Masala Dosa – Rice Pancake with Potato Filling2012-11-20
- Yield : 500 gm
- Servings : 5nos
- Prep Time : 30m
- Cook Time : 15m
- Ready In : 45m
Masala Dosa – Rice Pancake with Potato Filling
Dosa or Dosé or Dosai is a fermented crepe or pancake made from rice batter and black lentils. It is indigenous to and is a staple dish in the southern Indian states of Andhra Pradesh, Karnataka, Kerala and Tamil Nadu as well as being popular in Sri Lanka. Dosa is also popular in Malaysia and Singapore. Some restaurants are serving different (100+) varieties of Dosas.
Dosa, a common breakfast dish and street food, is rich in carbohydrates, contains no sugar or saturated fats. Its constituent ingredients of rice and lentils mean it is gluten-free and contains protein.The fermentation process increases the vitamin B and vitamin C content.
A mixture of rice and urad dal that has been soaked in water is ground finely to form a batter. The proportion of rice to lentils is basically 2:1 or 3:1. The batter is allowed to sit overnight and ferment. Sometimes a few fenugreek seeds are added to the rice-dal mixture. The rice can be uncooked or parboiled.
A masala dosa is made by stuffing a dosa with a lightly cooked filling of potatoes, fried onions and spices.
Try and enjoy!!!
- Raw Rice /Pachari - 1 1/2 cup
- Black gram ( urad dal ) - 1/2 cup
- Fenugreek seeds - 1/4 tsp
- Salt to taste
- Potatoes - 2 large ( for potato masala )
- Onions - 1 ( chopped )
- Green chilly - 5 ( chopped )
- Mustard seeds - 1/4 tsp
- Turmeric powder - 1/4 tsp
- Curry leaves - Few
- Cumin seeds - 1/4 tsp
- Coconut oil - 3 tsp
- Oil for frying
Separately soak rice and urad dal at least 6 hour or overnight in water.
First grind the urad dal in the grinder to a smooth paste, adding water little by little.
Now grind the soaked rice adding water. Add the rice batter to the urad dal batter in the vessel. Mix it well with hands. Add salt to it and mix well. Cover and keep it aside for 8 hours overnight for fermentation.
Clean and boil the potatoes until they are soft and let it cool. Peel and chop up the potatoes into small pieces.
Heat the oil in a frying pan on medium high. Add the cumin seeds, mustard seeds. When they splutter, add curry leaves and fry for a minute.
Add green chillies and chopped onions. Saute till the onions turn golden brown and now add turmeric powder and mix it well for 5 minutes.
Now add the chopped potatoes and 1/4 a cup of water.
Add salt to taste. When it comes to a boil, cook it on a low flame for about 10 minutes.
Turn off the flame. The potato masala is ready.
Heat a flat tava/griddle and grease it with a teaspoon of oil. Pour a laddle full of batter and prepare the dosas as thin as possible. Fry on one side only with enough oil till crisp.
Keep a tablespoon of potato masala on the one side of dosa. Fold the dosa over it.
Serve hot with Coconut Chutney or Sambar.
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