Masala Dosa

Name: Masala Dosa
Yield: 15-18 dosa
Cuisine: Indian
Ingredients: 1/2 cup urad dal (no skin); 1 Tbsp Chana dal; 1/4 tsp fenugreek seeds; 1.5 cups regular rice or parboiled rice; 1/4 cup thick Poha; as per taste Salt; as required Water for soaking and grinding process; as required Oil; 2 Tbsp oil/ghee; 1 tsp mustard seeds; 1 tsp urad dal; 1 tsp chana dal; leaves Few chopped fresh Coriander; Pinch asafoetida /hing; 2 green chillies or 1 dried red chilli (chopped); 1 tsp ginger paste; 1 onion (sliced); 1/4 tsp turmeric powder; 3 tsp lemon juice; 3/4 medium size boiled, peeled and mashed potatoes; 3/4 curry leaves; as per taste Salt

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mychildhoodrecipe
#mysteryboxchallenge
#boxweek17

My favorite dish since childhood is Masala Dosa.
This dish is popular in South India, made from rice, lentils, potato, fenugreek, ghee and curry leaves.

#mychildhoodrecipe
#mysteryboxchallenge
#boxweek17

My favorite dish since childhood is Masala Dosa.
This dish is popular in South India, made from rice, lentils, potato, fenugreek, ghee and curry leaves.

Pranjal Kotkar @PUK260176

19/4 Sagar sannidhaya Rahiwasi Chawl, Mahim Causeway, Mum-16.

#mychildhoodrecipe
#mysteryboxchallenge
#boxweek17

My favorite dish since childhood is Masala Dosa.
This dish is popular in South India, made from rice, lentils, potato, fenugreek, ghee and curry leaves.

#mychildhoodrecipe
#mysteryboxchallenge
#boxweek17

My favorite dish since childhood is Masala Dosa.
This dish is popular in South India, made from rice, lentils, potato, fenugreek, ghee and curry leaves.

Saved

Ingredients

30 cook time

15-18 dosa

1/2 cupurad dal (no skin)
1 TbspChana dal
1/4 tspfenugreek seeds
1.5 cupsregular rice or parboiled rice
1/4 cupthick Poha
as per tasteSalt
as requiredWater for soaking and grinding process
as requiredOil
Potato Masala :-
2 Tbspoil/ghee
1 tspmustard seeds
1 tspurad dal
1 tspchana dal
leavesFew chopped fresh Coriander
Pinchasafoetida /hing
2green chillies or 1 dried red chilli (chopped)
1 tspginger paste
1onion (sliced)
1/4 tspturmeric powder
3 tsplemon juice
3/4medium size boiled, peeled and mashed potatoes
3/4curry leaves
as per tasteSalt

Saved

Steps

30 cook time

1

Rinse the rice and thick poha. Soak in 2 cups of water. Also rinse the urad dal, chana dal and fenugreek seeds, add a cup of water and soak in another pot. Soak both for 4/5 hours.
2

Drain the water from the dal and put dal in a mixer jar, add half a cup of water or as needed and grind to make soft and smooth paste. Take a large pot and pour this dal paste into it.
3

Now remove the rice and poha from the soaked water. Put rice and poha into the mixer jar, add water as needed and grind to make fine coarse paste. Pour rice batter in the dal batter. Combine both batters. Cover pot and keep it in a warm place for 8 to 12 hours for fermentation.
4

When the batter is well fermented then add salt and mix well until combined. Masala dosa batter is ready. Keep it aside.
5

Boil the potatoes. Peel and Mash them.
Potato Masala and Tempering:-
Heat oil in a pan. Add mustard, urad dal and chana dal. When mustard starts crackle, then add curry leaves, asafoetida, green or red chillies and ginger paste. Sautē for a 1-2 minute.
6

Add onion and sauté till onion becomes translucent. Add turmeric powder, salt and sautē. Next add the mashed potatoes and mix everything well.
Add the coriander leaves. Squeeze the lemon juice. Mix well. Switch off the gas. Potato stuffing is ready for Masala Dosa. Keep aside.
7

Heat a flat non-stick pan. The pan should be moderately hot. Pour batter to make dosa and spread it evenly on the pan. Cook the dosa over medium heat.
8

Sprinkle a little oil on the sides. When the bottom looks golden, spread the potato masala on the dosa. Now fold the dosa and remove from the pan.
9

Serve hot Crispy Masala Dosa with Sambar and Coconut Chutney.