MithoMasala Dosa
Masala Dosa brings crunch, tang, and a soft potato center together with comforting sambar and fresh chutneys.
Ingredients
- 3 cups Parboiled rice
- 3/4 cup Skinless urad dal
- 1 tsp Fenugreek seeds
- 2 tbsp Flattened rice (poha)
- 5 medium Potato, boiled
- 2 Onion, sliced
- 3 Green chili, slit
- 1 tbsp Ginger, minced
- 1 tsp Mustard seeds
- 1 tbsp and 1 tsp Chana dal and urad dal, for tempering
- 2 sprigs Curry leaves
- 3/4 tsp Turmeric
- 3/4 cup Toor dal, for the sambar
- 2 cups Mixed vegetables for sambar (drumstick, pumpkin, carrot, brinjal)
- 1 lime-sized ball Tamarind
- 2 tbsp Sambar powder
- 1 cup Fresh coconut, grated
- 2 tbsp Roasted gram (chana dalia)
- 5 Dried red chili
- 8 tbsp Vegetable oil
- to taste Salt
Steps
- Serves 4, and the batter needs starting a day ahead: soak the rice in one bowl and the urad dal with fenugreek in another for 5 hours, adding the poha to the rice for the last 30 minutes.
- Grind the urad first to a light, fluffy batter, then the rice to a slightly grainy one, and mix the two together by hand with salt.
- Leave it covered in a warm place for 8-12 hours until it has risen and smells pleasantly sour. Under-fermented batter will not crisp.
- For the potato masala, temper mustard seeds, chana dal, urad dal and curry leaves in oil, soften the onion, chili and ginger, add turmeric, then fold in the roughly crushed potato with a splash of water and salt.
- For the sambar, cook the toor dal soft, simmer the vegetables with tamarind water and sambar powder until tender, combine the two, and finish with a mustard-and-curry-leaf tempering in oil.
- Grind the coconut with roasted gram, a green chili, ginger and salt for the coconut chutney, and separately grind roasted tomato with dried chilies and garlic for the tomato chutney.
- Heat a flat tawa until a flick of water dances on it, then wipe it with a halved onion.
- Pour a ladle of batter in the centre and spread it outward in one continuous spiral. If the pan is too hot the batter grips before it spreads, so cool it briefly with a wipe of water between dosas.
- Drizzle oil around the rim and cook until the base is deep golden and lifts by itself. A masala dosa is never flipped.
- Spread a spoonful of potato masala down the centre, fold the dosa over it, and serve at once with sambar and both chutneys.
Nutrition
| Per serving (1 dosa · with sambar and two chutneys) | Per 100 g |
|---|---|
| 765 kcal | 153 kcal |
| Protein: 16.5 g | 3.3 g |
| Carbs: 111.5 g | 22.3 g |
| Fat: 29.5 g | 5.9 g |
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