Masala Dosa

Masala Dosa is a popular South Indian dish made from fermented rice batter and filled with a spicy potato mixture. It is a crispy, thin crepe that is served with coconut chutney and sambar, a spicy lentil soup. This dish is enjoyed by people of all ages and has become a staple in South Indian cuisine.

History of Masala Dosa

Masala Dosa has a rich history that dates back to the ancient South Indian kingdoms. The dish is believed to have originated in the Udupi region of Karnataka and has since spread across the world. It was first served in the royal kitchens of South Indian kings and has since become a popular street food in India.

Masala Dosa Recipe

Ingredients: (For Dosa)

• 2 cups parboiled rice
• 1 cup urad dal (split black lentils)
• Salt to taste
• Oil or ghee for cooking

For the Masala Filling: (For Masala Dosa Filling)

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chili, finely chopped
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp turmeric powder (use high curcumin containing Lakadong Turmeric Powder)
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste
• 2 tbsp oil (use heart-healthy cold pressed Groundnut Oil)
• Fresh cilantro leaves for garnish

Instructions:

1. Soak the parboiled rice and urad dal in water for 4-5 hours.
2. Drain the water and grind the rice and dal into a fine batter using a mixer grinder.
3. Add salt to the batter and mix well.
4. Allow the batter to ferment overnight or for 8-10 hours.
5. To make the masala filling, heat oil in a pan and add mustard seeds.
6. Once the mustard seeds start spluttering, add the urad dal, chana dal, and green chili.
7. Add the chopped onions and cook until they are translucent.
8. Add the turmeric powder, coriander powder, cumin powder, and salt to the pan and mix well.
9. Add the mashed potatoes to the pan and mix well.
10. Cook for 2-3 minutes, until the filling, is hot.
11. To make the dosa, heat a non-stick pan and grease it with oil or ghee.
12. Pour a ladle of batter onto the pan and spread it evenly to form a thin crepe.
13. Cook for 2-3 minutes on each side, until the dosa is golden brown.
14. Spoon the masala filling onto one half of the dosa and fold it in half.
15. Serve hot with coconut chutney and sambar.

Masala Dosa Filling Recipe

Here is a recipe for the masala filling that is traditionally used in Masala Dosa:

Ingredients:

• 4 medium-sized potatoes, boiled and mashed
• 1 onion, finely chopped
• 2 green chili, finely chopped
• 1 tsp mustard seeds
• 1 tsp urad dal
• 1 tsp chana dal
• 1 tsp turmeric powder
• 1 tsp coriander powder
• 1 tsp cumin powder
• Salt to taste
• 2 tbsp oil
• Fresh cilantro leaves for garnish

Instructions:

1. Heat oil in a pan and add mustard seeds.
2. Once the mustard seeds start spluttering, add the urad dal, chana dal, and green chili.
3. Add the chopped onions and cook until they are translucent.
4. Add the turmeric powder, coriander powder, cumin powder, and salt to the pan and mix well.
5. Add the mashed potatoes to the pan and mix well.
6. Cook for 2-3 minutes, until the filling, is hot.
7. Garnish with fresh cilantro leaves and serve as a filling for Masala Dosa.

This filling can also be used as a filling for other South Indian dishes, such as Uttapam and Aloo Bonda. You can adjust the spices and seasoning to your taste. Enjoy!

Masala Dosa Calories

A serving of Masala Dosa contains approximately 200-250 calories, with the following breakdown:

• Approximately 150-200 calories come from the dosa batter, which is made from rice and lentils.
• The remaining 50-100 calories come from the masala filling, which is made from potatoes, onions, and spices.

It is important to note that the calorie count can vary depending on the ingredients used and the cooking method. For example, using ghee instead of oil for cooking the dosa can increase the calorie count.

Tips & Tricks for Making Perfect Masala Dosa

• Use parboiled rice for the best results.
• Soak the rice and dal for at least 4 hours for a soft and fluffy dosa.
• Use a non-stick pan for easy flipping and to prevent sticking.
• Allow the batter to ferment overnight for a tangy and sour flavor.
• Cook the dosa on medium heat for a crispy texture.
• Use ghee instead of oil.