Masala Dosa
Masala Dosa is a popular South Indian snack. Dosa is a thin crispy crepe made from rice and split black gram batter and masala is the potato onion curry (bhaji). It is accompanied by sambar and coconut chutney. It can be served for breakfast or as an evening tea time snack.
Makes : 12 dosas
Measurement : 1 cup = 180 ml
Ingredients:
For Dosa:
- Urad Dal – 1/2 cup
- Parboiled rice (ukda) – 1 cup
- Kolam rice (regular) – 3/4 to 1 cup
- Fenugreek seeds – 1.5 tsp
- Sugar – 3/4 tsp
- Salt to taste
- Ghee as per your requirement
For the masala (bhaji):
- Potatoes (boiled, peeled and cubed) – 6 medium size
- Onion (sliced) – 5 medium size
- Green chillies (chopped) – 3
- Curry leaves – 6
- Mustard seeds – 1/3 tsp
- Urad dal – 1/2 tsp
- Turmeric powder – 1/3 tsp
- Scrapped coconut – 1.5 tbsp
- Oil – 2 tbsp
- Coriander leaves (chopped) -1 tbsp
- Salt to taste
Procedure:
For making dosa batter:
- Wash urad dal and rice at least thrice.
- Soak dal, rice and fenugreek seeds for at least 6 to 7 hrs. Water level should be much above.
- Drain rice and dal, grind it to a smooth paste by adding little water. Pour this batter in a big vessel as it will nearly double after fermentation. Rest it for at least 8 hrs at room temperature to ferment.
- After fermentation add salt and sugar.
- Add sufficient water, the batter should be of pouring consistency.
For making masala (bhaji):
- Heat oil in a pan and add urad dal.
- Once urad dal turns golden, add mustard seeds and curry leaves.
- Add onion and green chillies, stir fry for min.
- Keep covered on low flame till onion softens.
- Add turmeric powder and sprinkle little salt.
- Add potatoes and more salt. Mix well.
- Add scrapped coconut and corriander leaves. Mix well
- Keep it covered for 2 min.
- Masala is ready.
For making masala dosa:
- Heat a nonstick frying pan.
- Pour 1.5 ladleful batter at the centre and quickly spread it in a circular manner as thin as possible.
- Pour ghee around the edges and cover it with dosa lid just for 15 seconds. Let it turn slightly golden brown.
- Pour ghee on top and flip over.
- Fry for few seconds.
- Again turn and spread masala / bhaji at the centre.
- Give folds in whichever manner you want.
- Serve hot with sambar and red / green coconut chutney.
- For making remaining dosas, sprinkle water over frying pan before spreading the batter for each dosa.
Tip:
- You may add boiled green peas to the bhaji.
- Initially the flame should be high for 5 seconds, then low to medium for each dosa.
- First dosa will never be thin and crispy.
- While spreading the batter, you may take the pan off the fire just to avoid sticking.
- Making crispy dosa is a matter of practise, so don’t give up if it doesn’t turn that crisp.
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