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Indian Masala Dosa is a beloved dish from South India that has gained popularity across the globe. A perfect combination of crispy, thin pancakes and a spiced potato filling, this dish offers a harmonious blend of flavours and textures.
Whether enjoyed for breakfast, lunch, or dinner, Masala Dosa is one of those dishes that leaves an unforgettable mark on your taste buds, bringing together the simple joys of spiced comfort food wrapped in a savoury crepe.
What Is Masala Dosa?
Masala Dosa is a traditional Indian pancake made from a fermented batter of rice and urad dal (black lentils). The dosa itself is thin and crispy, with a mild, tangy flavour from the fermentation process.
It is filled with a mildly spiced potato mixture that typically includes onions, mustard seeds, curry leaves, and a pinch of turmeric. The dish is often served with sides of coconut chutney and sambar, a tangy lentil based vegetable soup, which complement the dosa perfectly. The result is a well-balanced meal with a variety of textures and flavours.
Ingredients and Taste
The dosa batter is made from rice and urad dal, soaked and ground to a smooth consistency before being left to ferment overnight. The fermentation lends a subtle sourness that contrasts beautifully with the savoury potato filling.
The filling, or “masala,” is a simple yet flavourful combination of boiled potatoes, sautéed onions, mustard seeds, curry leaves, green chilies, and turmeric.
The spices are not overwhelming but provide a gentle heat and earthy taste, balanced with the creaminess of the potatoes. The dosa itself is light and crispy, offering a satisfying crunch that contrasts with the soft, spiced filling.
The coconut chutney adds a creamy, slightly sweet element, while the sambar delivers a tangy and spicy note, elevating the entire experience. This mix of textures and flavours, crispy, soft, spicy, and creamy, makes Masala Dosa a delightful dish to enjoy.
A Taste of History
Masala Dosa hails from South India, particularly from the states of Karnataka and Tamil Nadu. Dosa, in its simplest form, has been enjoyed in India for centuries, with early mentions of the dish found in Tamil and Kannada literature dating back to the 1st century AD.
Originally, dosas were softer and thicker, but over time, the thin, crispy variety became more widespread, particularly with the invention of modern grinding techniques.
The addition of the spiced potato filling came later, during the 20th century, reportedly as an innovation from Udupi restaurants in Karnataka. These restaurants played a significant role in popularizing Masala Dosa not only across India but also in international settings.
Today, it is considered one of India’s iconic dishes and is enjoyed by food lovers worldwide.
Indian Masala Dosa (Spiced Pancake with Potato Filling) Recipe
Serves: 4 people
Ingredients:
For Dosa Batter:
- 1 cup rice
- ½ cup urad dal (split black gram)
- ½ teaspoon fenugreek seeds
- Salt, to taste
- Water, as needed for soaking and blending
For Potato Filling (Masala):
- 3 medium potatoes, boiled and mashed
- 1 medium onion, thinly sliced
- 2 green chilies, chopped
- 1 teaspoon mustard seeds
- 8-10 curry leaves
- ½ teaspoon turmeric powder
- 1 tablespoon oil
- Salt, to taste
- Fresh coriander leaves, for garnish
For Serving:
- Coconut chutney
- Sambar
Directions
To begin, wash and soak 1 cup of rice, ½ cup of urad dal, and ½ teaspoon fenugreek seeds in separate bowls of water for at least 4 to 6 hours. Once soaked, drain the water and blend them together with enough fresh water to form a smooth batter. Ensure that the batter is of pouring consistency, neither too thick nor too runny. Add salt to taste and leave the batter to ferment in a warm place for 8 hours or overnight.
After fermentation, gently stir the batter. If it has thickened, add a little water to bring it back to a pourable consistency. Preheat a non-stick or cast-iron skillet on medium heat for making the dosas. Meanwhile, move on to preparing the potato filling.
For the potato filling, heat 1 tablespoon of oil in a pan. Add 1 teaspoon of mustard seeds and allow them to crackle. Add 8-10 curry leaves and 2 chopped green chilies, followed by thinly sliced onions. Sauté the onions until they turn translucent.
Add ½ teaspoon of turmeric powder to the onions and sauté for another 30 seconds. Next, add the boiled and mashed potatoes to the mixture. Season with salt and stir well to combine the flavours. Cook for about 5 minutes, stirring occasionally. Garnish with freshly chopped coriander leaves and set aside.
Now, it's time to make the dosas. Heat your skillet over medium heat and lightly grease it with a small amount of oil. Pour a ladle of the fermented batter into the centre of the skillet and use the back of the ladle to spread it in a circular motion, making a thin, even layer. Let it cook for 2-3 minutes until the edges begin to lift and become crispy.
Once the dosa turns golden brown and crisp on the bottom, place 2-3 tablespoons of the prepared potato filling in the centre of the dosa. Fold the dosa over the filling, forming a half-moon or roll. You can cook one dosa at a time or use multiple skillets for efficiency.
Repeat the process for the remaining batter and filling, making dosas until all the batter is used. Ensure each dosa is golden and crisp, with the potato masala evenly spread in the centre.
Serve the Masala Dosas hot, accompanied by coconut chutney and sambar. The crispy texture of the dosa combined with the soft, spiced potato filling creates a delightful balance of flavours and textures. For an extra flourish, garnish the dosas with fresh coriander or a drizzle of ghee before serving.
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