Once browned, add in the ginger, onions, curry leaves and green chillies. After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both. 15. simmer on a low flame to medium-low flame for 3 to 4 minutes stirring occasionally. Add some grated paneer and you get paneer masala dosa. 3. Also, mix both the batters very well. Twitter Thank you and God bless you! Masala dosa,or Masal dosai is a popular south Indian breakfast recipe. Both came out excellent. You can also use parboiled rice. Oil 3 tsp Smear some oil if using an iron pan or griddle. Heat a pan and add 2-3 tsp Oil. In this masala dosa recipe I have used 1.5 cups dosa rice with ½ cup of urad dal. Spread the batter on the pan. Keep the flame always on medium while cooking. the batter will thicken. I have divided the entire hotel style masala dosa post into three steps So that it is easy to understand and follow: 1. Also slice the onions thinly and chop the green chilies, ginger and coriander leaves. The leftover batter can always be refrigerated and used when required. You can even add ¾ cup water while grinding. You can smear ghee on the dosa instead of oil for extra taste and flavor. This ground batter is then fermented overnight to give the dosa its characteristic soft and crispy texture. Editor's pick on the best recipes, articles and videos. My grandmother and mother were clearly my inspiration to ignite the love of cooking in me! Use the batter straight away or refrigerate for later use. For more dosa recipes, do check: Instant rava-onion dosa, plain dosa, neer dosa, ragi dosa, set dosa, sponge dosa, millet-dal dosa, pesarattu dosa, tomato dosa. Also add ½ cup of the soaked and strained water to the dal. Also appreciate the fact that, it takes a lot of time and efforts to post the step by step methods with all the pictures. 9. Take out from the pan and serve hot immediately. Repeat the process with the dal-fenugreek mixture. Next add the boiled chopped potatoes. 12. The batter has to be fermented well. I am wondering what is happening with the batter I made. The rice batter should have a fine rava like consistency in the batter. To prepare the batter for Masala Dosa, wash and soak the rice (with fenugreek added into it) and urad dal in separate containers for approximately 6-8 hours. When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Let the dosa cook for a while until its sides start leaving the tawa. Masala dosa are crisp rice & lentil crepes stuffed with spiced and savory potato filling. While the colour of dosa's edges turns into brown, reduce the flame and sprinkle few drops of oil on the dosa sides and put 2 tablespoons of filling. This will depend on the size of the grinder jar. During my childhood days my grandmother makes yummy masala dosa. When the pressure settles down on its own in the cooker, remove the lid. Wondering what to cook today? Cover and keep aside to ferment for 8 to 9 hours. 5. Stir and soak both rice and poha together for 4 to 5 hours. I add a lot of onions that impart a subtle sweet taste to the potato masala. a thick pouring batter will give you the restaurant style dosa. Again mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit. You can also boil potatoes in a pan. The urad dal has to be ground really well, so that the batter ferments well. It is simple breakfast to make if you have guests over or if you have a large family. Mix both the batters together. I have been following your superb guide and recepie for over 6 years now and whatever I make according to your easy Instructions comes out spot on you are a asset and have a huge following and I thank you..Just wanted to know I was using your guide through Veg Recipes Of India App, the but unfortunately I cannot find that app anymore, Also Madam when are you launching your YouTube channel, the i can tell you for sure in a short span you will have not hundred of thousand but millions of subscribers…Always Warm Regards. When the pressure settles down on its own in the cooker, remove the lid. It can be served with any chutney varieties and with urad dal Vada it makes an awesome breakfast. Addition of water will depend on the quality of rice. I got a tip of cooking onions in the pressure cooker along with the potatoes, from my suresh’s chitti. Masala dosa is on the menu list of many North Indian restaurants too. When you see the base has become golden, place a portion of the potato masala on the dosa. You can even grind to a smooth batter. You can keep for less or more time and this will depend on the temperature conditions in your city. Do this method on a cast iron pan. Add potatoes and 1/2 cup water. 