Masala Dosa

🧂 Ingredients

• 2 cups Idli Rice or Sona Masoori Rice(Rinse well before soaking.)
• 1/2 cup Urad Dal (skinned black gram)(Rinse well before soaking.)
• 1/2 tsp Fenugreek seeds (Methi)(Adds a subtle nutty flavor and aids fermentation.)
• 4 medium Potatoes(Boiled until tender, peeled, and roughly mashed.)
• 1 large Onion(Finely chopped.)
• 1 tsp Mustard seeds
• 10-12 Curry leaves(Fresh leaves, rinsed.)
• 1/2 tsp Turmeric powder
• 2-3 Green chilies(Finely chopped, adjust to taste. Can be substituted with red chili powder.)
• 1 inch piece Ginger(Finely grated or minced.)
• to taste Salt
• for cooking Oil(Neutral oil like vegetable or canola oil is recommended.)
• for serving Coconut chutney
• for serving Sambar

👨‍🍳 Instructions

1. 1

   Prepare the Batter: Rinse the rice and urad dal separately until the water runs clear. Soak them in separate bowls with plenty of water for at least 4-6 hours, or overnight. Add the fenugreek seeds to the urad dal soaking water. Drain both ingredients thoroughly. Grind the urad dal first to a smooth, fluffy paste, adding minimal cold water as needed. Then, grind the rice to a slightly coarser, smooth paste. Combine both batters in a large bowl, add salt to taste, and mix well with your hands (this helps with fermentation). Cover the bowl and let it ferment in a warm place for 12-18 hours, or until it has doubled in volume and has a slightly sour aroma.

   ⏱️ 12-18 hours (fermentation)
2. 2

   Prepare the Potato Filling: Heat 1-2 tablespoons of oil in a pan over medium heat. Once shimmering, add the mustard seeds. When they begin to splutter, add the curry leaves and green chilies. Sauté for a few seconds until fragrant. Add the finely chopped onion and sauté until translucent, about 4-5 minutes. Stir in the grated ginger and cook for another minute until aromatic. Add the turmeric powder and cook for 30 seconds. Add the mashed potatoes and salt to taste. Mix everything well, ensuring the spices coat the potatoes evenly. Cook for 5-7 minutes, stirring occasionally, until the mixture is well combined and heated through. You can mash the potatoes further if you prefer a smoother filling. Remove from heat and set aside.

   ⏱️ 20 minutes
3. 3

   Cook the Dosa: Heat a non-stick or cast-iron griddle (tawa) over medium-high heat. The griddle is ready when a drop of water sizzles and evaporates immediately. Lightly grease the griddle with oil using a paper towel or a dedicated oil dispenser. Pour a ladleful of the fermented batter onto the center of the hot griddle. Immediately begin spreading the batter outwards in a thin, circular motion using the back of the ladle, creating a large, thin crepe. Drizzle about 1-2 teaspoons of oil around the edges of the dosa.

   ⏱️ 1-2 minutes per side
4. 4

   Cook until the bottom is golden brown and crisp. You'll see the edges start to lift. Carefully spread 2-3 tablespoons of the prepared potato filling onto one half of the dosa. Fold the other half over the filling to create a semi-circle. Gently press down with the spatula. Slide the masala dosa onto a serving plate. Repeat with the remaining batter and filling, greasing the griddle lightly between each dosa.

   ⏱️ 1-2 minutes
5. 5

   Serve hot with coconut chutney and sambar.

   ⏱️ Immediately

💡 Pro Tips

• ✓For a crispier dosa, ensure the batter is well-fermented and the griddle is sufficiently hot. Don't spread the batter too thick.
• ✓A well-seasoned cast-iron griddle yields the best crispy results.
• ✓Adjust the consistency of the batter by adding a little water if it's too thick; it should be pourable but not watery.
• ✓The potato filling can be customized with peas, carrots, or other vegetables.

🔄 Variations

• Plain Dosa: Serve without the potato filling.
• Rava Dosa: Made with semolina and rice flour, this batter doesn't require fermentation and cooks up very crispy.
• Mysore Masala Dosa: A spicier version with a layer of red chili chutney spread on the dosa before adding the potato filling.

🥗 Nutrition

Per serving