Crispy, savory, and delicious, masala dosa is a South Indian breakfast dish that is popular all over the world. The traditional dish is made with a fermented batter of rice and black lentils, which is then formed into a crepe and fried. The crepe is then stuffed with a potato-based filling and served with chutney or sambar. While masala dosa may seem like a complex dish to make, it is actually fairly simple once you get the hang of it. In this article, we will walk you through the steps of how to make masala dosa so that you can enjoy this delicious dish in the comfort of your own home.
Table of Contents
What is masala dosa?
A masala dosa is a popular South Indian dish made of a thin, crispy crepe filled with a spiced potato filling. It is typically served with chutney and sambar, and is a popular breakfast or snack food.
The history of masala dosa
Masala dosa is a popular South Indian dish made from a fermented batter of rice and lentils. It is typically served with a potato-based filling, called masala, and chutney on the side.
The dish is believed to have originated in the southern state of Karnataka, where it is still very popular. According to legend, the dish was created by a chef who was trying to impress a king with his culinary skills. The chef made a traditional dosa (a type of pancake made from the same batter as masala dosa) and filled it with a spicy potato mixture. The king was so impressed that he asked for the recipe and masala dosa has been popular ever since.
Over the years, masala dosa has become one of the most popular Indian dishes both in India and abroad. Its popularity can be attributed to its delicious taste and versatility – it can be enjoyed as a quick snack or a full meal. And while there are many different ways to make masala dosa (including using different fillings and toppings), the basic principle remains the same: a crispy dosa filled with a flavorful potato masala.
How to make masala dosa?
Ingredients:
1 cup rice
1/2 cup urad dal (split black lentils)
Salt to taste
Water as needed
For the masala:
1 medium potato, boiled and mashed
1 small onion, finely chopped
1 green chili, finely chopped
A small piece of ginger, finely chopped or grated
A pinch of turmeric powder
2 tablespoons oil or ghee
Salt to taste
To serve:
Sambhar (lentil soup), chutney (coconut, coriander or tomato-based), ghee or butter.
Preparation:
Soak the rice and urad dal in enough water for at least 6 hours. Drain and grind to a smooth paste using very little water. Add salt and mix well. Keep aside for at least 30 minutes. Heat a non-stick tava (griddle) over medium heat. Grease it lightly with oil or ghee. For each dosa, pour ¼ cup of butter on the tava and spread it out evenly into a circle using the back of a spoon or ladle. Cook till the bottom is golden brown in color. Remove from heat and place on a plate.
To make the filling, sauté onion, green chili pepper, and ginger in oil until softened. Add cooked potatoes and ground spices like turmeric, cumin, and coriander. Stir in fresh cilantro leaves.
What to serve with masala dosa
Traditionally, masala dosa is served with sambar and chutney. Sambar is a lentil-based vegetable stew seasoned with tamarind, chili peppers, and other spices. Chutney is a condiment made from diced vegetables or fruits that are cooked in vinegar, spices, and sugar.
Traditional toppings for masala dosa
There are many traditional toppings for masala dosa, but some of the most popular ones include:
1. Potato Masala: This is a simple potato curry that is often used as a filling for masala dosa. It is made by boiling potatoes and then frying them with onions, ginger, green chili peppers, and spices.
2. Sambar: This is a traditional South Indian stew made with vegetables and tamarind paste. It is usually served over rice or dosa, and it can also be used as a topping for masala dosa.
3. Chutney: There are many different types of chutney, but they are all typically made with a combination of fresh herbs, spices, and either tamarind or coconut. They can be served as a condiment or used as a spread on masala dosa.
4. Ghee: Ghee is a type of clarified butter that is often used in Indian cooking. It adds a rich flavor to dishes, and it can be used as a topping for masala dosa.
Variations of masala dosa
There are many variations of masala dosa, each with its own unique flavor. The most common variation is the plain masala dosa, which is simply a dosa filled with a potato masala. Other popular variations include the rava masala dosa, paper masala dosa, set dosa, and mysore masala dosa. Each of these variations has its own distinct taste and texture that makes it unique.
The plain masala dosa is the most basic version of the dish. It is made by stuffing a thin crepe with a spiced potato filling. The rava masala dosa is made with semolina flour instead of rice flour, giving it a slightly different texture. The paper masala dosa is thinner and crisper than the other versions, and is often served with chutney on top. The set dosa is a stack of three or four small dosas, served with sambar and chutney on the side. Finally, the mysore masala dosa is coated with a spicy red chutney before being rolled up and served.
Each of these variations has its own unique flavor that sets it apart from the others. Try out each one to see which you like best!
Conclusion
This guide on how to make masala dosa should give you all the information you need to make this delicious dish at home. Dosa is a versatile dish that can be enjoyed for breakfast, lunch, or dinner, and the masala filling makes it even more irresistible. With just a few simple ingredients, you can have a steaming hot plate of masala dosa in no time.