Learn how to make Masala Dosa at home with Chef Sonali Raut on Ruchkar Mejwani.<br /><br />Masala Dosa is an authentic South Indian breakfast recipe made by stuffing potato mixture inside a roll. This flavorful recipe goes well with coconut chutney or sambar. Do try it at home and share your feedback in the comments below.<br /><br /><br /><br />Ingredients:-<br />For Filling<br />2 tbsp Oil<br />1 tsp Mustard seeds<br />1/2 tsp Cumin seeds<br />1 tsp Urad Dal<br />1 tsp Chana Dal<br />1 tsp Ginger, finely chopped<br />6-7 Green chillies, chopped<br />8-10 Curry Leaves<br />1/4 tsp Asafoetida<br />1 Medium Sized Onion, sliced<br />1/2 tsp Turmeric powder<br />8-10 Potatoes, boiled & crushed<br />Salt to taste<br />1/4 cup Water<br /><br />For Dosa Batter:<br />2 cups Regular Rice<br />1 cup Parboiled Rice<br />3/4 cup Urad Dal<br />1 tsp Fenugreek seeds<br />1 1/2 Salt<br />Water<br />Oil<br />Potato Filling<br /><br />Method:-<br />For Filling<br />Heat oil in a pan, add mustard seeds, cumin seeds, urad dal, chana dal, roast them in oil until they turn golden brown in color.<br />Add ginger, add green chillies, curry leaves, asafoetida, onion, saute it till it turns pink in color.<br />Add turmeric powder, potatoes, salt, water and mix well.<br />Cover it and cook it for 5 minutes.<br />Our Potato Filling is ready.<br /><br />For Dosa:<br />Soak rice, boiled rice, coriander seeds for 6-7 hours and then grind it into a fine batter.<br />Cover the batter and keep it to ferment for more 7-8 hours.<br />Add salt and water to the fermented batter and mix well.<br />Heat a pan, splash some water, take a ladle full of batter and make a disc-like a shape.<br />Cook the dosa on low to medium flame.<br />After it dries from top spread some oil and let it turn crispy.<br />Spread the potato mixture, roll the dosa and our Masala Dosa is ready.
