To make Masala Dosa, follow these steps:
Prepare the Dosa Batter:
* Soak 2 cups of rice and 1 cup of urad dal (split black lentils) in separate bowls for at least 4-6 hours.
* Grind them separately into smooth pastes using a grinder or blender, adding a little water as needed.
* Mix the rice and urad dal pastes together in a large bowl.
* Add salt to taste and mix well.
* Allow the batter to ferment overnight or for at least 8 hours, covered, in a warm place.
Prepare the Potato Masala Filling:
* Boil 3-4 medium-sized potatoes until they are cooked and tender.
* Peel the potatoes and roughly mash them with a fork.
* Heat 2 tablespoons of oil in a pan and add 1 teaspoon of mustard seeds.
* When the mustard seeds start spluttering, add 1 tablespoon of urad dal, 1 tablespoon of chana dal (split Bengal gram), and a few curry leaves.
* Sauté until the dals turn golden brown.
* Add 1 finely chopped onion and sauté until it becomes translucent.
* Add 1-2 finely chopped green chilies, 1/2 teaspoon of turmeric powder, and salt to taste.
* Mix well and cook for a minute.
* Add the mashed potatoes and mix everything together.
* Cook for a few minutes, stirring occasionally, until the flavors blend well.
* Remove from heat and keep the potato masala filling aside.
Prepare the Masala Dosa:
* Heat a non-stick or cast-iron griddle (tawa) on medium-high heat.
* Grease the surface lightly with oil or ghee (clarified butter).
* Take a ladleful of dosa batter and pour it onto the center of the griddle.
* Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.
* Drizzle a little oil or ghee around the edges of the dosa and on top.
* Cook until the bottom surface turns golden brown and crispy.
* Spread a spoonful of the potato masala filling over one half of the dosa.
* Gently fold the other half over the filling to form a semi-circle.
* Press the edges lightly to seal the dosa.
* Cook for a minute or two until the filling is heated through.
* Carefully remove the masala dosa from the griddle and serve hot with coconut chutney and sambar.
* Enjoy your homemade Masala Dosa!
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