Masala Dosa. Masala dosa recipe - Make perfect, aromatic and great masala dosas at home with this video and step by step recipe post. Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centres. Dosa is a crepe made using fermented rice and lentil batter.

Masala dosa or masale dose or masaldosa is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka. It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas. You can have Masala Dosa using 20 ingredients and 4 steps. Here is how you cook it.

Ingredients of Masala Dosa

Prepare of For batter.
It's 1 cup of rice.
Prepare 1/4 cup of urdal dal.
It's 1/4 tsp of baking soda.
It's of Salt as per the taste.
Prepare 4-5 tbsp of oil.
It's of For sabji.
You need 2-3 of boiled potato.
You need 2 tbsp of oil.
You need 1 tsp of mustard seeds(rai).
You need 1 tbsp of corriender powder.
It's 1 tsp of turmeric powder.
It's 1 tsp of ginger paste.
Prepare 2-3 of green chilli.
You need 3-4 of curry leaves.
You need 1 of onion sliced.
Prepare 1 tsp of lemon juice.
It's of Garnish.
It's of Green chutney.
You need leaves of Corriender.

In South India, preparation of masala dosa. A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. This light and crispy crêpe with potato filling is one of the. Masala Dosa is undeniably the most popular South Indian delicacy.

Masala Dosa instructions

For batter making: wash them properly then soak rice and dal together for overnight or for atleast 7-8 hrs. After 8hrs grind into fine paste. If required add little water while grinding. Transfer this mixture into air tight container and keep it for fermenting for atleast 6-7hrs. After 6hrs add salt, baking soda and whisk it for 2min then add water and mix them all together. The batter consistency should be flowy..
For sabji making: Cut the potato into cubes then take a bottom vessel pan add oil as it heats add rai, as it crackles add ginger, curry leaves, green chilli and turmeric powder mix them well then add sliced onion saute it for 2-3min. Then add potato, salt, corriender powder, lemon juice and mix them all together. Let it cook for 2min then turn off the gas..
Heat a cast iron pan. When the pan becomes hot, spread ¼ to ½ tsp oil all over the pan. Do keep the flame on low to low-medium flame, so that you are easily able to spread the batter. If the pan base is very thick, then keep the flame to medium. For a low fat option, just make the dosa without any oil. Now take a ladle full of the dosa batter. Pour the batter and gently spread the batter starting from the center and moving outwards..
Cook the dosa on a low to medium flame. Do regulate the flame as per the pan size and thickness. You can even cover the dosa with a lid and let it get cooked from the base. When you see the batter on the top cooked, then sprinkle ¼ tsp oil on the edges and center. Cook till the base is nicely golden and crisp. The base will leave the pan when its gets cooked. Fold the sada dosa. Serve hot with sabji and chutney..

It is a perfect fusion of spiced potato and crispy outer coating which makes it a healthy and delicious breakfast or brunch recipe. Masala Dosa is prepared with rice, lentils and spiced up with southern spices and herbs. A dosa is South Indian, fermented crepe made from rice batter and black lentils. Masala Dosa, specifically, is when you stuff it with a lightly cooked filling of potatoes, fried onions and spices. The regular masala dosa is the dosa served with potato masala with a side of sambar and coconut chutney.