Masala dosa

🥞 Masala Dosa Recipe

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🔸 Ingredients

For the Dosa Batter (makes about 8–10 dosas):

• 1 cup raw rice (regular or parboiled)
• ¼ cup urad dal (split black gram)
• 1 tsp chana dal (optional)
• ½ tsp fenugreek seeds (methi)
• Salt to taste
• Water (for soaking and grinding)

For the Potato Masala Filling:

• 4 medium potatoes, boiled and mashed
• 1 large onion, thinly sliced
• 2 green chilies, finely chopped
• 1 tsp mustard seeds
• 1 tsp chana dal
• 1 tsp urad dal
• 8–10 curry leaves
• 1 tsp grated ginger
• ¼ tsp turmeric powder
• 2 tbsp oil
• Salt to taste
• Fresh coriander, chopped
• 1 tbsp lemon juice (optional)

For Cooking:

• Oil or ghee (for dosa)

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🔸 Instructions

1. Prepare the Batter:

• Wash rice, urad dal, chana dal, and fenugreek seeds separately.
• Soak rice and dals separately in water for 4–6 hours or overnight.
• Grind urad dal and fenugreek seeds to a smooth batter adding water as needed.
• Grind rice and chana dal to a slightly coarse batter.
• Mix both batters well, add salt, and let it ferment overnight or 8–12 hours in a warm place. The batter will rise and get bubbly.

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2. Make the Potato Masala:

• Heat oil in a pan.
• Add mustard seeds; once they splutter, add chana dal, urad dal, and curry leaves.
• Sauté until dals turn golden.
• Add onions, ginger, and green chilies; sauté until onions are soft.
• Add turmeric powder and salt.
• Add mashed potatoes and mix well.
• Cook for 2–3 minutes, add coriander and lemon juice, mix, and remove from heat.

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3. Make the Dosa:

• Heat a non-stick or cast-iron griddle (tawa).
• Pour a ladleful of batter and spread it thinly in a circular motion.
• Drizzle a little oil or ghee around the edges.
• Cook on medium heat until the dosa turns golden and crispy.
• Place a spoonful of potato masala on one side of the dosa.
• Fold the dosa over the filling.

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🔸 Serve:

• Serve hot with coconut chutney, sambar, and tomato chutney.