Masala Dosa Recipe
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Masala Dosa - The Ultimate South Indian Delicacy
We’ve all heard about idli and plain dosa. Masala dosa is also a well-known South Indian Delicacy which is highly underrated. This dish is an amalgamation of flavour, emotion, and delectability. It is a meager dish that makes the simple potato, the star of the dish. Made with ingredients you find In every South Indian household, it is a blast of flavour in every bite. The dish only becomes more tasty when accompanied with red chutney for masala dosa.
How Healthy Is Masala Dosa?
Traditionally, Masala dosa is not a dish that is on many diet plans. It is a filling, scrumptious dish that is preferred as a cheat meal. However, it is a staple breakfast in every South Indian Household. I usually prefer it when I have a big day ahead with no possible slots for eating a proper lunch. A couple of these delicious Indian pancakes and you are ready and fueled throughout the day, to go get’em!
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Masala Dosa - Or Did You Mean Scrumptious Vegan Dosa?
Masala Dosa, like many other Iyer Brahmin recipes, is pure vegan. Potatoes? Check! Onions? check! Lentils? Check! Dosa Batter? Check! All the ingredients for the perfect vegan breakfast. It is not just the perfect start to your day, but it is also one of the least time-consuming and filling vegan dishes for dinner. For people who also want to go vegan, this is an easy transition from your regular diet to a vegan diet plan. Usually, there is trepidation about the unknown and we are breaking those inhibitions with such delectable vegan recipes. As I always say, vegan food does not have to be just lettuce and soy milk!
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Masala Dosa Recipe
INGREDIENTS
For the Dosa
Idli/Dosa Batter (Click here for the recipe)
Oil (I usually prefer Olive Oil)
Masala for Masala Dosa
4 pieces - Potatoes
1 piece - Onion (finely diced)
2-3 pieces - Green Chilies
2 tbsp - Oil
1 tsp - Mustard Seeds (Kadugu)
1 tsp - Black Gram Dal (Urad Dal / Ulutham Paruppu)
1 tsp - Cumin Seeds (Jeera)
1/2 tsp - Turmeric Powder
Asafoetida - A Small Pinch
2 sprigs - Curry Leaves
Salt
PREPARATION
Making the Potato Filling
In a hot pan, heat some oil.
Add Mustard seeds (Kadugu), Black Gram Dal (Urad Dal / Ulutham Paruppu), Asafoetida, Curry Leaves, and cumin seeds (Jeera) until they sputter.
Sauté the turmeric, chopped onion, and green chilies until the onions become translucent.
Finally, add the mashed potatoes and salt.
Combine well and it is ready to serve.
Making the Masala Dosas
Heat a cast iron or a nonstick pan.
Once hot, gently pour the dosa batter to form a thin crispy layer and spread it around in a circular motion. You need to make a thin layer since unlike the plain dosa recipe, the dosa for masala dosa will not be flipped over. I sometimes even call it paper masala dosa.
Pour some oil around the edges and cook over medium heat until the edges turn crispy and the middle portion starts forming air bubbles.
Place a generous amount of the potato filling on one half of the dosa and flip the other half, over the top of the stuffing.
Serve hot and enjoy with your favorite side dish. Usually, Masala Dosa is served with a tasty vegetable sambar, coconut chutney, and kara chutney.
Additional Tips For Variations
Add paneer to the potato filling along with a little garlic, garam masala, and coriander powder while sauteeing and you get paneer masala dosa.
Use butter instead of oil and you get butter masala dosa or benne masala dosa.
Add cheese to the potato filling and you get masala cheese dosa.
Add Molaga Pudi to the dosa before adding the potato filling, and you get podi masala dosa.
