- 1 ¾ cups raw rice ¼ cup parboiled rice (makes the dosas crisp and golden brown) 1 cup urad dal ½ teaspoon methi seeds Salt to taste
Masala dosa is a variety of dosa typical to the southern parts of India. It is a pan cake which is usually paper thin and crisp. When wrapped around potato bhaji it is called Masala dosa. It is one of the most popular traditional snacks all over India and has also been loved the world over. Best accompanied with Sambar and different types of Chutneys. Can be eaten at all times of the day from breakfast to dinner. The speciality of my recipe is that it is refined by many trial and errors to get the perfectly crisp and golden-brown dosas that is found in the best of Udipi restaurants.
If you want to store part of the (fermented) batter for another 2-3 days, then the best way to preserve the batter is to keep it in the refrigerator without adding any salt.
- Wash the raw rice, the parboiled rice and urad dal.
- Soak both the rice in a vessel for 8 hours. Also soak urad dal and methi seeds together in another vessel for 8hours.
- Grind the rice, urad dal and the methi seeds to a smooth paste using water to get batter of dropping consistency. Mix it thoroughly.
- Leave it to ferment for 10 to 12 hours.
- After the batter gets fermented add salt (please see the tip above).
- Grease the non-stick tawa/ pan by applying a teaspoon of oil. Heat it slightly on a low flame. (if the tava is too hot, the dosa tends to stick to the pan, and will not get a smooth crisp texture)
- Pour a ladle of the batter and spread it using circular motion to make round dosa.
- Pour little oil along the side of the dosa. As soon as the edges start leaving the pan, your crisp dosa is now ready.
- The dosa tastes best with coconut chutney and sambar.
- When wrapped around potato bhaji it is called Masala Dosa.