Masala Dosa Recipe

                                                         Masala Dosa  Recipe

Masala Dosa is a famous recipe of whole world. This is a very simple recipe but long process for prepare dosa. Masala dosa is very tasty and my favorite. Serve masala dosa hot with spicy sambhar, groundnuts chutney and coconut chutney.

Ingredients for Dosa Batter:

• Rice - 1 1/2 cups
• Urad dal(washed) - 1/2 cup
• Methi(fenugreek) seeds - 1/2 tsp
• Salt - to taste
• water - as required
• Oil - to dosa

Ingredients for the Masala  for Dosas:

• Potatoes boiled and peeled  -  4 medium sized
• Onion - 1 medium sized (sliced)
• Tomato -1 small sized (finely chopped)
• Oil - 1 tbsp
• Rie (mustard seed ) - 1/2 tsp
• Hing (Asafoetida) - a pinch
• Turmeric powder - 1/2 tsp
• Coriander powder - 1 tsp
• Green chillies - 1 to 2 (finely chopped)
• Ginger - 1 inch piece (grated)
• Salt - to taste 
• Red chilly powder - 1/4 tsp
• Coriander leaves (dhania) - 2 tbsp (finely chopped)

Method:

1. Separately rinse and  soak rice and urad dal - methi in water for 6 hours or the entire night.
2. Grind the urad dal with methi to a fine paste using a little water.
3. Take a big bowl and put in the paste.
4. Grind the rice to be thicker paste.
5. Mix both the rice and urad dal paste.
6. Add salt in the mixture and prepare a dropping consistency  like Pakora Mixture.
7. Cover and keep aside batter ferment for 12-14 hours.
8. After 12 hours fermented mixture has doubles quantity.
9. Stir fermented mixture if it thickened too much then add some water to thin like pakora mixture.
10. Heat a flat non-stick pan with little oil.
11. When heated pan, then wipe the pan with a wet thick cloth and immediately pour the mixture in the middle of the pan.
12. Spread the mixture in circular motion to make thin Dosa.
13. After spreading, cook Dosa on a medium flame.
14. Pour little oil around the edges.
15. When edges turns brown.
16. Spread the masala filling on the Dosa.
17. Using a spatula pick Dosa from the edges and fold it two edges over. 
18. Take it and place on a plate.
19. Serve hot Dosas with Sambhar and groundnuts Chutney.

For the Masala Filling:

1. Heat oil in a pan and add the mustard seeds and hing and roast.
2. Add the onions and saute until onions are turned into golden brown.
3. Add turmeric powder and red chili powder and saute for 10 seconds.
4. Add the tomato and cook till they become soft.
5. Now add coriander powder, green chillies, ginger and saute for 30 seconds.
6. Add potatoes and salt and mix well.
7. Add chopped coriander leaves.

NOTES:

• When  you make dosa than always remember that wipe the pan with a wet thick cloth or splash a little water over it.
• Dosa batter should be little spongy.
• Potato masala should be dry.
• You can add some vegetable.