Masala dosa or masale dose or masaldosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine.It is made from rice, lentils, potato, fenugreek, and curry leaves, and served with chutneys and sambar.
It is popular in South India, it can be found in all other parts of the country and overseas. In South India, preparation of masala dosa varies from city to city.
Masala dosa is stuffed dosa. The two parts are the dosa and the stuffing. The dosa is made in the usual way by soaking rice and lentils overnight in water and then grinding it to a batter. The stuffing is made from boiled potatoes with a seasoning of mustard seeds and garnishing of grated coconut, coriander, and lemon juice.
INGREDIENTS for Masala Dosa:-
FOR DOSA BATTER
- 1½ Cup Idli Rice / Parboiled Rice 1 Cup – 250ml
- ½ Cup Raw Rice
- ½ Cup Urad Dal
- 3 tbsp Toor Dal (Pigeon pea)
- ½ tsp Fenugreek Seeds
- 2 tsp Salt
FOR CHANA DAL CHUTNEY SPREAD
- 3 tbsp Split Bengal Gram (Channa Dal / Kadalaparuppu)
- 6 Red Chili Adjust As Needed
- 5-6 Shallots / Baby Onions
- 4 Garlic cloves
- 1 tsp Salt Adjust As Needed
- 1 tsp Oil
FOR POTATO MASALA
- 4-5 Potatoes Medium Size, Boiled
- 1 Onion Finely chopped
- 2 Green Chili Chopped
- 1 tsp Ginger Grated
- Few Curry leaves
- 1 Pinch Turmeric Powder
- 1 tsp Salt Adjust As Needed
- 2 tbsp Oil
- 1 tsp Mustard seeds.
INSTRUCTIONS for making masala Dosa:-
PREPARING DOSA BATTER
- Take the parboiled rice and raw rice in a vessel. Wash it thorougly and add water. Soak for 3 hours
- In another bowl, take urad dal, toor dal, fenugreek seeds. Wash thoroughly and add fresh water. Soak for 3 hours
- After 3 hours, drain water from dals and add it to mixer jar.
- Grind it to smooth batter. Pour this batter in a mixing bowl.
- Drain water from soaked rice and take the rice to the mixer jar.
- Grind the rice to a smooth batter.
- Pour this batter to urad dal batter. Add necessary salt
- Stir the batter well. Cover and set aside for fermentation. Normally in atmost 8 hours batter would be fermented. If its cold climate, we can leave overnight.
- After fermentation, the batter is ready. Stir well. If the batter is very thick, add 1/2 cup of water and stir well.
PREPARING CHANA DAL CHUTNEY
- Heat a teaspoon of oil in a pan and add the channa dal and red chillies and fry them till the dal turns golden brown color and then add pearl onions, garlic cloves and sauce it oil for couple of minutes
- Take all these ingredients to the mixer jar along with salt
- Grind eveything to a smooth paste. The chutney should be like a spreadable consistency. It should not be too watery and also not too dry. Keep this chutney aside
MAKING POTATO MASALA
- Heat a pan and add oil. Add mustard seeds and allow it to sputter. Add curry leaves, chopped green chili and ginger and sauce them all for few seconds.
- Then add the onions and sauce them till they turn translucent
- Add the boiled, peeled and mashed potatoes and mix well. Add turmeric powder and salt and give a good stir.
- If the mixture is very dry, you can sprinkle some water. Garnish with coriander leaves. The Potato masala filling is now ready!
- Heat a tawa. Test the hotness by sprinkling some water. If the water starts to sizzle then the tawa is ready. Pour a ladle of batter on the tawa and using back of the ladle spread it to a thin dosa.
- Allow the dosa to cook on the top side and then using a flat spatula flatten the dosa nicely and then add 2 teaspoon of chutney and spread it evenly on the dosa. Then add butter and allow the dosa to cook till it becomes crispy. We don’t need to flip it and cook the other side.
- When the dosa becomes crispier, all the corners will rise automatically and you can then add 2 tablespoon of potato filling and fold the dosa and take it out of the tawa and place it in a serving plate. Repeat these steps for the rest of the batter.
- Mysore Masala Dosa is now ready. Relish this delicious dosa with coconut chutney or idli milagai podi or sambar and enjoy your dish