.
- Potato Filling:
– Heat oil in a pan over medium heat. Add mustard seeds to the pan and allow them to sizzle and release their aroma. Then add cumin seeds and sauté for a few seconds.
– Add chopped onions, green chilies, and ginger paste to the pan. Sauté until the onions turn golden brown.
– Add turmeric powder, red chili powder, and salt. Mix well.
– Add the mashed potatoes to the pan and mix them with the spices until well combined. Cook for a few minutes to allow the flavors to blend. Remove from heat and set aside.
- Making the Dosa:
– Heat a non-stick or cast-iron skillet (tawa) over medium-high heat.
– Once the skillet is hot, pour a ladleful of the dosa batter onto the center of the skillet.
– Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer. Start from the center and work your way outwards.
– Drizzle a little oil or ghee around the edges of the dosa and on the top surface. This will make the dosa crispy and prevent sticking.
– Cook the dosa for a few minutes until the edges turn golden brown and the bottom surface becomes crispy.
– Spoon a generous amount of the potato filling onto one side of the dosa and fold it over to cover the filling.
– Gently press down on the dosa with a spatula to seal the edges and cook for another minute to warm up the filling.
– Carefully remove the dosa from the skillet and place it on a serving plate.
– Repeat the process with the remaining batter and filling to make more dosas.
- Serving:
– Garnish the dosas with freshly chopped coriander leaves.
– Serve the hot and crispy Masala Dosas with coconut chutney, sambar (a lentil-based vegetable stew), or any chutney of your choice.
Masala Dosa is a delightful combination of a crispy crepe and a flavorful potato filling. The contrast in textures and the aromatic spices make it a beloved dish. Enjoy the savory and satisfying experience of Masala Dosa as a delicious breakfast, brunch, or anytime meal.