April 20, 2016 by bhumi
Hi guys!! How are you all…
Masala dosa being a South Indian dish is quite popular in all parts of India. The best thing I like about south Indian dishes are they are light, less oily, simple ingredients & versatile. Masala dosa being the one of such versatile dish that you can have in breakfast or lunch or dinner. There are many options you can try with dosa, either it could be infilled masala (potato filling) or Mysore masala or rava.
Traditionally South Indian recipe calls for rice & lentils soaked overnight & grinded to form a smooth batter & then fermented. But here I am going to share you a quick dosa recipe which is equally good, crispy & less time consuming. Semolina or sooja dosa are effortlessly quick & taste delicious. For masala I used potato onion filling. You can enjoy these dosas with either coconut chutney (dip) or Sambhar (lentils) or with any other sauce of your choice.
Cooking time : 25 min
Serving : 3-4
Preparation time : 30 min
- Boiled potato – 3 medium sized (cut into small pieces)
- Onion – 1 medium sized (Chopped)
- Green Chilli – 1 medium sized (Chopped)
- Tomato – 1 medium sized (Chopped)
- Green coriander – As per taste (Optional)
- Mustard seeds – 1/2 tsp
- Fresh curry leaves – 1 tsp
- Oil – 2tsp
- Soaked bengal gram – 1/2 cup
- Turmeric powder – 3/4 tsp
- Red chilly powder – 3/4 tsp
- Dry coriander powder – 3/4 tsp
- Dry mango powder – 1/2 tsp
- Salt – as required
For Dosa batter
- Semolina (sooji or rava) – 250gm
- Curd/ Yogurt – 1 cup
- Water – 1/2 cup
- Salt – a pinch
- Oil – 1/2 cup
- In a bowl add semolina, salt, curd & water. Mix to form a smooth paste. Let the batter sits for around for 20-25 mins. You can also use buttermilk instead of curd & water.
- For masala , heat oil in a frying pan. Crackle the mustard seeds first.Then add curry leaves & Bengal gram .Saute for a few seconds.
- Add onions , saute till it become light brown. Then add potatoes, tomato,green chili, chili powder, turmeric powder, dry mango powder & salt. Mix well & allow it to cook for 4-5 min. Add fresh coriander . Switch off the flame.
- For Dosa , Heat the non- stick pan or flat griddle, with a ladle pour the dosa batter in center, & quickly spread the batter in clockwise direction (like spiral ) . If your griddle is too hot, then batter will stick & you will not be able to spread evenly. For second dosa, generally it becomes too hot, to cool it down you can sprinkle some water.
- Sprinkle 1 tsp oil at the outer edge of dosa & let it cook till the base is crisp & golden.
- Gently took out the dosa, put masala filling in center & fold it from sides.
- Serve hot & enjoy your crispy cruncy Rava masala dosa with coconut dip or sambhar.
Hope you like this recipe. Please drop your comments / suggestions as I as love hearing from you all….