Delicious South Indian Masala Dosa Recipe
Here's a step-by-step guide to cooking masala dosa:
Ingredients:
Ingredients:
For the dosa batter:
- 1 cup parboiled rice
- 1/4 cup urad dal (split black lentils)
- 1/4 cup poha (flattened rice)
- 1/2 teaspoon fenugreek seeds
- Water (as needed)
- Salt to taste
- 4 medium-sized potatoes, boiled and peeled
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 medium-sized onion, finely chopped
- 2-3 green chilies, finely chopped
- 1/2 teaspoon turmeric powder
- Salt to taste
- A handful of curry leaves (optional)
- Fresh coriander leaves for garnish
- Coconut chutney or tomato chutney (optional)
- Sambar (lentil soup) for dipping (optional)
1. Dosa Batter:
- Rinse the parboiled rice, urad dal, and fenugreek seeds separately.
- Soak them in water for at least 4-6 hours or overnight.
- Drain the water and grind them together in a blender to make a smooth batter.
- Add water as needed to achieve a medium consistency, similar to pancake batter.
- Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for about 8-12 hours or until it doubles in volume.
- Once fermented, add salt to the batter and mix well.
- Heat oil in a pan or skillet over medium heat.
- Add mustard seeds and let them splutter.
- Add cumin seeds, chopped onions, green chilies, and curry leaves. Sauté until onions turn golden brown.
- Mash the boiled potatoes and add them to the pan.
- Sprinkle turmeric powder and salt. Mix well and cook for a few minutes.
- Remove from heat and garnish with fresh coriander leaves. Keep the potato filling aside.
- Heat a non-stick or cast-iron dosa tawa (griddle) on medium-high heat.
- Once hot, pour a ladleful of dosa batter in the center of the tawa.
- Spread the batter in a circular motion to make a thin, round dosa.
- Drizzle a little oil or ghee around the edges of the dosa and in the center.
- Cook until the bottom turns golden brown and crispy.
- Spoon a generous amount of potato filling onto one side of the dosa.
- Fold the dosa over the filling to make a semi-circle or roll it up.
- Remove the dosa from the tawa and serve it hot.
- Serve masala dosa hot with coconut chutney, tomato chutney, and/or sambar for dipping.
- You can also serve it with a side of vegetable curry.
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