Recipe – Masala Dosa

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Prep time: 10-12 hours

Cook Time: 30 minutes

Serves: 8 dosas

Ingredients

For the dosa:

  • Urad Dal (white lentils): 1/2 Cup
  • Rice: 2 Cups
  • Methi (Fenugreek) seeds: ½ Teaspoon
  • Salt: ½ Tablespoon or to taste
  • Cooked plain rice or soaked poha: 1/4 cup
  • Water: As required

For the Masala:

  • Potato: 3, boiled. peeled and cut into small cubes
  • Onion: 1 medium
  • Tomato: 1 medium
  • Bell pepper or capsicum: ½ of a medium
  • Grated carrots: ¼ cup
  • Cabbage: finely chopped, ¼ cup
  • Curry leaves: 4-5
  • Ginger-garlic paste: 1 teaspoon
  • Green chili: 1. Finely chopped
  • Salt: 1 teaspoon or to taste
  • Red chili powder: ¼ teaspoon
  • Garam masala powder: ½ teaspoon
  • Oil: 2 tablespoons
  • Cumin seeds: ½ teaspoon
  • Coriander leaves: 1 tablespoon

Method

For the dosa batter:

  • Wash dal and rice 2-3 times. Soak the mix in water with methi seeds. Soak it for 5-6 hours or overnight.
  • Drain the water, add soaked poha or cooked rice to the mix and grind the mixture to a smooth paste. Not too thick, not too thin paste. Add little water while grinding if required.
  • Transfer the batter to a bowl, cover it and let it ferment for another 5-6 hours or overnight. The batter will increase in volume.

For the masala:

  • Heat oil in a pan, add cumin seeds and when it changes color, add chopped onions. Sauté till transparent.
  • Add bell pepper, cabbage, carrots, tomato, green chilli, ginger garlic paste and sauté for 4-5 minutes.
  • Add the potato cubes, salt, red chili powder, garam masala powder. Sauté for another 3-4 minutes.
  • Turn off the heat. Add coriander leaves.

For the masala dosa:

  • Add salt in the dosa batter. Adjust water to make a thin dropping consistency dosa batter. Mix well.
  • Heat a tawa in high flame, pour 1 ladle full of batter and spread evenly to thinnest circle possible. Drizzle little oil over it and cook in medium flame until its golden. No need to flip.
  • Add 2 tablespoon of the potato masala in one side of the dosa and roll in.
  • Serve hot with coconut chutney and sambar.

 

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