Indian food is all about balance. The purpose of every single ingredient added is understood, and nutrients such as carbohydrate, proteins, vitamins, fats, fiber, and mineral salts are present in this, making it a balanced meal.
One such balanced South Indian recipe is the delicious Masala Dosa. The taste and goodness of Masala Dosa are captured not just within the country but also in other parts of the world. Masala Dosa is a popular breakfast that is usually served with fresh coconut chutney and Sambhar.
Apart from its delicious taste, do we know anything about Masala Dosa? Here you go!
Masala Dosa is one of the popular breakfasts that is said to have its origins in Karnataka, South India. This cuisine is generally termed Tuluva Udupi cuisine. There are several varieties of Masala Dosa prepared, such as Rava Masala Dosa, Mysore Masala Dosa, Onion Masala Dosa, Cheese Masala Dosa, Paper Masala Dosa, and many more.
In Chef Deena Kitchen, the procedure for preparing authentic masala dosa is elaborated step-by-step in detail. The masala dosa is prepared in two parts: the dosa and the potato masala. Dosa batter is prepared by grinding soaked raw rice, idly rice, gram dal, urad dal, and fenugreek seeds in the amount instructed. The ground batter is allowed to ferment for about 6–8 hours. The fermented batter is poured on a seasoned tawa, spread, and cooked, resulting in a crispy dosa. Simultaneously, a simple potato masala is prepared as a stuffing. The masala is stuffed inside the dosa, folded, and served with chutney and sambar.
Serving
Cooking Time
Difficulty
- 150 GramsRaw Rice
- 150 GramsIdly Rice
- 1 TbspGram Dal
- 90 GramsUrad Dal
- A PinchFenugreek Seeds
- 2 No'sPotato
- 1 NoTomato
- 2 No'sGreen Chilli
- A PinchTurmeric powder
- 1/4 TspMustard Seeds
- As RequiredCoriander Leaves
- As RequiredCurry Leaves
- To TasteSalt
- 1/4 TspSugar
- For CookingOil
- 1Add the specified amount of Idly rice, Raw Rice, Gram Dal, Fenugreek seeds, and Urad Dal to a mixing bowl.
- 2Pour necessary amount of water to the mixture and soak for a minimum of 4 hours. After 4 hours of soaking, wash the soaked contents thoroughly.
- 3The contents should be strained, transferred to a mixer jar, and ground by adding the necessary amount of water.
- 4Transfer the blended batter to a bowl. Add 1/4 th of Salt to the batter and allow it to ferment for about 6–7 hours. Once the batter is fermented, add the required amount of salt and mix using your fingers.
- 5At this point, add the sugar to the batter and combine. The batter for masala dosa is ready.
- 6To make the dosa masala, heat the oil in a pan and add the mustard seeds, Gram Dal, Green Chilli, and Curry Leaves.
- 7Followed by curry leaves, add finely chopped onions to the tempering and give it a good mix. Add chopped Tomatoes, Turmeric powder, pour in a small amount of water and cook until the Onions soften.
- 8Stir in necessary amount of Salt, Boiled Potatoes, chopped Coriander Leaves and mix thoroughly.
- 9Season the dosa Tawa that is heated in an appropriate temperature with Oil. Pour in the batter to the seasoned tawa and spread the batter evenly. When the dosa is cooked up to 20%, scoop up the excess batter.
- 10Spread the prepared masala on the cooked Dosa, fold the sides, and serve.
- 11The delicious Masala Dosa is now ready to enjoy.
Chef Deena
Chef Deena Dhayalan, famous for Adupankarai show in Jaya Tv and also for Anjaraipetti in Zee Tv is now in youtube on Chef Deena Kitchen (CDK) cooking traditional foods by visiting the traditional places