Masala Dosa
Masala Dosa

Hey everyone, it’s Louise, welcome to my recipe page. Today, I will show you a way to prepare a distinctive dish, masala dosa. It is one of my favorites food recipes. For mine, I’m gonna make it a little bit tasty. This is gonna smell and look delicious.

Masala Dosa is one of the most popular of recent trending meals in the world. It is enjoyed by millions every day. It is easy, it is quick, it tastes yummy. Masala Dosa is something that I have loved my entire life. They are fine and they look wonderful.

Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Masala dosa is one of the most popular South Indian breakfast dishes served in restaurants and tiffin centres. Dosa is a crepe made using fermented rice and lentil batter. Masala dosa is one that is crisp, aromatic, flavourful and has a potato masala or spiced seasoned potatoes stuffed in it.

To begin with this particular recipe, we have to prepare a few components. You can cook masala dosa using 58 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Masala Dosa:
  1. Make ready For Dosa Batter
  2. Prepare 3 Cups - Idli Rava
  3. Make ready 1 Cup - Urad Dal
  4. Make ready 1/2 Cup - Soaked Poha
  5. Make ready As required - Water
  6. Prepare 1 tsp - Fenugreek Seeds
  7. Make ready As required - Salt
  8. Get For Sambar
  9. Prepare 1 cup - Toor dal (Washed)
  10. Take 1/2 Cup - Diced Carrots
  11. Take 1/2 Cup - Diced Red Pumpkin
  12. Take 1/2 Cup - Diced Suran
  13. Prepare 3-4 - Slit Okra
  14. Make ready 1 - Drumstick
  15. Prepare 2 - Tomatoes (Pureed)
  16. Take 1/4 Cup - Tamarind Pulp
  17. Prepare 1 tsp - turmeric powder
  18. Prepare 1 tsp - Red Chilli powder
  19. Prepare 1 tbsp - Sambar Masala
  20. Make ready As required - Oil for frying veggies
  21. Make ready As required - Water
  22. Prepare As per taste - Salt
  23. Prepare For temporing
  24. Take 5-6 - Curry leaves
  25. Prepare 1 tsp - Mustard seeds
  26. Take 2-3 - Whole dried red chillies
  27. Take As required - oil for tempering
  28. Take 1 pinch - Asafoetida
  29. Get For Potato Bhaji
  30. Get 5-6 - Large Potatoes (Boiled and Peeled)
  31. Prepare 2 - Vertically sliced Onions
  32. Make ready 2-3 - Vertically slit green chillies
  33. Prepare 1 inch - Grated Ginger
  34. Make ready 5-6 - Curry leaves
  35. Prepare 1 pinch - Asafoetida
  36. Take 1 tsp - Urad Dal
  37. Prepare 1 tsp - Turmeric powder
  38. Prepare 1/2 tsp - Mustard seeds
  39. Make ready 1/2 tsp Cumin Seeds
  40. Get As required - Oil
  41. Make ready As required - water
  42. Prepare As per taste - Salt
  43. Get As required - Chopped Coriander leaves for garnishing
  44. Prepare For Coconut Chutney
  45. Prepare 1 - Coconut washed and Peeled
  46. Make ready 1/2 cup Phutana Dal
  47. Prepare 1 tbsp - Roasted Peanut Powder
  48. Get Handful - Coriander leaves
  49. Take 2-4 - Green chillies
  50. Make ready 2-4 - Garlic cloves
  51. Take As required - Water
  52. Get As per Taste - Salt
  53. Make ready Chutney temporing (Optional)
  54. Make ready As required - oil
  55. Prepare 1/2 tsp - Mustard seeds
  56. Take 1/2 tsp - Urad dal
  57. Take 3-4 - Curry leaves
  58. Take 2-3 - Dried red chili

Masala Dosa is one of the most popular South Indian delicacies. However, many believe that the original Mysore Masala dosa was invented in a modest eatery called Mylari, in the city of Mysore. This is the reason why the Mysore Masala dosa is also referred to as. A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices.

