Masala Dosa is a famous south Indian dish; it is also popular in north India and serves in every restaurant of north India with south Indian chutney. Masala Dosa is filled with potato onion. Try something South Indian today.
Preparation time: 9 hours
Cook time: 30 min
Total time: 9 hours 30 min
1. One cup regular rice
2. One cup parboiled rice
3. Half cup split black lentils or urad dal
4. 4 tsp poha/ flattened rice
5. 4 ounce fenugreek seeds/ methi
6. Salt according to your taste
7. Water as required
1. Four to five potatoes
2. Ten to twelve cashewnuts
3. Ten to twelve curry leaves
4. One tblsp chana dal
5. Three onion chopped
6. Half tsp mustard seeds
7. One tsp cumin seeds
8. One to two chopped green chilies
9. One tsp chopped ginger
10. Two tblsp chopped coriander leaves
11. Half tsp turmeric powder
12. A pinch of asafetida/ hing
13. Three tblsp oil or ghee
14. Salt as required
Instructions:
1. Rinse the rice and urad dal separately first.
2. Soak the paraboiled rice, regular rice and poha in bowl.
3. In another bowl soak urad dal – methi in enough water.
4. Blend urad dal with methi to a fine and fully batter
5. Grind rice and poha to a smooth batter
6. Add salt as required and cover it for ferment for 8-9 hours.
1. Soak chana dal for just 30 min.
2. Later drain the chana dal and keep aside.
3. Heat oil or ghee and fry cashew nuts and keep aside.
4. Add mustard seeds and cumin seeds and drained Chana dal.
5. Fry chana dal well and onion and curry leaves.
6. Fry onion until become soft and add green chilies, ginger, turmeric powder and asafetida and mix well.
7. Now add boil chopped potatoes, cashew nuts and salt.
8. Cook for 2- 3 min stirring well. Add chopped coriander leaves.
1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
2. Spread the dosa batter in a circular way on the pan. Add some oil on top
3. Flip and cook the other side. Flip again.
4. Spread the potato sabzi filling on one side of the dosa.
5. Cover with the other half and let the dosa cook for 15-30 seconds.
6. Serve masala dosa hot with coconut chutney and sambar.
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| Masala Dosa |
Preparation time: 9 hours
Cook time: 30 min
Total time: 9 hours 30 min
Ingredients Required:
For Dosa Batter:
2. One cup parboiled rice
3. Half cup split black lentils or urad dal
4. 4 tsp poha/ flattened rice
5. 4 ounce fenugreek seeds/ methi
6. Salt according to your taste
7. Water as required
For Masala - potato filling:
2. Ten to twelve cashewnuts
3. Ten to twelve curry leaves
4. One tblsp chana dal
5. Three onion chopped
6. Half tsp mustard seeds
7. One tsp cumin seeds
8. One to two chopped green chilies
9. One tsp chopped ginger
10. Two tblsp chopped coriander leaves
11. Half tsp turmeric powder
12. A pinch of asafetida/ hing
13. Three tblsp oil or ghee
14. Salt as required
Instructions:
Preparing the Dosa batter:
2. Soak the paraboiled rice, regular rice and poha in bowl.
3. In another bowl soak urad dal – methi in enough water.
4. Blend urad dal with methi to a fine and fully batter
5. Grind rice and poha to a smooth batter
6. Add salt as required and cover it for ferment for 8-9 hours.
Preparing the potato filling - sabzi:
2. Later drain the chana dal and keep aside.
3. Heat oil or ghee and fry cashew nuts and keep aside.
4. Add mustard seeds and cumin seeds and drained Chana dal.
5. Fry chana dal well and onion and curry leaves.
6. Fry onion until become soft and add green chilies, ginger, turmeric powder and asafetida and mix well.
7. Now add boil chopped potatoes, cashew nuts and salt.
8. Cook for 2- 3 min stirring well. Add chopped coriander leaves.
Preparing Masala Dosa:
2. Spread the dosa batter in a circular way on the pan. Add some oil on top
3. Flip and cook the other side. Flip again.
4. Spread the potato sabzi filling on one side of the dosa.
5. Cover with the other half and let the dosa cook for 15-30 seconds.
6. Serve masala dosa hot with coconut chutney and sambar.
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