Sunday, 24 December 2017

Dosa Recipe:Masala Dosa Recipe

Masala Dosa Recipe is a very popular recipe in all of the dosa varieties. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions, and spices. Masala Dosa is a completely addictive and the most common among South Indian breakfast recipes.

Learn to make South India's popular Masala Dosa provided by Ak Veg Recipes. Masala Dosa is a perfect fusion of crispy outer coating and spiced potato which makes it a healthy and delicious breakfast. To make it more delicious, you can add ingredients as per your taste preference.

This simple yet quick recipe can be packed for picnics and road trips as it is less messy and is easy to carry. This recipe also explains few tricks to prevent dosa from sticking to the pan. Masala dosa is best enjoyed when served with white coconut chutney and vegetable sambar.


Masala Dosa


 for Masala Dosa-

  • Dosa Batter- 3 cups
  • Medium Potatoes- 4 to 5 boiled 
  • Onion- 1 large, thinly sliced
  • Mustard Seeds- 1/2 teaspoon
  • Cumin Seeds- 1/2 teaspoon
  • Chana Dal (Bengal gram)- 1 teaspoon, soaked in hot water for 30 minutes
  • Split black lentils (Urad Dal)- 1/2 teaspoon, optional
  • Asafoetida(hing)- a pinch
  • Curry leaves- 8-10
  • Green Chilli- 1-2, finely chopped(or to taste)
  • Broken Cashew Nuts- 2 tablespoons, optional
  • Turmeric Powder- a pinch
  • Oil- 2 tablespoons
  • Water- 1/3 cup
  • Salt to Taste
  • Coriander Leaves- 2-3 tablespoons, finely chopped
  • Butter or Oil- 2-3 tablespoons, for greasing while making dosa 

for Dosa Batter-

  • Parboiled Rice (Idli-dosa rice)- 3/4 cup
  • Regular Rice- 3/4 cup
  • Whole Urad Dal(without skin) or Split Black Lentils(Urad Dal)- 1/2 cup
  • Fenugreek Seeds(methi dana)- 1/4 teaspoon
  • Gram Lentils (Chana Dal)- 1/2 tablespoon, optional
  • Water- as needed
  • Salt to Taste
Read Also-Sambar Recipe
Read Recipe-Idli Recipe

How to Make Dosa- 

Method for Dosa Batter-

  1. Take all ingredients to prepare the dosa batter. Urad dal, rice, and fenugreek seeds are the main ingredients. Chana dal is used for getting a golden color for Dosa.
  2. Rinse both types of rice (parboiled rice and regular rice) together in water for 4-5 times and soak them in 2 cups of water for 5 hours (Place both types of rice in a medium-size bowl and fill it with water till 3/4th height. Rinse the rice by rubbing them between your fingertips; the water will turn cloudy. Drain the water and repeat the process 3-4 times).
  3. Rinse chana dal and urad dal together in water, add fenugreek seeds and soak in 1 cup water for 4-5 hours.
  4. Drain water from urad dal in a bowl and reserve it (it will be used in the next step while grinding the dal). Add drained chana dal, urad dal and fenugreek seeds mixture in the medium jar of a blender or mixer grinder.
  5. Add water as needed and grind until fluffy and smooth batter ( use water reserved in the previous step, approx. 1 1/2 cups water will required to grind 1/2 cup dry urad dal).
  6. The batter should be fluffy and not very thick. Transfer it to a large container.
  7. Drain water from rice and add them to the same blender or mixer grinder jar. Depending on the size of the jar, you can ground the rice in multiple batches.
  8. Add water as needed and grind until smooth texture. Add 1-2 tablespoons water at a time (approx. 1/2 cup water will require). Rice requires less water compared to urad dal while grinding. Transfer it to the same container having urad dal batter in it.
  9. Add salt and mix both batters well. The final batter should not be too watery or too thick. Cover it with a plate and leave it at room temperature for overnight or 9-10 hours for fermentation.
  10. During fermentation, the batter volume would increase and the tiny bubbles would appear on the surface when you stir it with a spoon. Stir the batter with a spoon. If it looks too thick, add a few tablespoons water and mix well until it has attained pouring consistency.

How to Cook-

  1. Boil Potatoes in 21/2-3 cups water in a 3-liter capacity aluminum/steel pressure cooker for around 5 whistles or until potatoes turn soft. (Don't forget to add salt in water before starting to boil potatoes, this would give even taste to masala).Peel the boil potatoes and cut into small pieces.
  2. Heat oil in a heavy-based kadai or a non-stick pan over medium flame. Add mustard seeds. When they begin to crackle, add asafoetida, cumin seeds, chana dal, and urad dal.
  3. Saute until dal turns light brown. Add finely chopped green chili, broken cashew nuts, and curry leaves.
  4. Mix well and saute for 2 minutes. Add finely chopped onion.
  5. Saute until onion turns translucent. Add salt and turmeric powder. Mix well and saute for a minute.
  6. Add 1/3 cup water( If you like dry masala then don't add any water).
  7. Let it cook over medium flame. When water starts to boil, add chopped potatoes.
  8. Mix well and lightly mash them with the backside of a spoon. Cook until mixture turns thick, for 5-6 minutes. Stir in between occasionally to prevent sticking.
  9. Add finely chopped coriander leaves and mix well. Stuffing for masala dosa is ready.
  10. Heat iron dosa tawa or non-stick tawa over medium flame. When it is medium hot, sprinkle few drops of water over the surface and wait until water evaporates. Add 1/2 teaspoon oil over tawa and spread evenly (sprinkle water and spreading oil with wet cloth prevents dosa from sticking to the surface of tawa.
  11. Place a ladle full batter in the center of tawa and spread it thinly and evenly by moving ladle in spiral anti-clockwise or clockwise direction.
  12. Spread 1 teaspoon butter around the edges of dosa. Cook until the bottom surface starts to turn light brown or for 2-3 minutes.
  13. Place 3 tablespoons potato masala stuffing in the middle and press it gently using a flat spoon.
  14. Cook dosa until the bottom surface turns crispy and light brown. Lift the dosa from sides and fold them such that it covers potato masala. Now lift it with a flat spoon and transfer it to a serving plate. Masala dosa is ready to serve.

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