- Serves : 4 persons
- Preparation time : 50 Minutes
- Short-grain rice: 2 & 1/2 cups
- Urad Dal: 1 cups
- Fenugreek seeds: 1 tbsp
- Salt: 1tbsp
- Vegetable oil or ghee
- Boiled potatoes: 6
- Mustard seeds: 1/2 tbsp
- Red chilly powder: 1/2 tbsp
- cumin seeds: 1/2tbsp
- Pinch of Hing
- Onions finely chopped: 2
- Garlic cloves minced: 8
- Green chilies finely chopped: 1tbsp
- Curry leaves: 8 to 10
- Turmeric powder: 1/4 tbsp
A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli, coriander leaves and spices. It is also cited as top ten tasty foods of the world (2012). Masala dosa is one of my favorite food. we will learn how to make masala dosa recipe with potato filling following this simple recipe. Masala dosa or Masale Dose is a variant of the popular South Indian food, Dosa. It is made from rice, potato, methi, curry leaves and served with Chutneys and Sambar. Though it was only popular in South India, it can be found almost in all other parts of the country, and even outside the country now. In South India preparation of masala dosa varies from city to city. Masala Dosa was ranked number 4 on the list of ’10 foods to try’, compiled by US newspaper.
Masala Dosa is a south-Indian dish,very delicious. It is also very healthy and everyone prefer home-made dosa is usually crispy, with proper texture and essential sour flavor.The dosa batter can be refrigerated and kept for two-three days. Masala dosa with traditionally spicy boiled potato filling. It makes perfect vegetarian breakfast, lunch or dinner. We can serve with sambar, white or green chutney. Green chutney which is healthy and mouth-watering.
Masala Dosa recipe Method
To be noted Dosa batter can be made by rice flour two cups and half cup urad dal flour,one-forth fenugreek seeds, two to three cups of cold water, ferment for eight to ten hours, until bubbly. Add half tablespoon salt.
Preparation for masala dosa
To prepare the dosa batter. Put rice in a bowl soaked with four cups of water and cover it and keep it for five hours. Similarly soaked urad dal and fenugreek seeds for three hours.
Blend the soaked rice in a wet grinder add one to two cups of water to make a smooth consistency. Grind the urad dal and fenugreek seed into a smooth paste. Combine the two paste in a medium mixing bowl,adding enough water to make medium thick batter keep it for for fermentation for 8 to 9 hours.
To make the potatoes filling:Add two or three spoon oil or ghee as you wish in heavy bottomed pan add mustard seed and cumin seed.Wait for seed to pop about half minute.Add garlic and onion saute it for five minutes,then add mashed potatoes.Season with red chilly powder,salt and turmeric powder. Add hing, curry leaves and green chilies. Let it sizzle for one minute. Also you can add few chopped coriander leaves.
Heat the non-stick dosa tawa brush with little oil.With the ladle put 1/4 cup batter in the center of the tawa. Using a bottom of ladle,quickly spread batter outward in circular motion .Leave dosa batter to brown gradually until edges begin to look dry about two minutes,with spatula turn the dosa to become more crispy. Add little oil,put potatoes filling in middle of the dosa fold the dosa from both side.
Masala dosa is ready to be served. You can fold it into half or or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice. Serve this South Indian Masala dosa piping hot from the tawa.
If you like this recipe then try it once in home and share my post to your friends. Also you can take a look my other recipes like Chilli Chicken Recipe & Mutton biryani recipe. Will be back with some other demanding recipe in India. Just try at home and take the taste of this awesome dishes.