Masala Dosa

Masala Dosa in Marathi

After reading the recipe, please read the Tips given below the recipe.

Ingredients:
For Dosa
1 cup Urad Dal (Split Black Lentils)
2 to 2.5 cup Rice
1/2 cup Chana Dal
1/2 Tsp Fenugreek Seeds
Salt to taste
for Masala
2 big potatoes, boiled and peeled
1 medium onion
1 tsp Urad Dal
2-3 Green Indian Chilies
5-6 Curry Leaves
1/2 tsp ginger paste or grated ginger
1/2 cup cilantro
For tempering: 2 tsp Oil, 1/8 tsp Mustard Seeds, 1/2 tsp Cumin seeds, Pinch of Asafoetida, 1/4 tsp Turmeric Powder
Salt to taste

Method:
Directions to make Dosa batter and dosa
1) Wash Urad dal and Rice separately. Soak in the water for 6 to 7 hours. Soak Chana dal and Fenugreek seed along with Urad Dal.
2) Drain all the water. Grind the soaked urad dal and rice separately by adding little water. Make a medium consistency batter. Put 1 tsp Salt and 1 tsp Sugar while grinding.
3) Put the batter in a large pot. Cover it with lid. Place this pot in a warm place. The mixture will get fermented within 10 to 12 hours. This batter can be used for making Idlis. Hence, make medium consistency batter. When you want to make Dosa, transfer around 2 to 3 cups of batter to another vessel, add little water so that you can easily spread the batter on tawa.
Now the batter is ready for Dosa.
4) Use Nonstick Tawa to make Dosa.
Directions for Masala
1) Make small cubes of boiled and peeled potatoes. Slice Onion lengthwise.
2) Heat oil in nonstick pan. Add mustard seeds, cumin seeds, asafoetida, turmeric powder, green chilies, curry leaves and ginger paste. Then put 1 tsp Urad dal. Fry until urad dal become golden in color. Fry for few seconds.
3) On medium heat put sliced onion. Fry until it becomes golden brown. Add potato cubes and salt to taste. Then saute for few minutes. Cover for 1 minute. Garnish with Cilantro.
Once the Potato masala is ready, start making dosa.
Heat the Non-stick Tava or any nonstick flat griddle. Pour around 1/3 cup of batter and spread in circular motion with back of spoon to make a thin crepe. Pour 1/2 tsp oil around the dosa. After a minute or once one side of dosa is crispy remove from the pan.
Have this crispy dosa with Potato masala, Coconut chutney, and sambar.

Related Recipes:
Udipi Sambar
South Indian Style Coconut Chutney
Coconut Cilantro Chutney

Tips:
1) Once batter is ready, prepare Potato Masala and then start making dosas.
2) When you spread dosa batter on the hot tawa, There should not be any oil on tawa. Batter will not spread properly due to oil. To make perfect evenly thin dosa, spread around 1/3 cup batter on the tawa. You will see that dosa is getting little brown. At this point drizzle 1/2 tsp oil around the dosa.
3) Apply little schezwan sauce inside area of dosa to give spicy flavor.
4) Fenugreek seeds give nice flavor to the dosa. Chana dal makes dosa little crispy and slightly yellow. You can skip both these ingredients according to availability and preference.
5) Sugar helps in fermenting process. 1 tsp sugar won't change the taste of Dosa.
6) To ferment the batter, place it covered in a warm place. In cold regions or in winter batter takes too much time to ferment or sometimes it doesn't ferment. To create a warm place, oven is the best option. Preheat the oven to 275 F (93 C) for 2 to 3 minutes. Then switch off the oven, do not make it too hot. Then put the covered batter into oven for overnight. Once you put the batter inside, do not open and shut the door.

Labels:
Dosai Sambar Chutney, Masala Dosai