Masala Dosa

Ingredients:

For the Dosa Batter:

• 1 cup rice (preferably short-grain rice or parboiled rice)
• 1/4 cup split urad dal (black gram lentils)
• 1/4 teaspoon fenugreek seeds (optional)
• Water (as needed for soaking and blending)
• Salt, to taste

For the Masala Filling:

• 4 medium-sized potatoes, boiled and mashed
• 1 tablespoon oil
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1-2 green chilies, finely chopped (adjust to your spice preference)
• 1 onion, finely chopped
• 1 teaspoon ginger, grated or minced
• 10-12 curry leaves
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon asafoetida (hing) (optional)
• Salt, to taste
• 1/2 teaspoon garam masala or sambar powder (optional for added flavor)
• 1/4 cup chopped coriander leaves
• 1/2 teaspoon lemon juice (optional)

For Serving:

• Coconut chutney
• Sambar (a South Indian lentil stew)

Instructions:

1. Prepare the Dosa Batter:

• Soak the Rice and Dal: Wash the rice, urad dal, and fenugreek seeds thoroughly. Soak them in plenty of water for 4-6 hours or overnight.
• Grind the Batter: Drain the soaked ingredients and grind them in a blender or wet grinder, adding water gradually. The consistency should be smooth and slightly thick, similar to pancake batter.
• Ferment the Batter: Transfer the batter to a large bowl and cover it with a cloth. Let it ferment in a warm place for 12-24 hours (depending on the weather). The batter should rise and show bubbles on the surface.
• Add Salt: After fermenting, add salt to taste and stir the batter gently.

2. Prepare the Masala Filling:

• Cook the Spices: In a pan, heat 1 tablespoon of oil over medium heat. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
• Sauté the Onions: Add chopped onions, green chilies, and grated ginger. Sauté until the onions turn golden brown.
• Add Turmeric and Masala: Add turmeric powder, asafoetida (hing), and garam masala or sambar powder (if using). Stir to combine.
• Add Potatoes: Add the boiled and mashed potatoes. Stir well to combine the spices with the potatoes. Cook for 5-7 minutes, allowing the flavors to meld.
• Finish the Filling: Add salt to taste and lemon juice (optional). Stir in chopped coriander leaves. The filling is now ready.

3. Make the Dosa:

• Heat the Tava (Griddle): Heat a flat griddle or non-stick pan over medium-high heat. Grease it lightly with a few drops of oil or use a kitchen towel to spread the oil.
• Pour the Batter: Once the pan is hot, pour a ladleful of dosa batter onto the center of the pan.
• Spread the Batter: Quickly spread the batter in a circular motion to form a thin, even layer. You can make the dosa as large or small as you like.
• Cook the Dosa: Let the dosa cook for about 2-3 minutes until the edges turn golden brown and crispy. You can drizzle a little oil along the edges to help it crisp up.
• Add the Filling: Once the dosa is golden and crispy, place a portion of the masala filling in the center. Fold the dosa over the filling to form a half-moon shape or roll it up.
• Serve: Remove from the pan and place the dosa on a serving plate. Repeat the process for the remaining batter and filling.

4. Serve the Masala Dosa:

• Serve hot with coconut chutney and sambar for a complete South Indian meal. The dosa is best enjoyed immediately while it’s crispy and warm.

Tips:

• For a thinner dosa: Add a little more water to the batter before spreading it on the griddle.
• Fermentation: The fermentation process is crucial for getting the right texture and flavor for dosas. If the batter does not ferment well, you can place it in a warm spot (like an oven with the light on) to help speed up the process.
• Make-ahead: You can prepare the filling ahead of time and store it in the refrigerator. The dosa batter can also be refrigerated for a couple of days after fermentation.
• Variations: Some people like to add cooked vegetables such as carrots, peas, and beans to the potato filling for a more hearty version.

Variations:

• Rava Dosa: Instead of rice and urad dal batter, you can make a quick rava (semolina) version of dosa, which doesn’t require fermentation.
• Onion Masala Dosa: Add finely chopped onions and green chilies to the batter before cooking for a variation of the filling.

Masala dosa is a delicious, crispy dish filled with a spiced potato mixture that provides the perfect balance of savory flavors. It’s a beloved dish in Indian cuisine, and with the right batter and filling, it can be made at home to perfection. Enjoy it with chutneys and sambar for the full experience!