Welcome to South Indian Recipes

Masala dosa

Total Time: 30m Prep Time:20m Calories:421

Ingredients:

• 1 cup rice (any variety)
• 1/2 cup urad dal (split black gram lentils)
• Salt to taste
• Water
• 3-4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 1-2 green chilies, finely chopped
• 1/2 inch ginger, finely chopped
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 teaspoon turmeric powder
• Salt to taste
• 1 tablespoon oil

Instructions:

1. Prepare Dosa Batter:

   Wash rice and urad dal separately and soak them in water for about 6-8 hours.

   Grind them separately into a fine paste using water. Mix both pastes together, add salt, and let it ferment overnight or for about 8-10 hours in a warm place.

   The batter should be of pouring consistency, not too thick nor too runny.

2. Make Potato Filling (Masala):

   Heat oil in a pan. Add mustard seeds and let them splutter.

   Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.

   Add chopped onions, green chilies, and ginger. Sauté until onions turn translucent.

   Add turmeric powder and mix well.

   Add mashed potatoes and salt. Mix everything thoroughly. Cook for 2-3 minutes. Keep aside.

3. Make Masala Dosa:

   Heat a non-stick skillet or a dosa pan. Spread a ladleful of dosa batter in a circular motion to form a thin layer.

   Drizzle some oil around the edges. Let it cook until the bottom turns golden brown and crisp.

   Spread a spoonful of prepared potato filling in the center of the dosa.

   Fold the dosa from both sides to cover the filling, forming a roll or a semi-circle.

   Cook for another minute and then transfer to a serving plate.

   Repeat the process with the remaining batter and filling.