Masala Dosa Recipe South Indian - Mg Food World

Ingredients (for dosa batter)

  • Rice (Parboiled rice): 300gram
  • Urad dal (black gram): 100gram
  • Chana dal (split Bengal gram): 2tbsp
  • Fenugreek seeds: ½ tbsp.
  • Water to soak dal & rice: 4-5 cups
  • Salt as required
  • Flattened rice: 2tbsp (optional)

Ingredients (for potato masala)

  • Oil: 2tbsp
  • Mustard seeds: ½ tsp
  • Ginger: 1inch finely chopped
  • Curry leaves: 5-7
  • Green chili: 2 finely chopped
  • Asafetida: a pinch
  • Potato: 3 medium size
  • Onion: 2 (sliced)
  • Turmeric powder: ½ tsp
  • Red chili powder: ½ tsp
  • Salt and water as required
  • Coriander leaves: 3-4 tbsp chopped

Soaking dal and rice:

Take all the rice and types of dals in deep bowl, and take the Fenugreek seeds in another bowl.
Rains all the ingredients twice, and soak them with water as required for 6-8 hour and keep aside, Strain the water from the soaked rice and dals and keep it for grinding, Grind all the dals and Fenugreek seeds till get a smooth and fluffy batter, Remove the batter in another bowl,
Strain the rice and grind well with required water, you can grind rice one or two parts it will depend on your grinder jar, Grind the rice till get a fine thick consistency in it.

Now combine both the batter and mix well, Add salt as per taste, mix salt well and mix the batter well, Now keep aside for ferment for 7-8 hour depends on temperature conditions, If in winter keep the batter in hot corner or in a sun light, and if in summer just keep in sunlight for 3-5 hours.

Making potato masala:

Rains and boil the potatoes in 2 cup of water for 3 whistles in a pressure cooker,
When the potatoes is cooked, drain the potatoes and keep a side become cool, then pill and chop then in 1inch,
Now also slice the onions, chop the green chili, ginger and coriander leaves,
Heat the oil or ghee on low flame and add mustard seeds and let them crackle,
Now, add the onion sliced, green chili, curry leaves and ginger.
Sauté the onions till they are in golden,
Add turmeric powder, asafetida, chili powder and salt to taste, mix well,
Simmer on low flame for 2 minutes stirring occasionally, turn off the flame,
Garnish potato masala with chopped coriander leaves,

Making masala dosa:

Heat the non-stick pan, it should be medium hot,
Keep the flame to low while spreading the dosa batter,spread the batter in circular way on the pan,
Cook a dosa on medium flame, sprinkle some oil on top or a circular sides,
Cook the dosa till its based become golden and crisp,
Place a portion of the potato masala on the dosa and fold the dosa,
Serve the hot masala dosa with sambhar and coconut chutney.

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