Make this Classic Masala Dosa Recipe at home

Karnataka dishes

Masala dosa is a popular South Indian breakfast that consists of a crispy lentil and rice flour batter stuffed with spicy items, such as potatoes, chilies, onions, masala powder, and fresh cilantro & is served with Sambar and chutneys! The origins of masala dosa are unknown, but some claim it was developed in the 16th century by southern Indians who migrated to the region around Mumbai.

Regardless of its exact origin story, masala dosa has become one of India’s most beloved breakfasts. It can be found at practically any restaurant in South India and in major cities across the country. And because it’s so easy to make at home – just mix some essential ingredients and fry up a batch – everyone can enjoy this delicious meal!

Why is Masala Dosa the best for Breakfast?

Good for Digestion: Dosas are not only fantastic for your taste buds; they have also been shown to be complimenting our gut health. It is made from lentils and rice that have been fermented after being soaked for several hours, making Dosa an easier food for your body to ingest and then digest! To change the taste and calorie count, you can also substitute other healthy foods like oats or rawa for rice.

So, even if your diet plan doesn’t include eating rice, masala dosa will still be a perfect addition to your diet plan, thanks to these replacement possibilities. In addition, if you have dosa for breakfast, you will feel full for a considerable time. So there’s no longer a need for those mid-snack cravings!

Perfect Dose of Carbohydrates:
Dosa is the best choice for breakfast if you want to lose weight. You’ll have the physical stamina needed to get through the day. Cutting out carbohydrates can tire you and lower your energy level! Giving our bodies the required daily dose of nutritious carbohydrates is smart!

Source of Protein:
Another vital component that the body needs to keep you active all day is protein. However, because vegetarians don’t consume meat products, getting enough protein into their bodies might be challenging. This is where Dosa becomes a hero dish! Lentils, a rich protein source for the body, are used to make dosa and sambar.

You can make a healthy batter by adding more dal and less rice for an added healthy twist. Coconut chutney, made as an accompaniment to Masala Dosa, offers vital minerals, vitamins, proteins, and fat!

Ingredients for Dosa batter:

  • 2 cups short grain rice
  • Half cup urad dal
  • 1 teaspoon fenugreek seeds
  • Half teaspoon salt
  • Vegetable oil for frying

Ingredients for the potato filling

  • Three teaspoons ghee or oil
  • 1 teaspoon mustard seeds
  • Half teaspoon cumin seeds
  • 2 small red hot red peppers
  • One medium onion diced
  • Half teaspoon salt
  • Half teaspoon turmeric
  • Pinch of asafoetida
  • 1 tablespoon grated ginger
  • 6-8 curry leaves
  • Four garlic cloves minced
  • Two small green chilies finely chopped
  • 1 1/2 pounds smashed potato
  • Half cup chopped cilantro

Step 1 

Pour 4 cups of cold water over the rice after thoroughly rinsing. Place urad dal and fenugreek seeds in a small bowl, wash them well, and then cover them with cold water. Give both a 4- to 6-hour soak.

Step 2

Put the rice in one colander and the dal-fenugreek mixture in another. To make a smooth paste, add 1 cup of cold water. Grind the rice in a food processor or blender. It will take around 10 minutes, and you must work in batches. Repeat the procedure using the dal-fenugreek combination. 

Step 3

Combine the two pastes in a medium mixing bowl. Mix everything while adding water until you get a medium-thick batter. Put the bowl in a warm room and cover it with a kitchen towel. Allow to ferment for about 8 hours or until the surface is bubbly. Add the salt and stir. Use the batter right away or store it in the fridge to use later. (Batter can be stored in the refrigerator for up to a week. If necessary, thin with water before continuing.)

Step 4 :

Add diced potatoes to a half-cup of water. Cook it for about 15 minutes, frequently stirring. Utilizing the back of a wooden spoon, slightly mash potatoes. The potato filling is prepared by heating ghee in a large skillet over medium heat. Add cumin and mustard seeds when the oil is hot. Once the seeds have popped, add the red peppers and onion.

About 5 minutes after beginning to stir, the onions should be tender. Add salt lightly to the dish. Garlic, green chile, ginger, curry leaves, turmeric, and asafetida should also be added. Coat with a stir, then let sizzle for a minute. Add the potato to this mixture.

Step 5:

Heat the skillet over medium heat to prepare dosas. Use about 1 teaspoon of vegetable oil to brush. Pour 1/4 cup of batter onto the skillet’s centre. Spread batter in a circular motion to a diameter of about 7 inches using the ladle’s bottom. Half a teaspoon of oil should be drizzled on top. Dosa batter should be left to cook for 2 minutes, frying only on one side or until the outer edges start to look dry.

Carefully remove the dosa from the skillet using a spatula. The bottom ought to be crunchy and nicely browned. Place a 1/2 cup potato filling strip in the center of the dosa’s circular surface. Spread out the potato mixture a little.

Tips for Making the Perfect Masala Dosa:

Making perfect masala dosa is a skill that takes time and practice to learn. Whether you’re new to the dish or just trying to make it better, here are a few tips that can help:

-Start with finely ground rice. Go for it if you have access to more exotic rice types, such as jasmine or basmati varieties! However, be warned – they may water down your batter and result in less crispy dosas.

– Always add enough water to form a thick batter, but do not overmix the batter, or you’ll end up with tough dosas that are difficult to flip.

-Use ghee instead of oil when making the dough. Ghee gives dosas a fantastic flavor and makes them extra fluffy and light.

– Heat your pan before adding oil, so it’s hot and ready when adding the batter. This will help ensure that your dosa cooks evenly from top to bottom and prevents them from sticking to the pan!

– Serve immediately after flipping since they tend to get soggy quickly if left standing too long

So the next time you’re starving and looking to make a quick but filling meal, try this Masala Dosa Recipe from Masala Box!

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