The Authentic Masala Dosa Recipe

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The South Indian food is everyone’s favourite and why not because it very light, healthy and tasty. It is one of the best foods in India. No matter wherever you go, you will find it everywhere, like any state, city, street and restaurant. Not only in India but it is famous in other parts of the world also. The South Indian dishes include upma, uttapam, idli, medu vada, rasam and masala dosa.

Masala dosa is the best and Famous South Indian Dish and a variant of South Indian dosa. It was originated from Karnataka, India. Masala dosa is prepared in two parts first is batter, and the second is filling. The batter is made with rice and lentils or semolina, and the filling is prepared with potato, onion, chilli and mustard seeds. It is served with coconut chutney and rice. You can eat this dish during breakfast, lunch or dinner.

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The masala dosa is available at various food corners and restaurants, but you can also make it at home with this masala dosa recipe.

Per dosa contains 593 kcal

  • Carbohydrates 200g
  • Protein 136g
  • Fat 295g
Prepare time: 10 min
Fermentation: 8 hrs
Cook: 30 min
Ready in: 8hrs 40 min

Ingredients For Masala Dosa

For Batter

  • 2 cups rice
  • 1/2 cup urad dal
  • 1 tsp fenugreek seeds
  • 1/3 cup chana dal

For Aloo Masala

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  • 1 tbsp oil
  • 1 tsp mustard seeds
  • 2 sprigs of curry leaves
  • 1/2-inch ginger
  • 2-3 green chillies
  • 2 onion, sliced
  • 1/2 tsp turmeric powder
  • 5 potato, boiled & diced
  • 1 tsp red chilli powder
  • salt to taste
  • 1 tbsp fresh coriander
  • Oil to roast dosa

Method Of Making Masala Dosa At Home

For Batter

  1. In a mixing bowl, add rice, chana dal, urad dal, and fenugreek seeds. Mix everything well.
  2. Now wash it 3-4 times and after that drain the water.
  3. Then add fresh water to it and let it soak for 4-5 hours.
  4. After 5 hours, strain the water from the mixture and save that water for further use.
  5. Transfer this mixture into a mixer grinder and grind it coarsely.
  6. Transfer it into a big bowl and whisk it for 2-3 minutes.
  7. Cover the mixture and allow it to ferment for 6 hours.
  8. After 6 hours, open the lid, add salt and mix well.
  9. Now add a little water and mix again until flowy consistency.

For Aloo Masala

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  1. Heat oil in a pan and add mustard seeds, and let it splutter. Then add curry leaves, ginger, green chillies, onion, and turmeric powder. Saute and mix well.
  2. Now add boiled potato, red chilli powder, salt to taste, and fresh coriander leaves and mix properly.
  3. Keep stirring and cook it for 2-3 minutes.
  4.  Mash it with a masher, mix again and turn off the flame.

For Masala Dosa

  1.  Heat a flat pan and splash some water and wipe it quickly.
  2. Now pour the batter and spread it in a circularly with the help of a ladle.
  3. Roast it on high flame until it dries. After that, add oil over it and turn the flame medium.
  4. Roast it until crisp, and after that, add the prepared aloo masala and fold the dosa.
  5. Transfer it into a nice platter.
  6. Repeat the process to make dosa from the remaining batter and aloo masala.

Homemade masala dosa is ready to serve. Pair it with coconut chutney and sambhar.