Check out this incredible recipe from Kiwi chef Brett McGregor! Masala Dosa are a crisp rice - lentil crepes stuffed with spiced potato filling.
1 cup regular rice
1 cup parboiled rice/ukda chawal
½ cup urad dal
¼ cup poha/flattened rice
¼ tsp fenugreek seeds (methi)
Salt to taste
Water as required
Ingredients for the Masala - Potato filling:
10-12 cashewnuts/kaju (optional)
10-12 curry leaves/kadi patta
1 Tbsp chana dal/bengal gram
3 onions sliced or chopped
½ tsp mustard seeds/rai
1 tsp cumin seeds/jeera
1 or 2 chopped green chillies/hari mirch
1 or 1.5 tsp chopped ginger or grated ginger
2 Tbsp chopped coriander leaves/dhania
½ tsp turmeric powder/haldi
A pinch of asafoetida/hing
3 tsp avocado oil
1. Rinse the rice and urad dal separately first. Soak the parboiled rice, regular rice and poha in a bowl or pan. In another bowl soak the urad dal-methi in enough water
2. Grind the urad dal with methi to a fine and fluffy batter. Grind the rice and poha to a smooth batter. Mix both the rice and urad dal batter with salt. Cover and let the batter ferment for 8-9 hours.
Preparing the potato filling
1. Soak the chana dal in hot water for 30 minutes. Later drain the chana dal and keep aside.
2. Heat oil or ghee. Fry cashew nuts and keep aside.
3. Splutter the mustard seeds. add cumin seeds and drained chana dal.
4. Fry the chana dal well. Now add the onions and curry leaves.
5. Fry the onions till they become soft. Add the green chilies and ginger.
6. Add the turmeric powder and asafoetida. Mix well. Now add the boiled chopped potatoes. Add the fried cashew nuts and salt Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing the Masala Dosa
1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
2. Spread the dosa batter in a circular way on the pan. Add some oil on top Flip and cook the other side. Flip again. Spread the potato sabzi filling on one side of the dosa. Cover with the other half and let the dosa cook for 15-30 seconds.
Serve masala dosa hot with coconut chutney and sambar
If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.
To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don't do this on a non stick pan. It might affect the non stick coating.
If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.
Preparing the dosa batter
1: Firstly clean and wash both the parboiled rice & regular rice and also urad dal. Soak, both the parboiled & regular rice and the urad dal separately for 4-5 hours. Soak the urad dal & fenugreek seeds together. Soak both the rice and poha together
2: Drain the urad dal, but don’t throw away the water. Reserve the water.
3: In a wet grinder, add the urad dal
4: Add 1 or 2 tbsp of the reserved water and grind the urad dal. Keep on adding a few tbsps of water in between grinding. The batter should be light and fluffy when completely ground.
5: Pour the urad dal btter in a deep pan or bowl.
6: Drain the rice & poha. This pic is before i drained the rice and poha.
7: Add these in the wet grinder.
8: Use the urad dal strained water to grind the rice and poha too. Keep on adding a few tbsp of water while grinding. The rice should be completely ground. When you feel the batter with your finger tips, the batter should not feel grainy. It should be smooth and paste like. Don’t add too much water in the beginning. Keep on adding little water in between. Remember that batter should not be thick or thin. I hope all the pics give you an idea about the consistency of the batter.
9: Now add the rice batter to the urad dal batter and mix well.
10: Add salt and some water if necessary and mix well . This is the basic idli – dosa batte
11: Mix the batter well. Cover the bowl or container with a lid and keep the batter in a warm place.It should be left undisturbed for 8- 9 hours. Don’t use an air-tight lid. If you stay in a place where the temperature is cold, you could keep the batter in a warm place
12: After fermentation, the dosa batter rises and doubles up as you can see in the picture below.