Masala Dosa is a popular breakfast dish from South India. It is a fermented crepe (dosa) stuffed with a mashed potato mixture with onion, green chilies, and spices. It is available across tiffin centers and restaurants. In my opinion, you’ll get the best ones in the vegetarian restaurant chains like the Udupi hotel, Arya Bhava, Arul Jyothi, Saravana Bhavan and also in the Indian Coffee House.
While I always loved Plain Dosa or Paper Roast, Masala Dosa has always been my sister’s favorite. There was a time when I hated potatoes, and I just couldn’t bring myself to eat it, be it in a curry or fritters. But this versatile ingredient is my best friend now and I have begun incorporating it.
Did you know that our humble Masala Dosa was featured in the list of Top Ten Foods to Try Before you Die by Huffington Post in 2012? It is featured among the Peking duck from China, Green Papaya Salad from Thailand, Seafood Laksa curry from Malaysia and BBQ ribs from the US. Masala Dosas are paper-thin fermented crepes made from rice and lentils. The batter is spread on a hot griddle and is cooked to lacy perfection. Without the potato stuffing, the dosa is called Plain Dosa.
How to make Dosa Batter at Home:
|3 cups||Parboiled rice|
|1 cup||Urad Dal or Skinned and split black lentils|
|2 tablespoons||Chana Dal or Bengal Gram|
|1/2 teaspoon||Methi seeds or Fenugreek Seeds|
|1 teaspoon||Grated ginger|
|1 sprig||Curry leaves|
|Salt, as required|
Wash and soak separately the rice, lentils, and fenugreek seeds overnight. Grind together the rice, Bengal gram, ginger, and curry leaves with little water, until you get a fine grain consistency. Remove. Grind Urad Dal and fenugreek seeds. Remove and add to the rice batter. Mix well with your hand for about five minutes. This helps in equal distribution and mixing of the ingredients. It also makes the batter airy.
Leave it for at least 8 hours or overnight for fermentation. The batter will ferment well only in warm temperature. Add salt before preparing Dosa.
Tips to make a great Dosa Batter:
Adding Chana Dal gives the Dosa a nice golden color. Adding some poha or flattened rice makes the Dosa crisp. and fenugreek Seeds helps the fermentation process. The batter should be loose and thin.
Masala Dosa Recipe:Print
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