"Elevate your taste buds with a homemade masala dosa."
how to make masala dosa | homemade dosa | masala dosa recipe
#masaladosa #dosa #indianstreetfood #food
The name "dosa" is thought to be derived from the Sanskrit word "dosaka," which means "something that is thin and flat." This is fitting, considering dosa's crepe-like appearance. One of the key characteristics of dosa is its fermentation process. The batter is typically made from a mixture of rice and lentils, which are soaked and then fermented. This fermentation process adds a unique flavor and texture to the dosa.
Ingredients:
For the rice batter:
• 1.5 cups (300g) parboiled rice (atop rice)
• 1/2 cup (120g) Moong Dal
• Water
• 250g urad dal
• 1/2 tsp fenugreek seeds
Additional for Temper:
• 1 tsp Mustard Seeds
• 1tsp chana dal
• ½ tsp urad dal
• Curry leaves
• Dry red chilli
• Salt to taste
For the coconut chutney:
• 200g grated coconut
• Ginger
• Salt to taste
• 1 tsp sugar
• 3 tsp roasted chana dal
For the Filling:
• 300g boiled smashed potato
• 1tsp mustard seeds
• 1 medium onion chopped
• 1inch chopped ginger
• Curry leaves
• ½ tsp turmeric powder
• Salt to taste

Instructions:
1. Soak the dals: Combine the urad dal, moong dal, and fenugreek seeds in a bowl. Add enough water to cover them completely and soak for 8 hours.
2. Soak the rice: In a separate bowl, soak the parboiled rice in water for 8-12 hours.
3. Grind the dals: After soaking, grind the soaked dals into a smooth paste.
4. Grind the rice: Grind the soaked rice into a slightly coarse batter.
5. Combine batters: Mix the ground dal batter and the ground rice batter together. Add water as needed to achieve the desired consistency for dosa batter.
6. Ferment: Cover the batter and let it ferment for 9 hours in a warm place.
7. Add flavorings: After 9 hours, add the additional chana dal, salt, and a little powdered sugar to the batter and mix well.
8. Make the dosa: Heat a non-stick pan or tawa. Pour a ladleful of batter onto the hot pan and spread it into a thin, circular shape. Cook until golden brown on both sides.
9. Make the coconut chutney: Grind the grated coconut, ginger, salt, sugar, and roasted chana dal together until a smooth paste forms.
To prepare the filling:
1. Tempering: Heat oil in a pan. Add mustard seeds and let them splutter.
2. Sauté: Add chopped onions and ginger, and sauté until fragrant.
3. Add spices: Stir in curry leaves, turmeric powder, and salt.
4. Combine: Add the boiled and mashed potato to the pan and mix well until heated through.
Once the filling is prepared, you can serve it with the dosas. You can either add the filling to the dosa before folding or serve it as a side dish.

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