Masala Dosa

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Masala Dosa
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Masala Dosa

Recipe by whenyourhungryCourse: MainCuisine: IndianDifficulty: Medium
Servings

8

servings
Prep time

10

minutes
Cooking time

20

minutes
Resting Time

14

hours 
Total time

14

hours 

30

minutes

Dosa is a crepe originating from South India made using fermented rice and lentil batter. The dosa is crisp, flavourful &  stuffed with a spiced potato filling. These crispy savoury crepes are quite addictive and delicious and usually served with coconut chutney

Ingredients

  • For crispy dosa

  • 3 cups rice

  • 1 cup urad dal

  • 1 cup flattened rice (poha)

  • 1 tsp salt

  • 1 cup water

  • For Potato filling:

  • 4-5 potatoes

  • 1 tbsp olive oil

  • ¼ tsp cumin seeds

  • ¼ tsp mustard seeds

  • ½ tsp ginger garlic paste

  • 10-15 curry leaves

  • 1 dried red chilli

  • ½ tsp turmeric powder 

  • 1 onion sliced 

  • Handful fresh coriander leaves

Directions

  • For Crispy Dosa
  • Wash and soak rice & urad dal for about 4 hours
  • Blend together the soaked rice, urad dal & poha with about little water until the batter is thick (Ensure that the batter is not too runny)
  • You would need to blend/grind this mixture in about 3-4 sittings depending on the size of your blender
  • Pour the batter in large bowl, add in the salt, hand mix the batter & cover and place in a warm place on your kitchen counter and let the batter ferment for 10-14 hours depending on your home temperature
  • Once fermented, the batter will be risen (Ensure that you do not over ferment the batter. A well fermented batter will float into a bowl filled with batter and will not sink)
  • For Potato filling:
  • Steam or boil some potatoes and do not make this very mushy
  • Heat a pan with olive oil and saute cumin seeds, mustard seeds, ginger garlic paste, curry leaves, dried red chilli & turmeric powder 
  • Add sliced onions and saute until golden brown
  • Crumble the potatoes, and salt to taste to mix well 
  • Saute well for about 2 mins, add some chopped coriander leaves and set aside to plate your dosa
  • How to make masala dosa?
  • Heat a nonstick pan on medium heat, drizzle a few drop of olive oil and rub it all over with a cut onion
  • When the pan is hot enough, take a big spoon of batter and pour it to the center of the hot pan and begin to spread the batter from the center making circles until you reach the edge of the pan
  • When it turns slightly golden brown you can flip the dosa and cook for about 30 seconds
  • Flip back and place the potato filling on one half on the dosa
  • Fold the dosa in half or either roll it and serve hot with chutney

PRO TIP

  • Best method for fermenting the dosa batter is to leave it on your kitchen counter or a warm place like inside an oven. You can optionally also use a slow cooker to ferment the batter at a low heat setting
  • If the batter consistency is too thick, add some water to adjust to the right consistency that would be moderately dense
  • Ensure the pan is hot enough before you pour the batter, Medium heat works better than high heat