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South Indian Masala Dosa
Created by: Howcan Team
Ingredients
- 1 cup of parboiled rice
- 1/2 cup of white rice
- 1/4 cup of urad dal (black gram lentils)
- 1/4 teaspoon of fenugreek seeds
- Water
- Salt
- 3 medium 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 (hing)
- 1/2 teaspoon of turmeric powder
- A handful of fresh coriander leaves, chopped
- Oil
Instructions
- Rinse the parboiled rice, white rice, urad dal, and fenugreek seeds together in a bowl. Add enough water to cover the ingredients and let them soak for 6-8 hours.
- After soaking, drain the water and transfer the rice and dal mixture to a blender. Add some water and blend into a smooth batter. The consistency should be similar to pancake batter. Add salt to taste and mix well. Let the batter ferment for 4-6 hours or overnight in a warm place.
- To make the potato filling, heat 2 tablespoons of oil in a pan. Add the mustard seeds and cumin seeds. Once they start to splutter, add the asafoetida, chopped onions, and green chilies. Sauté until the onions turn translucent.
- Add the 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 the dosa batter onto the pan and spread it in a circular motion to form a thin pancake. Drizzle some oil around the edges and cook until the bottom turns golden brown and crispy.
- Spread a spoonful of the potato filling on one half of the dosa. Fold the other half over the filling to form a semi-circle. Cook for another minute, then remove from the pan. Repeat with the remaining batter and filling.
- Serve the masala dosa hot with coconut chutney and sambar.
The history of South Indian Masala Dosa dates back to the ancient city of Udupi in Karnataka, India. This iconic dish is believed to have originated in the Udupi restaurants, where it was first created by the talented chefs of the region. The dosa, a thin, crispy pancake made from fermented rice and lentil batter, is traditionally filled with a spiced potato filling and served with coconut chutney and sambar. Today, the best versions of this dish can be found in the bustling streets of South Indian cities like Chennai and Bengaluru, where skilled chefs expertly craft the perfect dosa. The key to a delicious masala dosa lies in the crispy texture of the pancake and the flavorful potato filling, which is infused with a blend of aromatic spices. For a unique twist, some chefs also incorporate ingredients like paneer or mixed vegetables into the filling, adding their own creative flair to this beloved South Indian dish. Whether enjoyed at a street-side stall or a renowned restaurant, the masala dosa continues to captivate food enthusiasts with its irresistible flavors and textures.
750 min
4
300 calories
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