Masala Dosa Recipe / Dosa Recipe: Dosa is a South Indian popular dish, Dosa is a very tasty dish which you can eat anytime, anywhere. It is very light to eat and it is also very easy to make. Although it originated in Udupi, Karnataka. This is a dish which is eaten with great enthusiasm not only in India but all over the world. Although many other types of dosa are made, but plain dosa and masala dosa are most liked. You can prepare and eat it for breakfast, brunch, lunch and even dinner because it is very easy to digest and it is also low calorie.
Ingredients to make Masala Dosa: Masala Dosa is a stuffed dosa recipe. In this, stuffing is prepared by adding onions, mild spices, curry leaves and mustard seeds to potatoes. Crispy dosa is prepared from rice batter and this stuffing is kept in it.
How to serve Masala Dosa: Dosa is the best combination with sambar. You can also serve coconut chutney with this.
Ingredients of Masala Dosa
- 2 cups (parboiled) rice
- 1/2 cup washed urad
- 1/2 tsp fenugreek seeds
- 2 tsp salt
- oil for cooking dosa
To make the masala:
- 500 grams boiled potatoes, cut into pieces
- 1 1/2 cups onion, chopped
- 2 green chillies, finely chopped
- 2 tbsp oil
- 1 tsp mustard seeds
- 6-7 curry leaves
- 2 tsp salt
- 1/4 tsp turmeric powder
- 1/2 cup water
How to make Masala Dosa
- Wash the rice and soak it in one vessel, soak the lentils and fenugreek seeds in another vessel for 5 to 6 hours or overnight. According to the weather.
- Grind the lentils smooth. After this, grind the rice and prepare the batter.
- Add salt and water to it and thin the batter a little. Keep it like this overnight to ferment or let it become a little spongy depending on the weather.
- If the batter seems thick then add some water to dilute it. Heat the pan and apply oil on it with the help of a brush. When it becomes completely hot, sprinkle some water on it and immediately pour the batter on it and spread it, giving it a round shape.
- To do this very fast, it takes a lot of practice.
- After spreading the dosa, slow down the flame and add some oil on the edges so that the dosa gets cooked properly.
- When the edges start turning light brown, remove the dosa with a thin ladle. Place the stuffing in the middle of the dosa and fold it.
- Serve with chutney and sambar.
To make masala filling:
- Heat the pan and add mustard seeds, onion, curry leaves and green chillies and fry on high flame until the onion becomes transparent.
- Add salt and turmeric and mix well before adding potatoes.
- Mix the potatoes well and add some water to it and cook for 2 to 3 minutes.
