A delicious South Indian breakfast dish made from fermented rice and lentil batter, filled with a spiced potato filling.
Chefadora AI has the answer - timers, swaps, step-by-step help.
Soak the rice and urad dal in water for at least 4 hours.
Drain the water and blend the rice and urad dal together with some water to form a smooth batter.
Add salt to the batter and let it ferment overnight.
Boil the potatoes until soft, then peel and mash them.
In a pan, heat oil and add mustard seeds and cumin seeds.
Once they splutter, add chopped onions and green chilies, and sauté until onions are translucent.
Add turmeric powder and salt, then mix in the mashed potatoes.
Stir in chopped coriander leaves and remove from heat.
Heat a non-stick pan and pour a ladle of dosa batter, spreading it in a circular motion.
Cook until the edges start to lift and the bottom is golden brown.
Place a portion of the potato filling in the center and fold the dosa over it.
Serve hot with chutney or sambar.
Ensure the batter is fermented well for a crispy dosa.
You can add other vegetables to the potato filling for extra flavor.
Use a cast iron skillet for better heat retention and crispiness.
What is the cooking process for making Masala Dosa?
To make Masala Dosa, start by soaking 2 cups of rice and 1 cup of urad dal in water for at least 4 hours. Drain and blend them with some water to create a smooth batter. Add 1 tsp of salt and let it ferment overnight. For the filling, boil and mash 4 medium potatoes, then sauté mustard seeds, cumin seeds, chopped onions, and green chilies in oil. Mix in turmeric powder, salt, and the mashed potatoes, along with chopped coriander leaves. Finally, cook the dosa batter in a non-stick pan, add the potato filling, and serve hot with chutney or sambar.
Is Masala Dosa suitable for a gluten-free diet?
Yes, Masala Dosa is naturally gluten-free as it is made from rice and urad dal, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that any accompaniments, like chutney or sambar, are also gluten-free.
What can I substitute for urad dal in Masala Dosa?
If you don't have urad dal, you can substitute it with split yellow mung beans (moong dal) or even use a combination of other lentils like red lentils. However, keep in mind that the texture and flavor may vary slightly. For the best results, try to stick with urad dal if possible.
How should I store leftover Masala Dosa?
To store leftover Masala Dosa, allow them to cool completely, then place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, simply warm them in a non-stick pan or microwave until heated through. For best results, serve them with fresh chutney or sambar.
What are the best side dishes to serve with Masala Dosa?
Masala Dosa pairs wonderfully with coconut chutney, tomato chutney, or sambar, which is a lentil-based vegetable stew. You can also serve it with a side of pickles or yogurt for added flavor. These accompaniments enhance the taste and make for a complete South Indian breakfast experience.
Kitchen/cooking 🥘Authentic Recipe 🍱Everyday Lunch Thali ideas 👌Easy | Quick | Food Hack | Healthy Recipe
