how to make indian masala dosa

Here’s a recipe for Indian Masala Dosa:

For the Dosa Batter: Ingredients:

• 1 cup parboiled rice
• 1/4 cup urad dal (split black gram lentils)
• 1/4 teaspoon fenugreek seeds (optional)
• Salt to taste
• Water for soaking and grinding
• Oil for cooking dosas

Instructions:

1. Rinse the rice, urad dal, and fenugreek seeds together under cold water. Soak them in water for at least 4-6 hours or overnight.
2. Drain the soaked rice, dal, and fenugreek seeds. Transfer them to a blender or wet grinder and grind them to a smooth batter, adding water as needed. The batter should have a slightly thick pouring consistency.
3. Transfer the batter to a large bowl and add salt. Mix well and let it ferment in a warm place for about 8-12 hours or overnight. The fermentation process will make the batter slightly sour and help in making crisp dosas.

For the Potato Filling: Ingredients:

• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• A pinch of asafoetida (hing)
• Curry leaves (optional)
• Salt to taste
• Oil for cooking

Instructions:

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
2. Add asafoetida, curry leaves (if using), and chopped green chilies. Sauté for a minute.
3. Add chopped onions and cook until they turn translucent.
4. Add turmeric powder and salt. Mix well.
5. Add the mashed potatoes and mix thoroughly, ensuring the spices are evenly distributed. Cook for a few minutes until the flavors meld together. Remove from heat and set aside.

For Assembling and Cooking Masala Dosa: Instructions:

1. Heat a non-stick or cast-iron dosa tawa (griddle) over medium heat. Grease it lightly with oil.
2. Stir the dosa batter well. Take a ladleful of batter and pour it in the center of the tawa.
3. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa. Drizzle a little oil around the edges of the dosa and in the center.
4. Cook the dosa until the edges turn golden brown and crispy, and the surface of the dosa appears cooked. This will take a couple of minutes.
5. Spoon a portion of the prepared potato filling onto the center of the dosa. Spread it evenly using the back of the spoon.
6. Gently fold the dosa in half or roll it into a cylinder, enclosing the potato filling.
7. Remove the Masala Dosa from the tawa and serve hot with coconut chutney, sambar (lentil soup), and/or tomato chutney.

Note: The dosa batter can be refrigerated and used for up to 3-4 days. Just make sure to bring it to room temperature before making dosas.

Enjoy your delicious and crispy Masala Dosa!