Masala Dosa (मसाला डोसा)
मसाला डोसा (Masala Dosa) is a popular South Indian dish that has made its way into Maharashtrian cuisine. It is a crispy, savory pancake filled with a spicy potato filling. This recipe is perfect for a delicious and satisfying breakfast or snack.
Ingredients
- 1 cup rice flour
- 1/2 cup urad dal (split black gram) flour
- 1/2 tsp fenugreek seeds
- 3-4 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2-3 green chilies, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida (hing)
- 8-10 curry leaves
- Salt to taste
- Oil for cooking
Instructions
- In a bowl, mix rice flour, urad dal flour, and fenugreek seeds. Add water to make a smooth batter. Let it ferment for 8 hours or overnight.
- Heat oil in a pan, add mustard seeds, cumin seeds, and curry leaves. Sauté for a minute.
- Add chopped onion and green chilies. Sauté until the onions turn golden brown.
- Add turmeric powder, asafoetida, and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste. Remove from heat and let the filling cool.
- Heat a non-stick pan and pour a ladleful of batter. Spread it in a circular motion to make a thin dosa. Drizzle oil around the edges and cook until crispy.
- Place a portion of the potato filling on one half of the dosa. Fold the other half over the filling to make a semi-circle. Cook for a minute and then flip the dosa to cook the other side.
- Remove from the pan and serve hot with coconut chutney and sambar.
Cooking & Preparation
- Preparation time:
- 20 minutes
- Cooking time:
- 30 minutes
- Total time:
- 50 minutes
- Cooking method
- Stovetop
Nutritional facts per 1 serving
- Calories
- 250 per serving
- Carbohydrates
- 45g
- Protein
- 6g
- Fat
- 5g
Supplies
Non-stick pan Mixing bowl Spatula
Tools
Grinder (for fermenting batter)
Serving suggestions
Serve the masala dosa hot with coconut chutney, sambar, or tomato chutney.
Tips & tricks
For a crispier dosa, sprinkle some oil on the edges while cooking.
Cost
$8