Masala Dosa ( Mumbai Roadside Recipe)
by Tarla Dalal
Added to 167 cookbooks
This recipe has been viewed 225093 times
A tried-and-tested recipe that serves as a wholesome answer to the hungry palate! a thin crisp dosa, engulfed in a spicy potato bhaji.
- Heat the oil in a kadhai and add the mustard seeds.
- When the seeds crackle, add the urad dal and sauté on a medium flame for 30 seconds.
- Add the green chillies, curry leaves and onions and sauté on a medium flame for 2 to 3 minutes, while stirring occasionally.
- Add the potatoes, salt, turmeric powder, lemon juice and sugar, mix well and cook on a medium flame for 2 minutes, while stirring occasionally.
- Add the coriander, mix well and cook on a medium flame for 1 minute.
- Allow it to cool.
- Once cooled, mash lightly with the back of the spoon and keep aside.
- Combine the dosa batter, salt and a little water, mix well and keep aside.
- Heat a tava /non-stick tava (griddle), grease it lightly with ¼ tsp butter, sprinkle a little water on it (it should sizzle immediately) and wipe off using a wet piece of cloth.
- Pour ¼th of the batter on the tava (griddle) and spread in a circular motion to make a 175 mm. (7") thin dosa.
- Smear 2 tsp of butter on the edges of the dosa
- Spread ¼th of the prepared aloo masala evenly over the dosa using a spatula and cook till the dosa turns golden brown in colour.
- Fold over while pressing it lightly, using a spatula to make a flat roll.
- Repeat with the remaining ingredients to make 3 more dosas.
- Serve immediately with coconut chutney.
Masala Dosa Video by Tarla Dalal
Masala Dosa ( Mumbai Roadside Recipe) recipe with step by step photos
The consistency of the batter is very important while making the dosa.
While making the masala dosa, make sure the tava is very hot.
Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.
Cook the masala dosa on a medium slow flame to make it crispy.
Simply put, the Dosa is a pancake. One of the most popular snacks in all of South India, over time it has become popular all over the country and globally too. Dosa is made by spreading a batter on a hot griddle and cooking it with a little oil, or sometimes even no oil, till it turns golden brown and crisp. While most people use a non-stick tava these days, you can also opt for a traditional iron tava, which will enhance the taste as well as give you a nutrient boost. The basic Dosa batter is made of rice and urad dal. The ingredients are soaked, ground into a fine batter and allowed to ferment for 8-10 hours. The Dosa can be enhanced by topping the dosa with spice powders like the Idli Milagai Podi or other ingredients like roasted coconut, chopped onions, chopped tomatoes, etc., while it is still cooking.
Slight variations in the batter or cooking procedure yield marvelously different results. Take for example the famous Benne Dosa of Karnataka. A little puffed rice is used while making the batter, the dosa is cooked with butter, and only on one side without flipping. You get a spongy dosa with one side that is absolutely crisp and golden-red. The aroma of butter simply kills your will, and makes you succumb to the temptation!
There are also dosas made with other combinations of cereals and lentils such as the Pesarattu, Moong Dal Dosa or Adai Dosa. The Neer Dosa of Karnataka is a lesser-known gem, which is definitely worth trying. You can make dosas with a mix of different grains like brown rice, nachni, sanwa, and so on. Instant dosas like Rava Dosa, Rice Rava Dosa, Instant Oats Dosa and Buckwheat Dosa can be made in a jiffy by simply mixing readymade ingredients into a batter that is ready to cook. You do not have to ferment these batters. So, they are just perfect for hurried mornings, when you have not planned for breakfast the previous night.
Dosas are made even more exciting by stuffing them with awesome fillings. The most classic example of this is the Mysore Masala Dosa, which is lined with chutney and packed with potato bhaji. You can be creative with the stuffing, and throw in just about anything you want, from paneer to spinach. Try the Stuffed Sprouts Dosa and Stuffed Wheat Dosa. Delight your kids with the Stuffed Dosa Cones or Chocolate Dosa when they come home from school!
Dosas are usually served with Sambar and one or more chutneys. If the dosa itself is elaborate and spicy, go for a mellow chutney like Coconut Chutney. If it’s a plain dosa, go for something peppier like the Tomato Chutney or Coriander Chutney. A very versatile category of snacks, Dosas can be made with varied ingredients, in varied forms and to suit anybody’s individual preferences. Check our collection of dosa recipes. So, do give it a try!
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