Teresa's Recipes
Authentic Masala Dosa
A staple delicacy hailing from South India, Masala Dosa is a crispy, savory pancake made from a fermented batter of rice and lentils. It's generously stuffed with a fragrant, mildly spiced potato filling, and served with mouthwatering accompaniments of coconut chutney and sambar. This dish is a delightful explosion of flavors that will transport you to the bustling streets of South India!
Ingredients
- to taste Salt
- 3 tablespoons Vegetable oil
- 1 sprig Curry leaves
- 1 teaspoon Mustard seeds
- 1/2 teaspoon Turmeric powder
- 1 inch piece, grated Ginger
- 2, finely chopped Green chilies
- 1 large, finely chopped Onion
- 2 large, boiled and mashed Potatoes
- 1 teaspoon Fenugreek seeds
- 1 cup Urad dal (split black lentils)
- 2 cups Rice
Dietary Notes
- Servings: 4
- Dish Type: Main Course
- Prep Time: 9 hours (including fermentation time)
- Cook Time: 30 minutes
- Calories: 350
- Fat: 9g
- Carbs: 60g
- Protein: 13g
- Sodium: 200mg
- Sugar: 3g
Instructions
- Rinse the rice, urad dal, and fenugreek seeds under cold running water until the water runs clear. Soak them in sufficient water for 4-6 hours.
- Drain the water and grind the soaked mixture in a blender to create a smooth batter. You may need to add a bit of water to help the grinding process.
- Transfer the batter to a large bowl, cover it, and let it ferment in a warm place overnight or for at least 8 hours. The batter should rise and become bubbly.
- To prepare the filling, heat 1 tablespoon of oil in a pan. Add the mustard seeds. Once they begin to splutter, add the curry leaves, chopped onion, green chilies, and grated ginger. Sauté this mixture until the onions become golden brown.
- Add the turmeric powder and mashed potatoes to the pan. Mix well and cook for 2-3 minutes. Season with salt to taste.
- To make the dosa, heat a non-stick tawa (griddle) and lightly grease it with oil. Pour a ladleful of the fermented batter onto the tawa and quickly spread it in a circular motion to make a thin dosa.
- Drizzle a little oil around the edges of the dosa. Cook until the bottom side turns golden brown.
- 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 over. Serve hot with coconut chutney and sambar.
Tips
- The key to a perfect dosa is the batter. It should be of pouring consistency but not too thin.
- To get the perfect golden brown color and crispiness, ensure that the tawa is hot before pouring the batter on it.
- Variations of this recipe include adding other vegetables to the potato filling like green peas or grated carrot.