Masala Dosa Recipe

 Masala Dosa Recipe |Masala Dosa

Masala Dosa Recipe

Ingredients:

1. 2 cups parboiled rice
2. 1 cup urad dal (split black lentils)
3. Salt, to taste
4. 2 tablespoons vegetable oil
5. 1 teaspoon mustard seeds
6. 1 teaspoon cumin seeds
7. 1 teaspoon split chickpeas (chana dal)
8. 1 teaspoon urad dal
9. 10-12 curry leaves
10. 2 green chilies, finely chopped
11. 1 small onion, finely chopped
12. 1 small potato, boiled and mashed
13. 1/2 cup green peas, boiled
14. 2 tablespoons coriander leaves, finely chopped
15. 2 tablespoons ghee or oil, for cooking the dosa

For the Dosa Batter:

1. Wash and soak the rice and urad dal in separate bowls for at least 4-5 hours or overnight.
2. Drain the water from the rice and urad dal and grind them separately in a blender, adding enough water to make a smooth and flowing batter.
3. Transfer the batter to a large mixing bowl and add salt. Mix well. Cover and set aside in a warm place for 8-10 hours or overnight to ferment.
4. The fermented batter should be of pouring consistency. If it is too thick, add some water to thin it out.
5. For the Masala Filling:
6. Heat the oil in a pan over medium heat. Add the mustard seeds and cumin seeds and let them splutter.
7. Add the split chickpeas, urad dal, curry leaves, green chilies, and onions. Fry until the onions are golden brown.
8. Add the mashed potato, green peas, coriander leaves, and salt. Mix well and cook for a few more minutes. Remove from heat and set aside.

To Make the Dosa:

1. Heat a non-stick pan over medium heat. Pour a ladleful of batter into the center of the pan and spread it out in a circular motion to form a thin and even layer.
2. Drizzle a little ghee or oil around the edges of the dosa and let it cook for 1-2 minutes or until the edges start to turn golden brown.
3. Flip the dosa and cook the other side for another minute.
4. Place a spoonful of the masala filling in the center of the dosa and fold it over.
5. Serve hot with chutney or sambar on the side. Enjoy!