masala dosa recipe hotel style

ridafoodhouse.com

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Masala Dosa recipe is a popular South Indian dish made with fermented rice and lentil batter, filled with a spiced potato mixture. Here’s a basic recipe for making delicious Masala Dosa recipe hotel style at home:

masala dosa recipe hotel style

Ingredients:

For the Dosa Batter:

  • 2 cups raw rice
  • 1/2 cup urad dal (split black gram)
  • 1/2 teaspoon fenugreek seeds (methi)
  • Salt to taste
  • Water for soaking and grinding

For the Potato Filling:

  • 3-4 medium-sized potatoes, boiled and peeled
  • 1 onion, finely chopped
  • 1-2 green chilies, finely chopped
  • 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin seeds
  • A pinch of asafoetida (hing)
  • 1/2 teaspoon turmeric powder
  • 1/2 teaspoon red chili powder (adjust to taste)
  • Salt to taste
  • Curry leaves
  • 2 tablespoons oil
  • 2 tablespoons chopped coriander leaves

For the Dosa:

  • Dosa batter
  • Oil or ghee for cooking

Instructions:

For the Dosa Batter:

  1. Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for about 4-6 hours.
  2. Drain the soaked ingredients and grind them to a smooth batter using enough water. The consistency should be like pancake batter. Add salt and mix well.
  3. Allow the batter to ferment for 8-12 hours or until it doubles in volume. Fermentation time may vary depending on the weather.

For the Potato Filling:

  1. Heat oil in a pan and add mustard seeds. Let them splutter.
  2. Add cumin seeds, asafoetida, and curry leaves. Stir for a few seconds.
  3. Add chopped onion and green chilies. Sauté until the onion turns translucent.
  4. Add turmeric powder, red chili powder, and salt. Mix well.
  5. Mash the boiled potatoes and add them to the pan. Mix thoroughly with the spices. Cook for a few minutes.
  6. Add chopped coriander leaves, mix well, and turn off the heat. The potato filling is ready.

Making the Masala Dosa recipe hotel style

  1. Heat a non-stick or cast-iron skillet (tawa) over medium heat. Grease it lightly with oil.
  2. Pour a ladleful of dosa batter onto the center of the hot skillet.
  3. Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
  4. Drizzle a little oil or ghee around the edges of the dosa and on top.
  5. Once the dosa turns golden and crispy on the bottom, place a portion of the potato filling in the center of the dosa.
  6. Fold the dosa over the filling to form a semi-circle or roll it into a cylinder.
  7. Gently press the dosa with a spatula to ensure it’s cooked evenly and crispy.
  8. Carefully remove the masala dosa from the skillet and serve hot with coconut chutney and sambar.

Note: You can also add a thin layer of chutney or gunpowder (spice mix) on the inside of the dosa before adding the potato filling for extra flavor.

Enjoy your homemade Masala Dosa with the traditional accompaniments!

masala Dosa recipe hotel style

ridafoodhouse.com
Masala Dosa is a beloved South Indian culinary delight that has captivated taste buds around the world. It's a thin, crispy crepe made from fermented rice and lentil batter, cooked to golden perfection on a hot griddle
Course Breakfast, dinner
Cuisine Indian
Servings 2 persions
Calories 420 kcal

Equipment

  • 1 tawa
  • 1 mixing boul
  • 2 spatula
  • 1 cooking pan

Ingredients
  

  • 2 cups raw rice
  • 1/2 cups urad dall
  • 1/2 tbs fenugreek seeds (methi)
  • required salt
  • Water for soaking and grinding

for potato masala

  • 3 or4 medium-sized potatoes, boiled and peeled
  • 1 finely chopped onion
  • 1 or 2 finely chopped green chilies
  • 1/2 tbs  mustard seeds
  • 1/2 tbs cumin seeds
  • pinch of  asafoetida (hing)
  • 1/2 tbs  turmeric powder
  • 1/2 tbs red chili powder (adjust to taste)
  • salt
  • curryleaves
  • 2 tbs oil
  • 2 tbs chopped coriander leaves

for dosa

  • dosa batter
  • oil or ghee

Instructions
 

For the Dosa Batter:

  • Wash the rice, urad dal, and fenugreek seeds separately and soak them in water for about 4-6 hours.
  • Drain the soaked ingredients and grind them to a smooth batter using enough water. The consistency should be like pancake batter. Add salt and mix well.
  • Allow the batter to ferment for 8-12 hours or until it doubles in volume. Fermentation time may vary depending on the weather.

For the Potato Filling:

  • Heat oil in a pan and add mustard seeds. Let them splutter.
  • Add cumin seeds, asafoetida, and curry leaves. Stir for a few seconds.
  • Add chopped onion and green chilies. Sauté until the onion turns translucent.
  • Add turmeric powder, red chili powder, and salt. Mix well.
  • Mash the boiled potatoes and add them to the pan. Mix thoroughly with the spices. Cook for afea few minutes
  • Add chopped coriander leaves, mix well, and turn off the heat. The potato filling is ready.

Making the Masala Dosa recipe hotel style

  • Heat a non-stick or cast-iron skillet (tawa) over medium heat. Grease it lightly with oil.
  • Pour a ladleful of dosa batter onto the center of the hot skillet.
  • Using the back of the ladle, spread the batter in a circular motion to form a thin dosa.
  • Drizzle a little oil or ghee around the edges of the dosa and on top.
  • Once the dosa turns golden and crispy on the bottom, place a portion of the potato filling in the center of the dosa.
  • Fold the dosa over the filling to form a semi-circle or roll it into a cylinder.
  • Gently press the dosa with a spatula to ensure it's cooked evenly and crispy.
  • Carefully remove the masala dosa from the skillet and serve hot with coconut chutney and sambar

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