Masala Dosa is a popular South Indian dish known for its thin, crispy texture and delicious filling of spiced potatoes. This iconic dish has its origins in the southern states of India, particularly Karnataka and Tamil Nadu, where it is a staple breakfast item enjoyed by people of all ages.
The history of Masala Dosa dates back centuries and is closely linked to the culinary traditions of South India. The dosa itself is made from a fermented batter of rice and lentils, which is spread thinly on a hot griddle to create a large, crepe-like pancake. Traditionally, dosas were prepared using a stone grinder and fermented overnight, resulting in a tangy flavor and airy texture.
The addition of spiced potatoes, known as "masala," to the dosa is a relatively modern innovation. It is believed that the combination of crispy dosa and flavorful potato filling was popularized in the early 20th century, particularly in restaurants and eateries across South India.
Recipe for Masala Dosa
Ingredients:
For Dosa Batter:
- 1 cup raw rice
- 1 cup parboiled rice
- 1/2 cup urad dal (split black gram)
- Salt, to taste
- Water, as needed
For Potato Filling (Masala):
- 3-4 medium potatoes, boiled and mashed
- 1 onion, finely chopped
- 2-3 green chilies, chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- A pinch of asafoetida (hing)
- Few curry leaves
- Salt, to taste
- 2 tablespoons oil
For Dosa:
- Butter or oil, as needed
Instructions:
Preparing Dosa Batter:
- Rinse the rice and urad dal separately and soak them in water for 4-6 hours.
- Grind the soaked rice and urad dal separately to a smooth batter using a wet grinder or blender.
- Mix the rice and dal batter together, add salt, and allow it to ferment overnight or for at least 8 hours.
Making Potato Filling (Masala):
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, asafoetida, and curry leaves. Sauté for a few seconds.
- Add chopped onions and green chilies. Cook until onions turn translucent.
- Add turmeric powder and salt. Mix well.
- Add mashed potatoes and combine everything. Cook for a few minutes until the flavors meld together. Remove from heat.
Making Masala Dosa:
- Heat a non-stick or cast-iron skillet or dosa pan over medium heat. Grease it lightly with oil.
- Pour a ladleful of dosa batter onto the hot pan and spread it in a circular motion to make a thin, even layer.
- Drizzle some oil or butter around the edges of the dosa. Cook until the underside turns golden and crispy.
- Place a portion of the prepared potato filling (masala) in the center of the dosa.
- Fold the dosa over the filling to form a cylindrical shape or fold it in half, as desired.
- Serve hot with coconut chutney and sambar.