Making a masala dosa involves two main components: the dosa (thin, crispy crepes) and the potato filling (masala). Here’s a step-by-step guide:
Ingredients:
For Dosa Batter:
- 1 cup rice
- 1/4 cup split urad dal (black gram)
- 1/4 teaspoon fenugreek seeds (methi)
- Water, as needed
- Salt, to taste
- Oil or ghee (clarified butter) for cooking
For Potato Filling (Masala):
- 2 medium potatoes (boiled and mashed)
- 1 onion (finely chopped)
- 1-2 green chilies (finely chopped)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of hing (asafoetida)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon garam masala
- Salt, to taste
- Fresh coriander leaves (chopped)
- 1 tablespoon oil
- 1/4 cup water
- Curry leaves (optional)
Instructions:
1. Prepare the Dosa Batter:
- Soak the rice and urad dal with fenugreek seeds in water for about 4-6 hours (or overnight).
- After soaking, grind the rice and dal mixture into a smooth batter using a little water. The consistency should be slightly thicker than pancake batter.
- Let the batter ferment for 8-12 hours in a warm place. It should rise and become slightly bubbly.
2. Make the Potato Filling (Masala):
- Heat oil in a pan and add mustard seeds, cumin seeds, and hing. Let them splutter.
- Add chopped onions and green chilies, and sauté until the onions turn translucent.
- Add the turmeric powder, garam masala, and curry leaves. Stir to combine.
- Add the boiled and mashed potatoes along with a little water to make a smooth mixture. Cook for 5-7 minutes.
- Season with salt and garnish with chopped coriander leaves. Set aside.
3. Cook the Dosa:
- Heat a non-stick or cast-iron pan/tava. Lightly grease it with oil or ghee.
- Once hot, pour a ladle of the batter in the center of the pan and spread it in a circular motion to form a thin crepe.
- Drizzle a little oil or ghee around the edges of the dosa and cook on medium heat until the bottom turns golden brown and crispy.
- Place a spoonful of the potato filling in the center of the dosa.
4. Fold and Serve:
- Fold the dosa in half over the filling and serve hot with coconut chutney and sambar.
Enjoy your delicious masala dosa!