Masala Dosa

⏱️ 20 min

Ingredients

• 2 cups rice
• ½ cup urad dal (split black gram)
• 2 tbsp chana dal (optional, for crispiness)
• 1 tbsp fenugreek seeds
• Salt – to taste
• Water – as needed

For Potato Masala:

• 3–4 boiled potatoes (mashed roughly)
• 1 onion (sliced)
• 1 green chili (slit or chopped)
• ½ tsp mustard seeds
• ½ tsp cumin seeds
• A few curry leaves
• ¼ tsp turmeric powder

Instructions

Dosa Batter Preparation:

1. Wash and soak rice, urad dal, chana dal, and fenugreek seeds in water for 6 hours.

2. Grind to a smooth batter adding water as needed.

3. Let it ferment overnight or for 8–12 hours in a warm place.

4. Add salt to the batter just before making dosas.

Potato Masala Preparation:

1. Heat oil in a pan. Add mustard seeds and let them splutter.

2. Add cumin, chana dal, urad dal, curry leaves, and green chili..

3. Add sliced onions and sauté till translucent.

4. Add turmeric and salt. Mix in mashed potatoes.

5. Add little water if it's too dry. Cook for 2–3 minutes.

6. Garnish with coriander leaves. Set aside.

Masala Dosa Making:

1. Heat a non-stick or cast iron tawa and grease it lightly.

2. Pour a ladle of batter and spread it in a circular motion to make a thin dosa.

3. Drizzle oil or ghee around the edges. Cook until golden and crispy.

4. Place 2–3 tbsp of potato masala in the center. Fold and serve.

Masala Dosa Recipe: Malayalam
Masala Dosa Recipe: English
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