Dosa is one of the best kinds of pancake in India. It is made from fermented batter which is consists of rice and urad beans. But this popular pancake has been tailored to become a more appetizing variety, which is the masala dosa. The masala dosa recipe is traditionally made by stuffing potatoes, green chilis, onions and other spices into a dosa. This food has been acknowledge by some lists and surveys as among the top 50 most delicious foods in the world. Although, this recipe is a little bit lengthy in process, the delectable results you get from it are all worth it.
What Are the Ingredients for Masala Dosa Recipe
The ingredients needed for the Masala Dosa Batter are 1 and ½ cup of Par boiled rice, ½ cup raw rice, ½ cup of whole urad dal, ½ teaspoon of Fenugreek seeds, 2 tablespoons of Channa dal or Bengal gram or kadalai paruppu, and 1 and ½ tablespoon of Tur dal. A little amount of salt for tasting is also optionally needed. Meanwhile, ingredients for the potato filling are 2 cups of potatoes that has been peeled, boiled and mashed; 1 cup of thinly sliced onions; 1 piece of ginger; 3 pieces of finely chopped green chili; and 1 small tomato. A ¼ teaspoon turmeric powder, some curry leaves and salt are also considered necessary. To season the potato filling, 2 tablespoon of oil, 1 teaspoon of mustard, ¾ teaspoon of Urad Dal, ¾ teaspoon of Bengal gram, a pinch of Hing and some sesame oil will do.
How to Make Masala Dosa?
Start off by soaking the boiled rice, raw rice, fenugreek seeds, Bengal gram, urad dal and tur dal in water for about five hours. Grind them together to achieve a smooth texture, add a little salt and leave them to ferment overnight. For a better batter consistency, add a teaspoon of sugar and little water to it.
On the other hand, start doing the filling by cooking the already-washed and cut potatoes into a pressure cooker. After the pressure cooker whistles three times, get the potatoes and cool them before peeling and mashing them. The onions should be cut lengthwise while the green chilies and ginger should be finely chopped. Heat the oil, and then add the mustard seeds, hing, urad dal and channa dal. When the dal turns into golden brown, put in the onions, ginger, green chilies and curry leaves. Sautee those for some minutes until the onions become pink. Pour in the turmeric powder and chopped tomatoes. Then season with some salt. Add about ¾ cup of water and when it boils, gradually pour in the mashed potatoes. Mix well and let it cook for some few minutes.
Considering that the mixture has been fermented and it is already the right time to make a masala dosa, heat the non-stick pan into medium-heat and rub some oil on it. Spread the batter in circular motion and gently drizzle some oil around it and cover it with the lid. When the edges starts browning and the dosa batter is cooked, decrease the heat then gradually add 3 tablespoon of potato masala into the dosa and then fold into half or triangle or any way you want it. You can serve this tasty food with whatever fancies your appetite.