Masala dosa

Masala Dosa are rice crepes with potato stuffing accompanied by chutney and sambar. This dish although mostly had for breakfast  is know way less than a full course meal.

Here is the Masala Dosa making process:
For the Dosa batter :

  • 3 cups idli rice ( parboiled rice)
  • 1 cup kolam rice ( or any other such raw rice )
  • 1 cup urad dal [black gram]( the whole ones work better than the split urad dal)
  • 1 tablespoon fenugreek ( methi) seeds
  • 1 -1/2  teaspoons salt

For the Masala:

  • 3 potatoes
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 1 tsp chana dal
  • 1 tsp turmeric powder
  • 1 pinch asafetida
  • 2 medium green chilles chopped finely
  • 2 red chillies
  • 1 inch ginger grated finely
  • 5-6 curry leaves
  • coriander leaves
  • 2 tsp oil
  • salt

The Dosa batter
Soak the rice in a vessel filled with water. Soak the urad dal and fenugreek seeds in another vessel. The rice and urad dal should soak atleast for 8-10 hours.
Grind the rice first. It should be ground to a fine paste adding water. A slight coarseness is fine. Next grind the urad dal. This should be ground really silky smooth.
Combine the  ground rice and urad dal and add salt and mix them really well. I use a hand blender to mix and blend them.
Leave the batter for fermentation for atleast 6 hours. The batter should nicely rise in the vessel.

The Masala
Boil the potatoes. Mash them and keep them aside.
Heat a wok/ kadai pour oil and add the mustard seeds, urad dal and chana dal. Once the seeds start spluttering add the red chillies, green chillies, curry leaves, asafetida  grated ginger and turmeric powder in quick succession. Toss the mashed potatoes,add salt  and fold it well. Garnish with coriander  leaves. Keep this masala ready before making the dosa.

The Dosa
For making the dosa place the griddle on medium heat. Pour the batter on the griddle to form thin crepes. When cooked to golden brown on one side turn it to the other side and place the masala on it with a spoon in the centre. Then fold it from both the sides.

Serve with hot sambar and coconut chutney or tomato chutney.


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