Masala Dosa Recipe

How to Make Masala Dosa Recipe ( मसाला डोसा रेसिपी )

Ingredients for Masala Dosa Recipe

1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bicarbonate
1/2 cup curds the batter
10-12 tsps. ghee or oil as preferred
water for grinding

Method :

• Wash the rices and dal together.
• Add plenty of water and methi seeds.
• Allow to soak for 7 - 8 hours or overnight.
• Rewash the rice by draining the water 2 - 3 times.
• Grind to a paste. Rava like grains should be felt in add soda bicarbonate and salt and mix well.
• Keep aside in a warm place for 8 - 10 hours. Beat the curds well.
• Add to the batter, add more water if required.
• The consistency of the batter should be enough to thickly coat on a spoon when dipped.
• Heat the iron griddle or non-stick tawa well.
• Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
• Pour a tsp. of ghee or oil over it.
• Spread chutney spread over dosa.
• Place a tbsp. masala in the centre.
• Fold into triangle to cover masala.
• Remove with spatula when crisp.
• Serve hot with chutney and/or sambar.

For Masala :

Ingredients

2 large onions in vertical slices
2 large potatoes boiled and peedled
4-5 green chillies
1 tbsp. chopped coriander
8-10 cashews halved
1/2 tsp. udad dal
1/2 tsp. cumin seeds
1/2 tsp. mustard seeds
2 tbsp. oil
1/4 tsp. turmeric
salt to taste

Method :

• Chop potatoes coarsely. Chop green chillies.
• Heat oil, add cashews and brown lightly.
• Add dal, seeds and splutter.
• Add chillies and onions. Fry till tender.
• Add turmeric, salt, potatoes and coriander.
• Mix well.

Makes : 8-10 medium sized dosas
Shelf life : 1 day refrigerated.
Texture : Light and thin, foldable but crisp.