Masala Dosai/Masal Dosa

The Masala Dosa has become one of my favorites ever since when I was a little kid. Especially in restaurants, the first we would order is masala dosa which would occupy ¾th of the table’s total space. And I would finish the quarter dosa and lap up the sambar. Of course, I would mess up my shirt doing that. This recipe is from my hubby’s recipe collection in 1999.

Ingredients:
For Dosa:
Rice flour - 1 cup
Maida - 1 cup
Urad dal - ¾ cup
Chana dal - ¼ cup
Sugar - 1 tsp.
Salt

For Masala:
Potatoes - 4 (medium)
Onion - 2 (medium-sliced)
Green chillies - 4 (slit lengthily)
Ginger - 1 tsp. (chopped)
Turmeric powder - 1 tsp.
Water - ½ cup
Asafetida - 2 pinches
Mustard seeds - ½ tsp.
Cumin seeds - ¼ tsp.
Chana dal - ½ tsp.
Urad dal - ½ tsp.
Coriander leaves
Salt
Oil


Method for masala:
Boil the potatoes (cut into half) with little salt and ¼ tsp. turmeric powder.
After boiling, peel the skin and chop them into small pieces.
Heat the oil in a pan and add the mustard seeds, urad dal, cumin seeds, chana dal, asafetida.
When the mustard seeds start to crackle, add the onion and fry till they turn golden color.
Add the green chilies and ginger. Fry.
Add ½ cup of water.
To the water, add salt (remember, I have added a little salt earlier) and ¾ tsp. turmeric powder. Let it boil.
Now add the boiled potatoes and mix well.
While mixing, mash it in between.
Finally add the coriander leaves and remove from heat.

Method for dosa:
Soak dals for 4 hrs. Grind them.
Add rice flour and maida at the final stage by adding required water. Grind.
Add salt and sugar. Mix well. Let the batter ferment overnight.
Heat a non-stick dosa pan.
Take a ladle full of batter and spread it thin in a circle or oval shape.
Actually for masala dosa, they never flip the dosa in restaurants. But I flipped and cooked on the other side.
Fill the required masala (as per your taste) in the centre of the dosa and roll carefully.
Serve with your favorite chutneys and sambars.
Note:
The dosa in the first picture was cooked on medium heat.
The dosa in the second picture was cooked when the pan was 'stremely hot.
Sprinkle little water on the griddle and continue with the remaining batter.

Sent off to "Think Spice: Think Turmeric" event hosted by Sudeshna Banerjee. Think Spice series originally started by Sunita Bhuyan.

Posted in: Breakfast, Dosai