Steps to make Masala Dosa:
  1. For Dosa -
  2. Wash and rinse 2-3 times Urad dal and idli rava.
  3. Soak Idli rava and urad dal in enough water in separate vessel. Add 1 tsp Fenugreek Seeds in urad dal. Cover with a lid. Soak for 7-8 hours.
  4. In a Katori soak half cup Poha. Keep aside
  5. After 7-8 hours grind idli rava and soaked Poha into a smooth paste. Transfer in a big bowl. Similarly grind urad dal and Fenugreek Seeds into a smooth paste and add to the same bowl that has idli rava paste.
  6. Now mix gently in one direction with a ladle. Cover and let the batter ferment for 8-9 hours.
  7. After 8-9 hours Fermented batter will be frothy and doubled. Add a tsp of salt in batter and mix gently again.
  8. Now use this batter for making Idli 1st day, Dosa - 2nd day and Appe or Uttapam - 3rd day
  9. Heat a Non-stick pan or iron dosa griddle, spread some butter to make it greasy. Usually people use half cut onion Soaked in oil for greasing the tawa
  10. Now add 2 ladle full of dosa batter and start spreading as thin as possible in circular motion.
  11. Add a tsp of oil or butter. Let the Dosa cook till it's crispy and done.
  12. For Sambar
  13. Pressure cook toor dal by adding turmeric powder and salt for 3-4 whistles.
  14. In a pan heat oil and add all Sambar vegetables - Carrots, Pumpkin, Suran and Okra.(Don't add drumsticks). Add a pinch of salt. Cover and cook for 10 mins
  15. Now in cooked dal add fried vegetables, Sambar Masala, Tamarind Pulp, Tomato Puree, Drumsticks and red chili powder. Adjust Salt. Pressure cook again for 1 whistle.
  16. For Sambar Temporing - Heat Oil add Mustard seeds let it crackle, add Asafoetida, curry leaves, dried red chillies and a pinch of red chili powder.
  17. Pour this temporing over Cooked Sambar. Sambar is ready to serve
  18. Dosa Bhaji
  19. In a pan heat oil, add Mustard seeds and let it crackle, now add Asafoetida, urad dal, curry leaves and mix, add sliced Green chillies, grated ginger, sliced Onions and mix again.
  20. Now add turmeric powder, boiled potatoes (roughly smashed with hands leaving some big chunks), water and salt.
  21. Cover and cook for 5 mins
  22. Add coriander leaves. Dosa bhaji is ready to serve.
  23. Coconut Chutney
  24. Wash and peel coconut, cut it into thin slices. Add in a mixer ginder. Now add into grinder - Phutana Dal, rosated peanut powder, coriander leaves, garlic cloves, green chillies, water and salt. Grind into a smooth paste add water if required.
  25. Heat oil splutter Mustard seeds, urad dal, curry leaves and red dried chillies. Pour this temporing over Chutney. Chutney is ready to serve
  26. Dosa Platter - Add Dosa, Sambar, Chutney and Dosa Bhaji (Either separately or inside the Dosa)
  27. Thank you and enjoy this delicious South Indian cuisine. Do leave your Remarks / Comments / Suggestions.
  28. Follow for more Delicious recipes on - Cookpad

This is the reason why the Mysore Masala dosa is also referred to as. A masala dosa is made by stuffing a dosa with lightly cooked potatoes, onions, green chilli and spices. Potato Filling for Masala Dosa, is an Indian side dish curry recipe made with yellow potatoes, sautéed onions, and a tasty blend of spices and fresh chilies for dosa. This Aloo Masala is served mostly with savory South Indian-style dosas (fermented lentil and rice crêpes) include coconut chutney, sweet-sour tamarind sambar. Masala Dosa is prepared by the batter made of urd Dal and rice.

So that’s going to wrap this up with this exceptional food masala dosa recipe. Thanks so much for your time. I’m sure that you will make this at home. There’s gonna be more interesting food in home recipes coming up. Remember to save this page on your browser, and share it to your family, colleague and friends. Thanks again for reading. Go on get cooking!