The Secret to the Best South Indian Masala Dosa Recipe

The secret to the best South Indian masala dosa is understanding your ingredients. Masala is a blend of spices that is the star of many South Asian cuisines.

Recipe Source Link:https://www.mygingergarlickitchen.com/south-indian-masala-dosa/

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RECIPE INGREDIENTS

» For making South Indian Masala Dosa

• 2 large boiled potatoes
• ½ tsp. turmeric powder
• 1 sprig of curry leaves
• ½ tsp. black mustard seeds
• ½ tsp. Split black chickpeas (chana dal)
• 1 tbs. Ghee or regular butter
• 1-2 chopped green chiles
• 1 medium chopped onion
• Salt
• 3 quarts water
• ½ cup black or white lentil (urad dal)
• 1 and ½ cups long-grain rice
• 8 oz. coconut, tomato, and cilantro chutney
• 16 oz. sambar

RECIPE INSTRUCTIONS

» Making the Dosa Batter

1. Put the rice and urad dal in separate bowls and let each soak in water for 4-6 hours. Strain each when the time is up.
2. Combine rice and urad dal into a processor and grind. Add a cup of water while grinding - the goal is a consistency similar to pancake batter.
3. Add some salt and then cover it to let it ferment overnight on the counter. Some people add methi leaves at this stage to aid the fermentation process. Successfully fermenting the batter and using the right ratio of rice to urad dal is the secret to all of the best South Indian masala dosa recipes.

» Making the Potato Masala

1. Boil 2 potatoes.
2. Coat a skillet with oil or ghee.
3. Put in your chana dal and mustard seed first.
4. Once the mixture from step 2 is a golden brown, add onions, curry leaves, and green chiles. Keep the curry leaves whole.
5. Stir while sprinkling in tumeric powder and salt to taste.
6. Cut boiled potatoes into small chunks and add to your mixture. Add a bit of water and stir.

» Cooking and Rolling the Dosa

1. Grease a skillet and pour in your dosa batter.
2. When pouring, start from the center of the skillet and pour in a circular motion moving outwards. Having a flat-bottomed bowl at this stage works best because it gives you a tool to shape your batter.
3. While the dosa is frying, brush on some butter or ghee
4. Once your dosa is solid enough, pour your potato masala mixture in the center.
5. Lift the edges of the dosa lightly and start rolling towards the center, like you would a burrito or wrap.
6. Remove and serve with chutney or sambar.

RECIPE NOTES

1. No notes for this recipe.