Skip to main content

Masala Dosa (Crepe made from rice and black lentils with potato stuffing)

Masala Dosa is one of my favorite South Indian dish. Dosa is supposed to be originated from Temple streets of Udupi, Karnataka

Here are few facts about ingredients used in making Idli/Dosa:

  1. Urad daal and feenugreek mix attracts air borne yeast which aids in fermentation
  2. Iodine of Iodized salt kills the yeast , it is better to use kosher salt
  3. The best temperature for fermentation is between 86-90 degree F
  4. Fermentation should be carried out in wide mouthed opening, as it increases the chances of catching wild yeast for fermentation


Ingredients:


For Dosa


Urad daal [split un-husked black gram]- 0.5 cup
*Idli rice - 2 cups
Feenugreek seeds (methi seeds) - 1/2 tsp
Salt - 1/2 tsp
Canola Oil - for cooking dosa

For Potato Filling


Potato (boiled) - 2 big
Onions - 1.5 medium size
Curry leaves - 7-8 in number
Mustard seeds (rai daana) - 1tsp
Green chillies - 1.5 tbsp chopped
Turmeric (haldi) - 1 tsp
Coriander powder - 1tsp
Salt - according to taste
Canola Oil - 2 tbsp
Rai [black mustard seeds] 1.5 tsp


Method:


For Potato Filling:
  1. Cut the potatoes into small cubes and keep it aside
  2. Coarsely chop onions [red onions taste better over yellow and white]
  3. Heat oil add rai seeds followed by 7-8 curry leaves [be careful, the mustard seeds splutter and may pop out of the pan]
  4. Add onions and cook till they turn pink [add some salt to avoid them from burning, as salt causes onions to sweat]
  5. Now add green chillies [You can add them at step 2 as well, but be prepared to sneeze for sometime :))))]
  6. Now add all the powdered spices and immediately add chopped boiled potatoes
  7. Give a nice stir to the mixture and let it cook covered on low heat for sometime with occasional stirring [cooking covered helps to develop some moisture which helps in infusing the flavors of spices into the potatoes]
  8. Once the potatoes are cooked, leave to mixture to cool and proceed to make Dosas!

For Dosa:
  1. Soak the urad daal + feenugreek seeds and rice separately for 4 hours
  2. Blend them separately in a mixer
  3. Mix the blends from step 1 and 2 and leave it for fermentation
  4. Depending on your geographic location, it may take between18 -24 hrs to ferment [the mixture looks foamy and somewhat double the initial amount after fermentation. It smells different too]
  5. You can speed up the fermentation by keeping inside an un-switched oven
  6. Once the mix has fermented you can start preparing dosas right away or keep it in refrigerator for later use
  7. Heat the griddle [tawa], to check if the griddle has reached desired temperature, sprinkle few drops of water, it should immediately roll and evaporate [I only use non-stick griddle]
  8. Lightly grease the griddle and pour one big scoop of fermented batter in the center like you make pancake and spread the batter in a circular motion to increase the size
  9. In the event of spreading the batter you will see tiny holes which is very normal
  10. Drizzle few drops of oil on the surface of the dosa
  11. When the surface looks no more runny, flip the dosa and cook for maybe a minute
  12. Flip the dosa back and spread the potato filling and fold the dosa and cook for few seconds and they are ready to serve
  13. It can be eaten by itself or with Sambhar or Chutney
Notes:
  • * You really want to use Idli rice because the rice is rich in amylopectin, a kind of carbohydrate required to get right fermentation and texture. If Indian store is far from your house, you can try white rice from Costco, it works just fine
  • You can also use Arborio rice [Risotto rice] or Mochi rice [Japan] or sweet American rice

