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Main Course

Tasty & Crispy Masala Dosa

Golden-brown and lightly crisp, this dosa is the kind of breakfast that works on busy mornings and lazy weekends alike. The batter keeps well in the fridge for two to three days.

Ingredientsfor 3 servings

5 nos Potatoes : 4
Dosa batter : 2 cup
4 nos Onion : 3
Mustard seeds : 2 tsp
10 Leaves Curry leaves : 8
Salt : as reqd for making masala
Red chilli powder : 2 tsp
Turmeric powder : 1 tsp
4 tsp Coconut / Refined oil : 3 to prepare masala
Gingelly oil / Ghee : as reqd (To apply on the dosa

Preparation

Step 1
Wash and cut the potatoes in two or four pieces and then boil the Potatoes in a pressure cooker for about 10 minutes.
Step 2
When the potatoes are cooked well, take it out from the cooker and put it in some normal water and then remove the skin. (otherwise, potatoes can be peeled before boiling).
Step 3
Then smash the potatoes and set aside.
Step 4
Clean the onions and cut them into thin slices as shown in below picture and keep it separately.
Step 5
Heat the oil in a frying pan and put mustard seeds in it.
Step 6
After cracking the mustard seeds, add the onion slices and curry leaves into the oil and stir it well.
Step 7
Next, add the red chilli powder, turmeric powder and salt into the mix and stir it further.
Step 8
Enter Step.
Step 9
After about 5 minutes, add the smashed potatoes also and mix it well.
Step 10
Masala for Masala dosa is ready. Set aside.
Step 11
Soak about 4 cups of raw rice (pachari or puzhukkalari) along with 1 cup of black gram dal (uzhunu parippu) and 3 - 4 spoons of fenugreek seeds for about 5 - 6 hours.
Step 12
After 5 - 6 hours, wash the soaked mix of rice, black-gram dal and fenugreek seeds and grind them together in a mixer or wet grinder for about 15 minutes and make the batter (as shown in the below picture).
Step 13
Add 2 - 3 tsp of salt with the batter, mix it well and allow to ferment the batter for about 6 - 7 hours time. (Before making dosas, the batter should stir for about 1 - 2 minutes).
Step 14
Heat the dosa tawa and pour one ladle or about half a cup of the already prepared batter (depending on the size and thickness of dosa) on the tawa and spread the batter on round shape as shown in below picture.
Step 15
Apply the oil / ghee on the spreaded batter.
Step 16
When the colour of the spreaded batter turns to little brown / golden, add 2 - 3 tsp of already prepared masala and spread it on the dosa.
Step 17
After 2-3 minutes, fold the dosa from both side and take it out from the tawa by using a spatula and keep it in a hot case.
Step 18
Enter Step.
Step 19
Serve the masala dosa with coconut chutney or sambar for break-fast / dinner.

Tip

A well-seasoned cast iron or non-stick tawa makes all the difference. If the dosa sticks, your pan needs more seasoning or the temperature is too low.

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Preparation

Step 1

Wash and cut the potatoes in two or four pieces and then boil the Potatoes in a pressure cooker for about 10 minutes.

Step 2

When the potatoes are cooked well, take it out from the cooker and put it in some normal water and then remove the skin. (otherwise, potatoes can be peeled before boiling).

Step 3

Then smash the potatoes and set aside.

Step 4

Clean the onions and cut them into thin slices as shown in below picture and keep it separately.

Step 5

Heat the oil in a frying pan and put mustard seeds in it.

Step 6

After cracking the mustard seeds, add the onion slices and curry leaves into the oil and stir it well.

Step 7

Next, add the red chilli powder, turmeric powder and salt into the mix and stir it further.

Step 8

Enter Step.

Step 9

After about 5 minutes, add the smashed potatoes also and mix it well.

Step 10

Masala for Masala dosa is ready. Set aside.

Step 11

Soak about 4 cups of raw rice (pachari or puzhukkalari) along with 1 cup of black gram dal (uzhunu parippu) and 3 - 4 spoons of fenugreek seeds for about 5 - 6 hours.

Step 12

After 5 - 6 hours, wash the soaked mix of rice, black-gram dal and fenugreek seeds and grind them together in a mixer or wet grinder for about 15 minutes and make the batter (as shown in the below picture).

Step 13

Add 2 - 3 tsp of salt with the batter, mix it well and allow to ferment the batter for about 6 - 7 hours time. (Before making dosas, the batter should stir for about 1 - 2 minutes).

Step 14

Heat the dosa tawa and pour one ladle or about half a cup of the already prepared batter (depending on the size and thickness of dosa) on the tawa and spread the batter on round shape as shown in below picture.

Step 15

Apply the oil / ghee on the spreaded batter.

Step 16

When the colour of the spreaded batter turns to little brown / golden, add 2 - 3 tsp of already prepared masala and spread it on the dosa.

Step 17

After 2-3 minutes, fold the dosa from both side and take it out from the tawa by using a spatula and keep it in a hot case.

Step 18

Enter Step.

Step 19

Serve the masala dosa with coconut chutney or sambar for break-fast / dinner.