Tamil Nadu Style Masala Dosa
mrai rcond
over 1 year ago
A popular South Indian breakfast dish, Masala Dosa is a crispy crepe made with fermented rice and lentil batter, filled with a spicy potato filling. This recipe is the Tamil Nadu style of making Masala Dosa, which is known for its unique taste and texture.
Cooking Time
30 minutes
Serving Size
4
Nutrition Per Serving
Cal
300
Protein
8g
Fat
10g
Sat Fat
2g
Carbs
50g
Chole
0mg
Fiber
5g
Sugar
2g
Sodium
500mg
Ingredients
- 1 cup rice
- 1/2 cup urad dal
- 1/4 cup chana dal
- 1/4 cup toor dal
- 1/4 tsp fenugreek seeds
- Salt to taste
- Oil for cooking dosa
- For the potato filling:
- 4-5 medium sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chilli, finely chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/2 tsp urad dal
- 1/2 tsp chana dal
- A pinch of asafoetida
- A few curry leaves
- 1 tbsp oil
- Salt to taste
Instructions
- Wash and soak the rice, urad dal, chana dal, toor dal, and fenugreek seeds in water for 6-7 hours.
- Drain the water and grind the soaked ingredients to a smooth batter, adding water as required.
- Add salt to taste and mix well. Cover and let the batter ferment for 8-10 hours or overnight.
- To make the potato filling, heat oil in a pan and add mustard seeds. When they start to splutter, add cumin seeds, urad dal, chana dal, asafoetida, and curry leaves.
- Add chopped onion and green chilli and sauté till the onion turns translucent.
- Add the mashed potatoes and salt to taste. Mix well and cook for 2-3 minutes. Remove from heat and keep aside.
- Heat a non-stick tawa or griddle and grease it lightly with oil.
- Pour a ladleful of batter on the tawa and spread it in a circular motion to make a thin dosa.
- Drizzle some oil around the edges and cook till the dosa turns golden brown and crisp.
- Place a spoonful of the potato filling in the center of the dosa and fold it over.
- Serve hot with coconut chutney and sambar.
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