Crispy Dosa With Potato Masala
Masala Dosa South Indian style is a classic breakfast recipe made with fermented rice and dal. With a spicy potato masala folded inside, Andhra Crispy Masala Dosa with potato filling is best served with chutney and sambhar. Learn how to cook masala dosa.
Servings: 6
Calories: 535kcal
Ingredients
For Dosa Batter:
Ingredients
- Raw rice – 3 cups
- Whole Urad Dal – 1 cup
- Fenugreek seeds – ½ tbsp
- Water as required
- Salt to taste
For Potato Filling:
Ingredients
- Potatoes - 3 large
- Mustard seeds – ½ tsp
- Cumin seeds - ¼ tsp
- Curry leaves - 1 sprig
- Asafoetida – a pinch
- Ginger - 1 tsp, finely chopped
- Green chillies – 1, finely chopped
- Onion - 1 large, sliced
- Red chilli powder- ¼ tsp
- Turmeric powder - ¼ tsp
- Water - as required
- Coriander leaves - 1 to 2 tbsp, finely chopped
- Salt to taste
- Oil – ½ tbsp
Instructions
Dosa Preparation:
- Wash and soak raw rice, whole urad dal and fenugreek seeds for 5-6 hours.
- Drain, wash and grind the urad dal, rice and fenugreek seeds to a smooth batter, adding water a little at a time.
- Transfer the dosa batter into a large bowl and mix well.
- Keep the batter in a warm place to ferment overnight. The batter will rise in volume and will become light and fluffy.
- Add salt and mix well. The dosa batter is now ready.
- Heat a non stick pan and spread a ladle full of dosa batter in a circular motion with the back of the ladle. Allow to cook for a couple of seconds and then drizzle oil/ghee over the dosa.
- When the edges start to peel, flip the dosa over and cook for a minute or two till both sides turn a crispy brown. Flip over once again, place 2-3 tbsp of the potato masala at the centre, fold the dosa.
- Serve piping hot Masala Dosa with sambar and coconut chutney.
Potato Masala Preparation:
- Wash and halve the potatoes. Pressure cook till soft. Cool, peel the skin and keep aside.
- Slice the onion, finely chop ginger and slit green chilli. Wash and chop coriander leaves. Wash and pick curry leaves.
- Heat oil in a frying pan. Add mustard seeds and allow to crackle. Toss in the cumin seeds and sauté for a couple of seconds.
- Add curry leaves, green chillies and grated ginger. Stir.
- Add asafoetida and sliced onion and fry until the onions turn pink.
- Add turmeric powder, red chilli powder and salt. Mix well.
- Add potatoes, combine well. Sprinkle a little water and ensure the potatoes are well coated with the masalas. Cook for a 1-2 minutes and remove.
- Garnish with coriander leaves and use as filling for dosa.
Notes
* To enhance taste, use butter/ghee.
* To season pan, pour a few drops of oil on the pan and smear uniformly with a sliced onion.
* To season pan, pour a few drops of oil on the pan and smear uniformly with a sliced onion.