Masala Dosa

Masala dosa is a famous South Indian, fermented crepe made from rice batter and lentils stuffed with cooked potatoes, onions and Indian spices like curry leaves and mustard seeds. Masala Dosa is best enjoyed with a sambar and coconut chutney.

Ingredients:

Serves 4

1 cup rice
¼ tsp methi seeds
⅓ cup urad dal
2 tsp toor dal
2 tsp chana dal
salt

Masala filling: (Aloo Bhaji)

1 large potatoes
½ medium onion (chopped)
1 tsp urad dal
1 tsp chana dal
½ tsp mustard seed
¼ tsp turmeric
1-2 green chilies (finelly chopped)
1-2 red dry chilies
4-5 curry leaves
asefoetida pinch
1 tbsp ginger (finely chopped)
1 tbsp lemon juice
2 tbsp coriander leaves (chopped)
1 -2 tbsp oil
½-1 tsp salt to taste

How to make Masala Dosa:

Soak rice in 2-3 cups of water for 4 hours.
In a seperate bowl soak urad dal, chana dal for 2 hours.
Grind soaked dal (you may add some water) till you receive smooth, fluffy batter. Let it sit.
Next grind rice till smooth. Add some water f required. Grind again.
When done, mix dal and rice batter together. Mix with your hands to help fermentation.
Then, transfer to a large vessel or pot, cover and let it in a room temperature for 8 h.
After the batter is fermented add ½ tsp salt and mix well.

Filling (Aloo Bhaji - Spiced Potato)

Heat oil in the pan. Add mustard seeds, red chilies, 1 tsp urad dal and chana dal. Add curry leaves, and pinch of asafoetida. Stir constatly.
Add finelly chopped chilies, chopped ginger and saute for few minutes.
Add chopped onion and saute for 1 minute. Do not brown the onion.
Add turmeric powder, salt to taste. Stir for 1 minute.
Mix in 1 boiled and try to mash it gently. potato.
Add coriander leaves and lemon juice. Mix well. The mixture (Aloo bhaji) is ready.

Now Fry Dosa:

Heat the pan or griddle with little oil on it.
Spread the batter on pan in circular motion to make thin Dosa.
Cook on both the sides, if desired.
Put about 2 tbsp of filling - spiced potato in the middle and gently roll dosa. Enjoy!