Comments

Wow Dosa looks very crispy I was wondering that I dint see the pic yday, but its dated 01 May... Anyways lovely dosas... EVOO - Extra Virgin Olive Oil...
Pooja said…
Dosas look crispy and delicious with the filling. My favourite! Thanks for the tip. The info was new to me n interesting :)
Pooja said…
Crispy Dosa..Looking yummy Renu..
Renu said…
@ Ramya
I don't know why it's dated May 01....I just posted the recipe.....anyways thanks for EVOO and visiting my blog
Renu said…
thx Pooja Pooja :))
Lavanya said…
masala dosa looks yummy n crispy too..you asked me abt icecream maker right..i bought cuisinart icecream maker..but that was not good..last time when i made mango icecream..it took so much time for making..so i am going to return it..:(
usually cuisinart is good brand for icecream makers :)
kittymatti said…
Nice recipe, nice facts! thnx!
Sweta said…
Masala dosa-how nice!!!I'm waiting for the weather to turn warmer to try out all the dosas which need fermenting!!
SAILAJA said…
its long time since i made...thanks for reminding
Smitha said…
Hey, nice facts abt the fermenting etc. I did not know abt this.
yUMMO..crispy masala dosa looks so tempting, always welcome:)
Divya Vikram said…
First time here. You have great recipes. I adore masala dosa. Looks crispy!
anudivya said…
Hey Renu, What you said about the fermenting process is very true, and I try to follow it every time, and get the best dosais and idlis every morning.
Masala dosais are a rarity, but I love them.
Renu said…
Thx Lavanya for info on ice-cream maker
Renu said…
You are welcome Divya....
Renu said…
@ Smitha and Anudivya

I found the info online, found very interesting so thot of posting it here, as I believe if you know the science behind cooking , your results come just perfect
Renu said…
Thx Kittymatti, Sweta, Sailaja and atozvegetarian for your comments
Varunavi said…
Wow dosa looks great so the curry.1st timer here,u have a wonderful recipes...
Shama Nagarajan said…
looks very crispy and tempting...first time here..lovely blog.....
Parita said…
I just love love masala dosas..my favorite dish in SI cuisine..love the crispy texture and the yummy masala in it..pic made me hungry :)
Renu said…
thanks Varunavi, Shama and Parita for your comments!
Vidhya said…
Hi Renu, first time to your blog. Looks delicious. I love Masala Dosa. Yours look so tempting..visit mine if you get a chance

http://iyercooks.blogspot.com
Yasmeen said…
Thanks for the fermenting tips I really needed them:)
Prathibha said…
Thanks for visiting my blog renu..i m adding urs to my blog roll..
Lovely Masala Dosa....my hot timr favourite..
Loved ur tips..
Oh wow what a crisp and yum dosa.....Makes me drool...
Vidhya said…
Thanks Renu for following my blog. Well I think i left a comment yesterday in your blog i think it didn't went thru'
Le @HC said…
Great pairing. Doasa and potato masala and one of the chutneys or sambar...my fav
n33ma said…
ohhhhhhhh good looking dosas.
Vrinda said…
Yum,my all time fav..

Popular posts from this blog

Eggless Carrot Cake and Award

This is my second egg-less cake and again the result is awesome!!! It came out very moist and had beautiful texture. Again I replaced the eggs with yogurt and looks like its working for me.

This is a very flavorful cake especially the spices add inviting flavor to it. The carrots provide nice color. Try it for your self, you will love it !




Ingredients:

*Whole wheat bleached flour - 1 cup
Carrots - 2
Indian curd (thick) or Yogurt - 1/2 cup
Canola oil - 1/2 cup
Brown sugar - 2/3 cup
Nutmeg powder- 1tsp
Cinnamon powder - 1tsp
Vanilla essence - 1tsp
Milk 1tbsp
Baking powder - 1/2 tsp
Baking Soda - 1/2 tsp
Salt -1/4 tsp
Raisins - handful
Walnuts, chopped - handful

Method

Pre- heat the oven at 360 degree Fahrenheit and grease the baking pan and keep it aside

Combine all the dry ingredients [except sugar] and sieve it through at least 2 times

Blend oil, thick yogurt, sugar and vanilla with a beater for 1 minute at medium speed

Next fold in the dry ingredients and mix gently without running t…

Low Fat Baked Shakarpara [Sweet Dough Cookies]

I found this recipe at sanjeevkapoor.com. I followed pretty much what he did except replaced 1/2 cup of clarified butter[ghee] with 1 tbsp ghee and 1/4 cup of canola oil. Also used whole wheat bleached flour instead a mix of regular wheat flour and all purpose flour [maida].

