Masala Dosa recipe | how to make crispy Masala Dosa
Masala Dosa Recipe | Crispy Masale Dose | Learn how to make Masala Dosa. South Indian recipes are renowned for their healthy, steamed rice-based breakfasts. The most popular of these is Masala Dosa, served with a selection of coconut chutney and spicy sambar. The story of the origin of Masala Dosa is a fascinating one. There are many tales from all over India, but, according to Wiki, it originated from my hometown Udupi. Here, the dosa's were made crisp and served.
Masala Dosa Recipe | Crispy Masale Dose step by step . One of the local restaurants started to serve potato masala-stuffed dosa as a variation and also to reduce the consumption of coconut chutney. In those days, coconut-based dishes were considered expensive and dosa's had to be served with a side dish. Soon enough, stuffed dosa became the norm, and the migrant community spread the love for this delicious dish all over the country.
INGREDIENTS :-
for batter:
▢3 cup sona masuri rice
▢½ tsp methi / fenugreek seeds
▢water (for soaking)
▢1 cup urad dal
▢2 tbsp toor dal
▢2 tbsp chana dal
▢1 cup poha / avalakki (rinsed)
for aloo bhaji:
▢2 tbsp oil▢1 tsp mustard
▢1 tsp urad dal
▢1 tsp chana dal
▢1 dried red chilli
▢few curry leaves
▢pinch hing / asafoetida
▢2 chilli (finely chopped)
▢1 inch ginger (finely chopped)
▢1 onion (sliced)
▢¼ tsp turmeric
▢1 tsp salt
▢3 potato (boiled & mashed)
▢2 tbsp coriander (finely chopped)
▢2 tbsp lemon juice
INSTRUCTIONS :-
masala dosa batter preparation:-
Step 1 : Get ready to make delicious Masala Dosa with our easy-to-follow recipe!
Step 2 : Start by soaking 3 cups of Sona Masuri Rice and 1/2 tsp Methi in enough water for 4 hours.
Step 3 : Then in another bowl, soak 1 cup of Urad Dal, 2 tbsp Toor Dal, and 2 tbsp Chana Dal in enough water for 2 hours.
Step 4 : Drain off the water from the Dal and grind into a smooth paste, adding water as needed.the smooth and fluffy batter will be ready after 40 minutes.
Step 5 : Transfer the batter to a large vessel.
Step 6 : Next, add the soaked rice and 1 cup rinsed Poha to the grinder, adding water slowly and blending into a coarse paste.
Step 7 : Transfer this Rice batter to the Urad Dal batter and mix well.
Step 8 : Allow the batter to ferment in a warm place for at least 8 hours or until it doubles in volume.
Step 9 : Once the batter is fermented, mix gently and transfer 4 cups of the batter to a small bowl.
Step 10 : Add 1 tsp salt and mix until combined.
Step 11 : Your Masala Dosa batter is now ready! Keep aside while you prepare the ↴↴↴
Aloo bhaji preparation
Step 1 : Heat 2 tbsp oil in a large Kadai and splutter 1 tsp mustard, 1 tsp Urad Dal, 1 tsp Chana Dal, 1 dried red chilli, a few curry leaves, and a pinch of hing.
Step 2 : Now add 2 chilli and 1 inch ginger. saute well. also, add 1 onion and saute until onions shrink slightly.
Step 3 : Further, add ¼ tsp turmeric and 1 tsp salt. saute well.
Step 4 : Add 3 potatoes and sauté for 5 minutes mix well, mash slightly making sure everything is well combined.
Step 5 : Turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
Step 6 : Mix well and aloo bhaji for masala dosa is ready.
Masala dosa preparation:
Step 1 : Heat a tawa and pour a ladleful of batter on hot tawa.
Step 2 : Spread the batter as thin as possible to create a crispy dosa.
Step 3 : Add a teaspoon of butter and spread it evenly.
Step 4 : Place 2 tablespoons of prepared aloo masala in the centre.
Step 5 : Roast the dosa until it turns golden brown and crisp.
Step 6 : Scrape the sides and roll the dosa.
Step 7 : Finally, serve with coconut chutney and sambar.
There you have it! Your masala dosa is ready to enjoy!
NOTE:-
Ensure the dosa batter is fully fermented for best results. Spice the aloo masala to your preference. For crisp dosas, use a cast iron tawa. Masala dosa is best when it's crunchy.
