Masala Dosa

Masala Dosa

Masala dosa is a variant of the popular South Indian food, dosa. It's made by stuffing a dosa with lightly cooked potato masala and served with chutney and sambar.

Ingredients and Measurements used

For Potato Masala

• 3 large-Boiled and mashed Potato
  
• 1 nos-finely chopped Onion
  
• 1/2 tsp-cumin seeds
  
• 1/2 tsp-mustard seeds
• 
• 2 dried red chilies
  
• 1/4 tsp-asafoetida powder
  
• 10-curry leaves
  
• 1 tsp- finely chopped ginger
  
• 2 nos-finely chopped green chilies
  
• 1/2 tsp- turmeric powder
  
• 1/2 tsp-chili powder(optional)
  
• 1/4 cup-water
• salt as required
• 2 tsp-oil

For dosa batter

• 1 cup- urad dal
  
• 3 cups-Idli rice
  
• 1 tsp-fenugreek seeds
  
• water to grind

To prepare potato masala

1. Heat oil in a pan.
2. Add mustard seeds,let it splutter.
3. Now add cumin seeds and dried red chilies and saute for a second.
4. Add asafoetida powder,curry leaves,ginger and green chilies and saute for 5 seconds.
5. Then add sliced onion and saute until it becomes translucent.
   
6. Add red chili powder(optional),turmeric powder and salt and saute it for some time.
   
7. Add boiled potato,and mix well.
   
8. Add water and cook it.
   
9. Add more salt if required and cook it until it becomes dry.
   
10. Potato masala is ready.
    

To Prepare Dosa Batter

1. Soak the rice and dal separately for 3-4 hours.
2. Grind dal and fenugreek seeds first into a smooth consistency adding enough water.
3. Grind rice into a smooth batter by adding just enough water to get it going.
4. Combine the two, add salt, and let it ferment in a large enough bowl lightly covered, for about 6-8 hours in a warm place.

To prepare Masala dosa

1. Add enough water to the fermented batter until you have a smooth, pouring consistency. 
   
   
   
2. Make sure the batter is not too watery .
3. Heat a pan or iron griddle and grease with the oil lightly. Pour a ladle full of  batter to the center of the pan.
   
4. Using the back of your ladle, gently spread the batter with a circular motion from the center towards the sides of the pan like making pancake.
   
5. To make masala  dosa,  spread it too thin. 
6. Drizzle about 1 tsp of oil around the edges of the dosa and add a few sprinkles on the top as well.
   
7. If your pan is greased adequately and is not sticky, the edge of the dosa will start to come off the pan in about 1 minute or so.  
8. Since we spread the dosa too thinly no need to flip it to other side.
9. Now take 3 tsp of potato masala and place in the middle of the dosa.
   
10. Fold the dosa and serve with sambar and coconut chutney.