Masala Dosa Recipe is a simple and popular south Indian staple breakfast recipe made with rice and urad dal A variation on the traditional dosa recipe, in which the dosa is crisped and stuffed with potato masala. It is possibly one of the most well-known dishes from South India, and it can be served for breakfast or as an evening snack with coconut chutney and sambar.
Masala dosa refers to stuffed dosa. The Dosa and the Stuffing are the two components. The dosa is traditionally made by soaking rice and lentils in water overnight and then grinding them into a batter. The batter will be fermented overnight to ensure that the dosa is soft on the inside and crispy on the outside. The stuffing is made with boiled potatoes, mustard seeds, and a garnish of grated coconut, turmeric powder, coriander leaves, and lemon juice.
South Indian breakfast recipes are well-known for being nutritious and based on steamed rice. These are generally classified as dosas or idlis, both of which have numerous varieties with subtle variations. The most popular dosa variation is masala dosa, also known as masale dose, which is served with a choice of coconut chutney or spicy sambar.
First and foremost, fermentation is a critical and significant factor in achieving a crisp and porous dosa texture. Furthermore, fermentation must occur within 8-12 hours of the batter’s preparation. Furthermore, if you live in a cold and dry environment, store the batter in a preheated oven or near the gas stove to aid the fermentation process, and the crispness of the dosa batter gradually decreases for the third and fourth days. As a result, it is advised to use it the following day for masale dose and reuse it for other variations.
Masala Dosa Recipe
- 3 cup sona masuri rice
- 1/2 tsp methi/fenugreek seeds
- water for soaking
- 1 cup urad dal
- 2 tbsp chana dal
- 1 cup poha rinsed
for aloo bhaji
- 2 tbsp oil
- 1 tsp mustard
- 1 tsp urad dal
- 1 tsp chana dal
- 1 red chilli dried
- few curry leaves
- pinch hing
- 2 chilli finely chopped
- 1 inch ginger finely chopped
- 1 onion sliced
- 1/2 tsp turmeric
- 1 tsp salt
- 3 potato boiled & mashed
- 2 tbsp coriander finely chopped
- 2 tbsp lemon juice
masala dosa batter preperation
- To begin, combine 3 cup sona masuri rice and 1/2 teaspoon methi in a large mixing bowl.
- Rinse thoroughly and soak for 4 hours in plenty of water.
- Take 1 cup urad dal, 2 tbsp toor dal, and 2 tbsp chana dal in another bowl
- Rinse thoroughly and soak for 2 hours in plenty of water.
- After soaking the dal for 2 hours, drain it and transfer it to the grinder. If you don't have a grinder, you can grind in a mixi.
- Add water as needed to make a smooth paste.
- Scrape the sides, After 40 minutes, the smooth and fluffy batter will be ready.
- Transfer the batter to a large mixing bowl and set aside.
- In the same grinder, combine 1 cup rinsed poha and 1 cup soaked rice.
- Slowly pour in the water and scrape the sides. To make a coarse paste, combine all of the ingredients in the grinder.
- Add the rice batter to the urad dal batter.
- Mix thoroughly to ensure that everything is well combined.
- Allow the batter to ferment in a warm place for at least 8 hours, or until it has doubled in volume. If you are leaving in a cold climate, you can leave the batter to ferment in a warm oven (just heat the oven until it is slightly warm and then turn off).
- Once the batter has been thoroughly fermented, gently fold it in without disturbing the air pockets.
- In a small bowl, combine 4 cups fermented batter and 1 teaspoon salt.
- Mix until the salt is evenly distributed. The masala dosa batter has been prepared. Set aside.
aloo bhaji preparation
- First, heat 2 tbsp oil in a large kadai and add 1 teaspoon mustard, 1 teaspoon urad dal, 1 teaspoon chana dal, 1 dried red chilli, a few curry leaves, and a pinch of hing
- Add 2 chillies and 1 inch ginger now. Sauté thoroughly.
- Also, add 1 onion and cook until it begins to shrink slightly.
- Add 1/4 tsp turmeric and 1 tsp salt. Sauté thoroughly.
- Now add 3 potatoes and mix thoroughly. Mash slightly to ensure that everything is well combined.
- Turn off the heat and stir in 2 tablespoons coriander and 2 tablespoons lemon juice.
- Mix thoroughly, and your aloo bhaji for masala dosa is ready. Set aside.
masala dosa preparation
- First, place a ladle of batter on a hot tawa.
- Spread as thinly as possible to create a crispy dosa.
- Spread 1 tsp of butter evenly.
- Place 2 tbsp of prepared aloo masala in the centre as well.
- Roast the dosa until golden brown and crisp.
- Scrape the sides of the dosa and roll it up.
- Finally, the masala dosa recipe is complete and ready to be served with coconut chutney and sambar.
- To begin, make sure the dosa batter is well fermented; otherwise, the dosa will not turn out well.
- Additionally, adjust the spiciness of the aloo masala to your liking.
- Also, for crispy dosa, use a cast iron tawa.
- Finally, when prepared crisply, masala dosa recipe tastes fantastic.
Also Read: Pav Bhaji Recipe