Masala Dosa Recipe
The Masala Dosa, a crispy crepe filled with flavorful potato masala, is a cornerstone of South Indian cuisine. Its irresistible combination of textures and tastes has captured hearts (and stomachs) worldwide. But achieving that perfect dosa, thin, crispy, and bursting with flavor, can seem like a daunting task. Fear not, dosa enthusiasts! This comprehensive guide will walk you through every step of the Masala Dosa recipe, transforming you into a dosa-making maestro.
You’ll Need:
- Rice (sona masuri is best)
- Urad dal (black gram lentils)
- Fenugreek seeds (optional)
- Potatoes
- Spices (turmeric, coriander powder, garam masala)
- Mustard seeds, cumin seeds, curry leaves (for tempering)
- Oil
- Ghee (optional)
Step 1: The Batter
- Soak rice and urad dal separately for 4-5 hours.
- Grind urad dal to a smooth batter.
- Grind rice coarsely.
- Mix both batters with salt and let it ferment overnight (batter should double in size).
Step 2: The Masala Filling
- Boil and mash potatoes, leaving some chunks.
- Heat oil, add mustard seeds, cumin seeds, and curry leaves.
- Sauté onions, green chilies, and ginger.
- Add spices, and cook for a minute.
- Mix in mashed potatoes, salt, and coriander leaves.
Step 3: Dosa Time!
- Heat a griddle (cast iron works well).
- Use oil to coat the griddle thinly.
- Pour batter to make a thin circle.
- Once the edges cook and lose shine, add a touch of ghee or oil around the edges for crispness.
- Spread masala filling generously over the dosa.
- Fold the dosa in half or roll it up.
Top Tips:
- Batter consistency: slightly thicker than pancake batter.
- Hot griddle for quick cooking and crispiness.
- Don’t overcook the dosa – golden brown with crispy edges is perfect.
- Practice makes perfect!
Enjoy your delicious homemade Masala Dosa! Serve it with coconut chutney or sambar for a complete South Indian experience.
Nutrition per serving:
- Calories: 165
- Protein: 4g
- Carbohydrates: 30g
- Fat: 2g
- Fiber: 3g
