Dosa is a thin crepe made of batter of rice and lentil. It is fermented overnight and prepared the next day. Masala Dosa is usually served with a chutney and potato vegetable.

Masala Dosa, the very name  brings a kind of joy to every South Indian. This is one of the popular breakfast dishes in south india. In Karnataka, districts of Bangalore, Mysore and Udupi, it is a common affair to have dosa batter in the refrigerator. It serves dual purpose, the breakfast dilemma is solved and  one can use it for various purpose.

Other dosa varieites that I make at home are: Jowar Dosa, Neer Dosa, Rawa Dosa

Masala Dosa 

The ingredients that you need are:

For soaking:

• 4 cups of rice
• 1 cup of urad dal
• 1 teaspoon bengal gram
• a bowl of flattened rice (poha)
• 1 teaspoon fenugreek seed
• water

For batter:

• salt as needed

For the potato veggie:

• 4 potato
• 2 onion
• 2 tablespoon oil
• 1/2 teaspoon mustard
• 1/2 teaspoon cumin
• 1 teaspoon bengal gram
• 1 teaspoon urad dal
• 1/4 teaspoon turmeric powder
• 4 green chilli
• salt
• fresh coriander

To make coconut chutney :

Ingredients:

• 1 cup fresh grated coconut
• 1/2 cup roasted gram
• 4 green chilly
• 1/2 teaspoon oil
• 1 teaspoon tamarind pulp
• salt to taste
• water

For seasoning:

• 2 teaspoon oil
• 1/2 teaspoon mustard
• 1/4 teaspoon asafoetida
• 1/4 teaspoon turmeric powder

To make dosa:

• batter
• oil and ghee mixture

Masala Dosa

Method:

1. Soak the rice and urad dal in water for five hours. Grind to a fine paste by first adding the rice, after sometime put the lentil to it along with soaked parched rice. Add water as required, let the consistency be thick, you can adjust it later.
2. Remove the batter in a wide bowl.
3. Allow it to ferment overnight by keeping it closed in a warm place.

To make potato veggie:

1. Wash and pressure cook the potatoes.
2. Cut onion into thin, medium- long slices.
3. Once the pressure releases, peel the skin of the potatoes.
4. Take oil in a pan. Make the seasoning, add mustard seeds, as it crackles, put cumin, bengal gram, urad dal, let it turn golden in colour, add green chillies, turmeric powder and the onion pieces. Once it turns soft and pale in colour, mash the potato and mix it.
5. Put salt and let the flavours imbibe.
6. Garnish with fresh coriander.

To make coconut chutney:

1. Roast the green chillies in a little oil.
2. Put them in the jar and grind along with dahlia and a little salt.
3. After a few seconds, put coconut and water to it. Grind again.
4. Put tamarind pulp and pulse for the last time.
5. Remove in a bowl.
6. Make the seasoning and mix it in the chutney.

To make dosa:

1. Add salt to the batter and mix it.
2. Take the required quantity of batter in a bowl. Adjust the consistency by adding some water to it.
3. Heat a skillet.  Take a ladle full of batter,  pour it and spread  into a thin crepe. Drizzle some oil over it.
4. Put some potato veggie inside it and fold it.
5. Serve in a plate along with coconut chutney.

Take a tip :

• Adjust the consistency of batter while preparing dosa. The batter should neither be thick as  idli batter nor thin as rawa dosa batter.
• The batter can be kept in the refrigerator for four days.
• You may add a teaspoon of tur dal also along with bengal gram while soaking the lentils.
• For the potato veggie, a little ginger may be added.

Pin it for later:

Masala Dosa

If you have liked this recipe, do share it with family and friends. If you ever make this, take a picture and tag @foodiejayashree on Instagram or @evergreendishes on Facebook.

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