Masala dosa is a classic South Indian dish known for its crispy, savory crepes filled with a spiced potato mixture. Here’s a step-by-step recipe for making masala dosa at home:
### Ingredients
#### For the Dosa Batter:
– **1 cup** urad dal (split black gram)
– **2 cups** rice
– **1/2 cup** chana dal (split chickpeas) (optional, for crispiness)
– **1/2 tsp** fenugreek seeds
– **1/2 tsp** salt (or to taste)
– Water, as needed
#### For the Potato Filling:
– **4 medium-sized** potatoes, boiled and mashed
– **1 medium** onion, finely chopped
– **1 green chili**, finely chopped (adjust to taste)
– **1 tsp** mustard seeds
– **1 tsp** cumin seeds
– **1/4 tsp** turmeric powder
– **1/2 tsp** red chili powder (adjust to taste)
– **1/2 tsp** garam masala (optional)
– **10-12 curry leaves**
– **1 tbsp** oil
– **Salt** to taste
– **2 tbsp** chopped fresh coriander leaves
For Serving:
– Coconut chutney
– Sambar (a South Indian lentil stew)
### Instructions
#### Preparing the Dosa Batter:
1. **Soak the Ingredients:** In separate bowls, soak the rice, urad dal, and chana dal (if using) in plenty of water for at least 6 hours or overnight. Soak fenugreek seeds with the dals.
2. **Grind the Batter:** Drain the soaked ingredients. In a blender or wet grinder, grind the rice and dal mixture with water to a smooth batter. The consistency should be similar to pancake batter, slightly thick but pourable. Add water gradually as needed.
3. **Ferment the Batter:** Transfer the batter to a large bowl, cover it with a cloth, and let it ferment in a warm place for 12-24 hours, depending on the ambient temperature. The batter should become slightly airy and bubbly.
#### Preparing the Potato Filling:
1. **Cook the Spices:** Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add the chopped onions, green chili, and curry leaves. Sauté until the onions turn golden brown.
2. **Add Spices and Potatoes:** Add turmeric powder, red chili powder, and garam masala (if using). Mix well, then add the mashed potatoes and salt. Stir until the spices are well incorporated. Cook for another 2-3 minutes. Add chopped coriander leaves and mix. Remove from heat and set aside.
#### Making the Masala Dosa:
1. **Heat a Griddle:** Preheat a non-stick or cast-iron griddle (tava) over medium heat. Lightly grease it with oil.
2. **Spread the Batter:** Pour a ladleful of dosa batter onto the center of the griddle. Using the back of the ladle, spread the batter in a circular motion to form a thin, even layer.
3. **Cook the Dosa:** Drizzle a little oil around the edges of the dosa. Cook until the edges start to lift and the bottom becomes golden brown and crispy.
4. **Add Filling:** Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling or roll it up, as desired.
5. **Serve:** Remove from the griddle and serve hot with coconut chutney and sambar.
Enjoy your homemade masala dosa!