From the southernmost corner of India, comes the exotic and very, very delicious dish called the Dosa. Although dosa is a part of a full meal in itself, its masala (spicy) version has become a very popular snack and street food in India. Crispy, soft, savoury and healthy, this Indian crepe leaves you wanting for more.
Today, Currybien presents to you, the recipe for cooking Masala Dosa, all the way from South India.
How to make Masala Dosa-
Step 1 – Making masala dosa batter
1. First take all the ingredients in three bowls.
- 1.5 cups of rice in one bowl.
- ½ cup husked black gram, 1 tablespoon Bengal gram, and fenugreek seeds in a second bowl.
- ⅓ cup flattened rice in a third bowl.
2. Rinse the lentils and fenugreek seeds, then soak them in 1 cup of water for 4 to 5 hours.
3. Rinse the rice a couple of times and keep it aside.
4. Rinse flattened rice once or twice and then add to the rice.
5. Pour 2 cups of water. Stir and soak both rice and flattened rice together for 4 to 5 hours.
6. Before grinding, strain the water from the soaked lentils and fenugreek seeds.
7. Add the lentils to the grinder jar. Also, add ½ cup of the soaked and strained water to the lentils.
8. Grind the pulses and fenugreek seeds till you get a fluffy batter.
9. Remove the batter to a bowl or pan with a spatula.
10. Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup of water.
11. Grind the rice till you get a fine grainy consistency in it.
12. Now pour the rice batter in the same pan or bowl containing the urad lentil batter.
13. Add ½ teaspoon edible rock salt or add as per taste.
14. Mix the salt very well with the ground batter. Also, mix both the rice batter and the lentil batter thoroughly. Cover with a lid and keep aside to ferment for 8 to 9 hours at room temperature.
Step 2 – Making potato filling
1. Rinse and boil 4 medium-sized potatoes.
2. Peel and chop the potatoes. Chop 2 medium onions (200 grams), 2 green chillies, some ginger and coriander leaves.
3. Heat oil in a frying pan or skillet. If using cashews, then fry 2 tablespoons of cashews at this step and keep them aside.
4. Lower the heat and add mustard seeds and let them splutter. You can add ½ teaspoon cumin seeds while tempering.
5. Now add the sliced onions, curry leaves, green chillies and ginger.
6. Sauté the onions till they soften and turn translucent. Stir often while to get even cooking.
7. Add the turmeric powder and asafoetida. Mix all of them well.
8. Now add ½ cup water.
9. Again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
10. Add the boiled chopped potatoes and mix.
11. Season with salt according to taste.
12. Simmer on a low to medium-low heat for 3 to 4 minutes stirring occasionally.
13. Switch off the stove and add chopped coriander leaves and fried cashews. Mix well.
Step 3 – Making masala dosa
1.Lightly stir the batter before you begin to make dosa. If the batter is too thick, add a splash of water and mix it well. If it has become thin, add some rice flour to thicken it.
2. Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle.
3. Spread the batter in a circular way on the pan. On medium heat, cook the dosa.
4. Sprinkle some oil on top and edges.
5. Cover the dosa with a lid and let it cook.
6. Cook till its base becomes golden and crisp.
7. When the base turns golden, spread a portion of the potato masala filling on the dosa.
8. Now fold the dosa and serve.
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