Masala Dosa Recipe
Make Masala Dosa Recipe in just 2h 30m. Get the full recipe with step-by-step instructions at pekinthechef.com.
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Ingredients
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Dosa Batter
Masala Filling
To Cook Dosa
Method
Dosa Batter Preparation
- 1
Soak Ingredients
In a large bowl, soak the rice, split urad dal, and fenugreek seeds in water for at least 6 hours or overnight.
- 2
Grind Batter
After soaking, drain the water and transfer the soaked ingredients to a blender. Add about 4 cups of fresh water and blend until you achieve a smooth batter. The consistency should be similar to pancake batter.
- 3
Ferment Batter
Transfer the batter to a large bowl, cover it, and let it ferment in a warm place for 8-12 hours until it has doubled in volume. Stir in salt after fermentation.
Masala Filling Preparation
- 4
Cook Filling
In a pan, heat 2 tablespoons of oil. Add mustard seeds and let them splutter. Add chopped onions, green chilies, ginger, and curry leaves. Sauté until the onions are translucent.
- 5
Add Potatoes
Add the boiled and mashed potatoes along with turmeric powder. Mix well and cook for another 2-3 minutes. Adjust salt to taste. Remove from heat and set aside.
Cooking Dosa
- 6
Heat Pan
Heat a non-stick skillet or dosa pan over medium heat. Lightly grease it with oil or ghee.
- 7
- 8
Cook Dosa
Drizzle a little oil or ghee around the edges of the dosa and cook for 2-3 minutes until the bottom is golden brown.
- 9
Add Filling
Place a portion of the potato masala filling in the center of the dosa and fold it over. Cook for another minute.
- 10
Serve
Remove the dosa from the pan and serve hot with coconut chutney or sambar on the side.