Bhumika Jagtap
Crispy Delight: Masala Dosa
Masala Dosa is a South Indian delicacy famous for its crispy golden texture, flavored potato filling, and aromatic spices. This iconic dish has made the world crazy for its irresistible taste and health benefits. Masala Dosa Being a foodie or home chef, mastering Masala Dosa is a culinary achievement that delights the senses and nourishes the soul. Masala Dosa Recipe.
What is Masala Dosa?
Masala Dosa- This is a very thin, crispy crepe made from fermented rice and lentil batter, studded with a spiced potato mixture. It would be served with coconut chutney and sambar to give the perfect combination of flavors and textures. This dish has now become a favorite breakfast or brunch option worldwide because it originated as a staple in South Indian cuisine.
Ingredients
For Dosa Batter
| Ingredients | Quantity |
|---|---|
| Rice | 2 cups |
| Urad Dal (Black Gram) | 1/2 cup |
| Fenugreek Seeds | 1 tsp |
| Water | As needed |
| Salt | To taste |
For Potato Masala
| Ingredients | Quantity |
|---|---|
| Potatoes (boiled) | 4 medium |
| Onion (sliced) | 1 large |
| Green Chilies (chopped) | 2 |
| Curry Leaves | A few sprigs |
| Mustard Seeds | 1 tsp |
| Turmeric Powder | 1/2 tsp |
| Oil | 2 tbsp |
| Salt | To taste |
How to Make Masala Dosa
Step 1: Prepare the Batter
- Wash and soak rice, urad dal, and fenugreek seeds for 6 hours.
- Grind the mixture into a smooth batter by adding water as needed.
- Let it ferment overnight or for 8 hours till the batter rises and is a little frothy.
- Season with salt to taste, before using.
Step 2: Make the Potato Masala
- Heat oil in a pan, add mustard seeds, and let them splutter.
- Add curry leaves, sliced onions, and green chilies. Sauté till onions turn translucent.
- Add turmeric powder, boiled and mashed potatoes, and salt. Mix well. Cook for 2-3 minutes. Keep aside.
Step 3: Cook the Dosa Heat a non-stick pan or griddle over medium heat.
- Pour a ladle of batter in the middle and spread it in all directions to form a very thin crepe.
- Apply oil or ghee along the edges.
- Remove the dosa from the pan once the edges turn golden and crispy.
- Pour a portion of the potato masala in the middle, fold the dosa, and serve hot.
Pro Tips to Make Masala Dosa Perfectly
Fermentation is the key: Ensure that your batter ferments well for that light airy dosa.
Consistency Matters: Let the batter be a little runny so that it spreads well.
Use a Hot Pan: The dosa will be well-cooked and crisp if the pan is hot.
Oil the Pan: Lightly grease the pan before putting in the batter to avoid sticking.
Even Spreading: Spread the batter thinly with the ladle or cup bottom for crispiness.
Why Choose Blend of India Spices?
For an unforgettable taste, a good amount of spices do the magic. Blend of India is coming up with its organic preservative-free spices, promising to get the real authentic flavors of India in the kitchen today. Watch this space for the launch of Blend of India Spices to be yours.
FAQs
Q. Can I use store-bought batter?
A. Yes, but homemade batter gives a fresher and more authentic taste.
Q. How to store leftover batter for later?
A. Place the batter in a closed container and refrigerate for up to 3 days
Q. Can Masala Dosa be made without gluten?
A. The recipe itself is actually gluten-free since it is made out of rice and lentils combined.
Q. Which Chutneys go well with Masala Dosa?
A. Three chutneys are used the most: coconut chutney, tomato chutney, and mint chutney.
