Delicacy Of South India Reinvented With Great Masala Dosa Recipe

Delicacy Of South India Reinvented With Great Masala Dosa Recipe

This authentic Masala Dosa recipe prepares perfectly soft, light, and crispy crepes that are stuffed with delicious, wonderfully spiced potato along with onion fillings. It may take some time to cook this hostel style masala dosa, but if you follow the step by step instructions then your full time will be worth it.

About Masala Dosa: The South Indian Delicacy

While the masala dosa is a popular snack primarily in the southern part of India, these delicious stuffed crepes are also enjoyed in North India and can be found on menus around the globe. 

This item is a soft, crispy, savory, and healthy crepe that is prepared with lentil and rice batter. They are dairy and gluten free with a sturdy yet soft texture that can hold a good amount of homemade potato filling. 

To prepare the batter, lentils and rice are soaked in water for several hours and are then blended together. These prepare a smooth and creamy batter. This batter of lentil and rice is fermented overnight to form just the right tangy flavor and light, tender, crepes.

Dosa Batter is quickly prepared like a thin pancake on a hot griddle, with your options of oil or ghee or butter. These pancakes are then filled with onion and spiced potato filling and served with Coconut Chutney and Sambar. This is also the masala dosa recipe Kerala style. You will get the coconut chutney recipe on the internet, and also the sambar recipe. 

You can easily make your customizations of this recipe to settle your tastes by adding cheese, extra veggies, or grated paneer to the potato filling. Getting hungry? Here is the Masala Dosa recipe that you can take as a guide to prepare this popular recipe at home.

Masala Dosa Recipe: A Detailed Guide

Now that you know about this item and the basis on which this is prepared, let us have a look at how it is prepared. Here is a detailed Masala Dosa recipe that will help you to make this recipe easily at home. If you are keen about what are the ingredients of masala dosa, we will get into everything. 

Note: The recipe for the batter has already been stated above, so it is not included in this recipe list. Prepare the batter accordingly.

Ingredients

  • 1.5 cups idli rice or 1.5 cups regular rice
  • ½ cup urad dal husked whole or split black gram
  • ¼ cup thick poha 
  • 1 tablespoon chana dal
  • 20 fenugreek seeds
  • ½ teaspoon rock salt (edible and food grade), 
  • 4 potatoes medium-sized potatoes boiled and crumbled
  • 2 tablespoons oil 
  • ½ teaspoon mustard seeds
  • 1 tablespoon chana dal soaked in ¼ cup hot water for 30 minutes 
  • 1.25 cups thinly sliced onions
  • 1 teaspoon finely chopped ginger 
  • 8 to 10 curry leaves
  • 1 teaspoon chopped green chilies
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida
  • ½ cup water
  • 3 tablespoons chopped coriander leaves
  • 2 tablespoons cashews
  • ¼ to ½ teaspoon sugar
  • salt as required

This Masala Dosa recipe requires 9 hours to prepare which involves the overnight soaking of the rice and the lentils and only 30 minutes to prepare. So if you have the things handy beforehand, you will not need an hour also to make this dish. It is a South Indian cuisine that is normally consumed as snacks or in breakfast. The Mysore masala dosa recipe is the same as this.

Process

  1. Your first step is to prepare the batter, soaking the lentils and the rice and then blending them into a fine and smooth batter. Once that is prepared, keep it aside. 
  2. Now for the potato filling, pre boil the potatoes. While the potato is boiling, soak the chana dal for nearly 30 minutes. Then strain the chana dal and keep it aside. 
  3. Now smash the potatoes and then add finely chopped green chilies, coriander leaves, and ginger. 
  4. Now heat oil in a pan. Fry the cashews and keep them aside. Then lower the flame and add the mustard seeds. When they start to spatter, add the chana dal. 
  5. Cook the chana dal for 2 to 3 minutes till they turn golden. Now add the curry leaves,  sliced onions, green chilies, and ginger.
  6. Cook the onions stirring often till they turn translucent. Then add asafoetida and turmeric powder and mix well. 
  7. Now add the mashed potato to the mixture and mix well till the filling is ready. Switch off the flame add the cashew and keep it aside. 
  8. Now heat a flat non-stick pan. The pan should be hot in a medium flame. Smear some oil if using a griddle or iron pan. Do not smear oil on a non-stick pan, as then you will not be able to spread the batter.
  9. Spread the batter in a circular motion on the pan. On a low flame, prepare the dosa. Sprinkle some oil on top. 
  10. When you see the base has changed to golden and the edges can now separate from the pan, place the potato filling on the dosa. Now fold the dosa and serve with sambar and coconut chutney.

