Indian Masala Dosa

Masala Dosa is a beloved South Indian delicacy renowned for its crisp, golden-brown exterior and a flavorful, spiced potato filling. This iconic dish consists of a thin, fermented rice and urad dal (black gram) crepe, spread thin on a griddle, and stuffed with a delectable mixture of mashed potatoes tempered with mustard seeds, curry leaves, onions, and spices. Served with coconut chutney and tangy sambar (lentil soup), Masala Dosa is not just a culinary delight but also a cultural symbol of South Indian cuisine.

Ingredients:

For Dosa Batter:

• 1 cup rice
• 1/4 cup urad dal (split black lentils)
• 1/4 teaspoon fenugreek seeds
• Water, as needed
• Salt, to taste

For Potato Masala Filling:

• 3 medium potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder
• Few curry leaves
• 2 tablespoons vegetable oil
• Salt, to taste

Instructions:

1. Prepare the Dosa Batter:
   • Rinse the rice, urad dal, and fenugreek seeds thoroughly and soak them in water separately for 4-6 hours.
   • Drain the water from the rice and dal. Grind them separately into a fine paste using a little water. Combine the two pastes, add salt, and mix well. Let the batter ferment overnight or for at least 8 hours.
2. Make the Potato Masala Filling:
   • Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they splutter, add chopped onions and green chilies. Saute until onions turn golden brown.
   • Add turmeric powder, red chili powder, and curry leaves. Mix well.
   • Add the mashed potatoes and salt. Stir until all the ingredients are well combined. Cook for 2-3 minutes. Remove from heat and set aside.
3. Cook the Masala Dosa:
   • Heat a non-stick skillet or dosa tawa over medium-high heat. Once hot, pour a ladleful of dosa batter onto the skillet and spread it in a circular motion to form a thin circle.
   • Drizzle some oil around the edges of the dosa. Cook until the edges start to turn golden brown and crispy.
   • Spoon a generous amount of potato masala filling onto one half of the dosa. Fold the other half over the filling to form a semi-circle. Press gently and cook for another minute.
   • Serve hot with coconut chutney and sambar.
4. Enjoy your homemade Authentic Indian Masala Dosa!

This recipe yields delicious, crispy South Indian Masala Dosas that are perfect for breakfast, brunch, or any time you crave a taste of India. Experiment with the filling ingredients and spice levels to suit your preferences.