Masala Dosa Recipe | How to make crisp masala dosa

By Swasthi's Recipes · 480 min

Ingredients

Instructions

1. Soak the urad dal, chana dal and methi seeds in water for 4 to 5 hours, and soak the rice separately in water for the same time. Rinse poha and soak it in water for 30 minutes.
2. Drain the dal and blend it with the poha, 1¼ cups water and salt until thick, frothy and smooth. Give the blender breaks so it does not overheat.
3. Transfer the dal batter to a large bowl. Drain the rice, blend it with ½ cup water (up to the full 2 cups total water) to a slightly coarse, fine-semolina texture, then mix it into the dal batter.
4. Cover and ferment in a warm place for 6 to 16 hours, until risen and slightly fluffy. Do not over-ferment.
5. Boil or steam the potatoes until just done, not mushy. Pressure cooking: about 5 minutes for small, 6–7 for medium, 10 for large potatoes in an Instant Pot.
6. Heat oil in a pan, add cumin, mustard seeds, chana dal and urad dal, and sauté until golden.
7. Add the onions, curry leaves and green chilies and fry until the onions are lightly golden. Add the asafoetida and ginger and fry until fragrant.
8. Crumble in the potatoes, add turmeric, salt and 2–3 tablespoons water if needed, and sauté for 2–3 minutes. Stir in the coriander and adjust salt.
9. Thin the batter with a little water to a thick pouring consistency. Heat a tawa over medium heat, oil it, and check it is hot by sprinkling water that sizzles and evaporates.
10. Pour a ladle of batter into the centre and spread it in circles to the edges. Add a little oil or butter around the edges.
11. Cook on medium heat until the edges lift from the pan, flip and cook for 1 minute, then cook until the base is golden and crisp.
12. Place the potato filling on one half of the dosa, fold or roll it, and serve hot.

Summarized from Swasthi's Recipes's video. Watch it for the details.

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