SOLARA product used : Granite Cookware tawa
Masala dosa, with its fermented rice-lentil batter and spiced potato filling, offers probiotics for gut health and sustained energy from carbohydrates. Its spices like turmeric and mustard seeds provide anti-inflammatory and antioxidant benefits. Cooked with minimal oil, it's a lighter option rich in fiber, vitamins, and minerals, making it a wholesome and delicious meal choice.
Ingredients:
For Dosa Batter:
- 1 cup parboiled rice
- 1/2 cup split black gram (urad dal)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
For Potato Filling (Masala):
- 2 large potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- A few curry leaves
- 1/2 teaspoon turmeric powder
- Salt to taste
- 2 tablespoons oil
For Dosa:
- Dosa batter
- Potato filling (masala)
- Oil or ghee for cooking
Instructions:
Preparing Dosa Batter:
- Wash and soak parboiled rice, split black gram, and fenugreek seeds in water separately for at least 4-6 hours.
- Grind the soaked rice and fenugreek seeds into a smooth batter. Similarly, grind the soaked split black gram into a smooth batter.
- Mix both batters together, add salt, and mix well. Ferment the batter overnight or for at least 8 hours.
Preparing Potato Filling (Masala):
- Heat oil in a pan, add mustard seeds, cumin seeds, and let them splutter.
- Add asafoetida, curry leaves, chopped onion, and green chili. Sauté until onions turn translucent.
- Add turmeric powder and mashed potatoes. Mix well, season with salt, and cook for 2-3 minutes. Remove from heat and set aside.
Making Masala Dosa:
- Heat a dosa tawa or non-stick skillet on medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa.
- Spread the batter in a circular motion to form a thin dosa. Drizzle some oil or ghee around the edges.
- Once the dosa turns golden brown and crispy, spread a spoonful of potato filling (masala) on one side of the dosa.
- Cook for another minute, then remove the masala dosa from the tawa and serve hot with coconut chutney and sambar.
