Masala Dosa

Prep: 25 minutes ( + 7-8 hours for Fermenting) | Cook: 30 minutes | Servings: 4

Ingredients

For Dosa Batter

1 ½ cups raw rice

¾ cup urad dal, soaked

1 tsp Fenugreek Seeds, soaked

2 tsp Chana dal, soaked

1 tsp Fenugreek Seeds, soaked

Salt to taste

1 tsp sugar

For Bhaji

1 tbsp Oil

½ tsp Mustard seeds

2 green chillies, chopped

¼ tsp Asafoetida

6-7 sambhar onions

2 Large Potatoes, boiled

6-7 curry leaves

Salt, to taste

Other Ingredients

Butter for roasting

Method

For Dosa Batter-

  • Add rice and fenugreek leaves in a separate bowl along with sufficient water to soak and soak for 5 hours. Soak the chana dal and urad dal separately.
  • Drain the excess water from the soaked rice, fenugreek seeds and chana dal, transfer to a mixer jar and blend into a smooth paste.
  • Transfer the prepared paste to an empty and clean bowl, add sugar and mix well. Set aside till in use.
  • Cover and set aside in a warm place to ferment for 5 hours.
  • Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
  • Add salt once and give this batter a slight mix. Keep aside till in use.

For Bhaji-

  • Heat oil in a pan and splutter mustard seeds, green chillies and asafoetida.
  • Add onions and saute till they are translucent.
  • Add boiled potatoes, curry leaves and salt.
  • Lastly add coriander leaves and turn off the flame.

For Making Dosa-

  • Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with a help of the ladle.
  • Add butter on the edges and a tsp in the centre. Cook on low flame.
  • Spread a portion prepared potato mixture all over the dosa.
  • Cook till crisp and golden brown.
  • Fold over and serve hot with coconut chutney and sambhar.
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