Introduction

Popular South Indian rice and lentil pancakes filled with potato masala are called masala dosa. Many cooking methods and tricks for crispy, golden, and fragrant dosas are included in this post.

Total Time for Masala Dosa

Preparation Time	10 mins
Cock Time	1 hr
Fermenting	10 hr
Total Time	11 hr 10 mins
Servings	20 dosas

Ingredients for Masala Dosa

Ingredients for masala dosa batter

• ½ cup of urad dal (skinned black gram)
• 3 tablespoons of chana dal (Bengal gram) (or 2 tbsps chana dal & 1 tbsp toor dal)
• 1½ cup of raw sona masuri rice
• ½ cup of idli rice (optional, can skip or substitute with raw rice)
• 3 tablespoons of poha (flattened rice)
• ½ teaspoon of methi seeds (fenugreek seeds)
• ¾ teaspoon of pink salt or non-iodized salt (or as needed)
• 1¼ cups of water to blend dal (adjust if needed)
• ½ to ¾ cups of water to blend rice

Ingredients for potato masala or curry

• 2 cups of potatoes cubed (500 grams or 3 medium)
• 1 tablespoon of oil
• ¼ to ½ teaspoon of mustard seeds
• ½ teaspoon of cumin (jeera)
• 1 teaspoon of chana dal (Bengal gram) (optional)
• 1 teaspoon of urad dal (skinned black gram) (optional)
• 1 pinch Hing (asafoetida)(optional)
• 1 teaspoon of ginger (grated or pasted)
• ¾ to 1 cup of onions thinly sliced
• 1 sprig of curry leaves
• 2 green chilies chopped or sliced
• ¼ teaspoon of turmeric (haldi)
• ½ to ¾ teaspoon of salt (adjust to taste)
• 2 tablespoons of coriander leaves finely chopped

To make dosas

• Butter as needed (preferably unsalted cultured butter)

How To Cock Masala Dosa

Use a wet grinder or mixer to make the masala dosa batter

1. To a large bowl, add the methi seeds, chana dal, and urad dal. Give them thorough rinses several times and use a lot of fresh water. Add the rice to a second, big basin and give it a thorough rinse. A large amount of fresh water.
2. After 4 to 5 hours, soak. Rinse poha twice, 30 minutes before starting to create the batter. Add enough water to completely submerge it. Give it a half-hour soak.
3. Afterward, fully drain the water from the dal and transfer it to a blender jar with the poha.
4. Add a quart and a half of salt. If you reside in a warm climate, wait to add salt until after fermentation.
5. Blend the batter until it’s smooth, foamy, and thick. Make sure your blender doesn’t overheat or become overloaded while you blend. Thus, take a rest in between and combine.
6. After soaking the dal, transfer the batter to the basin.
7. After properly draining the rice, put it in the blender jar along with ½ cup of water.
8. To taste, blend slightly gritty or smooth. I prepare a fine-textured, slightly coarse batter with semolina. While blending, add the remaining ¼ cup of water if necessary. I use the entire two cups of water called for in the recipe to combine.
9. Mix thoroughly after adding the rice batter to the dal batter.
10. I split the batter between two sizable bowls. If you’d rather utilize it on two different days, you can follow the same procedure. Shut off the bowl.

Fermentation

1. Depending on the weather, let the masala dosa batter ferment in a warm location for six to sixteen hours. The batter has to puff up and get a little frothy. Avoid overfermenting the batter.
2. For ten minutes, preheat the oven to 60 C, or 140 F, if you live in a cold climate. Keep the oven light on and the batter inside. Or Additionally, you can use your instant pot in the yogurt configuration.

Make Potato Curry

1. Steam or boil potatoes until they are tender. Don’t overcook them to a pulp.
2. Instant Pot: Use these timings to pressure cook potatoes in your Instant Pot: 5 minutes for little potatoes, 6 to 7 minutes for medium potatoes, and 10 minutes for large potatoes.
3. Pressure cooking: Place chopped and peeled potatoes in a basin with enough water to partially cover them, if you’re using a pressure cooker. Put it in the pressure cooker and let it to emit three whistles.
4. Soak one teaspoon each of chana dal and urad dal in a small amount of hot water to make them softer while the potatoes are boiling. After 30 minutes, remove the dal’s water and set it aside. Take the potatoes out after the pressure is released.
5. Heat some oil in a pan. Next, add the mustard, urad dal, chana dal, and cumin. Saute the Dal until it gets golden.
6. Add the chiles, onions, and curry leaves after that. Add the onions and fry until just starting to brown.
7. Add the ginger and hing. Fry till the ginger smell emerges.
8. Add the potatoes to the pan after crumbling them. Add two to three tablespoons of water, the salt, and the turmeric. If your potatoes are overly moist or a little mushy, don’t add any water.
9. Simmer for two to three minutes. Add the leaves of coriander. If necessary, taste and add additional salt. Put this away.

How to Make Masala Dosa

1. Slightly add water to the batter to get the desired consistency. It ought to have a thick consistency while pouring and spreading.
2. Adjust the heat to medium for your dosa tawa. When using a cast-iron pan, add a few drops of oil to it as soon as it becomes somewhat heated. Using a butter knife or fork, pierce an onion and massage the oil all over the pan. You can also season the cast iron griddle the night before if you’re using one.
3. Test the heat level in your pan by lightly misting it with water. The temperature is so high that the water vapor evaporates and sizzles. This advice is exclusive to cast iron pans. On a non-stick surface, do not attempt this.
4. Once the pan reaches a sufficient temperature, whisk the batter once and fill a ladle with it.
5. Transfer it to the middle of the heated tawa. As soon as possible, start spreading it out in a circle from the center, and continue spreading it out in circles until you reach the pan’s edges by rotating your hand clockwise.
6. You can adjust the thickness of the dosas to your preference. It indicates that either the pan is too hot or the batter is too thick if you are unable to distribute it. Look over the above troubleshooting advice.
7. Apply roughly 1/2 tsp oil or coat the edges and a small amount here and there with ¼ tsp soft butter.
8. Masala dosa should be cooked over medium heat. The edges start to come away from the pan after a few minutes. Cook for one more minute after tossing.
9. Cook it again until the bottom becomes crisp and brown. Spread the red chutney (recipe below) on the Mysore masala dosa as desired. Put one-half of the dosa with the curry inside. Either fold or roll it.
10. If you are using a cast iron pan, repeat the rubbing step with the chopped onion to make the next dosa. To prevent burning the dosa, make sure the tawa is just hot enough. Low heat causes the dosa to become tough, so avoid cooking it that way.
11. Serve hot, crispy masala dosa with tiffin sambar and coconut chutney.

Make Red Chutney for Mysore masala dosa – optional

1. Toast two tablespoons of chana dal and six to eight dried red chilies till browned. The chilies must get crunchy.
2. Slightly sauté one large onion in one tablespoon of oil till the raw scent disappears. Add two cumin pinches.
3. Everything is cool. First, powder the dal and chilies.
4. Add two cloves of garlic, half a tsp of optional tamarind, and salt. Process till smooth. Your chutney will be thick. Reblend the chutney after adding one to two tablespoons of water if it becomes overly thick.

Nutrition Facts of Masala Dosa

113	1g	22g	3g
Calories	Fat	Carbs	Protein

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