Masala Dosa with Potato Filling
| Prep Time | 30 minutes |
| Cook Time | 20 minutes |
| Servings |
people
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Ingredients
Masala Dosa Batter
- 1.5 cup Par boiled Rice
- 0.5 cup Rice
- 0.5 cup Whole urad dal (without skin)
- 0.5 tsp Fenugreek seeds
- 2 tbsp Channa dal
- 1.5 tbsp Tur dal
- Salt to taste
Potato Filling
- 500 gram Potato Heaped boiled and mashed
- 2 cup Onion thinly sliced
- 1 inch Ginger piece
- 2 Green Chili finely chopped
- 1 Tomato small size
- 0.25 tsp Turmeric Powder
- 5 Curry Leaf
- Salt to taste
Seasoning
- 2 tbsp Oil
- 1 tsp Mustard seed
- 4 tsp Urad dal
- 4 tsp Bengal Gram
- 1 pinch Asafoetida
- 1 tbsp Oil
Ingredients
Masala Dosa Batter
Potato Filling
Seasoning
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Instructions
- Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours/overnight
- Wash and grind everything together to a smooth texture adding water, little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.
- Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa.
Potato filling
- Wash and cut potatoes into half and pressure cook for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.
- Cut onions lengthwise, finely chop green chillies and ginger.
- Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.
- When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)
- Add turmeric powder, chopped tomatoes and salt needed.
- Add little bit of hot water, when water starts boiling, add the mashed potatoes. Mix well and cook for few minutes (around 5-6 mins) until everything gets blended well. Do not add too much water, then the dosa will become soggy.
- Switch off the flame.
Masala dosa
- Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.
- Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)
- Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.
- Masala dosa is ready to be served. You can fold it into half or as shown above or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.
- Serve this South Indian Masala dosa piping hot from the tawa with coconut chutny and sambar.