Easy Masala Dosa Recipe in just 4 steps: Surprise your tastebuds

Masala Dosa is a yummy South Indian dish. It’s like a crispy pancake filled with tasty spiced potatoes. We bring you easy Masala Dosa Recipe that you can prepare easily at home. People love eating it with coconut chutney and sambar. Every bite is a mix of crunchy and flavorful goodness!

Ingredients – Masala Dosa Recipe

For Dosa Batter:

1 cup rice (parboiled or regular)
1/4 cup urad dal (black gram)
1/4 teaspoon fenugreek seeds
Water for soaking
Salt to taste

For Masala (Potato Filling):

4-5 medium-sized potatoes, boiled and mashed
1 large onion, finely chopped
2-3 green chilies, finely chopped
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
A pinch of asafoetida (hing)
1/2 teaspoon turmeric powder
A few curry leaves
2 tablespoons oil
Salt to taste
Fresh coriander leaves, chopped (for garnish)

Instructions – Masala Dosa Recipe

1. Dosa Batter:

a. Wash rice, urad dal, and fenugreek seeds separately.

b. Soak rice and fenugreek seeds in water for about 6 hours. Soak urad dal in water for 4 hours.

c. Grind urad dal to a smooth batter. Grind rice separately to a slightly coarse texture.

d. Mix both batters together, add salt, and let it ferment overnight or for at least 8 hours.

2. Masala (Potato Filling):

a. Heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.

b. Add chopped onions and green chilies. Sauté until onions are golden brown.

c. Add turmeric powder and mix well. Now, add the mashed potatoes and salt. Mix thoroughly.

d. Cook for a few minutes until the masala is well-cooked. Garnish with chopped coriander leaves.

3. Making Masala Dosa:

a. Heat a flat non-stick griddle or dosa pan over medium heat.

b. Pour a ladleful of dosa batter onto the center of the pan and spread it in a circular motion to form a thin crepe.

c. Drizzle a little oil on the edges and cook until the dosa turns golden and crisp.

d. Place a portion of the potato masala in the center of the dosa, fold it in half, and serve hot.

4. Serving:

a. Serve Masala Dosa hot with coconut chutney and sambar.

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Tips – Masala Dosa Recipe

1. Dosa Batter Consistency:

The dosa batter should be of pouring consistency. It should neither be too thick nor too thin. Adjust the consistency with water if needed.

2. Fermentation:

Allow the batter to ferment properly. Fermentation imparts a unique flavor to the dosa and makes it light and crisp. Let it ferment overnight or for at least 8 hours in a warm place.

3. Heating the Griddle:

Heat the dosa griddle or pan well before making each dosa. The pan should be hot but not smoking. To check if it’s ready, sprinkle a few drops of water on the pan – if it sizzles, it’s ready.

4. Spreading the Dosa:

When spreading the dosa batter on the pan, use a ladle to pour it at the center, and then spread it outward in a circular motion. Work quickly to get a thin and even layer.

5. Crispy Edges:

For those crispy edges, drizzle a little oil around the dosa and on its edges. Allow it to cook until the edges turn golden brown.

FAQs – Masala Dosa Recipe

1. What is Masala Dosa?

Masala Dosa is a popular South Indian dish consisting of a thin, crispy fermented rice and urad dal crepe filled with a spiced potato mixture. It is often served with coconut chutney and sambar.

2. How do I make the perfect dosa batter?

To make the perfect dosa batter, soak rice, urad dal, and fenugreek seeds, grind them to a smooth consistency, and allow the batter to ferment overnight. Ensure the batter has the right consistency and is well-fermented for a light and crispy dosa.

3. Can I use store-bought dosa batter?

Yes, you can use store-bought dosa batter if you’re short on time. However, homemade batter often provides better flavor and texture.

4. How do I achieve a crispy dosa?

To achieve a crispy dosa, make sure the griddle or pan is well-heated before pouring the batter. Drizzle a little oil on the edges of the dosa and cook it until it turns golden brown and crisp.

5. What is the traditional accompaniment for Masala Dosa?