Masala dosa

Making masala dosa batter in mixer or wet grinder Add urad dal, chana dal and methi seeds to a large bowl

Rinse them well a few times and pour lots of fresh water

To another large bowl, add rice and rinse it well few times

Pour lots of fresh water

Soak for 4 to 5 hours

30 mins before you begin to make the batter, rinse poha twice

Pour water enough to immerse it fully

Soak it for 30 mins

Later drain the water from the dal completely and add to a blender jar along with poha

Pour 1¼ cup water and salt

If you live in a hot weather then skip salt now and add after fermentation

Blend the batter well until thick, frothy and smooth

While you blend ensure your blender doesn’t heat up and get overloaded

So give a break in between and blend

Transfer the batter to the bowl in which you soaked the dal

Drain the water from rice completely and add it along with ½ cup water to the blender jar

Blend slightly coarse or smooth to suit your liking

I make a slightly coarse batter of fine semolina texture

If needed pour the rest of the ¼ cup water while blending

I use up full 2 cups water mentioned in the recipe to blend

Pour this rice batter to the dal batter & mix well

You can check the video or step by step photos to know the consistency of batter

I divide the batter to 2 large bowls

You can do the same if you prefer to use it on 2 different days

Cover the bowl

Fermentation Allow the masala dosa batter to ferment in a warm place for about 6 to 16 hours depending on your weather

The batter has to rise and turn slightly fluffy

Do not over ferment the batter

If you live in a cold place, then preheat the oven to 60 C or 140 F for 10 mins

Keep the batter inside with the oven light ON

Or You can also use your instant pot in the yogurt settings

Making Potato curry Boil or steam potatoes until just done

Do not cook them until very mushy

Instant pot: You can pressure cook the potatoes in your IP following these timings – 5 mins if using small potatoes, 6 to 7 mins if using medium ones and 10 mins if using large potatoes

Pressure cooking: If using a pressure cooker, then add peeled and diced potatoes to a bowl and pour water to partially cover them

Place it in the pressure cooker and let it whistle thrice

While the potatoes boil, soak 1 teaspoon chana dal and 1 teaspoon urad dal in little hot water so they soften

After 30 mins drain the water from the dal and keep aside

When the pressure releases, remove the potatoes

Heat a pan with oil

Then add cumin, mustard, chana dal and urad dal

Saute until the dals turns golden

Then add onions, curry leaves and chilies

Fry until the onions turn lightly golden

Add hing and ginger

Fry until the aroma of ginger comes out

Crumble the potatoes and add them to the pan

Add turmeric and salt along with 2 to 3 tbsps of water

Skip pouring water if your potatoes are too moist or lightly mushy

Saute for 2 to 3 mins

Add coriander leaves

Taste and add more salt if needed

Set this aside

How to make masala dosa Bring the batter to consistency by adding little water

It must be of thick pouring and spreading consistency

Heat your dosa tawa on a medium heat

If using cast iron pan, when it turns slightly hot, drizzle few drops of oil on it

Insert a fork or a butter knife into a cut onion and rub the oil all over the pan

If using cast iron griddle, you can also season it the previous night

Check if your pan is hot enough by sprinkling little water on it

It is hot enough it will sizzle and the water evaporates

This tip is only for cast iron pan

Do not try this on a non-stick

When the pan is hot enough, stir your batter once and take a ladle full of it

Pour it in the center of the hot tawa

Immediately begin to spread it in a circular motion starting from the center, keep moving your hand in clockwise direction, making circles until you reach the edges of the pan

Refer video or check images below

You can make thick or thin dosas as per your desire

If you are unable to spread the batter, it means the batter is too thick or the pan is too hot

Check the troubleshooting tips above

Pour about half tsp oil or spread ¼ tsp soft butter around the edges & a little here and there

Cook the masla dosa on a medium heat

Within few minutes, you can see the edges leave the pan

Flip and cook just for 1 minute

Flip it back and cook until the base turns golden and crisp

If making mysore masala dosa, smear the red chutney (recipe below) as desired

Place the curry in one half of the dosa

Fold it or roll it

To make the next dosa, if using cast iron pan repeat the process of rubbing with cut onion

Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa

Do not cook the dosa on low heat as it makes the dosa hard

Serve crispy masala dosa hot with coconut chutney and tiffin sambar

Making red chutney for mysore masala dosa – optional Roast 2 tbsps chana dal until golden along with 6 to 8 dried red chilies

Chilies have to turn crisp

Saute 1 large onions lightly in 1 tsp oil until the raw smell goes off

Add 2 pinches of cumin

Cool everything

Powder the dal and chilies first

Add half tsp tamarind (optional), 2 garlic cloves and salt

Blend till smooth

You will have a thick chutney

If the chutney turns very thick, add 1 to 2 tbsps of water and blend again