Restaurant style Masala Dosa Recipe

Restaurant style Masala Dosa – 


For the batter:
• 1 cup regular rice
• 1 cup parboiled rice
• 1/2 cup split black lentils (urad dal)
• 1/4 cup flattened rice (poha)
• 1/4 tsp fenugreek (methi) seeds
• Salt to taste
• Water as required

For the potato filling:
• 4-5 potatoes, boiled and chopped
• 10-12 cashew nuts (optional)
• 10-12 curry leaves
• 1 tbsp split Bengal gram (chana dal)
• 3 onions, sliced or chopped
• 1/2 tsp mustard (rai) seeds
• 1 tsp cumin (jeera) seeds
• 1-2 green chillies, chopped
• 1 tsp ginger, chopped or grated
• 2 tbsp coriander leaves, chopped
• 1/2 tsp turmeric (haldi) powder
• A pinch of asafoetida (hing)
• 3 tsp oil or clarified butter (ghee)
• Salt to taste
• Water as required


For the batter:
• Rinse the rice and urad dal separately.
• Soak the parboiled rice, regular rice and poha in a bowl or pan.
• In another bowl, soak the urad dal and methi seeds in water.
• Grind the urad dal with the methi seeds to a fine and fluffy batter.
• Grind the rice and poha to a smooth batter.
• Mix both the rice and urad dal mixtures and add salt.
• Cover the batter and let it ferment for 8 to 9 hours.

For the potato filling:
• Soak the chana dal in hot water for 30 minutes.
• After, drain it and keep it aside.
• Heat the oil or ghee. Fry the cashew nuts in it and keep them aside.
• Splutter the mustard seeds in the same oil. Add the jeera and chana dal. Fry the chana dal well. Then, add the onions and curry leaves.
• Fry the onions till they become soft. Add the ginger and green chillies.
• Add the turmeric powder and asafoetida. Mix well.
• Then add the potatoes, cashew nuts and salt.
• Cook for 2 to 3 minutes, stirring well. Switch off the flame and add the coriander leaves.

To make the dosas:
• Heat a flat iron or non-stick pan. If you’re using an iron pan, smear some oil on it. Don’t put oil on the non-stick pan, or you won’t be able to spread the dosa batter on it.
• Spread the dosa batter in a circular fashion on the pan. Put a little oil on it.
• Flip it and cook the other side. Flip it again.
• Spread the potato filling on one half of the dosa.
• Fold it over so the stuffing is covered and let the dosa cook for 15 to 30 seconds.
• Serve it hot.

• You can use this recipe to make dosas without the potato filling as well.
• If you are unable to spread the batter on the pan, add some water to the batter. This will help you spread it evenly.
• For golden brown dosas, the pan should be hot, but it shouldn’t be too hot, or you won’t be able to spread the dosa batter evenly. If you’re using an iron pan, sprinkle water on the pan and wipe it down between dosas. This brings down the temperature of the pan. If you’re using a non-stick pan, turn down the heat as soon as one dosa is done. Spread the batter for the next one on the pan, then increase the heat and let the dosa cook.

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