Masala dosa
Masala dosa It is a much loved iconic dish from South India, prepared entirely with plant-based ingredients without any animal products. The outer skin is thin, golden crispy yet soft on the inside, made from naturally fermented rice and bean dough. Inside is hidden a filling of soft sautéed potatoes seasoned with special spices, curry leaves, and aromatic onions. Served with coconut milk sauce and fresh and savory peanut/lentil sauce, each mouthful presents an extraordinary harmony of textures and flavors. This dish exudes the warmth of tradition, a simple yet classy delicacy and a pleasure that is loved and missed by anyone who has ever tasted it.
Shared by Nora
Time
60 min
Serves
4
Difficulty
medium
🛒 Ingredients
- Dosa skin dough:
- 2 cups plain rice/dosa rice
- 1/2 cup black urad beans
- One tablespoon of fenugreek seeds
- One tablespoon of brown rice/paddy (optional)
- Salt to taste
- Enough water to soak and grind
- Problem statement:
- 4 to 5 medium sized potatoes, boiled, peeled and roughly chopped
- Two onions, sliced lengthwise
- One teaspoon of mustard seeds
- One teaspoon of peanuts/nuts, roasted
- 2 to 3 green chilies, sliced diagonally
- One sprig of fresh curry leaves
- 1/2 teaspoon turmeric powder
- Salt and a little sugar to taste
- Vegetable oil to taste
- Complements:
- Sambar and coconut chutney (completely plant-based)
👩🍳 Instructions
- 1
Soak rice, urad beans and venugreek seeds separately for 4 to 5 hours. Grind each one until smooth, mix in a large container, add salt, stir well, then cover and let stand in a warm place for 8 to 10 hours until it expands and has a fresh sour aroma.
- 2
Make the filling: heat the oil, saute the mustard seeds until they pop, add the peanuts, chilies, curry leaves and onions, saute until wilted. Add the potatoes, turmeric, salt and a little water, stir well while pressing gently until the spices are completely absorbed. Lift and set aside.
- 3
Heat a non-stick frying pan and grease it with a little oil. Scoop a ladleful of batter into the center, then spread it out in a thin, circular motion to form a large circle.
- 4
Brush a little oil on the edges and cook over medium heat until the bottom is golden brown and crispy. Place the filling in the center and fold the dosas neatly into two.
- 5
Serve warm with sambar sauce and coconut chutney, enjoy while still crunchy for the most perfect taste experience your special treat is ready to be enjoyed!