Masala Dosa recipe with 2 tips I Crispy masala dosa I How to make masala dosa I South Indian Recipes I #masaladosa


                              Masala Dosa

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Hello Guys,today I will share the recipe of delicious and yummy South Indian style dosa. It is very popular is South Indian.

Masala Dosa recipe - Crispy masala dosa - How to make masala dosa - South Indian recipes -shettypassion                          

This classis Masala dosa recipe makes perfectly light, soft and crispy crepes stuffed with a savory, wonderfully spiced potato and onion filling. It might take a bit of time to make delicious hotel style masala dosa.

Make super crispy masala dosa at home with this easy dosa butter at home !

Masala dosa is stuffed dosa. The two parts are the dosa and the stuffing.

Masala dosa is a variation of the popular South Indian dosa, which has its origin i Tuluva Mangalorean cuisine of Karnataka, it is made from rice,urad dal, fenugreek, potato, ghee and curry leaves and served with red or white chutneys and sambar.(Source : Wiki..)

Most South Indian households make dosas regularly and each home  has their  own recipes.

Hot and crispy masala dosa is a favorite dish enjoyed by all. 

However ,once the better is ready ,it can be refrigerated and kept for several days ,even a week .With a traditional spicy potato filling ,dosas makes a perfect vegetarian breakfast or lunch.

Ingredients: for the dosa batter

Rice                         : 2 cups

Urad dal                 : 1 cup

Fenugreek Seeds  : 1 Tsp

Water                      :  for soaking

Toor dal : 1.5 Tbsp

Chana Dal : 1.5 tbsp.

Poha : 3/4 Cup

For Aloo Stuffing

Oil : 2 Tbsp 

Mustered Seeds : 1 Tsp

Urad Dal : 1 tsp

Chana Dal : 1 tbsp.

Dry red chili : 1 to 2

Asafetida : Pinch

Curry leaves : few

Ginger : 1 inch

Onion sliced : 1 medium

Green chili : 1 to 2

Turmeric : 1/4 tsp

Boiled and mashed potato :  3 medium

Finely chopped Coriander leaves : 3 tbsp.

Amchur powder : 1 Tsp

Salt : 1 tsp


Dosa batter preparation:

1. In a large bowl take 2 cup sona masuri rice or dosa rice and 1 tsp fenugreek seed.

2. Rinse well and soak in enough water for 4 to 5 hours.

3. In  another bowl take 1 cup Urad dal ,1.5 Tbsp Toor dal and 1.5  Tbsp Chana dal.

4.Rinse well and soak in enough water for 2 to 3 hours.

5. After soaking dal for 3 hours ,drain off the water and transfer to the mixer grinder.

6. Add as required water and blend to smooth paste.

7.Transfer the batter to a large vessel and keep aside.

8.In the same grinder add soaked rice and 3/4 cup Poha.

9. Add as required water slowly and blend a smooth paste.

10. Transfer the rice batter to the same Urad dal batter.

11.Mix well and make sure everything is well combined.

Tip: Urad dal has to be ground really well, so that the dosa batter ferments well.

12. Add 1 tsp salt or add as per your taste.

13. Mix the salt very well with ground batter.

14. Cover with a lid and keep  aside to ferment for 8 to 9 hours or overnight at room temperature.

15. If you staying in a cold place, keep your batter in  a oven (not heated) or keep near a warm place.

16. Once your batter is nicely fermented ,cover and refrigerate it when you start to make the potato filling masala.

Potato bhaji preparation: 

1. Rinse and then boil 3 medium sized potatoes in 2 cups water for 4 to 5 whistles in a pressure cooker. You can also boil potatoes in a pan .The potatoes have to be completely cooked.

2.When the potatoes are cooking, rinse and  soak 1 Tbsp Chana dal in 1/4 cup hot water for 30 minutes. Then drain all the water from the Chana dal and set aside.

3. When the cooker pressure settles down completely remove the lid, drain the potatoes and let them become warm..

4. Then peel and chop them,  also chop 1 medium size onion ,1 to 2 green chilies  and finely chop 1 inch ginger and some coriander leaves.

5. Heat a pan, and add oil for frying.

6.Lower the heat and add 1 Tsp mustered seeds and let them splutter, add 1 tsp Urad dal and fry it.

7. Then add washed Chana dal 1 Tbsp

8. Sauté the Chana dal for 2 to 3 minutes on a low heat or till they turn light golden color.

9.Now add the sliced onion, curry leaves ,green chilies and ginger.

10.Saute the onions till they soften and turn light pink color. Stir often while sautéing  onions so that they get evenly cooked.

11.Add the turmeric power and Hing or Asafetida.

12. Combine very well.

13.Now add 1/2 cup water.

14. Again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.

15.Now add the boiled mashed potatoes.

16. Mix very well.

17. Season with salt according to your taste.

18. And stir again.

19.Simmer on a low- medium flame for 2 to 3 minutes stirring occasionally .

20.Swith off the heat and then add chopped coriander leaves and mix well.

21. Stir and keep the potato masala aside.The potato filling should be moist and easily spreadable on the dosa.

Making Masala Dosa:

1. Now lightly stir the batter, before you start to make dosa.

2. Heat a Iron pan or normal non stick pan .The pan should be medium heat.Spread some oil if using an iron pan ,don't use oil on a  non stick pan, as then you won't be able to spread the batter easily.

Tip: Dosa batter has a medium -thick flowing consistency ad is easily pourable.

3.Keep the heat to  a low, while spreading batter.

4.Spread the batter in a circular way on the pan. On a medium to low heat cook the dosa.

5. Sprinkle some oil or ghee on top and edges.

6. Cover the dosa with a lid and let it cook.

7. Cook dosa  till dosa base becomes golden and crisp. And flip the dosa an cook both  sides.

8. When you see the base has become golden, the edges have separated from the pan and dosa has cooked, place a portion of the potato masala stuffing on the dosa.

9. Now fold the dosa and serve hot.



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