South Indian Masala Dosa

Name: South Indian Masala Dosa
Total time: 2400 s
Yield: 5-6 servings
Cuisine: Indian
Ingredients: 2 cups raw Rice; 3/4 cup Black Gram or Urad Daal; 1/4 cup Flattened Rice or Poha; 1 tbsp Bengal Gram or Chana Daal; 3/4 tsp Fenugreek Seeds; FOR ALOO MASALA; 6-7 boiled Potatoes; 2 tbsp Oil; 2 sprigs Curry Leaves; 2-3 chopped Green Chillies; 1 tsp Black Mustard Seeds; 1/8 tsp Asafoetida or Hing; 1 tsp Salt or to taste; 1 tsp grated Ginger; 2-3 Dry Red Chillies; 1 tbsp Bengal Gram or Chana Daal; 1 small bunch chopped Coriander Leaves; 1/2 tsp Dry Mango powder or Amchur (optional); 1 chopped Onion

ZMA @zesty5

#cookpadindia
#SouthIndian
Masala Dosa is a favourite Breakfast of many people in the South. It is no more just related to it's region of origin and has become popular far and wide within the country as well as outside it. A complete meal in itself, it is very healthy and filling too. It can be fed to the very young children and the elderly too because of it's soft texture. By far it remains the favourite of me and I do hope yours too.

It's a great option on any day for all. And it's not a big hassle too. The batter stays fresh in the refrigerator for 4-5 days. This way it becomes quite handy too. Aloo Masala is quite an easy one too and doesn't require much efforts as well.
All in all it's always a pleasure working on perfect Dosas in the kitchen for your family.

Enjoy Cooking with Zeen!

ZMA @zesty5

Enjoy Cooking with Zeen!

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Ingredients

35-40 minutes

5-6 servings

2 cupsraw Rice
3/4 cupBlack Gram or Urad Daal
1/4 cupFlattened Rice or Poha
1 tbspBengal Gram or Chana Daal
3/4 tspFenugreek Seeds
FORALOO MASALA
6-7boiled Potatoes
2 tbspOil
2 sprigsCurry Leaves
2-3chopped Green Chillies
1 tspBlack Mustard Seeds
1/8 tspAsafoetida or Hing
1 tspSalt or to taste
1 tspgrated Ginger
2-3Dry Red Chillies
1 tbspBengal Gram or Chana Daal
1 small bunch chopped Coriander Leaves
1/2 tspDry Mango powder or Amchur (optional)
1chopped Onion

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Steps

35-40 minutes

1

Soak rice and dal separately for 6 hours or more. Add fenugreek seeds and Bengal gram to the dal while soaking.
2

Grind them separately as well. Add Salt and leave it to ferment overnight. The batter should be semi-thick with a flowing consistency.
3

Heat a heavy iron griddle. Pour a big ladleful of the batter and spread it in a clockwise motion. Drizzle oil on the sides and on the top as well. Place Aloo Masala in the center and cook until crisp and done.
4

The edges will start folding up easily and this is the proper time when you remove the Dosa onto a serving plate. Fold it into two or make a roll. That's it. It's all ready to be relished with more Aloo Masala and yummy Coconut Chutney.

Sun-dried Mango Powder or Amchur
5

Boil potatoes using a little salt. Peel and dice them into small cubes. Heat Oil in a Kadai and add Asafoetida and Dry Red Chillies. Now add Black Mustard Seeds. After they crackle, add Curry Leaves and shredded Ginger. Also, add Bengal Gram or Chana Daal. Keep the heat on low.

Aloo Masala with Baby Potatoes
6

Now add sliced Onions and saute until translucent. Next add the Green Chillies, Salt, and Potato cubes. Cover and simmer for 10-12 minutes on low heat only. Stir in some homemade Dry Mango powder or Amchur. Garnish with Coriander Leaves. Serve it piping hot with your favourite dishes. Enjoy!

Chatpata Aloo Masala
7

Serve them hot with split Chickpea Chutney/Putana Dal Chutney or Coconut Chutney or Tomato Onion Chutney or any other of your choice. Enjoy!

Linked Recipes

Chatpata Aloo Masala

Aloo Masala with Baby Potatoes

Sun-dried Mango Powder or Amchur

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Cooksnaps

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ZMA @zesty5

on August 13, 2022 03:20

Homemaker by choice and a passionate cook by heart. An aspiring cook who actually never knew anything about Cooking until i became a mother myself.With Motherhood came the responsibilities as well and this was the turning point in my life.I started to learn the ABC's of cooking, taking help from my mother and my MIL. And time just flew. I spread my wings higher and higher. With my love for excellence and innovation, i stepped into a world of homecooks with my exposure to Cookpad one fine day on the social media. And there was no looking back since then and i have not only shared recipes here on this wonderful platform but also have made some lovely friends as well. Today iam successful because of my hard work, dedication and loads of good wishes of my family and my kids in particular.