Masala Dosa is usually made by stuffing it with fillings made with boiled mashed potato cooked in spices. The filling can be prepared ahead of time. The dosa can also be accompanied by coconut chutney or dhal sambar.
Idly Rice 1 cup
Cooked Rice 2 tbsp
Whole urad dal (without skin) -1/2 cup
Fenugreek seeds -1/2 tsp
- Soak Idly rice, urad dal, cooked rice and fenugreek seeds, in enough water for 4-5 hours.
- Wash and grind everything together to a smooth texture adding water, a little at a time. Dont let the batter be too watery.
- Pour into a bowl, cover and set in a warm place. I placed it in my oven. Let it ferment. I blended the flour at night and left it to ferment overnight. Before making dosa, add little water and mix well to get the dosa batter consistency. It should be almost like a pancake batter.
- Now the dosa batter is ready.
|This is after fermentation|
|On the tawa after cooking it for about 5 minutes or less|
Potatoes - 500 grams
Onion -2 medium size
Ginger - 1 inch piece
Green chilli - 2-3 (finely chopped or slit)
Turmeric powder - 1/4 tsp
Curry leaves - few tender ones
Oil -2 tbsp
Mustard seed - 1 tsp
Urad dal -3/4 tsp
Hing/Asafoetida - a pinch
Oil for making dosa (Gingerly oil preferred, optional)
- Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
- Cut onions lengthwise, slit green chilli and finely chop ginger.
- Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
- When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
- Add turmeric powder, mashed potatoes and salt needed.
- Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame. Filling for the masala dosa is ready.
- Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
- Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of ghee or oil around the dosa and close it with a lid. (masala dosa should not be thick)
- Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since you are closing it with a lid, there is not need to cook the other side.
- The dosa is ready to be served and best eaten when its hot from the tawa.
- Serve with coconut chutney or sambar.