South Indian Dosa Recipe| Masala Dosa Recipe Made Easy

During my recent visit to Sagar Ratna, a premium South Indian Restaurant in India, I was browsing through the menu card and I came across an array of chinese cuisines along with dozens of South Indian dishes. At first I thought of ordering Hakka noodles but a second later I told myself, ‘sitting in a South Indian restaurant, ordering anything other than South Indian cuisine would be a SIN’. All I want to say is nothing can beat the well-deserved dosa or idli or uttapam. They are our all time favourite with no age bar.

In today’s Foodie  Tales, let us peep into our favourite ‘Masala Dosa’ recipe.

south-indian-dosa

Gather your tools to get your dosa in shape. You need:

Ingredients for the batter-

  1. 1 1/2 Cup rice
  2. 1/2 cup split black lentils (Urad dal)
  3. 1/4 cup poha
  4. 1/4 tbsp cumin seeds
  5. Salt to taste
  6. Water as per requirement

Ingredients for the onion-potato filling-

  1. 4 medium sized boiled potatoes
  2. 2 sliced onions
  3. 1 finely chopped green chili
  4. 1 tbsp bengal gram (Chana dal) soaked in warm water for 30 minutes.
  5. 1 pinch asafoetida
  6. 1/2 tbsp turmeric powder
  7. 1/4 tbsp red chili powder
  8. 4 tbsp refined oil
  9. 1/2 tbsp mustard seeds or rye
  10. 10 curry leaves (Kadhi patta)
  11. 2-3 tbsp chopped coriander leaves
  12. Salt to taste

Show time!! Now let us get the things to work.

Soak urad dal, poha and rice in sufficient amount of water for about an hour. After that grind the mixture in a grinder forming a thin paste by adding little amounts of water as per requirement. Add cumin seeds and salt to the batter, cover it and allow it to rest for about 10 hours at room temperature.

Take 4 tbsp oil in a wok or a pan and heat it. Put 1 pinch asafoetida and then add mustard seeds. Once they start popping, add soaked chana dal and curry leaves. Saute them and then transfer all the sliced onions to it. Roast the onions till they turn golden brown. Add chopped green chili. Then add turmeric powder and red chili powder and mix well. Add crushed boiled potatoes to the spices. Add salt to taste and mix thoroughly. Garnish with chopped fresh coriander. Onion potato filling for masala dosa is ready.

You need a flat pan or tawa to prepare dosa. Smear a tbsp of oil on the pan but in case you’re using a non-stick flat pan, you should avoid this step. Spread the dosa batter in a quick circular hand motion on the tawa and pour 1/2 a tbsp of oil on it. Using a flat spatula flip it over. Allow it to cook for about 1/2 a min and then flip again. Spread some onion-potato filling in its middle and fold it from two opposite sides.

Crispy, spicy and tasty masala dosa is ready to be served hot accompanied by its two best pals Sambhar and Coconut chutney.

 

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