Masala Dosa is a savoury pancake made from a batter of fermented rice and lentils filled with a spiced potato filling. Masala dosa is typically served with a variety of chutneys and sambar, a lentil-based soup. It is a South Indian popular breakfast or brunch dish and is enjoyed by many people around the world.
Ingredients
For Dosa Batter:
- 1 cup of urad dal split black lentils
- 3 cups of dosa rice or parboiled rice
- Salt to taste
- Water as required
For Masala:
- 3-4 medium-sized boiled potatoes
- 1 onion chopped
- 1/2 cup of green peas
- 1/2 tsp of mustard seeds
- 1/2 tsp of cumin seeds
- 1/2 tsp of turmeric powder
- 1/2 tsp of red chili powder
- 1/2 tsp of coriander powder
- Salt to taste
- 2-3 tbsp of oil
Instructions
For Dosa Batter:
- Rinse and soak urad dal and rice in separate bowls for at least 4-6 hours.
- Drain the water from each and grind them separately to make a fine paste.
- Mix the batter in a large bowl and add salt to taste. Mix well and let it ferment overnight or for at least 8-10 hours.
- The batter should rise and have a tangy aroma. Stir the batter well.
For Masala:
- Heat oil in a pan and add mustard seeds and cumin seeds. Let them splutter.
- Add onions and sauté till they turn golden brown.
- Add turmeric, red chili powder, and coriander powder, and mix well.
- Add green peas, boiled potatoes, and salt to taste. Mix well and cook for 3-4 minutes.
- Remove from heat and keep aside.
For Masala Dosa:
- Heat a non-stick tawa (griddle) and pour a ladleful of the dosa batter in the center.
- Spread the batter evenly in a circular motion to make a thin layer.
- Drizzle oil around the edges and let it cook on low-medium heat for 2-3 minutes.
- Add a spoonful of the masala in the center and fold the dosa from both sides to make a roll.
- Serve hot with coconut chutney and sambar.
