Masala Dosa Bonda

By Hebbars Kitchen · 480 min

Ingredients

Instructions

1. Batter: Rinse 3 cups sona masuri rice with ½ tsp methi seeds and soak in enough water for 4 hours.
2. Rinse 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal, and soak in enough water for 2 hours.
3. Drain the dal and grind it with water to a smooth, fluffy batter. Scrape the sides; it will be ready after 40 minutes.
4. Transfer the dal batter to a large vessel. Grind the soaked rice with 1 cup rinsed poha and a little water to a coarse paste, then mix it into the dal batter until well combined.
5. Ferment in a warm place for at least 8 hours, or until doubled in volume. In a cold climate, use an oven that has been warmed slightly and then switched off.
6. Gently mix the fermented batter without deflating it. Transfer 4 cups to a small bowl, add 1 tsp salt and mix until combined. The masala dosa batter is ready.
7. Filling: In a large kadai, heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, a few curry leaves and a pinch of hing.
8. Add 2 finely chopped green chillies and 1 inch finely chopped ginger and sauté well. Add 1 sliced onion and sauté until slightly shrunk.
9. Add ¼ tsp turmeric and 1 tsp salt and sauté well. Add 3 boiled, mashed potatoes and mix, mashing slightly so everything combines.
10. Turn off the heat and mix in 2 tbsp chopped coriander and 2 tbsp lemon juice. The potato filling is ready.
11. Dosa: Pour a ladleful of batter onto a hot tawa and spread it as thin as possible.
12. Spread 1 tsp butter evenly over the dosa and place 2 tbsp of the potato filling in the centre.
13. Roast until the dosa is golden brown and crisp. Scrape the sides and roll the dosa up. Serve with coconut chutney and sambar.

Summarized from Hebbars Kitchen's video. Watch it for the details.

More recipes with

OnionLemonGingerRicePotatoUrad dalToor dal