Masala Dosa

Masala Dosa was originally a south Indian breakfast, now it’s on the menu list of many North Indian specialty restaurants too. Though making Masala Dosa is a long process, but its worth the effort.

Masala Dosa's are thin lentil and rice crepe rolled and filled with a savory potato filling. It is an all-time favorite south Indian snack liked by people all over the world.

There are different types of Dosa one can make like Plain dosa, Masala Dosa, Paper dosa and egg dosa etc. You can have dosa for lunch, dinner or for breakfast on a holiday. Dosa can be eaten along with Sambar, Coconut Chutney, Tomato Chutney or Mint & Coriander chutney.So let us start preparing Masala Dosa.

Ingredients for Dosa

Raw rice   -   4 cups

Urad dal  -  1 cup

Fenugreek seeds -  1/2 tsp

Water as required

Salt to taste

Method:

Soak raw rice, urad dal, fenugreek seeds in enough water for 4-5 hours. Wash and grind everything together to a smooth texture adding water, as required. Now leave it overnight to ferment. The fermenting time differs according to the climatic conditions, its gets fermented faster during warm weather.

Next day, add salt, little water and mix well to get the dosa batter in pouring consistency. The batter is ready to make dosa/ Idly / Uthappam.

Ingredients for Potato Masala

Potatoes - 500 grams

Onion -2 medium size, chopped

Ginger – ½ tbsp.  chopped

Green chilli - 2-3 (silted)

Turmeric powder - 1/4 tsp

Curry leaves -  8 to 10 nos

Coriander leaves – 1 tbsp finely chopped

Salt needed

Oil -2 tbsp + Extra Oil / Ghee  for making dosa

Mustard - 1 tsp

Urad dal -3/4 tsp

Channa dal - 3/4 tsp

Method:

Wash and cut potatoes into medium sized cubes and pressure cook with 1/2 cup water for 3 whistles. Peel off the skin and mash it well. Heat a pan with oil and temper some mustard seeds, urad dal and channa dal. Once they turn golden, add chopped ginger, green chilli, onion, turmeric powder and fry well for a minute.  Now add the mashed potatoes, salt and 1/4 cup water mix well. Fry for 2-3 minutes. The masala need to become a semi dry mixture. Finally garnish with chopped coriander leaves

Now heat the dosa pan, pour one full ladle of dosa batter and spread it thin in a circular motion, drizzle ghee on the sides. No need to flip and when it gets cooked, heap 2 tablespoon full of masala prepared in the middle. Fold both the sides of the dosa into the middle, such that the masala is wrapped inside the dosa.

Serve hot with chutney & sambar.