Masala dosa recipe, South Indian Style Masala Dosa,
1cup long grain rice (preferably basmati rice)
1/2 cup urad dal (split black
gram)
1/2 tsp fenugreek seeds
Salt to taste
Water as required
4 medium sized potatoes, boiled and peeled
1 onion, finely chopped
1/4 cup green peas
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 green chillies, finely chopped
1/2 inch ginger, grated
A pinch of asafoetida
1/4 tsp red chilli powder
Salt to taste
1 tbsp oil
1 cup fresh grated coconut
2 green chillies, chopped
1/2 inch ginger, chopped
Salt to taste
Water as required
Instructions:
To make dosa batter, rinse rice and urad dal separately in water and soak them along with fenugreek seeds in enough water for 5-6 hours. Drain the water and grind the rice and dal separately in a grinder to a smooth consistency. Mix them together in a bowl, add salt to taste, and let it ferment overnight or for at least 6-7 hours.
To make masala filling, heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add chopped onions, green peas, green chillies, and grated ginger. Saute them for 2-3 minutes and add boiled and mashed potatoes, turmeric powder, red chilli powder, and salt. Mix everything well and cook for another 2-3 minutes. Keep aside.
To make coconut chutney, grind fresh grated coconut, green chillies, ginger, and salt with enough water to form a smooth paste.
To make sambar, pressure cook toor dal with enough water for 3-4 whistles or until it is cooked well. Mash it and keep aside. Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add chopped onions, tomatoes, carrots, and brinjal. Saute them for 2-3 minutes and add tamarind pulp, turmeric powder, red chilli powder, sambar powder, and salt. Mix everything well and cook for another 5-6 minutes. Add the mashed dal and enough water to form a semi-thick consistency. Let it boil for 2-3 minutes and keep aside.
To make dosa, heat a non
Masala dosa is a popular South Indian dish that is enjoyed by people all over India and beyond. It is a crepe made from rice and urad dal batter, filled with a spicy potato filling and served with coconut chutney and sambar. Here is a detailed recipe on how to make masala dosa at home.
Ingredients for Dosa Batter
1cup long grain rice (preferably basmati rice)
1/2 cup urad dal (split black
gram)
1/2 tsp fenugreek seeds
Salt to taste
Water as required
Ingredients for Masala Filling:
4 medium sized potatoes, boiled and peeled
1 onion, finely chopped
1/4 cup green peas
1/4 tsp turmeric powder
1/2 tsp mustard seeds
1/2 tsp cumin seeds
2-3 green chillies, finely chopped
1/2 inch ginger, grated
A pinch of asafoetida
1/4 tsp red chilli powder
Salt to taste
1 tbsp oil
Ingredients for Coconut Chutney:
1 cup fresh grated coconut
2 green chillies, chopped
1/2 inch ginger, chopped
Salt to taste
Water as required
Ingredients for Sambar:
Instructions:
To make dosa batter, rinse rice and urad dal separately in water and soak them along with fenugreek seeds in enough water for 5-6 hours. Drain the water and grind the rice and dal separately in a grinder to a smooth consistency. Mix them together in a bowl, add salt to taste, and let it ferment overnight or for at least 6-7 hours.
To make masala filling, heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add chopped onions, green peas, green chillies, and grated ginger. Saute them for 2-3 minutes and add boiled and mashed potatoes, turmeric powder, red chilli powder, and salt. Mix everything well and cook for another 2-3 minutes. Keep aside.
To make coconut chutney, grind fresh grated coconut, green chillies, ginger, and salt with enough water to form a smooth paste.
To make sambar, pressure cook toor dal with enough water for 3-4 whistles or until it is cooked well. Mash it and keep aside. Heat oil in a pan and add mustard seeds, cumin seeds, and asafoetida. Once they crackle, add chopped onions, tomatoes, carrots, and brinjal. Saute them for 2-3 minutes and add tamarind pulp, turmeric powder, red chilli powder, sambar powder, and salt. Mix everything well and cook for another 5-6 minutes. Add the mashed dal and enough water to form a semi-thick consistency. Let it boil for 2-3 minutes and keep aside.
To make dosa, heat a non
