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Masala Dosa Recipe



             Masala Dosa is a popular South Indian dish that consists of a thin, crispy fermented crepe made from rice and lentil batter, filled with a spiced potato filling. It is typically served with coconut chutney and sambar, a flavorful lentil soup. Here's a recipe to make Masala Dosa:

For the Dosa Batter:

Ingredients:

1 cup regular rice

1 cup parboiled rice (idli rice)

1/2 cup split black gram dal (urad dal)

1/2 teaspoon fenugreek seeds (methi seeds)

Salt to taste

Instructions:

Wash the rice, parboiled rice, split black gram dal, and fenugreek seeds together and soak them in water for about 4-6 hours.

Drain the soaked ingredients and grind them to a smooth batter consistency, adding water as needed.

Transfer the batter to a large bowl and add salt. Mix well.

Cover the bowl and let the batter ferment in a warm place for about 8-12 hours or overnight. The batter will rise and become light and fluffy.

For the Masala (Potato Filling):

Ingredients:

3 medium-sized potatoes, boiled and mashed

1 onion, finely chopped

1 green chili, finely chopped

1/2 teaspoon mustard seeds

1/2 teaspoon cumin seeds

A pinch of asafoetida (hing)

1/2 teaspoon turmeric powder

1/2 teaspoon red chili powder (optional)

A few curry leaves

Salt to taste

2 tablespoons oil

Instructions:

Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Once they start spluttering, add asafoetida and curry leaves.

Add chopped onion and green chili to the pan. Sauté until the onions turn translucent.

Add turmeric powder, red chili powder (if using), and salt. Mix well.

Add the mashed potatoes to the pan and mix them well with the spices. Cook for a few minutes to let the flavors blend. Remove from heat and set aside.

To Make the Masala Dosa:

Heat a non-stick griddle or a flat pan over medium heat. Once hot, spread a ladleful of dosa batter on the pan in a circular motion to make a thin crepe. Drizzle a little oil or ghee around the edges.

Cook the dosa until the edges turn golden brown and crispy, and the center is cooked. Flip it over and cook for a minute on the other side. Remove the dosa from the pan.

Place a portion of the potato masala in the center of the dosa. Fold the dosa from both sides to cover the filling and form a roll or a semi-circle.

Repeat the process with the remaining batter and filling to make more dosas.

Serve the Masala Dosa hot with coconut chutney and sambar.

Masala Dosa is a delicious and filling dish that is enjoyed as a breakfast or brunch option. The combination of the crispy dosa and the flavorful potato filling makes it a popular choice among dosa lovers.

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