How to Make a Delicious Masala Dosa: A Step-by-Step Recipe

Masala dosa, one of the most popular dishes in South Indian cuisine, is a crispy, savory pancake made from fermented rice and urad dal (black gram) batter, filled with a flavorful spiced potato filling. Served with coconut chutney and sambar, masala dosa is a satisfying dish loved by many across the world. Here’s a simple guide to help you prepare this beloved dish at home.

Ingredients:

For the Dosa Batter:

• 1 cup rice
• 1/4 cup urad dal (black gram split pulses)
• 1/4 cup chana dal (optional)
• 1/2 teaspoon fenugreek seeds
• Salt, to taste
• Water, as needed

For the Masala (Potato Filling):

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, thinly sliced
• 1-2 green chilies, finely chopped (optional)
• 1-inch ginger, grated
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• A few curry leaves
• 2 tablespoons oil
• Salt, to taste
• Fresh coriander leaves, chopped (for garnishing)

For Serving:

• Coconut chutney
• Sambar (optional)

Method:

Step 1: Prepare the Dosa Batter

1. Soak the Ingredients: Begin by soaking rice, urad dal, chana dal (if using), and fenugreek seeds in plenty of water for 4-6 hours or overnight. This will allow the grains to soften for grinding.
2. Grind the Batter: After soaking, drain the water and transfer the soaked ingredients to a blender or wet grinder. Add water gradually and grind the mixture into a smooth batter. The batter should be thick but pourable.
3. Ferment the Batter: Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours, or until the batter rises and becomes bubbly. The fermentation is essential for giving the dosa its signature flavor and texture.

Step 2: Make the Masala (Potato Filling)

1. Cook the Spices: Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, curry leaves, chopped green chilies, and grated ginger. Sauté for a minute until the spices release their fragrance.
2. Add Onions and Turmeric: Add the sliced onions and cook until they become translucent. Then, add turmeric powder and stir well.
3. Combine with Potatoes: Add the mashed potatoes to the pan, and mix them thoroughly with the cooked onions and spices. Season with salt and cook for another 3-4 minutes, allowing the flavors to meld together.
4. Garnish: Remove from heat and garnish with freshly chopped coriander leaves. Set the masala aside.

Step 3: Make the Dosa

1. Heat the Griddle: Heat a large, flat non-stick or cast iron griddle (tawa) over medium heat. Once hot, lightly grease the surface with a cloth or paper towel dipped in oil.
2. Spread the Batter: Pour a ladle of batter onto the center of the griddle and immediately spread it in a circular motion to form a thin, even layer. Drizzle a little oil around the edges for a crispier texture.
3. Cook the Dosa: Let the dosa cook for about 2-3 minutes, or until the bottom becomes golden brown and crispy. You can cover the dosa with a lid for a minute to ensure it cooks through.
4. Add the Masala: Once the dosa is ready, spoon the prepared potato masala onto the center of the dosa. Carefully fold the dosa over the filling, creating a semi-circle or cylindrical shape.
5. Serve: Serve the hot masala dosa immediately with coconut chutney and sambar for a delicious South Indian breakfast or snack.

Tips:

• Ensure the batter is fermented properly to achieve that soft interior and crispy exterior.
• You can add a variety of chutneys such as tomato chutney or onion chutney to accompany your masala dosa.
• For an extra crispy dosa, spread a little more oil around the edges as it cooks.

Masala dosa is a wholesome and satisfying dish, combining the goodness of fermented rice and lentil batter with the bold flavors of spiced potatoes. Whether for breakfast, lunch, or dinner, this delightful dish never fails to impress. Enjoy!