2. I am Jeyashri Suresh and my passion is to create healthy and tasty food and try out new recipes in my kitchen. You must try this lip smacking crispy masala dosa that is packed with flavour and taste from the ghee and delicious tasting potatoes. If you want little water if you want it bit loose. 7. Dosa batter has to be fermented well. 8. Enter your Name and E-mail id below and hit subscribe. When oil is wavy, add mustard seeds and cumin seeds. The recipe can be easily made at home. This will depend on the size of the grinder jar. Make the potato filling: Put ghee in a wide skillet over medium heat. Stir and soak both rice and poha together for 4 to 5 hours. Cover bowl with a kitchen towel and set in a warm place. Please do not copy. Add the lentils in the grinder jar. It will take about 10 minutes, and it may be necessary to work in batches. Cook the dosa till its base becomes golden and crisp. So you get a crisp texture outside with a nice soft texture inside. Your reason has been submitted to the Admin. Repeat the process with the rest of the batter. Smear some oil if using an iron pan or griddle. Don’t do this on a nonstick pan. Stir well until all the ingredients are well combined. This brings down the temperature of the pan. Add chopped green chillies, ginger, curry leaves and chopped onions. However, I am disappointed about one aspect. There is another version to masala dosa which is popular as Mysore masala dosa. 9. Save my name, email, and website in this browser for the next time I comment. Left over potato curry can also be used to make filling for the dosa. You can spread it a bit if you want. 7. In my childhood days I was always told that “the kitchen is the heart of the home”. Subscribe to get daily ideas on meals. most welcome and i wish you all the best. Now add the sliced onions, curry leaves, green chilies and ginger. The pan should be medium hot. Keep the flame to a low, while spreading batter. Your email address will not be published. Though making masala dosa is a long process, but its worth it. Methi seeds also give a nice taste to the masala dosa. 16. When the mixture is in semi-thick state, turn off the gas and let it rest for a few seconds. Add water in intervals while grinding. Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. Mix well. Season with salt. Rinse the rice a couple of times and keep aside. Now increase the flame and let the dosa cook. Welcome to Jeyashri’s Kitchen! https://www.tarladalal.com/Masala-Dosa-(-Mumbai-Roadside-Recipe)-33390r You will also see tiny air pockets in the batter. Sign up to get daily ideas on meals, Wondering what to cook today? E.g in the potato stuffing you can add vegetables like carrots, peas, cauliflower, green beans and make a vegetable masala dosa. Keep the flame always on medium-low. Cover the dosa tawa with a lid and let cook on a medium flame. Once done, take out the skin of the potatoes. Ghee gives a good flavour to the dosa, so don’t miss out. Now pour the rice+poha batter in the same pan or bowl containing the urad dal batter. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can even add ¾ cup water while grinding. Cook, stirring until onions have softened, about 5 minutes. Also do share the recipes with your friends and family on your social media networks. 6. 3. The information shown is Edamam’s estimate based on available ingredients and preparation. Here is a pic showing the consistency of the batter. The regular masala dosa is the dosa served with potato masala with a side of sambar and coconut chutney. an easy and popular, tasty south indian staple breakfast recipe made with rice and urad dal. To make dosas, set a griddle or cast-iron skillet over medium heat. Now the potato masala/palya for stuffing is ready. Before grinding, strain the water from the soaked lentils+methi seeds and keep it for grinding urad dal. Cover and keep aside to ferment for 8 to 9 hours. 3. Switch off the flame and then add chopped coriander leaves. Keep the flame to a low, while spreading batter. The dal and the rice needs to be soaked and then ground and left for fermentation overnight. Season with salt. NYT Cooking is a subscription service of The New York Times. 8. Add very little while grinding. The potato masala recipe shared here is truly restaurant style and tastes delicious with dosa. the potato masala should be moist and easily spreadable on the dosa. Cover the bowl with a lid and keep it in a warm place and let it ferment overnight or for 6-8 hours. 2. You can boil the potatoes in a vessel too till completely cooked. Video of Masala dosa, Yummy love the colour of the crispy dosaWill definitely try. 12. 2. Transfer the ground urad batter to a large bowl.