Masala Dosa | Masala Dosa Recipe

King of all dosas,  Masala dosa is one of top 5 favorite breakfast item for me and my family.  It is a common breakfast dish in southern part of India. Indian crepe made up of rice and black lentil served with potato-masala stuffing is well known as Masala dosa. The crisp crest with soft interior masala dosa  is said to be originated in Udupi.  Large rectangular iron griddle or tawa is required in order make big restaurant style masala dosas. But using the same small home based dosa griddle too, you can make this dosa without compromising in taste.

I have hunkered down at my desk getting this post put together but interrupted hundred and one time by my kids requesting snacks, toys or stuff like that. Motherhood teaches a lot in a very short span of time right? It is when you become a mother, you realize how much your mother has gone through in raising you.  A big salute to  my mother and mothers worldwide. Now take a look at recipe.

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Masala Dosa | Masala Dosa Recipe

Prep Time15 minutes mins

Cook Time15 minutes mins

Total Time30 minutes mins

Servings: 6 to 8

Author: Sumana

Ingredients

For Dosa

• Dosa batter - 3 cups

For Masala

• Pototoes - 3 medium sized
• Onion- 1 big
• Green chillies- 2 nos.
• Turmeric powder- 1/2 tsp
• Salt- 1 tsp
• Lemon- 1/2
• Coriander leaves- Fist ful

Seasoning ingredients

• Cooking oil- 3 tsp
• Mustard seeds- 1/2 tsp
• Split black gram/ Urad dal- 1/2 tsp
• Curry leaves- few

Instructions

Preparaion

• Chop onion lengthwise, slit green chillies, finely chop coriander leaves and pressure cook potatoes till mushy.
  

Method

• Peel off the cooked potatoes and mash it well. Heat a pan/kadai adding all the "seasoning ingredients" in the order given. When mustard seeds splutter and split black gram lentil turns lightly brown add chopped onions.
  
• Saute for a while till onions turn translucent, now add slit green chillies, turmeric powder, salt and mashed potatoes. Add some water and mix well.
  
• Finally squeeze lemon and add chopped coriander leaves. Masala is ready now.
  
• Heat a dosa griddle/tawa, smear it well with cooking oil. You can use coconut coir for smearing.
• Pour a ladle full of dosa batter at the center of tawa and spread it in circular motion with the back of ladle to make thin dosa. Pour a tsp of oil at the edges and center. Cover the dosa with lid and cook for few seconds.
  
• Now when it is cooked well, put a ladle full of potato masala prepared above at the center of masala dosa.
• Using flat spatula remove dosa from griddle and fold it half. Serve hot directly from tawa to plate. Coriander-coconut chutney and sambar can be served as side dish.
• The crisp crust with soft interior masala dosa is ready.
  

Note:

• You can add finely chopped ginger to masala which helps in digesting potatoes.
• You can substitute ghee for oil to pour on the dosa.
• To learn how to prepare dosa batter, refer my set dosa recipe.