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Indian cuisine is renowned for its rich flavors and diverse range of dishes. Among the many delectable options, the iconic Indian masala dosa stands out as a favorite. This savory, crispy pancake filled with a spiced potato filling is a staple breakfast or brunch item in South India. Today, I’ll be sharing a mouthwatering recipe for this classic dish, along with a pro tip to ensure your dosas turn out perfect every time.
Ingredients:
- 1 cup rice
- ½ cup urad dal (split black lentils)
- ¼ cup poha (flattened rice)
- 1 tsp fenugreek seeds
- Salt to taste
- Oil or ghee for cooking
For the Potato Filling:
- 3-4 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
Instructions:
- Wash the rice, urad dal, and fenugreek seeds together. Soak them in water for at least 6 hours or overnight.
- Wash the poha separately and soak it for 2 hours.
- Drain the water from the soaked rice, dal, and fenugreek seeds. Grind them together with soaked poha to make a smooth batter. Add water as needed to achieve a pourable consistency.
- Add salt to the batter and mix well. Ferment the batter for 8-10 hours or overnight. The fermented batter will rise and become slightly sour.
- For the potato filling, heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, and curry leaves.
- Add chopped onions and green chilies. Sauté until the onions turn golden brown.
- Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Add salt to taste.
- Heat a non-stick dosa pan or griddle. Grease it lightly with oil or ghee.
- Pour a ladleful of batter onto the center of the pan and spread it in a circular motion to form a thin pancake. Cook on medium heat until the edges turn golden brown.
- Place a portion of the potato filling in the center of the dosa. Fold the dosa in half and remove it from the pan.
- Repeat the process for the remaining batter and filling.
Now, for the pro tip to make your masala dosas perfect:
When spreading the dosa batter on the pan, start from the center and move outwards in a spiral motion. This technique ensures an even distribution of the batter, resulting in a thin and crispy dosa. It also helps in achieving the characteristic spiral pattern on the dosa’s surface.
And there you have it – a delicious Indian masala dosa recipe along with a pro tip to elevate your dosa-making skills. Serve these golden beauties with coconut chutney and sambar for an authentic South Indian breakfast experience. Enjoy!
