A properly made crisp and savory Indian dosa is wonderfully delicious, and fairly simple to make at home, with this caveat: the batter must be fermented overnight for the correct texture and requisite sour flavor. However, once the batter is ready, it can be refrigerated and kept for several days, even a week. With a traditional spicy potato filling, dosas makes a perfect vegetarian breakfast or lunch. Serve them with your favorite chutney.
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Best Masala Dosa is a fermented crepe made from rice batter and black lentils.Best Masala Dosa is staple dish which is widely popular in all southern Indian states .
Prep Time : 4-5 hour
Cook time : 31-40 minutes
Serve : 4
Level Of Cooking : Moderate
Taste : Spicy
Ingredients for Masala Dosa Recipe
Parboiled rice(ukda chawal) 2 3/4 cups
Split black gram skinless 1/4 cup
Split black gram skinless (dhuli urad dal) 1 cup
Fenugreek seeds (methi dana) 1 teaspoon
Salt to taste
Oil as required
Potatoes boiled peeled and diced 3 large
Oil 1 tablespoon
Mustard seeds 1/2 teaspoon
Asafoetida 1/4 teaspoon
Split Bengal gram (chana dal) 1 teaspoon
Green chillies chopped 2
Curry leaves 6-8
Onion chopped 1 large
Turmeric powder 1/2 teaspoon
Salt to taste
Fresh coriander leaves chopped 2 tablespoons
Lemon juice 1 tablespoon
Wash both the rice two to three times and soak in six cups of water for at least four hours. Wash and soak split black gram with fenugreek seeds in three cups of water also for a similar time.
Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency. Add salt and mix both the batters with hand thoroughly in a whipping motion.
Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment. To make the potato bhaji, heat the oil in a kadai. Add the mustard seeds and when they splutter add the asafoetida and split Bengal gram and sauté till lightly browned.
Add the green chillies, curry leaves and onion and sauté till onion is lightly browned. Add the potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through.
Add the coriander leaves and lemon juice and mix well. Mix the batter well, adjust to pouring consistency. Heat a flat tawa (preferably non-stick), grease with a little oil. Pour a ladle full of batter and spread to as thin a pancake as possible.
Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well. Pour the oil around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.
Place about four tablespoons of potato bhaji in the center of the dosa, fold to the desired shape and serve hot.
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