My Shakarparas came out very good, almost melts in the mouth. Its really a guilt free snack, enjoy ....




Ingredients:

Bleached whole flour* - 1 cup
Canola oil - 1/4 cup
Clarified butter [ghee]- 1tbsp
Powdered Sugar** - 4 tbsp
Baking powder- 1/2 tsp
Cardamom powder - 1/4 tsp
Crushed fennel seeds - 1/2 tsp

Method:

Mix all the ingredients and make a soft dough using cold water. Cover the dough and leave it to set for 30 minutes. Pinch the dough into five balls and roll each ball one at a time into 0.5 cm thick chapati like sheet [use flour dust to ease the rolling process] Using knife or pizza cutter cut the sheet into the form of diamond and place it over greased baking tray. Repeat the same process with other dough ba…

Homemade Diwali Diyas From Dough

HAPPYDIWALI !!!!

This year for Diwali I made diyas [Diwali lights] at home!! They came out pretty nice ! I prepared it very simple but you can get creative by painting, glue small mirrors , beads and other stuff.


Here is how I prepared:

Ingredients:

Whole wheat flour
Water-just enough to prepare the dough
Food color - yellow [optional]

Method:

Pre-heat oven at 200 degree Fahrenheit. Line the baking tray/dish with un-greased foilCombine flour, water and color in a bowl to prepare little stiff dough Pinch out small balls from the dough and shape it into diyasBake it in the oven for 20 minutes [during the process I gradually increased the baking temperature to 300]Cool diyas at room temperatureThe diyas should feel little hard, if not just leave it in the sun Roll out some cotton wool to make wick, add some oil and light your Diya !!!Tips:
While preparing the dough you can add some fresh petals to add beautiful patternDuring baking, one of my diya's base puffed like chapati, it can hap…

Shimla mirch aur alloo sabzi [Potato bell pepper fry]

Back home I used to love bell peppers [aka capsicum, shimla mirch] and for some reason don't enjoy eating it here in the US. Being a vegetarian, its not a good idea to be choosy with limited vegetables available here :)) So I decided to cook a regular bell pepper and potato curry with a twist.....and my secret ingredient is MDH Paav Bhaji Masala [you can get in any Indian store ]. Trust me, Paav bhaji masala adds an extra zing to the sabzi and now its one of my favorites !! I hope you all gonna enjoy this one....




Ingredient:

Potato - 2 medium
Bell pepper [Capsicum] - 2 medium
Onion- 1 big
Mustard seeds [rai] - 1tbsp
Turmeric - 1.5 tsp
*Paav Bhaji masala - 2tbsp
Corriander/Cilantro Powder [dhania] - 1.5tsp
Salt - according to taste
Green Chillie - 1 chopped

Method:
Boil potato, make sure you don't over boil them, else they will be mushyChop onions [slightly bigger pieces, it adds taste to the subzi (curry)]Chop bell peppers [not too big nor too small]
Heat oil, add mustard seeds a…

Indian Milk Cake

Milk cake ....yummm, reminds of the sweet shop of my city, made some delicious milk cakes. It used to be our favorite pick from that store on the occasions of Rakshabandhan and Diwali. I am so happy that I found this recipe here and now I can make it my kitchen. Its a super duper easy recipe and it cooks in no time.
Enjoy this recipe for the Mothers Daythis weekend !!




Ingredients:
Milk - 6 cups
Lemon juice - ~ 3 tbsp
Sugar - 1/2 cup
Ghee or unsalted butter - 2 tbsp
Cardamon powder - pinch
Pistachios - for garnishing

Method Boil milk in a thick bottomed saucepan, preferably non-stick. Let it it boil for 2-3 minutes Add small amount of lemon juice to the milk and let it curdle. Do not add the entire amount of lemon juice, just enough to curdle the milk and not separate whey completelyBoil for 4-5 minutes and remove 1-2 cups of whey water over a strainer to retain the curdled milk pieces that may come along with whey. Put back the curdled milk pieces back in the saucepan. [Throwing excess…