मसाला डोसा (Masala Dosa recipe in Hindi) 
Masala Dosa
Dosa is a traditional and famous dish from South India that is popular throughout India. This dosa is made by filling it with potato masala and is served with sambar, peanut and coconut chutney, and red chutney. It tastes very delicious.
Masala Dosa
Dosa is a traditional and famous dish from South India that is popular throughout India. This dosa is made by filling it with potato masala and is served with sambar, peanut and coconut chutney, and red chutney. It tastes very delicious.
Cooking Instructions
- 1
For the masala dosa batter, mix rice, dal, and fenugreek seeds together. Wash 4-5 times and soak for 5 to 6 hours. Then grind to make a batter and leave it in a warm place overnight for fermentation. After at least 8-10 hours or overnight, the batter is well-prepared. When you are ready to make dosa, add salt to taste and mix well.
- 2
Preparation of Potato Masala: Break the boiled potatoes into large pieces. Chop green chilies, ginger, and onion. To make the potato masala, heat 2 tablespoons of oil in a pan. Once the oil is hot, fry mustard seeds, urad dal, and chana dal for 10 seconds, then add asafoetida and green chilies. After about 20 seconds, add ginger and curry leaves.
- 3
Now add onions and cook until they become translucent. Then add potatoes, turmeric, salt, etc., and sauté well to prepare the dosa masala.
- 4
Sambar: On the other side, prepare the sambar. I have made the sambar in a very easy way. Add soaked toor dal to a pressure cooker 30 minutes prior, along with turmeric powder, salt, sambar masala, and chopped vegetables of choice.
- 5
After 3-4 whistles in the cooker, turn off the heat and let it cool. Open the cooker and add tamarind water, then cook the dal for another 2 to 3 minutes. For the sambar tempering, heat oil in a tempering pan, crackle mustard seeds, then add asafoetida and curry leaves and let them splutter. Add sambar masala dissolved in 1 teaspoon of water and red chili powder to the tempering and cook for 1 minute, then mix it into the dal. Cook the dal for another 2 minutes. Our tangy sambar is ready.
- 6
Now add salt to the dosa batter and beat well. Heat a griddle to make dosa. Grease it with ghee, sprinkle a little water, and wipe it off. Spread the batter on the griddle with a large spoon or ladle to shape the dosa.
- 7
When the batter dries a little, sprinkle ghee on top and around the edges and let it cook well as shown in the picture. Place the potato masala on one side and roll it up. Prepare all masala dosas in the same way.
- 8
You can also place the potato masala on the dosa and fold it.
- 9
Crispy and delicious masala dosa is ready.
- 10
Serve it with sambar and chutney and enjoy.
Similar Recipes
-
-
Mysore masala dosa Mysore masala dosa
#missbiryani#myfirstrecipeFirst time I ate dosa at my friend's home and I decided to cook this recipe and I saw many videos and cooked them. First time I the result was not good but after some time I started cooking very well and my friend demanded to try this recipe after 2-3 weeks
-
Masala Dosa with coconut chutney & sambhar Masala Dosa with coconut chutney & sambhar
As on weekend i use to make a brunch so that i can take my sleep for long i already preapare my all ingredient before a day to enjoy this meal.
-
Pesarattu masala dosa Pesarattu masala dosa
Try this healthy high protein low fat delicious dosa!
-
-
Cheese Schezwan Masala Dosa Cheese Schezwan Masala Dosa
#GA4#week17#cheeseI have made this with little changes. it's very famous street food.
-
Sambar dosa Sambar dosa
I always had curiosity to make that very thin flat dosa at home.in this pandemic time I decided to try all that things which I felt was so hard.but today when my family told it's too yumm so I think it's alot for me. #mommasrecipes
-
Dosa (indian pancakes) Dosa (indian pancakes)
Easy crepes made almost everyday in south indian homes
-
-
Mini Machurian Dosa Mini Machurian Dosa
You guyssssss I am super excited to share this recipe. It turned out so yummm I simply can’t just explain in words. You all gotta try this. It is a fusion of south India (Dosa) & Hakka Chinese (Mini Dry Manchurian). I am super excited to present this and hope you all try and relish this dish 🥰#GA4#week3
More Recipes
