MASALADOSHA MOST DELICIOUS FOOD IN THE WORLD (RECIPE)

STEP 1

First you need to make DOSHA BATTER...

Dosa Batter recipe

Par boiled Rice -1 1/2 cup (Idly pulungal arisi)

Raw rice - 1/2 cup

Whole urad dal (without skin) -1/2 cup

Fenugreek seeds -1/2 tsp

Channa dal / bengal gram/kadalai paruppu - 2 tbsp

Tur dal - 1 1/2 tbsp

Salt needed

Method

Soak par boiled rice, raw rice, urad dal, fenugreek seeds, bengal gram, tur dal in enough water for 4-5 hours.

Wash and grind everything together to a smooth texture adding water, a little at a time. I used the wet grinder for grinding. Add needed salt and leave it overnight to ferment. The fermenting time differs according to the climatic conditions.

Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency. The batter is ready to make masala dosa. Now we will see how to make filling for masala dosa 

STEP 2

Filling for Masala dosa

Ingredients needed

Potatoes - 500 grams

Onion -2 medium size

Ginger - 1 inch piece

Green chilli - 2-3 (finely chopped or slit)

Turmeric powder - 1/4 tsp

Curry leaves - few tender ones

Salt needed

For the seasoning

Oil -2 tbsp

Mustard - 1 tsp

Urad dal -3/4 tsp

Bengal gram/channa dal - 3/4 tsp

Hing/Asafoetida - a pinch

Oil for making dosa - (sesame seed oil preferable)

Preparation

Wash and cut potatoes into half and pressure cook  for 3 whistles. After it cools, peel the skin and mash it well.( not to a fine paste) Keep it aside.

Cut onions lengthwise, slit green chilli and finely chop ginger.

Method

Heat oil, add mustard seeds, when it splutters, add hing, urad dal and channa dal.

When dal turns golden brown, add thinly sliced onions, green chilli, ginger and curry leaves. Saute for a few minutes until onion turns pink. (do not brown the onions)

Add turmeric powder, mashed potatoes and salt needed.

Cook for few minutes (around 5-6 mins) until everything gets blended well. Switch off the flame.Our filling for the masala dosa is ready. Do not add water, then the dosa will become soggy. If needed you can add just a tbsp of water.

Now we will prepare the dosa. Heat a non stick or iron tawa, add a drop of oil and rub half an onion on it. Once the tawa is heated, bring the flame to medium and pour a ladle of batter in the center.

Using the back of the ladle, spread the batter in a circular motion as seen in the picture below. Drizzle a tsp of oil around the dosa and close it with a lid. (masala dosa should not be thick)

Once the edges starts browning and the dosa is cooked, reduce the heat, add 2-3 tbsp of potato masala, a little butter (optional ) and fold the dosa. Remove from tawa and serve hot. Note - Since we are closing it with a lid, there is not need to cook the other side.

Masala dosa is ready to be served. You can fold it into half or as shown below or into a triangle. Repeat the process for the rest of the batter. Serve with chutney and sambar of your choice.