Traditional Masala Dosa
Hidangan tradisional · South Indian
A classic South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato mixture and served with sambar and coconut chutney.
Nilai resipi ini
Pilih 1 hingga 5 bintang. Setiap resipi hanya boleh dinilai sekali.
Belum ada penilaian.
Bahan
- Idli Rice2 cups
- Urad Dal1/2 cup
- Fenugreek Seeds1 tsp
- Potatoes4 medium
- Onions2 medium
- Green Chilies2
- Ginger1 inch
- Turmeric Powder1/2 tsp
- Mustard Seeds1 tsp
- Curry Leaves1 sprig
- Asafoetida1/4 tsp
- Saltto taste
- Wateras needed
- Oilfor cooking
Langkah
- 1
Rinse idli rice and urad dal separately. Soak urad dal with fenugreek seeds in water for at least 4 hours or overnight. Soak rice in water for at least 4 hours.
- 2
Drain the rice and grind it into a smooth batter. Drain the urad dal and fenugreek seeds and grind them into a smooth, fluffy batter. Combine both batters, add salt, and mix well. Ferment in a warm place for 8-12 hours until doubled in volume.
- 3
Boil and mash the potatoes. Finely chop onions, green chilies, and ginger. Heat oil in a pan, add mustard seeds, and let them splutter. Add curry leaves, asafoetida, and sauté onions until translucent. Add green chilies, ginger, turmeric powder, and sauté for a minute.
- 4
Add mashed potatoes and salt. Mix well and cook for 5-7 minutes until the mixture is well combined and fragrant. This is the masala filling.
- 5
Heat a non-stick griddle or tawa over medium heat. Grease lightly with oil. Pour a ladleful of fermented dosa batter onto the center of the griddle and spread it outwards in a circular motion to form a thin crepe.
- 6
Drizzle oil around the edges and on top of the dosa. Cook until the bottom turns golden brown and crispy. Spread a portion of the potato masala filling over one half of the dosa.
- 7
Fold the dosa in half. Serve hot with sambar and coconut chutney.
