Akshay Mehndiratta - How to make Golden and Crispy Masala Dosa with Spiced Potato Filling

2. Akshay Mehndiratta— Masala dosa is a popular South Indian breakfast dish that is loved for its crispy texture and flavourful potato filling. It is a staple in many Indian households and is now enjoyed around the world. In this Mehndiratta shares a recipe, we will go over how to make golden and crispy masala dosa with spiced potato filling. Ingredients: article Akshay

3. For the Dosa Batter:  2 cups of idli rice (parboiled rice)  1/2 cup of urad dal (split black gram)  1/4 cup of chana dal (split Bengal gram)  1/4 tsp of fenugreek seeds (methi seeds)  Salt to taste  Water as needed  Oil for cooking dosa For the Potato Filling:  4-5 medium-sized potatoes, boiled and mashed  1 large onion, chopped  1 green chili, finely chopped  1/2 tsp of mustard seeds  1/2 tsp of cumin seeds

4.  1/2 tsp of urad dal (split black gram)  1/2 tsp of chana dal (split Bengal gram)  1/4 tsp of turmeric powder  A pinch of asafoetida (hing)  1 sprig of curry leaves  Salt to taste  2 tbsp of oil Instructions: For the Dosa:  Rinse the idli rice, urad dal, and chana dal in water and soak them in enough water for at least 6 hours.  Soak fenugreek seeds separately in water for the same amount of time.

5.  Drain the water from the rice and dals and grind them to a smooth batter in a wet grinder or mixer. You can add water as needed to achieve a smooth consistency.  Add the soaked fenugreek seeds to the batter and mix well. Add salt to taste and mix again.  Allow the batter to ferment for 8-10 hours or overnight. The batter should have doubled in volume and had a slightly sour smell.  Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges of the dosa and cook until golden brown.  Flip the dosa and cook the other side until it is golden brown and crispy. Repeat the process for the remaining batter.

6. For the Potato Filling:  Heat oil in a pan over medium heat. Once hot, add mustard seeds and cumin seeds and allow them to splutter.  Add urad dal, chana dal, and asafoetida and sauté for a few seconds.

7.  Add chopped onions, green chili, and curry leaves and sauté until the onions are translucent.  Add turmeric powder and sauté for a few seconds.  Add the mashed potatoes and salt to taste. Mix well and cook for a few minutes until the filling is heated through. For the Masala Dosa: 1 . Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladleful of batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle some oil around the edges of the dosa and cook until golden brown. 2. Flip the dosa and cook the other side until it is golden brown and crispy. 3. Place a spoonful of the potato filling in the center of the dosa.

8. 4. Fold the dosa over the filling to form a semi-circle. 5. Serve hot with coconut chutney and sambar. Tips for Making the Perfect Masala Dosa:  Use parboiled rice for the dosa batter as it gives a crispy texture.  Soak the rice and dals for at least 6 hours before grinding them into a smooth batter.  Add fenugreek seeds to the batter to aid  Use parboiled rice for the dosa batter as it gives a crispy texture.  Soak the rice and dals for at least 6 hours before grinding them into a smooth batter.  Add fenugreek seeds to the batter to aid