Masala Dosa Recipe

Masala Dosa is a well-known South Indian dish made with matured rice and lentil player, loaded up with a flavored potato filling. Here is a recipe to make Masala Dosa at home:


Masala Dosa Recipe


Ingredients:

For the Dosa player:

  • 2 cups parboiled rice
  • 1/2 cup urad dal
  • 1/2 teaspoon fenugreek seeds
  • Salt, to taste
  • Water, depending on the situation


For the Potato filling:

  • 4-5 medium-sized potatoes, bubbled and crushed
  • 1 onion, finely hacked
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • 1/2 teaspoon urad dal
  • 1/2 teaspoon chana dal
  • 2 green chilies, finely hacked
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red stew powder
  • Salt, to taste
  • Coriander leaves, hacked to decorate
  • Oil, depending on the situation

Instructions:

For the Dosa player:

Flush the rice, urad dal, and fenugreek seeds independently in water and drench them for somewhere around 4-5 hours.

Channel the water and toil the rice, urad dal, and fenugreek seeds independently until they structure a smooth player. Combine the hitters as one and add salt. Add water on a case-by-case basis to get the ideal consistency of the hitter. Save the hitter in a warm spot for 8-10 hours for maturation.


For the Potato filling:

Heat oil in a dish over medium intensity. Add mustard seeds and let them snap.

Add cumin seeds, urad dal, and chana dal. Sear for a couple of moments until they become brilliant brown.

Add slashed onions and green chilies. Sauté until the onions turn clear.

Add turmeric powder, red bean stew powder, and salt. Blend well.

Add the pureed potatoes and blend everything well. Cook for 2-3 minutes and mood killer the intensity.

Decorate with cleaved coriander leaves.


To make the Masala Dosa:

Heat a non-stick tawa or frying pan over medium intensity. Spread a ladleful of the dosa hitter and spread it uniformly in a roundabout movement to shape a meager layer.

Shower oil around the edges and on top of the dosa. Cook until the edges become brilliant brown and the dosa lifts effectively from the tawa.

Place 2-3 tablespoons of the potato filling in the focal point of the dosa. Crease the dosa into half and serve hot with coconut chutney and sambar.

Enjoy your homemade Masala Dosa!