New Delhi: Indulging in the wholesome flavours of South Indian cuisine is one of the ultimate forms of self-care. Among the many culinary treasures from this region, the crispy and flavourful dosa holds a special place in the hearts of food lovers everywhere. Among the various types of dosas, one of the most beloved is the Masala Dosa—a plain dosa filled with a spiced potato mixture that pairs perfectly with Sambar and Coconut Chutney.
This comprehensive guide will teach you how to make restaurant-style Masala Dosa at home, from preparing the batter to perfecting the potato filling. Follow these steps to enjoy an authentic South Indian delicacy.
Masala Dosa Recipe
Ingredients
For the Batter:
- 1.5 cups idli rice (parboiled rice) – 330 grams
- ½ cup urad dal (husked whole or split black gram) – 125 grams
- ¼ cup thick poha (flattened rice) – 35 grams
- 1 tablespoon chana dal (husked and split Bengal gram)
- 20 fenugreek seeds (methi seeds)
- 1 cup water for soaking urad dal
- 2 cups water for soaking rice
- 1 cup water for grinding rice and poha
- ½ cup water for grinding dal
- ½ teaspoon rock salt (or sea salt/pink salt)
For the Potato Filling:
- 4 medium-sized potatoes (boiled, peeled, and crumbled) – 300 grams
- 2 tablespoons neutral oil
- ½ teaspoon mustard seeds
- 1 tablespoon chana dal (optional, soaked in ¼ cup hot water for 30 minutes)
- 1.25 cups thinly sliced onions – 150 grams
- 1 teaspoon finely chopped ginger
- 8 to 10 curry leaves
- 1 teaspoon chopped green chillies
- ¼ teaspoon turmeric powder
- 1 pinch asafoetida (hing) – optional
- ½ cup water
- 3 tablespoons chopped coriander leaves
- 2 tablespoons fried cashews – optional
- ¼ to ½ teaspoon sugar – optional
- Salt to taste
Instructions
Step 1: Preparing the Batter
Soak the Ingredients:
- Rinse the urad dal, chana dal, and fenugreek seeds in water 2-3 times, then soak in 1 cup of water for 4-5 hours.
- In a separate bowl, rinse the rice and flattened rice. Add 2 cups of water and soak for 4-5 hours.
Grinding the Batter:
- Strain the water from the soaked dal and grind it in a blender with ½ cup of fresh water until the mixture is smooth and fluffy.
- Similarly, grind the rice and poha mixture with 1 cup of fresh water until it reaches a slightly grainy consistency.
Mix and Ferment:
- Combine the dal batter and rice batter in a large bowl. Add ½ teaspoon of rock salt and mix thoroughly. Cover the bowl and let the batter ferment for 8-9 hours (or overnight) in a warm place. The batter should double in volume with visible air pockets.
Step 2: Preparing the Potato Filling
Cook the Potatoes:
- Boil the potatoes in a pressure cooker (2 cups water, 5-6 whistles) or until fork-tender. Once cooled, peel and crumble the potatoes.
Prepare the Filling:
- Heat oil in a pan and fry cashews until golden brown. Set them aside.
- Lower the heat and add mustard seeds. Once they crackle, add chana dal and sauté until golden.
- Add the onions, curry leaves, green chillies, and ginger. Sauté until the onions become soft and translucent.
- Mix in turmeric powder and asafoetida, followed by ½ cup of water. Simmer for 2-3 minutes until the mixture thickens slightly.
- Add the crumbled potatoes, salt, and sugar (if using). Stir well and simmer for another 3-4 minutes until the filling is moist but not watery.
- Garnish with chopped coriander leaves and fried cashews. Set aside.
Step 3: Making the Masala Dosa
Heat the Pan:
- Use a flat non-stick pan or a cast-iron griddle. Heat the pan until medium-hot. For cast iron, lightly smear oil; do not grease a non-stick pan.
Spread the Batter:
- Stir the fermented batter gently. Pour a ladleful onto the centre of the pan and spread it in a circular motion to form a thin layer.
Cook the Dosa:
- Cook on medium heat until the edges turn golden and the base becomes crisp. Drizzle a few drops of oil along the edges.
- Cover the dosa and allow it to cook evenly.
Assemble:
- Place a portion of the potato filling on one side of the dosa and fold it in half.
Serve Hot:
- Serve the dosa immediately with Sambar and Coconut Chutney for an authentic South Indian experience.
Storage Tips
- The dosa batter can be stored in an airtight container in the refrigerator for up to 3-4 days.
- The potato filling is best consumed fresh but can be refrigerated for up to 1 day. Reheat it thoroughly before use.
With this detailed recipe, you can create crispy, golden Masala Dosas filled with delicious potato stuffing right in your kitchen. Enjoy the authentic flavours of South India with every bite, and serve this dish as a satisfying breakfast, lunch, or dinner option. Happy cooking!
Comments are closed.