Masala Dosa Recipe by dassana (vegrecipesofindia.com)

Dosa is one of my favorite foods… period. The light and crispy crepe, filled with potatoes, lentils, and onions (or any combination of these or other veggies) is a perfect lunch or dinner. The batter is made with urad dal, rice and poha, and is absolutely gluten free. Note that you don’t have to use poha, but it can easily be found in your local Indian or Pakistani grocery store. Also, while the whole gram bean is black (it is like a black mung bean), when it is split you get a white or whitish-yellow dal. You can also find “chickpea flour” for dosa making.

If you’ve never made crepe before (of any kind), this can be a little tricky. Try to keep the batter thin, and also spread it into a thin layer in the cooking pan. Remember when you first started making pancakes, and the first couple were the “test” versions? Yep… be patient and give yourself a few tries (at least).

Please go to the original post (link below) for some wonderful step-by-step pictures of the process and a great narrative.

Image courtesy of KhanaPakana

Masala Dosa Recipe ­

masala dosa: crisp rice ­ lentil crepes stuffed with spiced potato filling.

Ingredients

Ingredients for the Dosa Batter:

• 1 cup regular rice
• 1 cup parboiled rice
• 1/2 cup spilt black lentils or urad dal
• 1/4 cup poha/flattened rice
• 1/4 tsp fenugreek seeds (methi)
• salt to taste
• water as required

Ingredients for the Masala ­ Potato filling:

• 4­5 potatoes
• 10­12 cashewnuts (optional)
• 10­12 curry leaves
• 1 tbsp chana dal
• 3 onions sliced or chopped
• 1/2 tsp mustard seeds
• 1 tsp cumin seeds
• 1 or 2 chopped green chillies
• 1 or 1.5 tsp chopped ginger or grated ginger
• 2 tbsp chopped coriander leaves
• 1/2 tsp turmeric powder
• a pinch of asafoetida
• 3 tsp oil or ghee
• salt

Instructions

Preparing the Dosa Batter:

1. Soak the rice ­poha and the urad­methi separately.
2. Grind the urad dal with methi to a fine and fluffy batter.
3. Grind the rice and poha to a smooth batter.
4. Mix both the rice and urad dal batter with salt.
5. Cover and let the batter ferment for 8­9 hours.

Preparing the potato filling­sabzi:

1. Heat oil or ghee.
2. Fry cashew nuts and keep aside.
3. Splutter the mustard seeds. add cumin seeds and chana dal.
4. Fry the chana dal well.
5. Now add the onions and curry leaves.
6. Fry the onions till they become soft.
7. Add the green chilies and ginger.
8. Add the turmeric powder and asafoetida.
9. Mix well.
10. Now add the boiled chopped potatoes.
11. Add the fried cashew nuts and salt
12. Cook for 2­3 minutes stirring well.
13. Add chopped coriander leaves.
14. Stir and keep aside.

Preparing the Masala Dosa:

1. Heat a flat pan or a flat non­stick pan.
2. Smear some oil on the pan.
3. Spread the dosa batter in a circular way on the pan. Add some oil on top
4. Flip and cook the other side.
5. Flip again.
6. Spread the potato sabzi filling on one side of the dosa.
7. Cover with the other half and let the dosa cook for 15­30 seconds.
8. Serve masala dosa hot with coconut chutney and sambar

Notes
If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in
spreading the batter evenly on the pan. To get golden brown dosa, the pan should be hot. But the flip side is that if
the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it.
This brings down the temperature of the pan. Do this method on an iron pan. Don’t do this on a non stick pan. It
might affect the non stick coating. If using a non stick pan than as soon as one dosa is done, reduce the flame.
Spread the dosa batter on the pan; now increase the flame and let the dosa cook.

Original post, here.