Step-by-Step Masala Dosa Recipe: From Fermented Batter to Golden, Crispy, and Delicious South Indian Crepes


Masala Dosa Recipe: From Batter to Tasty Crepe


1. Preparing the Batter

The foundation of a good Masala Dosa lies in its batter. Start by soaking 2 cups of rice and 1 cup of urad dal (split black gram) separately for about 6 hours. Once soaked, grind them to a smooth, slightly grainy consistency using minimal water. Mix both batters together with a teaspoon of fenugreek seeds and salt. Leave it covered in a warm place for 8–12 hours to ferment. The fermentation is crucial—it gives the batter a slight tang and helps the dosa crisp up when cooked.


2. Cooking the Potato Masala

While the batter ferments, prepare the filling. Boil 3–4 medium potatoes, peel and mash them lightly. In a pan, heat a tablespoon of oil and add mustard seeds, curry leaves, finely chopped green chillies, and a pinch of asafoetida. Add chopped onions and sauté until golden. Mix in the mashed potatoes, turmeric, and salt. Add a splash of water and cook for a few minutes until everything blends well. Garnish with chopped coriander leaves.


3. Making the Dosa Crepe

Once the batter is ready, heat a non-stick or cast-iron dosa tawa on medium flame. Pour a ladle of batter in the centre and spread it out in a circular motion to form a thin crepe. Drizzle a few drops of oil or ghee around the edges. Cook until the dosa turns golden brown and the bottom becomes crisp. No need to flip it unless you prefer a softer texture.


4. Assembling the Masala Dosa

Place 2–3 tablespoons of the prepared potato masala in the centre of the dosa. Fold it into a half-moon or roll it like a wrap. Serve hot with coconut chutney, sambar, or tomato chutney for a classic South Indian experience.


Conclusion

Masala Dosa is not just a dish—it's a delightful blend of texture, flavour, and tradition. With some planning and patience, you can recreate this iconic South Indian breakfast right in your kitchen, complete with all its crispy, spicy, and savoury charm.


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