Masala Dosa | Masale Dose | How to make masala dosa?
Author: 
Recipe type: Breakfast
Cuisine: Indian
Prep time: 
Cook time: 
Total time: 
Serves: 4 people
 
Most loved breakfast ever, soft yet crisp masala dosas
Ingredients
  • 1 recipe dosa batter
  • Oil to make dosas
For Potato/Aloo Masala:
  • 2 large or 4 medium scrubbed, washed, boiled and peeled potatoes
  • 1 finely chopped onion
  • 1 Tbsp oil
  • ½ Tsp urad dal
  • ½ Tsp jeera
  • ½ Tsp mustard
  • A pinch of hing/asafoetida
  • 1" piece chopped ginger
  • 2 finely chopped green chillies
  • ½ Tsp turmeric
  • Salt to taste
  • 1 Tsp lemon juice (optional)
  • 1 Tbsp grated fresh coconut
  • 2 sprigs finely chopped coriander
For Red Chutney/Kempu Chutney
  • 1 diced onion
  • 1-2 (soaked in water for 10 minutes) dry red chillies
  • 1 Tsp tamarind paste/thick pulp
  • 1 Tsp sugar
  • Salt to taste
  • 1 clove garlic (optional)
  • 1 pinch hing
  • 1 Tsp oil
  • Water to grind
To Serve:
Method
  1. To make aloo masala, heat oil, make tadka with jeera, mustard, urad dal, hing, green chillies, ginger
  2. Add finely chopped onions and saute, add turmeric, salt, and ¼ Cup water. Mix well
  3. Add boiled, peeled, diced potatoes and mix well. Mash potatoes a bit
  4. Finish with grated coconut, lemon juice, chopped coriander. Keep aside, this is the potato/aloo masala
  5. To make red chutney, heat oil in a pan, add diced onions and chopped garlic, saute till they turn transparent
  6. In a mixer jar, add sauteed onions, garlic, add soaked and drained dry red chillies. Add rest of ingredients, tamarind, sugar, salt, hing. Grind into a thick chutney with little water. Keep aside, this is the red chutney
  7. To make dosas, heat a skillet/pan on medium heat. When it is hot and not very hot, pour a ladleful of dosa batter in the centre
  8. With outward circular motion, spread dosa with light hands till it is thin and try to keep it circular. Bubbles appear on top of dosa which is a good sign of fermented dosa batter and heated skillet/tawa
  9. Add some oil on top. Cover and cook for a few seconds
  10. Open the lid, smear a small spoonful of red chutney prepared earlier evenly all over the dosa
  11. Place a big spoonful of aloo masala in the centre
  12. By now dosa would have cooked, fold over either into semi-circle or into a triangle or tubular form
  13. Serve hot with some aloo masala, green coconut chutney on the side or tiffin sambar
Notes
Never make dosas on high heat, make them on medium heat, they cook evenly

Cover and cook dosas, underside will turn out crisp with top side soft and cooked

Do not apply a lot of pressure while spreading dosa batter. Use even circular motion to make dosas, this way they will not stick to the skillet/tawa

Do not spread the dosa batter very thin or very thick. If it is very thin they will become hard and crispy. Thick dosas do not cook on top side for masala to be added immediately

If serving more than 2 people at a time, use 2 skillets/tawas at a time

Try out different variations mentioned above for added fun and taste

Omit paneer, cheese, butter to keep dosas vegan

If dosas are sticking to the skillet/tawa, then tawa is not hot or not seasoned properly. Heat slowly on medium heat, sprinkle water and your should hear a sizzle to check if tawa is heated properly
Recipe by Food Of Interest at https://foodofinterest.com/masala-dosa/