If you ask any Indian especially from the South to name a food item that they would like to have right now, a large chunk of response would invariably include “Masala dosa”. It has always been a delicacy for North Indians, an essentiality for the South Indians and a puzzle for the rest of the world. This king of breakfast or any time munch for that matter has an enviable stature in Indian culinary landscape….
Idli rice 4 cups
Sona masoori rice 2 cups
Urad dal/Uzhunnu 1 cup
Fenugreek seeds ½ tsp
Salt as needed
Wash and soak idli rice + sona masoori rice + fenugreek seeds for at least 8 hours.
Wash and soak the urad dal/uzhunnu separately for about 2 hours prior to grinding.
Grind the soaked rice using a wet grinder to a batter adding enough water (Alternately you can grind the batter in a blender). Transfer to a bowl and do the same with urad dal/uzhunnu and mix with the rice batter. Combine both the batter well and keep covered in a warm place to ferment for at least 16 hours. In the US, during winter season it may be a challenging task to get the batter fermented well. These are a few tips you can follow during these times:
Preheat oven to 200 F, switch off oven and place the container with the batter inside and leave for 8 hours or overnight. Keep the light switched on in the oven (if available). Keeping it near a heater vent also seem to help in fermentation.
For the potato masala
Potato 1 big, cut to cubes (I used russet potatoes)
Red onion 1 small, thinly sliced
Green chilly 1 no, slit
Ginger 1 tsp, chopped
Turmeric powder ½ tsp
Curry leaves 1 sprig
Cashew nuts 1 TBSP
Salt as needed
Oil 1 tsp
Cook the cubed potatoes with water and salt. Once the potatoes are soft, switch off flame and drain excess water. Set this aside.
Heat oil in a pan and add the sliced onions and sauté until translucent. Next add green chilly, ginger, curry leaves, cashew nuts and salt. Cook this for a few minutes and add the turmeric powder. Mix well and add the cooked potatoes. Combine with the onion mixture and mash the potatoes slightly with the spatula. Do not mash them completely. Adjust salt and remove from flame. Set aside.
Preparing the masala dosa
Mix the fermented batter well using a ladle and add enough salt. The batter will be thick hence dilute adding water to a semi viscous pouring consistency. Heat a non stick tawa at medium high heat. Pour a ladle full of the dosa batter and spread it in a circular motion to get a thin round shape (refer pictures). Cook this for 2-3 minutes; you will start to see the bottom turn light brown. Now reduce flame to low and add 2-3 TBSP of the potato masala to the center of the dosa. Fold the dosa from both the sides and transfer onto a serving plate. Always remember that the single most important points in making a good dosa are properly fermented batter and optimum heat on the tawa. Enjoy hot with coconut chutney and sambar…