Masala Dosa, a slender and fresh South Indian crepe produced using rice and dal player, has acquired its space on the worldwide food map. In contrast to paper or sada dosa, masala dosa contains a fiery and sweet-smelling stuffing (aloo masala) made with bubbled or squashed potato, onion, and flavors in the middle of slim moved plain dosa.
If you are looking for something light, healthy yet filling, then follow this recipe to cook masala dosa at home and serve it as a morning breakfast or also as an evening snack with coconut chutney and sambar.
- 3/4 cup sona masoori rice or any raw or regular rice, 150 grams
- 3/4 cup idli rice parboiled rice, 160 grams
- 1/2 cup urad dal gota 100 grams, dehusked whole urad dal or you can use urad dal dhuli (split urad dal)
- 1 tablespoon chana dal 18 grams
- 1 tablespoon toor dal 18 grams
- 1/2 teaspoon methi seeds fenugreek seeds
- 3 tablespoons poha flattened rice, 18 grams, soaked 20 to 30 minutes before grinding
- 1 teaspoon rock salt non-iodide
- ghee or oil to cook the dosa
- 4 medium potatoes 425 grams, boiled and mashed
- 1 tablespoon oil 15 ml
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon hing asafoetida
- 1 teaspoon chana dal soaked for 10 minutes in water
- 5-6 cashews broken
- 1 teaspoon chopped ginger
- 1 medium onion sliced
- 1-2 green chilies chopped, adjust to taste
- 10-15 curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon salt or to taste
- cilantro to garnish
Make the batter
- Take a big bowl add sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds.
- Rinse everything and absorb around 5 cups of water for 5 to 6 hours.
- Soak poha in 1/2 cup water 20 to 30 minutes prior to crushing the batter.
- Drain water from the rice, dals, and, poha and move everything to a blender.
- Add around 1 and 1/4 cups (10 oz/300 ml) + 1-2 tablespoons (15-30 ml) cold water or varying to make the batter paste.
- The measure of water required will rely upon the sort of rice/dal you use, so it may change. So start with a lesser sum and change likewise.
- Now, move the batter to the steel bowl of your Instant Pot.
- Add 1 teaspoon of rock salt (sendha namak) to the batter. Try not to utilize normal iodine salt here.
- Using your hands, blend the salt into the batter for 2 minutes.
- The consistency of the batter should be free-streaming, however, it shouldn’t be runny and it shouldn’t be thick either.
- Now, keep the batter in a warm place, drop some batter into a bowl of water, if it glides then the batter is ready
Make the potato masala
- Boil the potatoes and afterward strip the skin and squash them. You can heat up the potatoes utilizing an Instant Pot for 10 minutes or 8-9 whistles on a burner pressure cooker.
- Heat 1 tablespoon oil in a skillet on medium warmth. When hot, add mustard seeds and let them pop.
- Add hing and mix. Add the chana dal, cashews, and cleaved ginger.
- Saute until chana dal, cashews and ginger changes their shades.
- Then add the cut onion, slashed green chilies, and curry leaves. Cook the onions for around 2 minutes until mellowed.
- Add the bubbled and pureed potatoes alongside turmeric and salt. Blend to mix everything.
- If the masala is excessively dry, you can add a little bit of water to make it smooth.
- Turn off the stove, add some slashed cilantro and eliminate the container from heat.
Make the dosa
- Heat a cast-iron skillet on medium-high warmth or use a non-stick container. To check if the skillet is sufficiently hot, sprinkle some water on the container, the water should sizzle away and vanish right away.