Masala Dosa – Oh Gosh! You have no idea how many memories are attached with this particular dish. My fast friend in my school in India was South Indian, her lunch would always have different kinds of dosas and my lunch would be the same roti with various curries. We always used to switch our lunches as I loved her dosas and she loved my rotis. :). Oh those good old days!
Also, being from Gujarat, this dish was a luxurious meal for us. Every time we go out to eat, Masala Dosa would be the only thing I would order just like my other cousins. Keep in mind, that in 1990s Indian-Chinese was still unheard of and people normally just cooked food at home rather than go out to eat because whatever you find at restaurants over there you could easily cook at home. With an exception to masala dosa, hence this became a luxurious meal for us. Mom used to make masala dosas in summer vacation time every year and that day would be like Eid for us! I can go on and on about my love for masala dosas but I think I should stop here and focus on the recipe since it’s quite lengthy.
But, before I jump on to the recipe, I want to give you some briefs about dosas. Dosas are fermented crepes made from rice and urad dal. Its origination is from South India but is very well known all around India. It is available in almost all Indian Restaurants in United States.
- Three cups uncooked rice
- Two cups urad dal (split and husked black gram)
- 1 tsp fenugreek seeds
- Salt to taste
For the potato filling:
- Three medium potatoes, boiled and cut into 1 cm cubes
- One large onion, thinly sliced
- Half cup green peas
- Half tomato, chopped
- 3-4 large, hot green chillies, slit in half
- 2 tsp mustard seeds
- 1 tblsp ginger, minced
- 1 tblsp lemon juice
- salt per taste
- 3-4 curry leaves
- 1 tsp turmeric
- 2 tblsp cooking oil
- Handful of chopped coriander
For the coconut and coriander chutney:
- 5 large hot green chillies
- 1 small clove garlic
- 1 tsp ginger
- A bunch of coriander, including stalks
- 5 tblsp desiccated coconut
- 1 tbsp cooking oil
- 2 tblsp lemon juice
- Salt per taste
- 3 tblsp sugar
For the potato filling:
1. Heat the oil in a large pan and add the mustard seeds. Wait for them to pop, and then add the curry leaves, onions, chilies, turmeric and ginger.
2. Allow to cook on a low heat for 5 minutes. Add the salt, sugar, lemon, tomato, peas and potatoes. Mix well.
3. Let it cook for about 5-10 minutes, stirring in between.
4. Once done, garnish with chopped coriander and mix well.
For the coriander chutney:
1. Blend together all ingredients using a food processor.
For the batter:
1. Wash rice and urad dal separately in cold water for up to 5-6 times.
2. Place them in two separate large bowls and cover with warm water overnight. In the urad dal bowl add in fenugreek seeds.
3. After the soaking period discard the soaking water, reserving about two cups.
4. Place the soaked rice and urad dal in a blender and blend to a thick paste. Add salt and mix well.
5. The consistency of the batter should be just so that it covers the back of a spoon.
6. Add a little bit of the reserved soaking water to help with the blending process.
7. Blend the batter to a degree where it's grainy – this is what's going to make your dosas crispy.
8. Place the dosa batter in an extra-large bowl. Cover loosely and ferment overnight in a warm place.
To make the dosas:
1. Heat a non-stick frying pan, take a small paper towel, dip it lightly into the oil and grease the pan.
2. Take a ladle-full of the batter and spread a larger pancake.
3. Spread the batter in a circular motion, starting from the inside swiftly.
4. When the top becomes dry, take about a ¼ tsp of oil and spread it gently over the dosa with the back of a spoon or spatula.
5. When the back of the dosa turns golden some of the potato mixture into the middle of the pancake and fold the dosa from each sides.6. Take the dosa off the pan place on a plate and serve with coconut chutney.
I have this step by step instruction for you to use as a guide, but trust me making the dosa is one of the easiest thing to do.
For all my Indian readers, this dish must not be new to you but I am sure it is one of your favorites! For non-Indian readers, you have to try this!! SOON!
You might have some leftover dosa batter after you are done feeding 4 people. You can freeze the batter for later use or make these delicious dosa cakes or uttapam as breakfast item or tea-time snack to munch on.