Masala Dosa

Masala dosa is a staple dish of south india, but it is very common in north indian restaurants. The crispy rice and lentil crepes stuffed with spicy and tangy masala potato filling makes it a favourite of people from all walks of life.

I ususally make the batter in large quantity and then enjoy idlis, dosas and uttapams with the same batter. The only difference among all is the consistency of the batter, that i will discuss in my future posts on idlis and uttapams.

Preparation time: 8-10 hrs
Cooking time: 20 min.
Type: Main-course
Cuisine: South-indian
Serves: 4-6

Ingredients:

For dosa batter:

• 2 cups rice
• 1 cup udad dal (split black lentils)
• 1 tsp fenugreek seeds
• 3 cups water
• 1 tblsp salt

For potato filling:

• 1 kg potatoes ( boiled, peeled and mashed)
• 1 cup onion ( chopped)
• 1 tsp mustard seeds
• 2-3 green chillies
• 10-12 curry leaves
• 1/2 tsp turmeric powder 
• 1/2 tsp red chilli powder
• salt to taste
• 1 tblsp lemon juice
• 2 tblsp oil
• few coriander leaves (chopped)

Method:

For dosa batter:

1. Rinse and soak all the ingredients in enough water for 6-8 hrs,
2. Grind coarsely in a mixer grinder.
3. Cover and let the batter ferment overnight in a warm place. After fermentation the batter will be light and fluffy and almost double so the bowl should be large enough to accomodate it.
4. Add salt when making dosas.

For potato filling:

1. Heat oil in a pan, add mustard seeds and let it splutter
2. Add green chillies and curry leaves.
3. Next, add onions and cook till translucent.
4. Add all the spices and mashed potatoes, mix well.
5. Cook for 2-3 minutes and finally add lemon juice and coriander leaves.

Preparing masala dosa:

1. Heat non-stick tava, smear some oil and sprinkle few drops of water.
2. Wipe out with a kitchen towel.
3. Take a ladleful of the fermented batter and spread in a circular motion making thin and round dosas.
4. Apply some oil on the sides and top of the dosa and let it cook till the edges are golden brown.
5. Now put the prepared potato filling in the center and fold the dosa making a semi circle.
6. Serve hot with sambhar and coconut chutney.

Note:

• Add salt when making dosas in the required quantity of batter only and refrigerate the leftover unsalted batter.