Masala Dosa
Masala Dosa

Hey everyone, hope you’re having an amazing day today. Today, I will show you a way to make a distinctive dish, masala dosa. It is one of my favorites. For mine, I will make it a bit unique. This is gonna smell and look delicious.

Masala Dosa is one of the most favored of current trending foods in the world. It’s simple, it’s quick, it tastes yummy. It’s appreciated by millions every day. They are fine and they look wonderful. Masala Dosa is something that I have loved my whole life.

Masala dosa or Masale Dose is a variant of the popular South Indian food dosa and has its origins in Tuluva Mangalorean cuisine made popular by the Udupi. This potato masala is much known as aloo masala in South India and is most commonly served with masala dosa as a filling. This delicious side dish tastes not only delicious but is also aromatic & easy. Masala Dosa, a thin and crispy South Indian crepe made from rice and dal batter, has earned India its This masala dosa recipe explains how to make dosa batter, potato masala (filling/stuffing) and.

To get started with this recipe, we must first prepare a few components. You can have masala dosa using 58 ingredients and 28 steps. Here is how you can achieve it.

The ingredients needed to make Masala Dosa:
  1. Get For Dosa Batter
  2. Prepare 3 Cups - Idli Rava
  3. Take 1 Cup - Urad Dal
  4. Take 1/2 Cup - Soaked Poha
  5. Get As required - Water
  6. Take 1 tsp - Fenugreek Seeds
  7. Make ready As required - Salt
  8. Take For Sambar
  9. Make ready 1 cup - Toor dal (Washed)
  10. Make ready 1/2 Cup - Diced Carrots
  11. Take 1/2 Cup - Diced Red Pumpkin
  12. Make ready 1/2 Cup - Diced Suran
  13. Make ready 3-4 - Slit Okra
  14. Get 1 - Drumstick
  15. Take 2 - Tomatoes (Pureed)
  16. Prepare 1/4 Cup - Tamarind Pulp
  17. Take 1 tsp - turmeric powder
  18. Prepare 1 tsp - Red Chilli powder
  19. Get 1 tbsp - Sambar Masala
  20. Prepare As required - Oil for frying veggies
  21. Make ready As required - Water
  22. Take As per taste - Salt
  23. Prepare For temporing
  24. Make ready 5-6 - Curry leaves
  25. Make ready 1 tsp - Mustard seeds
  26. Take 2-3 - Whole dried red chillies
  27. Take As required - oil for tempering
  28. Take 1 pinch - Asafoetida
  29. Take For Potato Bhaji
  30. Get 5-6 - Large Potatoes (Boiled and Peeled)
  31. Get 2 - Vertically sliced Onions
  32. Make ready 2-3 - Vertically slit green chillies
  33. Get 1 inch - Grated Ginger
  34. Prepare 5-6 - Curry leaves
  35. Take 1 pinch - Asafoetida
  36. Make ready 1 tsp - Urad Dal
  37. Prepare 1 tsp - Turmeric powder
  38. Take 1/2 tsp - Mustard seeds
  39. Get 1/2 tsp Cumin Seeds
  40. Make ready As required - Oil
  41. Make ready As required - water
  42. Make ready As per taste - Salt
  43. Prepare As required - Chopped Coriander leaves for garnishing
  44. Make ready For Coconut Chutney
  45. Prepare 1 - Coconut washed and Peeled
  46. Make ready 1/2 cup Phutana Dal
  47. Take 1 tbsp - Roasted Peanut Powder
  48. Take Handful - Coriander leaves
  49. Make ready 2-4 - Green chillies
  50. Get 2-4 - Garlic cloves
  51. Prepare As required - Water
  52. Make ready As per Taste - Salt
  53. Make ready Chutney temporing (Optional)
  54. Make ready As required - oil
  55. Get 1/2 tsp - Mustard seeds
  56. Make ready 1/2 tsp - Urad dal
  57. Prepare 3-4 - Curry leaves
  58. Make ready 2-3 - Dried red chili

Mysore Masala Dosa Recipe with step by step photos. Mysore dosa is crisp and soft dosa spiced with red chutney and served with a potato dish, along with coconut chutney. A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. Masala dosa is a popular south Indian dosa variety often eaten as breakfast.

