Masala Dosa is a crisp, healthy and mouth watering dish that had its origin in the South India. It is served as everyday meal along with sambhar and nariyal ki chutney and is also a famous street food across the country. Learn how to make this tempting and healthy dish with step by step photos and detailed recipe given below:
Preparation Time: 16 hours + 10 minutes
Cooking Time: 40 minutes
Recipe Yield: 5
Ingredients for Dosa Batter Preparation:
- Rice (chawal) - 1 cup (Small grain Rice preferred)
- Skinned Black Gram (dhuli urad dal) - 1/2 cup
- Fenugreek Seeds (methi dana) - 1 tea spoon
- Salt as per taste
Ingredients for Stuffing Preparation:
- Mustard Seeds (rai dana) - 1 tea spoon
- Curry leaves (kari patta) - as per requirment
- Salt as per taste
- Turmeric Powder (haldi powder) - 1/2 tea spoon
- Cumin Seeds Powde (jeera powder) - 1/2 tea spoon
- Black Pepper Power (kali mirch powder) - 1/2 tea spoon
- Red Chilli Powder (lal mirch powder) - 1/2 tea spoon
- Onion (pyaz) - 1 finely chopped
- Boiled Potat0 - 2-3 cut into smalll pieces
- Carrot (gajar) - 1 finely chopped
- Green Chilli (hari mirch) - 3 finely chopped
- Peanuts (mungali) - 1 table spoon
- Cashews (kaju) - 1 table spoon
- Refined Oil - as per requirement
- Water - 1/2 small cup
- Wash and then soak the rice (chawal) and skinned black gram (dhuli urad dal) in plain water and in seperate vessels for 4-5 hours.
- Now strain off the excess water from the ingredients and wash them again. Then grind the rice (chawal) first into a fine paste. Transfer the rice paste from the mixer jar to a deep mixing vessel.
- After this take the soaked black skinned gram (dhuli urad dal) in the mixer jar and add the fenugreek seeds (methi dana) to it. Grind them similarly to form a fine paste. Transfer this dal paste to the same mixing vessel and add salt as per taste. Mix the salt well with hands. Now leave the batter to rest for 10-12 hours. (Mixing the batter with hands helps it to ferment easily. Also, try soaking and preparing the batter one night before you make the dosa. Keeping the batter to rest for overnight's time allows it to ferment well and then can be used to prepare dosas in the morning for breakfast or noon time).
- After 10-12 hours of time you will see that the batter has risen to double its level. Then whisk it with a spoon. The dosa batter should be of medium thick consistency. If its very thick then it will not spread on the tawa easily and if it is of very thin consistency then dosa will stick to the tawa.
- Once the dosa batter is ready, prepare the coconut chutney (nariyal ki chutney) and sambhar to be served with the dosa. To prepare the coconut chutney (nariyal ki chutney) and sambhar please click on the links given below:
- Now to prepare the dosa stuffing heat some refined oil in a kadhai and cadd mustard seeds (rai) and curry leaves (kari patta) to it. Allow the mustard seeds (rai) to crackle, then add the chopped onions, peanuts (mungfali) and cashews (kaju) to it. Stir and allow them to turn red.
- As the onion turn little red in color add salt as per taste and the spices (haldi powder, jeera powder, kali mirch powder, lal mirch powder). Then add the finely chopped carrot (gajar), green chilli (hari mirch) and boiled potato cut into small pieces to the kadhai. Stir and mix all the ingredients. Add 1/2 cup water and cover the kadhai with a lid, to allow the stuffing to cook.
- After some time remove the lid and check if the stuffing is cooked and the moisture has evaporated. Stir and mash the stuffing a little with the spatula. Mix all the ingredients well, turn off the flame and then transfer the ingredients to a seperate vessel.
- Now heat 1 tea spoon refine oil on a non-stick tawa and then spread it with a cloth or tissue paper. After this sprinkle some water droplets on the tawa. If they clutter with a loud sound then lower the flame, and pour some batter with a serving spoon in the center of the tawa and spread it uniformly in round shape with the back side of the round ladle, leaving 1/2 inch space along the tawa edge.
- Pour 1 spoon oil along the sides and allow the dosa to cook on low flame. We do not need to flip the dosa and cook on the other side directly.
- When the dosa appears red onits base, then put some stuffing in the center and fold the sides (as shown in the image below). Invert and serve it hot in a beautiful dish with coconut chutney (nariyal ki chutney) and sambhar.