Masala dosa is one of the most popular breakfast recipe in South India served at home and in restaurants.
This is famous not only in South India or not only in India but throughout the World. I have seen many foreigners craving for dosas but especially masala dosa leads the show.
Masala dosa is a thin crispy crepe which is made with fermented batter made of rice, lentils and stuffed with boiled, spiced and seasoned potatoes along with cooked onions.
There are many ways of making masala dosa- mysore masala dosa, mumbai masala dosa, schezwan masala dosa etc.., Let us see two recipes today- masala dosa and mysore masala dosa.
I have updated the recipe for Red Chutney ( Mysore Dosa Chutney) as a separate recipe. Please have a look at that on how to make Red Chutney.
This masala dosa and mysore masala dosa tastes good when served with sambhar, coconut chutney or any kind of chutneys.
INGREDIENTS
Preparation of masala for masala dosa:
Dosa batter- For making 9 to 10 dosas
Boiled potatoes- 2 big or 3 medium sized
Onion- 1 big ( finely chopped)
Mustard seeds- 1/2 tsp
Urad dal- 1 tsp
Chana dal- 1 tsp
Ginger- 1 tsp ( grated or finely chopped)
Cumin seeds – 1/2 tsp
Green chilli- 2 ( finely chopped)
Asafoedita powder- 1/4th tsp
Turmeric powder- 1/4th tsp
Curry leaves- 8 to 10 ( I used dried curry leaves. If you have fresh one’s, use them)
Coriander leaves- 2 to 3 tbsp
Salt- as needed.
PROCEDURE
Clean and boil the potatoes well in a pressure cooker or in a pan. Peel the skin and cool them down. Once it is cooled, mash it with hands.
Heat 2 tbsp of sesame oil in a pan. Turn the flame to low and add mustard seeds.
Once the mustard seeds splutter, add urad dal and chana dal. Saute in a low flame till they turn golden colour.
Add the green chillies and cumin seeds now.
Add the curry leaves.
Then add the turmeric powder and asafoedita powder.
Add the finely chopped onions and saute till they become translucent and soft.
Now add the mashed potatoes. Keep the flame in low.
Mix everything together. Add the required salt now. Stir it occasionally in a low flame. If the potato is very thick, add 2 tbsp of water now and stir occasionally. If it is in right consistency for stuffing, leave it. It should be little thick right for stuffing.
Garnish with the coriander leaves now. Masala dosa stuffing is now ready.
Making masala dosa:
Heat and spread 1 tbsp oil in a dosa pan and sprinkle some water on top. Wait for it to evaporate. This sets the uniform temperature for spreading dosa batter. Keep the flame in low. Spread the dosa batter now in circular motion and sprinkle some oil on top and around the edges.
Keep a lid on top to cover it and cook for some seconds. Flame is in low.
Once opened, you could see its cooked on the surface. Sprinkle some oil, ghee or butter on top. Keep 1 to 2 tbsp of masala inside.
Start rolling the dosa as above.
Masala dosa is now ready.
Making mysore masala dosa:
Prepare the Red Chutney for mysore masala dosa. I have shared the link above.
Keep 1 bowl of Red Chutney ready.
Heat and spread 1 tbsp oil in a dosa pan and sprinkle some water on top. Wait for it to evaporate. This sets the uniform temperature for spreading dosa batter. Keep the flame in low. Spread the dosa batter now in circular motion and sprinkle some oil on top and around the edges.
Keep a lid on top to cover it and cook for some seconds. Flame is in low.
Once opened, you could see it is cooked on the surface. Keep 1 tbsp of Red chutney on dosa and start spreading it with the backside of the spoon till the corners of dosa.
Sprinkle little oil, ghee or butter on the surface.
Keep 1 to 2 tbsp of masala stuffing like the above and start rolling the dosa.
Suvai Manam 