Indian Dish Masala Dosa Recipe

Description:

A crispy, golden-brown dosa crepe is neatly rolled, showcasing a vibrant filling of spiced potatoes and onions. The warm, inviting colors contrast beautifully with the bright green of the cilantro and the deep brown of the sambar and coconut chutney served alongside. The dosa's edges are slightly lacy, indicating a perfectly cooked crepe. The filling is visible, hinting at the aromatic spices within. The whole dish is visually appealing and mouthwatering.

Ingredients:

• - 1 cup rice
• - 1/2 cup urad dal (split black lentils)
• - 1/4 teaspoon fenugreek seeds
• - Salt to taste
• - 1 cup all-purpose flour
• - 1/2 teaspoon turmeric powder
• - 1/4 teaspoon chili powder
• - Oil for cooking
• - 1 medium onion, finely chopped
• - 1/2 cup potatoes, boiled and mashed
• - 1/4 cup green chilies, finely chopped
• - 1/4 cup cilantro, chopped
• - 1/4 teaspoon mustard seeds
• - 1/4 teaspoon urad dal (split black lentils)
• - 1 sprig curry leaves
• - 1/2 teaspoon ginger, finely chopped
• - Sambar (South Indian lentil stew)
• - Coconut chutney

Instructions:

1. 1. Wash the rice and urad dal thoroughly and soak them in separate bowls for at least 4 hours or overnight. Drain the water completely.
2. 2. Grind the soaked rice and urad dal separately in a blender, adding a little water at a time to achieve a smooth batter. For the rice batter, aim for a slightly thick consistency. For the urad dal batter, aim for a fluffy, creamy consistency. Add fenugreek seeds to the urad dal batter.
3. 3. Combine the rice and urad dal batters in a large bowl. Add salt to taste and mix well. Cover the batter and let it ferment for 8-12 hours in a warm place. The batter should double in volume and become slightly sour.
4. 4. In a separate bowl, mix the all-purpose flour, turmeric powder, and chili powder. Add a little water to make a smooth batter.
5. 5. Heat a non-stick pan or dosa tawa over medium heat. Pour a ladleful of the fermented batter onto the hot pan and spread it into a thin, circular crepe using the back of the ladle.
6. 6. Cook for 2-3 minutes on one side until the edges start to lift and the bottom is golden brown. Spread the all-purpose flour batter evenly over the dosa.
7. 7. Flip the dosa and cook for another 1-2 minutes until lightly golden brown on the other side.
8. 8. Meanwhile, heat a tablespoon of oil in a pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, and ginger. Sauté for a minute. Add the chopped onions and green chilies, and sauté until onions are translucent. Add the mashed potatoes and cilantro. Mix well and cook for 2-3 minutes.
9. 9. Spread the potato mixture evenly over the cooked dosa and roll it gently. Serve hot with sambar and coconut chutney.