Are you craving a flavorful and filling breakfast? Look no further than our Masala Dosa recipe! With crispy rice and lentil crepes filled with spiced potato and onion filling, this dish is sure to satisfy your taste buds. Plus, it's easy to make with our simple ingredients and instructions.
.png)
🔀 Ingredients:
➲ For the Dosa:
- 1 cup rice
- 1/2 cup urad dal (split black lentils)
- 1/2 tsp fenugreek seeds
- Salt to taste
- Oil for cooking
➲ For the Filling:
- 2 large potatoes, boiled and mashed
- 1 onion, chopped
- 1 green chili, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp turmeric powder
- Salt to taste
- 2 tbsp oil
➲ For the Chutney:
- 1/2 cup grated coconut
- 2 green chilies
- 1/4 cup roasted chana dal (split roasted gram)
- Salt to taste
- Water as needed
➲ For the Sambar:
- 1 cup toor dal (pigeon peas)
- 1 onion, chopped
- 2 tomatoes, chopped
- 1/2 tsp turmeric powder
- 1 tsp sambar powder
- Salt to taste
- 2 cups water
- 2 tbsp oil
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- A few curry leaves
- 2 dried red chilies
➲ For the Dosa:
1. Soak rice and urad dal with fenugreek seeds in water for at least 4-5 hours.
2. Grind the soaked rice and dal separately to a fine batter consistency.
3. Mix the two batters together with salt and water to make a thin batter.
4. Keep the batter aside for 8-10 hours to ferment.
5. Heat a non-stick pan and lightly grease it with oil.
6. Pour a ladleful of the batter in the center of the pan and spread it in a circular motion to make a thin crepe.
7. Cook the dosa on medium heat for 1-2 minutes or until the edges are crispy and golden brown.
8. Flip the dosa and cook for another 1-2 minutes.
9. Remove from pan and repeat the process with remaining batter.
➲ For the Filling:
1. Heat oil in a pan and add mustard seeds and cumin seeds.
2. When they start to splutter, add onion and green chili and sauté until the onion turns translucent.
3. Add turmeric powder and mashed potatoes, and mix well.
4. Cook for 2-3 minutes, stirring occasionally.
5. Season with salt to taste and set aside.
➲ For the Chutney:
1. Grind coconut, green chilies, roasted chana dal, and salt to a fine paste.
2. Add water as needed to adjust the consistency.
➲ For the Sambar:
1. Cook toor dal in a pressure cooker with 2 cups of water, turmeric powder, and salt for 2-3 whistles.
2. Heat oil in a pan and add mustard seeds, cumin seeds, curry leaves, and dried red chilies.
3. When they start to splutter, add chopped onion and sauté until the onion turns translucent.
4. Add chopped tomatoes and cook until they turn soft.
5. Add sambar powder and mix well.
6. Add 2 cups of water and bring to a boil.
7. Add the cooked dal and mix well.
8. Let it simmer for 10-15 minutes or until the sambar thickens.
9. Season with salt to taste.
➲ To assemble the Masala Dosa:
1. Place a dosa on a plate with the crispy side facing up.
2. Spread a spoonful of the potato filling in the center of the dosa.
3. Fold the dosa into half and serve hot with chutney and sambar.
🔀 Key Points and Tips:
- The key to making the perfect dosa is to let the batter ferment for at least 8-10 hours.
- Use a non-stick pan to make the dosa crispy and golden brown.
- To make the chutney spicier, add more green chilies.
- Adjust the consistency of the sambar by adding more or less water, depending on your preference.
This Masala Dosa recipe is the perfect way to start your day with a delicious and filling breakfast. It's easy to make and packed with flavor. So, why not give it a try and impress your family and friends with your culinary skills?