Masala dosa Recipe. How to set it up? What are the ingredients? Cooking tips and more… It is one of my favourite food recipe, this time i’am gonna make it a little bit tasty.

Masala dosa or Masale Dose is a variant of the popular South Indian food dosa and has its origins in Tuluva Mangalorean cuisine made popular by the Udupi. This potato masala is much known as aloo masala in South India and is most commonly served with masala dosa as a filling.

Here is the best “Masala dosa” recipe we have found until now. This will be really delicious.

Ingredients of Masala dosa

Make ready 330 grams of idli rice.
Prepare 125 grams of urad dal.
It’s 35 grams of thick poha.
You need 1 tablespoon of chana dal.
Prepare 20 of methi seeds.
Take of Salt as required.
Make ready 300 grams of potatoes or 4 medium.
Prepare 2 tablespoons of oil.
Take 1/2 teaspoon of mustard seeds.
Make ready 1 tablespoon of chana dal.
It’s 150 grams of onions.
It’s 1 inch of ginger, finely chopped.
Take 8-10 of curry leaves.
Take 1-2 of green chillies, chopped.
You need 1/4 teaspoon of turmeric powder.
Prepare 1 pinch of asafoetida (hing).
Make ready 1/2 cup of water.
Prepare 3 tablespoons of chopped coriander leaves.
Prepare 8-10 of cashews, optional.
Prepare 1/4 teaspoon of sugar, optional.
Make ready to taste of Salt.

Dosa is one versatile South Indian food which comes with the goodness of one of more pulses and fits in almost any time of the day.This Indian pancake recipe prepared usually from the fermented batter.Mysore masala dosa recipe explained with step by step pictures and a quick video.Mysore masala dosa is a very popular breakfast recipe from Mysore, Karnataka, India.

Masala dosa step by step

First take all the ingredients in bowls. take rice and poha in separate bowls. take the urad dal, chana dal and methi seeds in one bowl.rinse the urad dal, chana dal and methi seeds a couple of times. then soak them in 1 cup water for 4 to 5 hours..
Rinse the rice a couple of times and keep aside.rinse poha once or twice and then add to the rice.Pour 2 cups water. stir and soak both rice and poha together for 4 to 5 hours..
Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal. add the lentils in the grinder jar. also add ½ cup of the soaked and strained water to the dal. you can even use fresh water while grinding..
Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. the urad dal has to be ground really well, so that the batter ferments well. remove the batter in a bowl or pan with a spatula..
Strain the rice well. then in the same grinder, add the soaked rice and 1 cup fresh water. you can grind rice in one batch or in two to three batches. this will depend on the size of the grinder jar. i ground in one batch and added 1 cup water for grinding. you can even add ¾ cup water while grinding. addition of water will depend on the quality of rice..
Grind the rice till you get a fine grainy consistency in it. the rice batter should have a fine rawa like consistency. you can even grind to a smooth batter. now pour the batter in the same pan or bowl containing the urad dal batter..
Add ½ teaspoon rock salt or add as per taste.Mix the salt very well with the batter. also mix both the batters very well. cover and keep aside to ferment for 8 to 9 hours. you can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city..
First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. you can also boil potatoes in a pan. the potatoes have to be completely cooked..
When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. then drain the chana dal and keep aside.when the pressure settles down on it's own in the cooker, remove the lid..
Drain the potatoes and let them become warm. then peel them and chop them.Also slice the onions thinly and chop the green chilies, ginger and coriander leaves..
Heat oil or ghee. fry cashews and keep aside. this step of frying cashews is optional.lower the flame and add mustard seeds and let them splutter. then add the chana dal..
Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. now add the sliced onions, curry leaves, green chilies and ginger.saute the onions till they soften and turn translucent..
Add the turmeric powder and asafoetida. mix very well.Add water. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.Next add the boiled chopped potatoes and mix very well..
Season with salt. also add ¼ teaspoon sugar for a slight sweet taste.Simmer on a low flame for 3 to 4 minutes stirring occasionally. the water will reduce and the potato masala will thicken..
Switch off the flame and then add chopped coriander leaves. also add the fried cashews now and mix well. the potato masala should be moist and easily spreadable on the dosa. make sure there is no water in the potato masala. it should not be of a curry or gravy consistency. Stir and keep the potato masala aside..
Lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.heat a cast iron pan or a flat non-stick pan. the pan should be medium hot. smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter..
Keep the flame to a low, while spreading dosa batter. dosa batter in a circular way on the pan.on a medium flame, cook the dosa.sprinkle some oil on top and edge.cover the dosa with a lid and let it cook.Cook the dosa till it's base becomes golden and crisp..
When you see the base has become golden, place a portion of the potato masala on the dosa. you can spread it a bit if you want.now fold the dosa and serve.Serve crisp restaurant style masala dosa hot with coconut chutney and sambar..

I have tasted only once I think that too I could not find any difference about the.Masala dosa is a popular south Indian dosa variety often eaten as breakfast.These are very crispy and thin rice crepes or dosa stuffed with spiced potato filling and topped with butter.

Masala Dosa, a thin and crispy South Indian crepe made from rice and dal batter, has earned India its This masala dosa recipe explains how to make dosa batter, potato masala (filling/stuffing) and..dosa recipe, where dosa is made crisp and stuffed with potato masala. it is perhaps one of the many varieties with subtle variations. under dosa category, the most popular variation is masala dosa.Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes.I always look forward to my visits down South to savor the flavor of this Karnataka.Masala dosa is fermented crepe with stuffing of mashed potato and served with coconut chutney and sambar.Learn how to make South Indian masala dosa.