Masala Dosa

Paper crisp from outside and soft in the centre. These crepes served with potato filling are a staple diet in many south Indian homes. Masala dosa reminds of happy times in Mangalore which is a twin city to Udupi and udupi is famous for its masala dosa.

The recipe for Masala dosa is an absolutely simple one. Even as a beginner I had never gone wrong with this recipe. The batter ferments beautifully after 12 hours. No need for bicarbonate, yeast or any fermenting agent unless you live in a really cold environment.

I use only 2 ingredients for my batter, the white rice or dosa rice and urad dal. Wash it, soak it for an hour and grind it into a medium thick batter. Let the batter rest for 12 hours in a closed space, like an unused oven. Your batter won’t necessarily froth but it will considerably increase in volume.

Once the batter is fermented, salt the batter and your dosas are ready to make.

The dosa is served with green coconut chutney, red coconut garlic chutney and potato filling.

This recipe serves 4 people giving a total energy of approximately 430 calories per serving (3 masala dosas).

Here is what you’ll need:

1 cup white rice/dosa rice

½ cup urad dal (Black gram dal)

Salt 

Method:

1. Wash and soak the rice and dal for 1 hour.
2. Drain the water and grind the rice and dal till smooth using less than half cup water.
3. Add salt and let the batter rest for 10-12 hours.
4. Heat a tawa/gridle and pour ½ cup batter and smoothen it into a flat crepe with the back of the ladle going in a circular direction till the crepe becomes super thin.
5. After a minute when the dosa starts browning, add ½ tsp oil along the edges.
6. Once the dosa turns completely brown at the base and cooks from the front, ease it out on a plate with a spatula.
7. Serve with red coconut chutney or green coconut chutney and potato filling.

Learn how to make Potato masala and Chutney in The Kitchen Counter column.

Recipe by Zohra Sada