Crispy Masala Dosa Recipe

Crispy Masala Dosa Recipe 

Masala Dosa, the famous recipe of South India, is ready to be eaten for breakfast or brunch anytime. Dosa prepared from rice and lentil solution is a very healthy and perfect breakfast recipe. It is served with coconut and green chutney and sambar.

For the stuffing of masala dosa, boiled potatoes, onions, green chillies and some spices are prepared along with the masala. Also, before starting the dosa, always make sure that the yeast in the dosa batter has risen properly, because only then you will get a taste of the dosa.

Ingredients for crispy masala dosa recipe

2 cups half cooked rice

-1 / 2 cup urad dal

-2 pinch salt

-1 / 4 cup refined oil

-1 / 2 tsp fenugreek seeds

To make stuffing

- 1/2 boiled, peeled and lightly mashed potatoes

-2 small green chilies

-1 tablespoon mustard seeds

-1 / 4 tsp turmeric

-2 pinch salt

-1 1/2 cups chopped onions

-2 tbsp refined oil

-10 curry leaves

-1 / 4 cup water

How to make crispy masala dosa recipe

 Step 1

To prepare the masala dosa batter, wash the rice and urad dal thoroughly (along with fenugreek seeds) and leave them in a separate pot for 6 to 8 hours to flourish. After this, when the rice and lentils swell properly, then grind them separately and grind them till smooth batter is ready. Now mix both the prepared batter in a large pot with salt, leave the yeast to rise overnight.

 Step 2

To prepare the dosa masala, heat oil in a thick bottom pan and chop mustard seeds in it. Now fry the pre-chopped onion, green chillies, curry leaves till the onion turns red. Then add a pinch of salt and turmeric and mix well.

 Step 3

After that mix the already prepared chopped potatoes with the fried onions. At this time add some water and let the potatoes cook for 4 minutes and when the mixture becomes slightly thick, turn off the gas and let it cool for a while in the pan.

 Step 4

Now take a dosa griddle and heat it slightly on low heat. Then put a little oil on it, to make a dosa, drop a little batter in the middle and spread it in the shape of an equal round roti.

 Step 5

Then when the edges of the dosa begin to turn slightly brown, then reduce the flame completely, sprinkle a few drops of oil on its edges and spread two tablespoons of masala in the middle and fold the dosa. Now serve this hot masala dosa with coconut chutney and sambar.

Sambar ingredients

Arhar dal - 1/2 cup

Chana Dal - 1 teaspoon

Urad Dal - 1 teaspoon

Gourd - 1 cup (finely chopped)

Tamarind Pulp - 2 tsp / as per taste

Oil - 3-4 tbsp

Sambar temper

Tomatoes - 3 puree / finely chopped

Onion - long sliced

Ginger - 1 inch piece

Green chili - 2

Coriander - 2-3 tbsp (finely chopped)

Curry leaves - 15-20

Masala

• Mustard seeds - 1/2 teaspoon
• Whole coriander - 2 tablespoons
• Large cardamom - 2
• Whole Red Chili - 2
• Cumin seeds - 1/2 teaspoon
• Fenugreek seeds - 1/2 teaspoon
• Black pepper - 8-10
• Clove - 2
• Cinnamon - 1/2 inch piece
• Rye - ½ teaspoon
• Turmeric powder - 4 teaspoon
• Salt - as per taste

Recipe for sambar

• First of all, wash the soaked pigeon pea, gram and urad lentils half an hour in advance and put 1 cup of water, a little salt in the cooker and close it and keep it for cooking.When 1 whistle comes in the cooker, then let it cook for 4-5 minutes on a low flame, it will dissolve the lentils well. Allow the lentils to cook well in the steam of the cooker. Even after turning off the gas.

• Cook whatever vegetable you want to put in the sambar by adding salt and some water in a pan.

To make Sambar Masala, add all the whole spices in the pan and fry it well. When the color of the spices starts changing and they start to smell, then remove them from the gas and keep them in a plate. 

• When the roasted spices cool down, put them in the grinder and grind them. If you want, you can also grind them by hand. Both have different taste.Now add 1 teaspoon of oil in the pan, when the oil becomes hot, then add mustard and fenugreek seeds to it and fry it.Add curry leaves to it. Now add onion and fry it. 

• When the onion turns brown, add tomatoes, green chilli and ginger and fry it well. Now add salt and turmeric to it and fry it and add the spices you have roasted before. If you like to eat strong spices, then you add a little more spice and if you are making sambar for the first time, then add a little less spice or else the sambar can be tasteless.

•  When the masala is roasted well in oil and the oil starts separating from the spice, then you understand that your masala is well roasted.Now add boiled vegetables to the roasted spices. Add boiled lentils and mix it well.

• Now in the last, put 2 spoons of tamarind pulp in it. If you want, you can reduce it more and more according to your taste.Add water to keep the sambar thin according to you. And boil it well on low heat.After 3-4 minutes, when it boils well, you test with a spoon that everything is fine, otherwise you add salt or tamarind pulp or sambar masala, whichever is less, then boil the sambar more thoroughly.

• The sambar has to boil well for 5-10 minutes on low heat, otherwise its taste will not mix well.

Keep in mind that lentils and vegetables all mix well among themselves. Otherwise the taste of the sambar will remain incomplete.