Easy Dosa Recipe: Plain and Masala Dosa

Welcome back to Savory Scrolls! Today, I’m thrilled to share a beloved South Indian classic—dosa. Known for its crispy texture and savory flavor, dosa is a versatile dish perfect for breakfast, lunch, or dinner. In this recipe, I’ll guide you through making both plain dosas and the popular Masala Dosa, filled with a spiced potato mixture.

Image: Dosa
Source: Pexels

Dosa is a beloved South Indian specialty renowned for its crispy texture and savory taste. This thin, crepe-like pancake is made from a fermented batter of rice and urad dal (black gram), which gives it a unique flavor and a satisfying crunch. Traditionally enjoyed as a breakfast dish, dosa can be served plain or with various fillings, such as spiced potatoes for a Masala Dosa. It’s typically accompanied by an assortment of chutneys, like coconut or tomato, and a hearty sambar (lentil stew). Easy to make and incredibly flavorful, dosa has become a favorite not just in South India but across the world, making it a delightful choice for any meal of the day.

Ingredients:

• 1 cup rice (preferably short-grain or idli rice)
• 1/4 cup split urad dal (black gram split pulses)
• 1/4 cup chana dal (Bengal gram split pulses)
• 1/2 teaspoon fenugreek seeds (for added flavor and fermentation)
• 1/2 teaspoon salt (adjust according to taste)
• Water (as needed for grinding and adjusting batter consistency)
• Oil or ghee (for cooking dosas)

For Masala Dosa Filling:

• 2 large potatoes, peeled and diced
• 1 medium onion, finely chopped
• 1 green chili, finely chopped (adjust to taste)
• 1 teaspoon mustard seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon cumin seeds
• 1/2 teaspoon coriander powder
• 1/2 teaspoon salt (adjust to taste)
• 2 tablespoons oil
• Fresh coriander leaves, chopped (for garnish)

Instructions:

• Soaking: Soak the rice and dal separately:

1. Rice: In a large bowl add the rice, rinse thoroughly under cold running water, and soak in plenty of water for at least 4-6 hours, or overnight for best results.
2. Dal: In a separate bowl, combine the urad dal, chana dal, and fenugreek seeds (if using). Rinse well and soak in plenty of water for the same duration.

Why Soaking Separately is Ideal:

1. Different Soaking Times: Dal and rice absorb water at different rates. Soaking them separately ensures that each ingredient reaches the optimal consistency for grinding.
2. Even Fermentation: Soaking separately helps achieve a consistent fermentation process. If soaked together, the dal might become overly soft or the rice might remain too firm, affecting the batter’s texture and fermentation.
3. Grinding Efficiency: Separately soaked dal and rice can be ground more effectively, leading to a smoother and more uniform batter with the right texture for crispy dosas.

• Grinding:

1. Rice: Drain the rice and transfer it to a high-powered blender or wet grinder. Grind it until it is slightly coarse with a bit of texture, but still blended. This texture helps achieve the crispy texture of dosas.
2. Dal: Drain the soaked dal and grind it separately until smooth and fluffy. Combine it with the rice batter.
3. Mixing: Mix the ground rice and dal batters together thoroughly. Cover and let the combined batter ferment in a warm, draft-free area for about 8-12 hours or overnight.

• Making Masala Dosa Filling:

1. Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. When they start to splutter, add onions and green chili. Sauté until onions become translucent.
2. Add turmeric powder, coriander powder, and salt. Mix well.
3. Add diced potatoes and cook, stirring occasionally, until potatoes are tender and fully cooked. Garnish with fresh coriander leaves. Set aside.

• Cooking Plain Dosa:

1. After fermentation, gently stir the batter. If it’s too thick, add a little water to achieve a pourable consistency.
2. Heat a non-stick or cast-iron skillet over medium heat. Lightly grease with oil or ghee.
3. Pour a ladleful of batter onto the skillet and quickly spread it in a circular motion to form a thin layer.
4. Cook until the edges start to lift and the bottom turns golden brown and crispy. Flip if desired, though traditionally dosas are served with just one side cooked.
5. Remove from the skillet and place on a plate. Repeat with the remaining batter.

• Making Masala Dosa:

1. Follow the steps for making plain dosas, but before removing from the skillet, place a portion of the masala filling in the center of the dosa.
2. Fold the dosa over the filling and cook for a minute longer if needed to ensure the filling is heated through.
3. Serve hot with chutneys and sambar.

• Serving: Serve your plain dosas and Masala Dosas hot from the skillet. They are best enjoyed with an assortment of chutneys like coconut, tomato, and a hearty sambar.

Tips:

• For extra crispiness, you can add a bit of rice flour to the batter.
• To help with fermentation in cooler climates, use an oven with the light on or a yogurt maker.
• Store any leftover batter in the refrigerator for up to a week. Fermented batter can be used to make fresh dosas at any time.

Enjoy making these delicious dosas at home—whether you prefer them plain or filled with a spiced potato mixture, they're sure to be a hit at your table! Let us know how they turn out or if you have any questions in the comments below! Don’t forget to subscribe to Savory Scrolls for more delicious recipes and cooking tips. Share this recipe with your friends and family who love South Indian cuisine!