Pancake lovers, rejoice! Masala Dosa is (almost) as easy to make (if you don’t count the other seven complicated things that go along with it).
Masala Dosa is a mouthwatering dish that originates in South Indian. Originating in the state of Karnataka (in South India) over a thousand years ago, masala dosa dish is made with a batter made from fermented rice and lentils and served with various chutneys and sambar.
It was introduced to other parts of India and eventually to the rest of the world, becoming a popular dish in many countries, especially in Southeast Asia. Today, Masala Dosa is considered to be one of the iconic dishes of South Indian cuisine. Popular enough to be have pre-made batter at local Indian grocery stores, but not appropriated by a chain (yet).
The dish is known for its crisp, light and flavorful texture and the delicious potato filling that is used to make the Masala Dosa filling. The combination of the crispy dosa and the spicy potato filling makes for a truly irresistible dish that is loved by millions of people around the world.
INGREDIENTS:
Dosa Batter:
- 2 cups of urad dal (split black lentils)
- 4 cups of rice
- Salt to taste
- Oil for cooking
Potato Masala:
- 2-3 cups of diced potatoes
- 1 small onion, finely chopped
- 1 inch ginger, grated
- 2 green chillies, finely chopped
- 1 tsp cumin seeds
- 1 tsp mustard seeds
- 1 tsp urad dal
- 2 sprigs of curry leaves
- 1/2 tsp turmeric powder
- 1/2 tsp asafoetida
- 1 tbsp oil
INSTRUCTIONS:
- Soak the urad dal and rice separately in water for at least 4 hours or overnight.
- Drain the water from the soaked dal and grind it into a smooth batter using a blender or food processor.
- Drain the water from the soaked rice and grind it into a smooth batter separately.
- Mix the two batters together, add salt to taste, and let it ferment for 8-12 hours in a warm place.
- Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, curry leaves, asafoetida and fry for a minute.
- Add onions, ginger, green chillies, sauté for a minute until the onions turn translucent.
- Add the diced potatoes, turmeric powder, salt and sauté for few minutes until the potatoes are cooked.
- Heat a non-stick or cast-iron skillet over medium-high heat. Pour a ladleful of batter onto the skillet and spread it out into a thin, circular shape.
- Add a spoonful of the potato mixture in the center of the dosa.
- Drizzle some oil around the edges of the dosa. Cook until the bottom is golden brown and the top is no longer wet.
- Fold the dosa in half or roll it up and serve hot with chutney or sambar.
Note: You can also add other vegetables like carrots, peas, or cauliflower to the potato mixture. And can adjust the seasoning as per your taste.