Teresa's Recipes
Masala Dosa
Masala Dosa is a beloved South Indian delicacy, featuring a crispy, golden-brown crepe made from fermented rice and lentil batter. It is generously filled with a spiced potato mixture that tantalizes the taste buds with its vibrant flavors. Traditionally served with coconut chutney and sambar, this dish is a perfect balance of textures and tastes, making it a favorite for breakfast, lunch, or dinner. With roots tracing back to the Udupi cuisine of Karnataka, masala dosa has become a staple across India and around the world, celebrated for its deliciousness and versatility.
Ingredients
- 1 cup, washed Rice
- 1/4 cup, washed Urad dal (split black lentils)
- 1/2 teaspoon, washed Fenugreek seeds
- to taste Salt
- for cooking Vegetable oil
- 1 teaspoon Mustard seeds
- 8-10 leaves Curry leaves
- 1 medium, chopped Onion
- 2, finely chopped Green chilies
- 1-inch piece, grated Ginger
- 1/2 teaspoon Turmeric powder
- 2 medium, boiled and mashed Potatoes
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 30 minutes (plus soaking and fermentation time)
- Cook Time: 45 minutes
- Calories: 250
- Fat: 8g
- Carbs: 40g
- Protein: 7g
- Sodium: 200mg
- Sugar: 2g
Instructions
- Wash the rice, urad dal, and fenugreek seeds thoroughly. Soak them in water for 6-8 hours or overnight.
- Drain the soaked ingredients and grind them in a blender with enough water to create a smooth batter. The batter should be thick yet pourable.
- Transfer the batter to a large bowl, cover it with a cloth, and let it ferment in a warm place for 6-8 hours or overnight until it doubles in size and has a pleasant sour aroma.
- In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds and allow them to splutter.
- Add curry leaves, chopped onion, green chilies, and grated ginger. Sauté until the onions turn golden brown and fragrant.
- Stir in turmeric powder and the mashed potatoes. Mix well and cook for an additional 2-3 minutes. Season with salt to taste. Set aside the filling.
- Heat a non-stick dosa tawa or griddle over medium heat. Pour a ladleful of the fermented batter onto the center of the tawa and spread it in a circular motion to create a thin dosa.
- Drizzle some vegetable oil around the edges of the dosa. Cook until the bottom side turns golden brown and crispy.
- Gently flip the dosa and cook the other side for about a minute.
- Place a portion of the potato filling in the center of the dosa and fold it into a half-moon shape. Serve hot with coconut chutney and sambar.
Tips
- For extra flavor, add finely chopped cilantro or mint leaves to the potato filling.
- Ensure your batter is fermented properly; this is key to achieving the signature texture of dosas.
- You can make the batter ahead of time and store it in the refrigerator for up to a week.