Masala dosa is a popular South Indian dish that consists of a thin, crispy crepe-like pancake made from fermented rice and lentil batter, which is stuffed with a spiced potato filling. Here is a recipe for masala dosa:
Ingredients for dosa batter:
- 2 cups raw rice
- 1/2 cup urad dal (skinned black gram)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Oil for cooking
Ingredients for potato filling:
- 4-5 medium-sized potatoes, boiled and mashed
- 1 onion, chopped
- 1-2 green chilies, chopped
- 1/2 inch ginger, grated
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp red chili powder
- 1/4 tsp asafoetida (hing)
- 1-2 tbsp oil
- Salt to taste
Instructions:
- Rinse the rice and urad dal thoroughly and soak them separately in enough water for at least 6 hours or overnight.
- Grind the soaked rice and urad dal separately until smooth. Mix them together in a large mixing bowl along with fenugreek seeds and salt. Add water as needed to get a medium-thick batter. Cover the bowl with a lid and let it ferment for at least 6-8 hours or overnight in a warm place.
- Heat oil in a pan, add mustard seeds and cumin seeds. When they start to splutter, add chopped onion, green chilies, and grated ginger. Saute for 1-2 minutes.
- Add turmeric powder, red chili powder, asafoetida, and salt. Mix well.
- Add the mashed potatoes and mix until everything is well combined. Cook for 2-3 minutes. Turn off the heat and let the filling cool.
- Heat a non-stick pan or a cast-iron griddle over medium-high heat. Grease it lightly with oil.
- Pour a ladleful of the dosa batter onto the pan and spread it in a circular motion to make a thin, even layer. Drizzle some oil around the edges and cook until the bottom is golden brown and crispy.
- Place a spoonful of the potato filling in the center of the dosa and fold it into a triangle or roll it up.
- Serve hot with coconut chutney and sambar.
Enjoy your delicious and authentic masala dosa!
