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Masala Dosa

seemasatheesh's picture
This is a very common South Indian dish that is liked all over the world. It is delicious as it has the potato filling in it and is served usually with chutney and sambar.
Ingredients
For the batter
  Rice 1 Cup (16 tbs), soaked for 6 hours
  Urad dal 1⁄4 Cup (4 tbs), soaked for 6 hours
  Salt To Taste
For the filling
  Oil 1⁄2 Tablespoon
  Onion 1 Small, chopped finely
  Mustard seeds 1⁄2 Teaspoon
  Curry leaves 5
  Ginger 1⁄2 Teaspoon, minced (Optional)
  Green chillies 2 , slit lengthwise
  Peanuts 1 Tablespoon
  Potato 2 Small, boiled, peeled, mashed
  Turmeric powder 1⁄2 Teaspoon
  Coriander leaves 1 Tablespoon, chopped finely
For the dosa
  Onion red chilli paste 1⁄4 Cup (4 tbs)
  Oil 1⁄4 Cup (4 tbs) (Optional)
Directions

GETTING READY
1. In a blender blend the soaked rice and urad dal separately and transfer into a bowl. Add salt to taste and mix well. Set aside in a warm place overnight to ferment.

MAKING
For The Filling
2. In a pan, heat oil on medium heat. Put the mustard seeds and let them splutter. Add the peanuts, curry leaves, green chillies and ginger (if using). Saute them till the peanut begins to turn brown.
3. Add the onion and continue to saute till it becomes light brown. Season with salt to taste and turmeric powder. Mix well. Put the mashed potatoes and stir well till everything is combined. Sprinkle coriander leaves, stir well and turn off the heat.

For the Masala Dosa
4. Heat a frying pan on medium heat. Grease with oil (if using).
5. Stir the batter well to mix it evenly and remove air bubbles. Pour a ladle full of the dosa batter and spread it thinly and evenly to form a circle. Cook for 2 minutes or till the batter on the top sets.
6. Drizzle a little more oil (if using) and spread the onion-red chilli paste over the dosa. Put a spoonful of filling in the center and roll the dosa like a carpet.
7. Transfer it onto a plate and repeat the same with the remaining batter.

SERVING
8. In a serving plate, serve the masala dosa with plain coconut chutney or tomato chutney or Ginger coconut chutney and sambar .

Recipe Summary

Difficulty Level: 
Medium
Channel: 
VeganLife
Cuisine: 
South Indian
Course: 
Breakfast
Taste: 
Savory
Equipment: 
Frying Pan
Restriction: 
Vegan
Ingredient: 
Potato
Preparation Time: 
15 Minutes
Cook Time: 
40 Minutes
Ready In: 
55 Minutes
Servings: 
4
Story
One of the best masala dosas that I have ever eaten is at Saravana Bhavan in Chennai. They serve the most awesome breakfast in South India. You can never stop at one. I have started making them at home since; although not as tasty, but they do come out well. One good thing about masala dosa is that they have the curry and the dosa in one, so for lazy people like me it is great. One thing I have noticed is that though this is ordered very frequently at restaurants, at homes it is not that frequently made.......So try to make one this time you feel like having a South Indian dish...here is what you will need....

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Nutrition Rank

Nutrition Facts

Serving size

Calories 385 Calories from Fat 88

% Daily Value*

Total Fat 10 g15.4%

Saturated Fat 1.6 g7.8%

Trans Fat 0.1 g

Cholesterol 1.4 mg0.5%

Sodium 173.6 mg7.2%

Total Carbohydrates 64 g21.2%

Dietary Fiber 5.9 g23.5%

Sugars 3.1 g

Protein 10 g20.6%

Vitamin A 10.8% Vitamin C 48.7%

Calcium 10.6% Iron 11.4%

*Based on a 2000 Calorie diet

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Masala Dosa Recipe