Masala Dosa Recipe In Gist

Here is a detailed Masala Dosa recipe. You can also call this vegetable masala dosa recipe.

Tried This Recipe?

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Masala Dosa

Masala Dosa is a popular dish that is relished by all across the globe. But this South Indian dish is super easy to make at home. Here is a detailed Masala Dosa recipe.

Preparation Time

9 hours

Cooking Time

30 Minutes


Total Time

9 hours 30 Minutes


Course 
Snacks

Cuisine

South Indian

Serving 

10

INGREDIENTS

Chicken Marinade

  • 1.5 cups idli rice or 1.5 cups regular rice

  • ½ cup urad dal husked whole or split black gram

  • ¼ cup thick poha

  • 1 tablespoon chana dal

  • 20 fenugreek seeds

  • 4 potatoes medium-sized potatoes boiled and crumbled

  • 4 potatoes medium-sized potatoes boiled and crumbled

  • 2 tablespoons oil

  • ½ teaspoon mustard seeds

  • 1 tablespoon chana dal soaked in ¼ cup hot water for 30 minutes

  • 1.25 cups thinly sliced onions

  • 1 teaspoon finely chopped ginger

  • 8 to 10 curry leaves

  • 1 teaspoon chopped green chilies

  • ¼ teaspoon turmeric powder

  • 1 pinch asafoetida

  • ½ cup water

  • 3 tablespoons chopped coriander leaves

  • 2 tablespoons cashews

  • ¼ to ½ teaspoon sugar

  • salt as required

INSTRUCTIONS

  • Your first step is to prepare the batter, soaking the lentils and the rice and then blending them into a fine and smooth batter. Once that is prepared, keep it aside.

  • Now for the potato filling, pre boil the potatoes. While the potato is boiling, soak the chana dal for nearly 30 minutes. Then strain the chana dal and keep it aside.

  • Now smash the potatoes and then add finely chopped green chilies, coriander leaves, and ginger. 

  • Now heat oil in a pan. Fry the cashews and keep them aside. Then lower the flame and add the mustard seeds. When they start to spatter, add the chana dal.

  • Cook the chana dal for 2 to 3 minutes till they turn golden. Now add the curry leaves,  sliced onions, green chilies, and ginger.

  • Cook the onions stirring often till they turn translucent. Then add asafoetida and turmeric powder and mix well. 

  • Now add the mashed potato to the mixture and mix well till the filling is ready. Switch off the flame add the cashew and keep it aside. 

  • Now heat a flat non-stick pan. The pan should be hot in a medium flame. Smear some oil if using a griddle or iron pan. Do not smear oil on a non-stick pan, as then you will not be able to spread the batter.

  • Spread the batter in a circular motion on the pan. On a low flame, prepare the dosa. Sprinkle some oil on top.

  • When you see the base has changed to golden and the edges can now separate from the pan, place the potato filling on the dosa. Now fold the dosa and serve with sambar and coconut chutney.

The Bottom Line

A famous South Indian dish, Masala dosa is a portion of savory comfort food that you can have in any given course of food. It is light on your stomach, quick, and easy to cook. Even though its origin lies in Udupi, Karnataka, it is savored and loved across the world as well. Here is a quick masala dosa recipe.

Donna Hussain

Everything that makes you lucrative about food and travel is the magic of Donna Hussain who has continued to influence us by her knowledgeable and quirky articles on travel, tour, and food.

2 Comments

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