Masala Dosa Recipe

An easy and popular South Indian staple breakfast recipe, savory, made with rice and urad dal. Basically, an extension of the traditional dosa recipe, the dosa is crispy and filled with potato masala. It's perhaps one of South India's most famous dishes, and can be served for breakfast in the morning or as an evening snack with coconut chutney and sambar.

• Preparation time – 20 minutes
• Cooking time - 45 minutes.
• Fermentation time – 8 hours
• Servings – 30 doses

For the dosa dough:

• 3 cups of idli rice.
• ½ teaspoon methi/fenugreek seeds
• water (for soaking)
• 1 cup of urad dal
• 2 tablespoons of toor dal
• 2 tablespoons of chana dal
• 1 cup of poha (rinsed)

For aloo bhaji:

• 2 tablespoons of oil
• 1 teaspoon of mustard
• 1 teaspoon of urad dal
• 1 teaspoon of chana dal
• 1 dried red chili
• few curry leaves.
• pinch / asafoetida
• 2 chilies (finely chopped)
• 1 inch ginger (finely chopped)
• 1 onion (sliced)
• ¼ teaspoon of turmeric
• 1 teaspoon of salt
• 3 potatoes (boiled and mashed)
• 2 tablespoons cilantro (finely chopped)
• 2 tablespoons of lemon juice

INSTRUCTIONS -
Preparation of masala dosa batter:

• First, in a large bowl, take 3 cups of idly rice and ½ teaspoon of methi.
• Rinse well and soak in sufficient water for 4 hours.
• In another bowl take 1 cup of urad dal, 2 tbsp of toor dal and 2 tbsp of chana dal.
• Rinse well and soak in sufficient water for 2 hours.
• After soaking the dal for 2 hours, drain the water and transfer it to a grinder. You can also grind it into a mixture if you don't have access to a grinder.
• Add water as needed and mix until you get a smooth paste.
• Scrape down the sides. The soft, fluffy dough will be ready after 40 minutes.
• Transfer the dough to a large bowl and set aside.
• In the same grinder add the soaked rice and 1 cup of rinsed poha.
• Slowly add water and scrape down the sides. Mix until you have a coarse paste.
• Transfer the rice mass to the same urad dal mass.
• Mix well, making sure everything is well combined.
• Proof in a warm place for at least 8 hours, or until the dough has doubled in volume. If you live in a cold climate, you can place the dough in a warm oven (simply heat the oven until it's slightly warm, then turn it off) to proof.
• Once the dough is well fermented, mix gently, without disturbing the air pockets.
• Transfer 4 cups of the sourdough starter to a small bowl and add 1 teaspoon of salt.
• Mix well until the salt is well combined. The masala dosa batter is ready. Set aside.

Preparation of aloo bhaji:

• First, in a large pan heat 2 tbsp of oil and sprinkle 1 tsp of mustard, 1 tsp of urad dal, 1 tsp of chana dal, 1 dry red chili, a few curry leaves, a pinch of hing.
• Now add 2 chilies and 1 inch of ginger. Stir-fry well.
• Also, add 1 onion and sauté until the onions shrink a little.
• Also, add ¼ teaspoon of turmeric and 1 teaspoon of salt. Stir-fry well.
• Now add 3 potatoes and mix well, mash a little making sure everything is well combined.
• Turn off the heat and add 2 tablespoons of cilantro and 2 tablespoons of lemon juice.
• Mix well and the aloo bhaji for masala dosa is ready. Keep aside.

Masala dosa preparation:

• First, add a ladle of batter on hot tawa.
• Spread as thin as possible, making a crispy dosa.
• Take 1 teaspoon of butter and spread it evenly.
• Also, place 2 tablespoons of prepared aloo masala in the center.
• Grill until the dosa turns golden brown and crispy.
• Scrape the sides of the dosa and roll the dosa.
• Finally, the masala dosa recipe is ready to be served with coconut chutney and sambar.

An easy and popular, tasty south Indian staple breakfast recipe made with rice and urad dal. Basically, an extension to the traditional dosa recipe, where dosa is made crisp and stuffed with potato masala. It is perhaps one of the famous dishes from south India, which can be served for morning breakfast or also as an evening snack with coconut chutney and sambar.

• Prep time – 20 mins
• Cook time – 45 mins.
• Fermentation time – 8 hours
• Servings – 30 dosas

For dosa batter:

• 3 cups idly rice.
• ½ tsp methi / fenugreek seeds
• water (for soaking)
• 1 cup urad dal
• 2 tbsp toor dal
• 2 tbsp chana dal
• 1 cup poha (rinsed)

For aloo bhaji:

• 2 tbsp oil
• 1 tsp mustard
• 1 tsp urad dal
• 1 tsp chana dal
• 1 dried red chili
• few curry leaves.
• pinch hing / asafoetida
• 2 chilies (finely chopped)
• 1 inch ginger (finely chopped)
• 1 onion (sliced)
• ¼ tsp turmeric
• 1 tsp salt
• 3 potatoes (boiled & mashed)
• 2 tbsp coriander (finely chopped)
• 2 tbsp lemon juice

INSTRUCTIONS -
Masala dosa batter preparation:

• Firstly, in a large bowl take 3 cups idly rice and ½ tsp methi.
• Rinse well and soak in enough water for 4 hours.
• In another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.
• Rinse well and soak in enough water for 2 hours.
• After soaking dal for 2 hours, drain off the water and transfer to the grinder. You can also grind in mixture if you do not have access to a grinder.
• Add water as required and blend to smooth paste.
• Scrape sides. the smooth and fluffy batter will be ready after 40 minutes.
• Transfer the batter to a large vessel and keep aside.
• In the same grinder add soaked rice and 1 cup rinsed poha.
• Add water slowly and scrape the sides. blend to a coarse paste.
• Transfer the rice batter to the same urad dal batter.
• Mix well making sure everything is well combined.
• Ferment in a warm place for at least 8 hours or until the batter doubles in volume. If you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
• Once the batter is well fermented, mix gently, without disturbing the air pockets.
• Transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
• Mix well until the salt is well combined. masala dosa batter is ready. keep aside.

Aloo bhaji preparation:

• Firstly, in a large pan heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch of hing.
• Now add 2 chilli and 1 inch ginger. Saute well.
• Also, add 1 onion and saute until onions shrink slightly.
• Further, add ¼ tsp turmeric and 1 tsp salt. Saute well.
• Now add 3 potatoes and mix well, mash slightly making sure everything is well combined.
• Turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
• Mix well and aloo bhaji for masala dosa is ready. keep aside.

Masala dosa preparation:

• Firstly, add a load of batter on hot tawa.
• Spread as thin as possible making a crispy dosa.
• Take 1 tsp of butter and spread evenly.
• Also, place 2 tbsp of prepared aloo masala in the center.
• Roast until the dosa turns golden brown and crisp.
• Scrape the sides of dosa and roll the dosa.
• Finally, masala dosa recipe is ready to serve with coconut chutney and sambar.