Masala Dosa

 

Ingredients

Sona masoori white rice or idly rice, ¾ cup

Unakkalari /Payasam rice*, ¼ cup

Urad dal, ½ cup or 100 g

Fenugreek seed, 1 tsp

Poha/aval/rice flakes**, 4 tbs

-OR-

Cooked rice, 4 full tbs

Water, ½ + ½ + 2 tbs + ¼ cup

For masala

Potatoes***, 3 nos. or 450 g

Oil, 3 tbs

Mustard seeds, 1 tsp

Urad dal, 1 tsp

Ginger (finely chopped), 1 tsp

Onion (finely sliced), 2 nos. or 220 g

Green chili (slit), 3 nos.

Turmeric powder, ½ tsp

Garam masala, ½ tsp

Curry leaves, a few

Coriander leaves (chopped), 1 tbs

Water, ½ cup

Salt, ¾ tsp or to taste 

*If you do not have unakkalari, you can use 1 cup of sona masoori white rice.

**If you are using poha, soak it in water for 15 minutes.

***You can also add fresh cooked green peas and carrots.

Preparation

Step 1

• Take the fenugreek seeds and urad dal in a bowl. Wash thoroughly and soak in plenty of water for 5 to 6 hours.
• In another bowl, take white rice and payasam rice. Soak in plenty of water for 5 to 6 hours.

Step2

• Drain the water from urad dal/fenugreek and blend into a fine paste by slowly adding half a cup of water. It should be smooth and fluffy, otherwise the batter will not ferment. Transfer to a wide bowl.
• Drain the water from rice and grind into a smooth batter with poha or cooked rice by adding half a cup and 2 tbs of water. Every twenty seconds, scrape down the sides. 
• Add the rice batter to the urad/fenugreek batter. Add salt and mix well using your hands, for at least two minutes. Close with a lid (not airtight) and set aside. Allow to ferment in a warm place for 8-10 hours or overnight. Once fermented, the surface will bubble. Do not leave it in a cold room. If you are residing in a cold country, the batter will take longer to ferment. Alternatively, warm an oven, switch off, and leave the batter inside.

 
Step 3

• After fermentation, mix gently with a ladle.
• Check salt.
• If the batter is thick, mix in a quarter cup of water.

Step 4

• Boil the potatoes in a pressure cooker by adding water until 3 whistles blow. Once the pressure releases, open and drain the water. Allow the potatoes to cool, then skin and mash (lumps are okay).

• Heat oil in a pan and add mustard seeds.
• Once it pops, add urad dal and sauté for ten seconds or until the color slightly changes.
• Add ginger and sauté for five seconds or until aromatic.
• Add onion, green chili, curry leaves, and sauté for five minutes or until onion turns soft.

• Add turmeric, garam masala, and sauté for 5 seconds.
• Add salt and mix.
• Add mashed potatoes and sauté for two minutes.
• Add water and mix well.
• Cook until the water evaporates, and the masala is well combined. Remember that the masala should be wet enough to spread, but not watery.
• Switch off the flame and season with coriander leaves.

Step 5

• To make the dosa, heat a griddle or cast iron over medium flame.
• Sprinkle a little water on the pan. If it sizzles, the pan is hot enough. 
• Lower the flame and clean the pan with a towel.
• Pour one ladleful of batter to the center of the pan and immediately begin to spread in a circular motion to the edge of the pan with the bottom side of the ladle. 
• Cook the dosa over medium flame.
• After around thirty seconds, drizzle a teaspoon of ghee or organic sesame oil and continue to cook.

• Once the bottom and edges are brown, spread 2 or 3 tablespoons of masala in the middle and fold from two sides. Lower the flame.

• Transfer the dosa to a bowl.
• Repeat the process.
• You can store any leftover batter and masala in the fridge to use the next day.

Your masala dosa is ready. Enjoy with sambar and chutney.
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