Masala Dosa Masala dosa or masale dose or masaldosa is a variation of the popular South Indian food dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka. It is made from rice, lentils, potato, methi, and curry leaves, and served with chutneys and sambar. It is popular in South India, it can be found in all other parts of the country and overseas.

Ingredients of Masala Dosa

  1. It's of Dosa stuffing (palya).
  2. Prepare 1 of onion.
  3. You need 4-7 of small/medium potato (mashed and boiled).
  4. You need 1 inch of ginger.
  5. It's 2 tsp of raw mango (optional).
  6. You need of Green peas (optional).
  7. It's 2-3 tsp of lemon syrup.
  8. It's leaves of Curry.
  9. Prepare leaves of Coriander.
  10. You need 3 of green chilli.
  11. You need 1 tsp of Mustard seeds.
  12. You need 1 tsp of Channa dal.
  13. Prepare 1 tsp of Urrad dal.
  14. It's 1 tsp of cumin seeds.
  15. Prepare 0.5 tsp of Hing.
  16. Prepare 0.5 tsp of turmeric powder.
  17. It's of Salt.
  18. You need of Sugar.
  19. Prepare of Oil.
  20. You need of Ghee.
  21. You need of Dosa batter.
  22. Prepare 3 cups of Dosa Rice.
  23. It's 1 cup of Urrad dal.
  24. It's 3 tbsp of puffed rice.
  25. It's 1 tsp of Channa dal (kadalebele).
  26. Prepare 1 tsp of methi seeds.

Masala Dosa step by step

  1. To prepare dosa batter, soak Dosa rice + urrad dal + puffed rice + methi seeds + Channa dal(kadalebele) in water for 10 hours. Later grind it smooth and let it be in a warm place for 8 hours and place it in a fridge. Just before dosa preparation get the batter out before 1 hour and add salt and tbsp of sugar.
  2. Now for masala preparation: Take 3-4 tsp oil in a pan + mustard seeds+ urrad dal + Channa dal+ cumin seeds. Once it splutters add curry leaves + hing + ginger + turmeric powder + chilli. Sauté for a while.
  3. Now add chopped onions + raw mango to the same pan and sauté for 10 minutes..
  4. Now add mashed and boiled potato to the same pan. Add salt (1 tsp)+ sugar(1 tsp) + water(if required) and sauté in low flame for awhile..
  5. Cook until potato absorbs the flavors. Now add lemon + coriander leaves and mix well..
  6. Now to prepare dosa: take 0.25 tsp of ghee and spread over dosa pan. Pour dosa batter in the pan and add 2 tsp masala prepared (spread it in middle). Cook on both the sides..
  7. Serve hot masala dosa with chutney..
  8. .

It is light on the stomach, easy and quick to cook. Though its origin lies in Udupi, Karnataka, it is loved and savored all over the country and across the world as well. Dosa has had many variations over time but the most. The Mysore Masala Dosa is one of the most popular breakfast served in restaurants across Mysore and Bangalore. But these days, you can find them in South Indian Restaurants across the globe.

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