Masala Dosa

Name: Masala Dosa
Cuisine: Indian
Ingredients: 1/2 cup urad dal or skinned black gram; 1 tbsps chana dal or bengal gram; 1 1/2 cup raw rice or regular rice; 1/2 cup parboiled rice or idli dosa rice; 4 tbsp poha or beaten rice or aval or attukulu; to taste Salt; 2 cups potatoes or aloo or 2 large or 3 medium; 1 tbsp oil; 1/4-1/2 tsp mustard seeds; 1/2 tsp cumin or jeera; 1 tsp chana dal or bengal gram; 1 tsp urad dal or skinned black gram; 1 Pinch asafoetida or hing; 3/4 tsp ginger - grated or paste; 1 cup onions sliced; 1 sprig curry leaves; 2 green chilies chopped or sliced; to taste Salt; 2 tbsp coriander leaves finely chopped; as needed Butter to make dosa

Aastha @cook_13928284

Haryana

Masala Dosa

Aastha @cook_13928284

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Ingredients

For masala dosa batter
1/2 cupurad dal or skinned black gram
1 tbspschana dal or bengal gram
1 1/2 cupraw rice or regular rice
1/2 cupparboiled rice or idli dosa rice
4 tbsppoha or beaten rice or aval or attukulu
to tasteSalt
For aloo masala
2 cupspotatoes or aloo or 2 large or 3 medium
1 tbspoil
1/4-1/2 tspmustard seeds
1/2 tspcumin or jeera
1 tspchana dal or bengal gram
1 tspurad dal or skinned black gram
1 Pinchasafoetida or hing
3/4 tspginger - grated or paste
1 cuponions sliced
1 sprigcurry leaves
2green chilies chopped or sliced
to tasteSalt
2 tbspcoriander leaves finely chopped
as neededButter to make dosa

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Steps

1

Wash rice, urad dal and chana dal separately in 2 bowls until the water runs clear. Soak them separately for at least 4 hours in ample amount of water.
2

Rinse poha and soak 30 mins before grinding the batter
3

Add dal to a blender jar along with salt and poha. Pour water just enough to make a frothy batter. If you leave in a hot weather then skip salt now and add after fermentation.
4

The batter must be blended to thick, smooth & frothy consistency. Transfer the batter to a large container.
5

Add rice and little water to the blender jar. Blend slightly coarse or smooth batter to suit your liking.
6

Mix with the dal batter well.
7

Allow to ferment in a warm place for about 6 to 16 hours depending on your weather. The batter has to rise and turn slightly fluffy. Do not over ferment the batter.
8

Boil or steam potatoes until just done. Do not cook them until mushy.
9

Heat a pan with oil. Then saute cumin, mustard, chana dal and urad dal until the dal turns golden.
10

Add hing and ginger. Fry until the aroma of ginger comes out.
11

Then add onions, curry leaves and chilies.
12

Fry until the onions turn lightly golden.
13

Crumble the potatoes and add them to the pan. Add turmeric and salt along with 2 tbsps of water. Skip if your potatoes are too moist or lightly mushy.
Saute for 2 to 3 mins. Add coriander leaves. Set this aside.
14

Drizzle few drops of oil and grease your tawa. If using cast iron griddle, season it the previous night.
15

Bring the batter to consistency by adding little water. It must be of thick pouring and spreading consistency. If you are unable to spread the batter, it means the batter is too thick.
16

Heat the tawa or griddle on a high flame. Pour a laddle full of batter on the hot tawa and spread it to a even round dosa. You can make it thick or thin to suit your taste.
17

Spread 1/4 tsp soft butter around the edges.
18

Within few minutes, you can see the edges leave the pan. Flip and cook just for 2 minutes. Flip it back and cook until the base turns golden. If making mysore masala dosa, smear the red chutney as desired. Place the curry in one half of the dosa. Fold it or roll it.
19

To make the next dosa, repeat the process. Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa. Do not cook the dosa on low heat as it makes the dosa hard.
20

Serve crispy masala dosa hot.