Instructions to make Masala Dosa:
  1. For Dosa -
  2. Wash and rinse 2-3 times Urad dal and idli rava.
  3. Soak Idli rava and urad dal in enough water in separate vessel. Add 1 tsp Fenugreek Seeds in urad dal. Cover with a lid. Soak for 7-8 hours.
  4. In a Katori soak half cup Poha. Keep aside
  5. After 7-8 hours grind idli rava and soaked Poha into a smooth paste. Transfer in a big bowl. Similarly grind urad dal and Fenugreek Seeds into a smooth paste and add to the same bowl that has idli rava paste.
  6. Now mix gently in one direction with a ladle. Cover and let the batter ferment for 8-9 hours.
  7. After 8-9 hours Fermented batter will be frothy and doubled. Add a tsp of salt in batter and mix gently again.
  8. Now use this batter for making Idli 1st day, Dosa - 2nd day and Appe or Uttapam - 3rd day
  9. Heat a Non-stick pan or iron dosa griddle, spread some butter to make it greasy. Usually people use half cut onion Soaked in oil for greasing the tawa
  10. Now add 2 ladle full of dosa batter and start spreading as thin as possible in circular motion.
  11. Add a tsp of oil or butter. Let the Dosa cook till it's crispy and done.
  12. For Sambar
  13. Pressure cook toor dal by adding turmeric powder and salt for 3-4 whistles.
  14. In a pan heat oil and add all Sambar vegetables - Carrots, Pumpkin, Suran and Okra.(Don't add drumsticks). Add a pinch of salt. Cover and cook for 10 mins
  15. Now in cooked dal add fried vegetables, Sambar Masala, Tamarind Pulp, Tomato Puree, Drumsticks and red chili powder. Adjust Salt. Pressure cook again for 1 whistle.
  16. For Sambar Temporing - Heat Oil add Mustard seeds let it crackle, add Asafoetida, curry leaves, dried red chillies and a pinch of red chili powder.
  17. Pour this temporing over Cooked Sambar. Sambar is ready to serve
  18. Dosa Bhaji
  19. In a pan heat oil, add Mustard seeds and let it crackle, now add Asafoetida, urad dal, curry leaves and mix, add sliced Green chillies, grated ginger, sliced Onions and mix again.
  20. Now add turmeric powder, boiled potatoes (roughly smashed with hands leaving some big chunks), water and salt.
  21. Cover and cook for 5 mins
  22. Add coriander leaves. Dosa bhaji is ready to serve.
  23. Coconut Chutney
  24. Wash and peel coconut, cut it into thin slices. Add in a mixer ginder. Now add into grinder - Phutana Dal, rosated peanut powder, coriander leaves, garlic cloves, green chillies, water and salt. Grind into a smooth paste add water if required.
  25. Heat oil splutter Mustard seeds, urad dal, curry leaves and red dried chillies. Pour this temporing over Chutney. Chutney is ready to serve
  26. Dosa Platter - Add Dosa, Sambar, Chutney and Dosa Bhaji (Either separately or inside the Dosa)
  27. Thank you and enjoy this delicious South Indian cuisine. Do leave your Remarks / Comments / Suggestions.
  28. Follow for more Delicious recipes on - Cookpad

A masala dosa feast includes turmeric-tinged potato sabzi, rich gunpowder chile paste, and crisp, airy wrappers. Masala dosa is a popular south Indian dosa variety often eaten as breakfast. These are very crispy and thin rice crepes or dosa stuffed with spiced potato filling and topped with butter. Mysore Masala Dosa ~ an absolutely addictive, comforting fare and a classic among South Indian breakfast recipes. Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties.

So that is going to wrap it up for this exceptional food masala dosa recipe. Thanks so much for reading. I’m confident you will make this at home. There is gonna be interesting food in home recipes coming up. Don’t forget to save this page in your browser, and share it to your family, friends and colleague. Thank you for reading. Go on get cooking!