Masala dosa is a popular South Indian dish that consists of a crispy crepe made from a batter of fermented rice and urad dal (a type of lentil), filled with a spiced potato filling. The word “masala” refers to the spicy mixture of mashed potatoes and onions that are traditionally used as a filling in the dosa.
To prepare masala dosa, the batter is spread thinly and evenly on a hot griddle or tawa, and cooked until crispy and golden brown. The potato filling, which is typically flavored with mustard seeds, cumin, turmeric, and other spices, is then placed in the center of the dosa, and the edges are folded over to enclose the filling.
Masala dosa is typically served with sambar, a spicy lentil soup, and coconut chutney, a creamy, tangy sauce made from fresh coconut, green chilies, and other spices. It is a popular breakfast dish in South India, but is now enjoyed all over the world.
History of Masala Dosa:-
The exact history of the dish is unclear, but some say it was first created as a way to use up leftover rice and lentils. Others believe that the dish was invented by the cooks in the Udupi Krishna Temple, who used it as a way to feed the pilgrims who came to visit the temple.
Regardless of its origins, masala dosa has become an iconic dish of South India and has spread throughout the country and beyond. It is now a popular street food, and you can find it in almost every corner of India. It is also enjoyed in many Indian restaurants around the world.
Recipe of Masala Dosa:-
To make a masala dosa, the batter is made from a mixture of rice and black lentils that are soaked overnight, ground to a fine paste, and left to ferment for several hours. The fermented batter is then spread thinly on a griddle and cooked until it becomes crispy and golden. The potato filling is made by frying onions, mustard seeds, curry leaves, and mashed boiled potatoes, along with a mixture of spices such as turmeric, coriander, and cumin. The filling is then spread over one half of the dosa, and the other half is folded over it to create a half-moon shape.
Masala dosa is usually served with coconut chutney and sambar, a spicy lentil soup. In some parts of South India, the dosa is served with a spicy tomato and onion chutney, while in others, it is served with a tangy tamarind sauce.
Masala dosa has come a long way from its humble origins to become one of the most popular dishes of Indian cuisine. Its crispy texture and spicy filling make it a favorite among people of all ages and backgrounds.
Ingredients:-
For batter:-
- 3 cup sona masuri rice
- ½ tsp methi / fenugreek seeds
- water (for soaking)
- 1 cup urad dal
- 2 tbsp toor dal
- 2 tbsp chana dal
For allu bhaji:-
- 2 tbsp oil
- 1 tsp mustard seeds
- 1 tsp cumin seeds
- 1 dried red chilli
- few curry leaves
- 2 chilli (finely chopped)
- 1 inch ginger (finely chopped)
- 1 onion (sliced)
- ¼ tsp turmeric powder
- 1 tsp salt
- 3 potato (boiled & mashed)
- 2 tbsp coriander (finely chopped)
Preparation of Masala Dosa Batter:-
- To make the batter for masala dosa, soak the rice, urad dal, toor dal, chana dal and fenugreek seeds separately for about 4-5 hours.
- Then, grind them into a smooth paste using a wet grinder or a mixer grinder. The batter should be thick and pourable. Allow the batter to ferment overnight or for at least 8 hours.
Preparation of Allu Bhaji:-
- To make the filling, boil the potatoes and peel them. In a pan, heat some oil and add mustard seeds and cumin seeds.
- When they start to crackle, add chopped onions, green chilies, ginger, coriander and curry leaves. Fry until the onions turn golden brown.
- Then, add the boiled potatoes, turmeric powder, red chilli powder and salt, and mash everything together. The filling should be dry and crumbly.
Preparation of Dosa:-
- To make the dosa, heat a non-stick tawa (griddle) or an iron skillet. Once the tawa is hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion with the back of the ladle to form a thin pancake.
- Drizzle some oil around the edges of the dosa and let it cook for a minute.
- Then, add some filling in the center of the dosa and fold the dosa over it to form a roll.
- Serve the dosa hot with coconut chutney, sambar, and tomato chutney.
Serving of Masala Dosa:-
Masala dosa is typically served hot with coconut chutney, sambar, and tomato chutney. You can also enjoy it with other chutneys such as coriander chutney, mint chutney, or peanut chutney. Masala dosa is usually served for breakfast, but it can also be eaten as a snack or for dinner. It is a wholesome and nutritious dish that is loved by people of all ages.
Conclusion:-
Masala dosa is a delicious and healthy South Indian breakfast dish that has won the hearts of people all over India. It is a perfect combination of flavors and textures, with the crispy dosa, spicy potato filling, and a variety of chutneys. If you haven’t tried masala dosa yet, be sure to give it a try and experience the magic of this classic Indian dish.
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