MASALA DOSA RECIPE

                       MASALA DOSA RECIPE 

                           MASALA DOSA 

Prep Time  25 mins

Cook Time 45 mins

Fermentation Time 6 to 8 hrs

Total Time  9 hrs 10 mins

Course  dosa

Cuisine  south indian

Servings. 25 dosa

Calories 42 kcal

Masala Dosa is the most popular South Indian dishes. To the prepare batter for Masala Dosa, wash and soak the rice and white urad crushed dal in separate containers for approximately 6-8 hours. Once the rice and urad dal are soaked well, grind them separately in a grinder using the water in which they were soaked, till the mixture reaches a smooth consistency. Mix the batter of both the ingredients in a big size container and add salt according to taste to it. Combine well and allow it to ferment on overnight.

Masala dosa is a famous food  popular in Southern India, these tasty stuffed crepes are enjoyed in Northern India as well and can be found on menus throughout in the world.

Masala Dosa is a South Indian dish. It is a type of dosa and it called Udupi in Karnataka. It is made from rice, lentils, Urad dal, Chana dal, fenugreek, puffed rice, Toor dal, dry red chilli and served with potato masala, chutneys, and sambar. It is famous in Southern India, but can be found in all other parts of the India and over world. The preparation of masala dosa varies from city to city.There are variations in Masala dosa like Davanagere butter dosa and paper masala dosa.

INGREDIENTS OF MASALA DOSA

6 Servings

3 cup parboiled rice

1/4 cup refined oil

1 cup urad dal

1 teaspoon fenugreek seeds

1 teaspoon chanadal

1 teaspoon salt

For Filling

700 grams boiled potato

1 1/2 cup sliced onion

2 medium chopped green chilli

3 tablespoon refined oil

1 tablespoon mustard seeds

15 leaves curry leaves

1/2 teaspoon turmeric

1/4 cup water

salt according to taste 

 MAKE MASALA DOSA

(1)   Prepare The Batter And Ferment Overnight

Masala Dosa is one of the most famous South Indian dish. To prepare the batter for Masala Dosa, wash and soak the rice,and urad dal (with fenugreek and Chana dal added into it)  for approx 6-8 hours. Once the rice and urad dal are soaked very well, grind  in a grinder using the water in which they were soaked, till the mixture reaches a smooth consistency. Add salt to it. Combine well and allow it to ferment overnight.

Prepare Masala Filling For Masala Dosa

(2)  To prepare the filling of the masala dosa, heat 3 tbsp oil in a thick-bottomed pan and let the mustard seeds (raie) splutter. Then, add sliced onions, curry leaves, green chillies and saute them till the onions turn light brown. Then, add a pinch of salt, turmeric powder and mix them very well. Now, take the cubed cut boiled potatoes and add them to the sauteed onions and mix them together. Pour sume water gradually into the mixture and allow the potatoes to low flame for around 4 to 5 minutes. When the masala is in semi-thick state, turn off the flame and let it rest for a few seconds.

Make Your Dosa On A Dosa Tawa

(3)  Now, take a nonstick dosa tawa or normal dosa tawa and heat it on low-medium flame. Sprinkle 1 tsp oil and some water on it to prepare the dosa and clean from onions . When the tawa is hot, pour and spread the batter evenly in a circular motion.

Masala Filling And Folding The Dosa

(4)  When the light brown colour of dosa's , reduce the flame and sprinkle few drops of refined oil on the dosa sides and put 2 tablespoons of masala filling. Fold the dosa and keep aside. Repeat the process until all the batter and filling is finished. Serve hot Masala Dosa with coconut chutney and sambhar.

Secret Tips 

[1 ] To attain that perfect golden colour to your dosa, use dry roasted chana dal in your dosa batter

[2]  For making that perfect dosa batter , use parboiled rice. This will make your dosa crispness.

[3] .For better and quick fermentation, try using 1-2 tbsp of fenugreek ( methi) seeds and put your batter in a warm place. This will also make your dosa teaste.

[4]  Increase of the flavour always use ghee or butter for making your Masala Dosa.

[5]  You might have seen dosa makers sprinkling water on the hot pan and then making the dosa. Don’t perform this on the non-stick pan, as it can affect on the nonstick layer coating.

You can check my other recipes also in my website Www.chefrecipewala.com. 

Www.chefrecipewala.com

NUTRITION

Calories: 42kcal

Carbohydrates: 7g

Protein: 2g

Fat: 2g

Saturated Fat: 1g

Sodium: 80mg

Potassium: 20mg

Fiber: 2g

Sugar: 1g

Vitamin A: 36IU

Vitamin C: 6mg

Calcium: 9mg

Iron: 1mg