Recipe of Masala Dosa

B) For Preparing Stuffing of Dosa

1. Boiled potatoes – 3 (large size), peeled and cut into small pieces.
2. Onion – 2 (large size – chopped)
3. Green chilies – 2 (chopped)
4. Salt – 1/4^th teaspoon
5. Mustard seeds – ½ teaspoon
6. Cumin seeds – 1/4^th teaspoon
7. Turmeric powder – 1/4^th teaspoon
8. Urad Dal (Split and dehusked black gram lentils) – 1 teaspoon
9. Chana Dal (Split Chickpeas – brown) – ½ teaspoon
10. Garlic Cloves – 6 to 7 (finely chopped)
11. Methi seeds (Dried Fenugreek seeds) – A large pinch
12. Curry leaves – 7 to 8 leaves in a number
13. Oil - 2 ½ tablespoons white oil

How To Make Masala Dosa

For Preparation of Dosa Stuffing (Masala Dosa Masala)

• First, we are going to discuss how to make the – Masala Dosa Filling.
   
• The Chana dal and Urad dal are soaked together in half cup water, for at least 2 hours. Then the water is drained out and the dal mixture is kept aside.
   
• Now 2 ½ tablespoons white oil is taken in a Karahi (deep non-stick pan) and put on medium flame burner and allowed to get warm. When it gets warmed then mustard seeds, methi seeds, cumin seeds & chopped garlic are added to it and fried a little, till a nice aroma starts to come out.
   
• Next soaked ½ teaspoon chana dal and 1 teaspoon urad dal are added in the same oil and stirred. When the color of dal starts changing then chopped onion is added to it. It is stirred constantly so that onion does not get burnt. When the onion takes a glossy appearance then chopped chilies and curry leaves are added to it and sautéed for 2 minutes.
   
• Next turmeric powder is added to the preparation and mixed uniformly. Then pieces of boiled potatoes and salt are put in it and stirred nicely & mixed together. A little water (about 1/4^th cup) is sprinkled over it and allowed to cook in low flame and the karahi is covered by a lid.
   
• After 5 minutes the lid of karahi is opened and the potato mixture is checked. When it takes a dry consistency, then the burner is switched off and the potato mixture is kept aside. Masala Dosa masala or stuffing material is ready now

Masala  Dosa  Preparation

• The rice is soaked in 3 cups of water.  In the same way – urad dal, chana dal & methi seeds are also soaked in 1 ½ cups of water overnight.
   
• After the above-mentioned time; urad dal, chana dal & methi seeds are taken and grind together in a grinder along with the water (the same water in which the dal and methi seeds were soaked).  It is ground until it becomes a smooth paste.
   
• After this, the dal paste is transferred from the grinder to a separate bowl. In the same grinder, the soaked rice is ground by adding the ½ cup of water, in which the rice was soaked. The rice paste produced should be smooth like a toothpaste.  This rice paste is transferred into the same bowl in which the dal paste was kept.
   
• Now, these 2 pastes mentioned above are mixed together by a ladle to produce a smooth batter, by adding remaining extra water (which was used for soaking rice). The batter should be neither very thin nor very thick. Now to this batter, 1/4^th teaspoon salt is added & mixed uniformly by the ladle. Now this batter is allowed to rest for 15 minutes. Masala Dosa batter is ready now

• In the meantime, a non-stick Tawa (flat frying pan) is taken and a little oil is put on it and greased properly. This is put on a medium flame burner. The size of masala dosa Tawa would decide the maximum possible size of masala dosa being made.
   
• Now 1 ladleful rice mixture ( batter) is taken and put on the Tawa and spread evenly (by base of ladle) to give it a large circular shape (like chapati). As the batter gets fried and solidified, it begins to separate from the base of Tava.

• Now a little potato mixture is put longitudinally in the center portion of this dosa and it is folded on itself from 2 extreme open sides. A little oil is put on both sides of the dosa and allowed to fry for 2 minutes.

• Later the dosa containing the stuffing (masala dosa), is taken out from the Tava and transferred to a plate. This way as many masala dosas as needed can be made depending on the availability of the batter and stuffing.
   
• This masala dosa prepared freshly is served hot along with coconut chutney, sambar or red chutney.  We believe that all those who wanted to know – how to prepare masala dosa, have got their answer. So the next time, you are feeling like having some south Indian food at home, you should try our masala dosa recipe. We are very sure that you would not be disappointed.

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