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Masala Dosa

Crispy Masala Dosa
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Master the art of the perfect South Indian Masala Dosa! This recipe walks you through creating a shatteringly crispy, golden crepe stuffed with a flavorful, spiced potato filling. It’s a weekend project that tastes even better than takeout.

Ingredients

Scale

For the Dosa Batter:

  • 3/4 cup (150g) Sona Masoori Rice
  • 3/4 cup (160g) Idli Rice (parboiled rice)
  • 1/2 cup (100g) Urad Dal
  • 1 tbsp Chana Dal
  • 1 tbsp Toor Dal
  • 1 tsp Fenugreek (Methi) Seeds
  • 3 tbsp Poha (flattened rice)
  • 1.5 tsp Non-Iodized Rock Salt
  • Water, for soaking and grinding

For the Potato Masala (Filling):

  • 4 medium Potatoes, boiled, peeled, and crumbled
  • 2 tbsp Oil or Ghee
  • 1 tsp Mustard Seeds
  • 1 tbsp Chana Dal, soaked for 15 mins
  • 1/4 tsp Asafoetida (Hing)
  • 1/4 cup Cashews, broken
  • 1 inch Ginger, finely chopped
  • 2 Green Chilies, chopped
  • 1 sprig Curry Leaves
  • 1 large Onion, thinly sliced
  • 1/2 tsp Turmeric Powder
  • Salt, to taste
  • 2 tbsp fresh Cilantro, chopped

Instructions

  1. Prep the Batter: Rinse the rices, dals, and fenugreek seeds until the water runs clear. Soak them together in 5 cups of water for 6 hours. In a separate bowl, soak the poha in 1/2 cup of water 30 minutes before grinding.
  2. Grind the Batter: Drain all the soaked ingredients. Add them to a high-speed blender with 1 ¼ cups of cold water. Blend until completely smooth, adding a splash more water if needed to get a thick, pourable pancake batter consistency.
  3. Ferment: Pour the batter into a large bowl (make sure it’s less than half full). Mix in the non-iodized salt with your clean hands for a minute. Cover and let it ferment in a warm place for 14 hours (an Instant Pot on ‘Yogurt’ setting or an oven with the light on works great). The batter should double in size and be bubbly.
  4. Make the Potato Filling: While the batter rests, heat oil in a pan. Add mustard seeds and let them pop. Add hing, soaked chana dal, cashews, ginger, and sauté until golden. Stir in the onions, green chilies, and curry leaves and cook until the onions are soft. Add the crumbled potatoes, turmeric, and salt. Mix gently, add a splash of water to moisten, and finish with fresh cilantro.
  5. Cook the Dosas: Heat a cast-iron skillet over medium-high heat. Rub it with an oiled onion on a fork. Lower the heat to medium-low, pour a ladle of batter in the center, and quickly spread it outwards in a thin circle. Turn the heat back up to medium-high. Drizzle ghee or oil around the edges. Cook for 1-2 minutes until the bottom is golden and crispy. Add a scoop of the potato filling to one half, fold, and serve immediately.

Notes

  • Serving Suggestions: A fresh dosa waits for no one! Serve it hot off the pan with bowls of sambar, coconut chutney, and tomato chutney for the full experience.
  • Tips & Tricks:
    • Batter Test: Your batter is perfectly fermented if a small drop floats in a glass of water.
    • Temperature is Key: Always lower the pan’s heat before spreading the batter to prevent it from sticking. Turn it back up to get it crispy.
    • Non-Stick Secret: Rubbing the hot pan with an oiled onion before each dosa seasons it and prevents sticking.
  • Storage & Reheating: Store leftover batter and potato filling separately in airtight containers in the fridge for up to 3 days. To reheat a dosa, place it back on a hot skillet for a minute to revive some crispiness—never use a microwave!

Find it online: https://masaladiaries.com/crispy-masala-dosa/