Masala Dosa

Masala Dosa is a beloved South Indian delicacy that combines a crispy, golden crepe with a flavorful spiced potato filling. The crepe, known as dosa, is made from a fermented batter of rice and urad dal (split black gram), which gives it a light, airy texture and a slightly tangy flavor. The fermentation process not only enhances the taste but also makes the dish easier to digest. When cooked on a hot griddle, the dosa turns delightfully crisp on the outside while remaining soft and tender on the inside. Its thin, lacy edges and golden-brown surface make it a feast for both the eyes and the palate.

The star of the dish is the aromatic potato masala filling, which is a harmonious blend of boiled potatoes, sautéed onions, green chilies, and a tempering of mustard seeds, cumin, curry leaves, and spices like turmeric and asafoetida. This filling is hearty, mildly spiced, and infused with the earthy flavors of South Indian cuisine. The dosa is typically served with coconut chutney, made from fresh coconut, green chilies, and lentils, and sambar, a tangy and spicy lentil-based vegetable stew. Together, these elements create a perfect balance of textures and flavors, making Masala Dosa a quintessential South Indian comfort food enjoyed for breakfast, lunch, or even dinner.

• For the Dosa Batter:
• 1 cup rice (preferably parboiled or idli rice)
• 1/4 cup urad dal (split black gram)
• 1/4 teaspoon fenugreek seeds
• Salt to taste
• Water (for soaking and grinding)
• the Potato Masala Filling:
• 2-3 medium potatoes (boiled and mashed)
• 1 onion (finely chopped)
• 1-2 green chilies (finely chopped)
• 1/2 teaspoon mustard seeds
• 1/2 teaspoon cumin seeds
• A pinch of asafoetida (hing)
• A few curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon red chili powder (optional)
• 1 tablespoon oil
• Salt to taste
• Fresh coriander leaves (for garnish)

1. Make Dosa Batter: Soak rice, urad dal, and fenugreek seeds for 4-6 hours. Grind into a smooth batter, add salt, and ferment overnight.
2. Prepare Potato Filling: Heat oil, add mustard seeds, cumin, asafoetida, and curry leaves. Sauté onions and green chilies until soft. Add turmeric, salt, and mashed potatoes. Mix well and cook for 2-3 minutes. Garnish with coriander.
3. Cook Dosa: Heat skillet, spread batter into a thin circle. Drizzle oil, cook until crispy. Add potato filling, fold, and serve with chutney and sambar.