Masala Dosa Recipe | How to make Crispy Masala Dosa

Recipe for Crispy Masala Dosa | Detailed photo and video instructions for making Masala Dosa. Rice and urad dal make up this simple, well-liked, and delicious South Indian breakfast classic. essentially an expansion of the classic dosa recipe, which calls for crisp dosas filled with potato masala. Possibly one of the most well-known South Indian dishes, it can be eaten for breakfast in the morning or as a snack in the evening with sambar and coconut chutney.

Well, there is a great story about the origin of the famous masale dosa. There are many stories around india, but according to the wiki, it originated from my hometown udupi. it was here in udupi, the dosa’s were made crisp and served. one of the local restaurants in udupi started to serve potato masala stuffed dosa as a variation and also to lower the coconut chutney consumption. in those days, coconut-based dishes were considered pricey and dosa’s cannot be consumed without any side dish. gradually stuffed dosa became one of the norms and the migrant community took this variety to mumbai and exposed it to a broader audience. it was very well received in the cosmopolitan city and that’s how it became one of the popular dose varieties.

Recipe Card for crispy Masale Dose:

Masala Dosa Recipe | How to make Crispy Masale Dosa

Easy Masala Dosa Recipe | Crispy Masale Dose | How to make Masala Dosa

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Prep Time 20 minutes mins

Cook Time 45 minutes mins

Fermentation Time 8 hours hrs

Total Time 9 hours hrs 5 minutes mins

Servings: 30 dosa

Course: dosa

Cuisine: south indian

Calories: 40

Ingredients Method

Ingredients

  

for batter

• 3 cup  sona masuri rice
• ½  tsp methi / fenugreek seeds
• water, for soaking
• 1 cup  urad dal
• 2 tbsp  toor dal
• 2 tbsp chana dal
• 1 cup poha / avalakki, rinsed

for aloo bhaji

• 2 tbsp oil
• t tsp mustard
• 1 tsp urad dal
• 1 tsp channa dal
• 1 dried red chilli
• few curry leaves
• pinch hing / asafoetida
• 2 chilli finely chopped
• 1 inch ginger, finely chopped
• 1 onion sliced
• ¼ tsp turmeric
• 1 tsp salt
• 3 potato boiled & mashed
• 2 tbsp coriander, finely chopped
• 2 tbsp lemon juice

Method

 

masala dosa batter preparation:

1. First, combine 3 cups of sona masuri rice and ½ teaspoon of methi in a big basin.
2. Rinse well and soak for 4 hours in ample water.
3. Put one cup of urad dal, two tablespoons of toor dal, and two tablespoons of chana dal in a separate bowl.
4. Rinse well and soak for 2 hours in ample water.
5. Drain the water from the dal after two hours of soaking, then move it to the grinder. If you do not have access to a grinder, you can alternatively grind in a mixi.
6. add water as required and blend to smooth paste.
7. scrape the sides. After forty minutes, the batter will be smooth and fluffy.
8. transfer the batter to a large vessel and keep aside.
9. Put 1 cup of rinsed poha and soaked rice in the same grinder.
10. Scrape the sides and gradually add water. Mix to a rough paste.
11. transfer the rice batter to the same urad dal batter.
12. mix well making sure everything is well combined
13. The batter should double in volume after at least 8 hours of fermentation in a warm location. You can put the batter in a warm oven to ferment if you live in a cold climate. Simply heat the oven until it gets a little warm, then turn it off.
14. Gently stir the batter after it has fully fermented, being careful not to disrupt the air pockets.
15. transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt
16. Stir until the salt is evenly distributed. The batter for masala dosas is ready. Set aside.

aloo bhaji preparation:

1. First, heat two tablespoons of oil in a big kadai and sputter. One teaspoon of mustard, one teaspoon each of urad and chana dal, one dried red chili, a couple of curry leaves, and pinch hing.
2. now add 2 chilli and 1 inch ginger. saute well.
3. Additionally, add one onion and sauté it until it somewhat shrinks.
4. Add 1 tsp salt and ¼ tsp turmeric as well. Sauté thoroughly.
5. Add the three potatoes now, and mix thoroughly, mashing a little to ensure everything is properly incorporated.
6. Add two tablespoons of coriander and two tablespoons of lemon juice after turning off the heat.
7. mix well and aloo bhaji for masala dosa is ready. keep aside.

masala dosa preparation:

1. A ladleful of batter should be added to the heated tawa first.
2. To get a crispy dosa, spread as thinly as you can.
3. Spread evenly with 1 tsp of butter.
4. Additionally, put two tablespoons of the prepared aloo masala in the middle.
5. Roast until the dosa is crisp and golden brown.
6. scrape the sides of dosa and roll the dosa.
7. finally, masala dosa recipe is ready to serve with coconut chutney and sambar.