Homemade masala dosa recipe

Masala dosa is one of the variations of the popular south Indian cuisine dosa which has its origin from Udupi. Basically dosa is made from rice, lentils, mashed potatoes, methi and curry leaves and is served with coconut chutney and sambhar. Dosa is very healthy cuisine as it  is a mixture of rice and pulses and also vegetable stuffing. Dosa is a staple breakfast cuisine in south India but now it has become so popular that it is liked in all over India. Dosa is tasty as well as are low in saturated fats which makes it healthy that’s why people love to have it for breakfast.

Masala dosa is basically a crispy rice and lentils crepes that are stuffed with spicy potato filling. Today I am going to tell you the recipe of masala dosa at home. So, Let’s begin with the recipe my foodies.

HOMEMADE MASALA DOSA:

Preparation time: 20 mins

Cooking time: 45 mins 

Serving: 30 dosa

INGREDIENTS:

FOR BATTER:

• 3 cup sona masuri rice
• ½ teaspoon of methi / fenugreek seeds
• water for soaking
• 1 cup urad dal
• 2 tablespoons of toor dal
• 2 tablespoons of chana dal
• 1 cup rinsed poha 

FOR POTATO STUFFING:

• 2 tablespoons of oil
• 1 teaspoon of mustard
• 1 teaspoon of urad dal
• 1 teaspoon of chana dal
• 1 dried red chilli
• few curry leaves
• pinch of hing / asafoetida
• 2 finely chopped chillies 
• 1 inch chopped ginger
• 1 sliced onion
• ¼ teaspoon of turmeric
• 1 teaspoon of salt
• 3 boiled and mashed potatoes 
• 2 tablespoons of chopped coriander leaves 
• 2 tablespoons of lemon juice

STEPS TO PREPARE:

MASALA DOSA BATTER:

1. Take a large bowl and add 3 cups of sona masuri rice and ½ teaspoon of methi.

2. Rinse all the ingredients well and soak in adequate amount of water for 4 hours.

3. Take another bowl, add 1 cup of urad dal, 2 tablespoons of toor dal and 2 tablespoons of chana dal.

4. Again rinse all the ingredients well and soak in plenty amount of water for 2 hours.

5. After soaking the dal for 2 hours, then strain off the water and transfer the soaked dal to the grinder. You can also grind in a mixer if you do not have an option of grinder.

6. Add water as per requirement and blend it into a smooth paste.

7. Scrape the sides to make it into the smooth and fluffy batter which will be ready within 40 minutes.

8. Then transfer the batter to a large vessel and keep it aside. Then in the same blender add soaked rice and 1 cup soaked poha.

9. Add water slowly as per requirement and scrape the sides, then blend it into a coarse paste.

10. Now transfer the rice batter prepared to the same urad dal batter. Then mix both the pastes well making sure everything is well combined.

11. Now ferment the batter in a warm place for at least 8 hours or until the batter turns doubles in volume. If you leave the batter in a cold place, then instead you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off the heat) to ferment.

12. Once the batter is fermented enough, then mix it gently without disturbing the air pockets formed in the batter.

13. Now transfer 4 cups of fermented batter to a small bowl and add 1 teaspoon of salt then mix the batter well until the salt is well combined. Now your masala dosa batter is ready to use. Keep it aside.

POTATO STUFFING:

1. Place a large wok on gas stove and heat 2 tablespoons of oil and then  splutter 1 teaspoon mustard, 1 teaspoon of urad dal, 1 teaspoon chana dal, 1 dried red chilli, few curry leaves and pinch of hing in the oil.

2. Then add 2 finely chopped chillies and  1 inch chopped ginger. Now saute the ingredients well.

3. Also add 1 sliced onion and again saute the mixture until onions shrink and turn slightly reddish in colour.

4. Now add ¼ teaspoon of turmeric and 1 teaspoon salt. Again saute well until all the ingredients mix well.

5. Then add 3 boiled potato and mix well, mash the potatoes slightly making sure that everything is mixed well. 

6. Turn the flame off and add 2 tablespoons of chopped coriander leaves and 2 tablespoons of lemon juice.

7. Mix all the ingredients well and your potato filling for masala dosa is ready. keep it aside.

MASALA DOSA PREPARATION:

1. First place a tawa on a gas stove and take a ladleful of batter and add it on hot tawa.

2. Now spread the batter as thin as possible with the help of a flat bowl making a crispy dosa.

3. Now take 1 teaspoon of butter and spread uniformly on the dosa.

4. Now place 2 tablespoons of prepared potato filling masala in the centre.

5. Then roast the dosa until the dosa turns golden brown and crispy

6. Then scrape the sides of dosa and roll the dosa with the help of a thin spatula.

    

7. Finally, your masala dosa recipe is ready to serve with coconut chutney and sambar. But it tastes best when served on banana leaf like a typical south Indian cuisine.

    

So this was our yummy homemade masala dosa. Do tell me in the comments section💬💬 about your reviews for masala dosa.

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