Masala Dosa

Here’s a classic and delicious Masala Dosa recipe — crispy fermented rice crepes filled with spiced potato masala. A South Indian favorite that’s perfect for breakfast or brunch!


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🥞🫓 Masala Dosa Recipe

Serves: 4 | Prep + Ferment Time: 10–12 hrs | Cook Time: 30–40 mins


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🧾 Part 1: Dosa Batter (Same as Plain Dosa)

Ingredients:

1 cup dosa rice or parboiled rice

1/4 cup urad dal (split black gram)

2 tbsp poha (flattened rice) – optional

1/2 tsp fenugreek seeds (methi)

Salt to taste

Water – as needed

Oil/ghee – for roasting dosas


Instructions:

1. Soak (6 hrs):

Soak rice + poha in water.

Soak urad dal + fenugreek seeds separately.



2. Grind:

Grind dal mixture to a smooth fluffy paste.

Grind rice + poha to a slightly grainy batter.

Combine both and mix well.



3. Ferment:

Cover and ferment for 8–12 hours in a warm place until bubbly and doubled.



4. Salt: Add salt after fermentation.




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🥔 Part 2: Potato Masala (Filling)

Ingredients:

3–4 medium potatoes – boiled & mashed

1 medium onion – thinly sliced

1–2 green chilies – chopped

1 tsp ginger – grated

1/2 tsp mustard seeds

1/2 tsp urad dal (optional)

8–10 curry leaves

A pinch of hing (asafoetida)

1/4 tsp turmeric powder

Salt to taste

1 tbsp oil

Chopped coriander – for garnish

(Optional: 1 tsp lemon juice or amchur for tang)


Instructions:

1. Heat oil, add mustard seeds and let them splutter.


2. Add urad dal (if using), hing, curry leaves, green chili, and ginger. Sauté for 30 seconds.


3. Add onions and sauté until soft.


4. Add turmeric and salt, then mashed potatoes. Mix well.


5. Sprinkle water if too dry. Simmer 2–3 minutes.


6. Garnish with coriander and lemon juice if using.




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🍳 Part 3: Assemble Masala Dosa

1. Heat a dosa tawa (preferably iron): Sprinkle water to test heat — it should sizzle.


2. Pour a ladle of batter: Spread it thin in a circular motion.


3. Drizzle oil or ghee: Around the edges and a little on top.


4. Crisp it up: Cook until the bottom is golden brown (no need to flip).


5. Add filling: Place 2–3 tbsp of potato masala in the center.


6. Fold and serve: Fold over and remove from pan.




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✅ Serve Hot With:

Coconut chutney

Tomato chutney

Sambar



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Would you like recipes for coconut chutney, tomato chutney, or sambar next?


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