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Masala Dosa
Created by: Howcan Team
Ingredients
- 2 cups of parboiled rice
- 1/2 cup of urad dal (split black lentils)
- 1/4 teaspoon of fenugreek seeds
- 1/2 cup of poha (flattened rice)
- 1/2 teaspoon of salt
- 4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- A pinch of asafoetida
- 1/2 teaspoon of turmeric powder
- A handful of fresh coriander leaves, chopped
- 3 tablespoons of oil
Instructions
- Rinse the parboiled rice, urad dal, and fenugreek seeds together in a bowl and soak in water for 6-8 hours.
- Soak the poha in water for 20 minutes before grinding the rice and dal mixture.
- Drain the water from the rice and dal mixture and grind it into a smooth batter, adding water as needed. Transfer the batter to a large bowl.
- Add salt to the batter and mix well. Allow the batter to ferment for 8-10 hours or overnight, until it doubles in volume and becomes slightly sour.
- To prepare the potato filling, heat 2 tablespoons of oil in a pan. Add mustard seeds and cumin seeds. Once they splutter, add asafoetida, green chilies, and onions. Saute until the onions turn golden brown.
- Add turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Add salt to taste and garnish with chopped coriander leaves. Set aside.
- Heat a non-stick pan or a cast-iron skillet over medium heat. Once hot, pour a ladleful of dosa batter onto the pan and spread it in a circular motion to form a thin crepe. Drizzle a little oil around the edges of the dosa.
- Once the edges start to brown and lift off the pan, spoon a portion of the potato filling onto the center of the dosa. Fold the dosa over the filling and remove it from the pan. Serve hot with coconut chutney and sambar.
Dosa is a popular South Indian dish that has a long and rich history. Originating in the southern regions of India, dosa has been a staple in Indian cuisine for centuries. This thin, crispy pancake is made from a fermented batter of rice and black lentils, giving it a unique texture and flavor. It is typically served with a variety of chutneys and sambar, a flavorful lentil-based stew. Some of the best dosas can be found in the bustling streets of Chennai, where skilled chefs expertly spread the batter onto hot griddles, creating the perfect crispy dosa. Today, dosa has gained popularity worldwide and can be found in Indian restaurants across the globe. To make the perfect dosa, achieving the right balance of crispiness and flavor in the batter is crucial. While the traditional method of making dosa involves fermenting the batter overnight, there are also quick recipes that use alternative ingredients for those who want to enjoy this delicious dish without the wait. Whether enjoyed as a breakfast item or a savory snack, dosa continues to be a beloved dish cherished by food enthusiasts everywhere.
750 min
8
150 per dosa calories
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