Masala Dosa with coconut chutney/dip recipe|| simple and easy to make

Dosa is crisp from outside and have a perfect sour taste when munched into it. It can be plain or it can have a simple potato filling.

A properly made crisp and savory Dosa is wonderfully delicious, and fairly simple at home. The batter must be kept overnight to get a the correct texture and required sour tare. With a traditional spicy potato filling it makes a perfect vegetarian breakfast,lunch or dinner.

We like to eat it coconut chutney/dip

Type: Breakfast,lunch or dinner it’s a whole meal

Preparation time: 24 hours

Cooking time: 25-30 minutes

Ingredients for Dosa batter:

• 2 cups of plain rice
• 1/2 th cup urad dal (split and dehusked gram lentils)
• 1/4 th cup chana dal (yellow split peas)
• 1 tsp fenugreek seeds
• Salt

Procedure for the Dosa batter:

• In a bowl first wash all the ingredients except salt
• Pour as much water to cover all the ingredients
• Keep it covered and in a warm and dry place for 12 hours
• Now grind the mixture by taking minimum water into fine paste but while touching you might get a very minimum grainy texture
• Again cover and keep it for 12 hours in a warm and dry place
• After 12 hours, take batter and beat it more to make it more airy
• You can use beater if you want
• Now you can add a pinch of salt
• Keeo it aside
• Now lets make the masala

Ingredients for Dosa filling/masala:

• 1 lb potatoes boiled almost 90% and roughly smashed
• 1 tsp mustard seeds
• 1 tsp cumin seeds
• 7-8 curry leaves
• 1 tsp turmeric powder
• 1 tsp red chilli flakes
• Salt to taste
• 1/2 cup chopped onions
• 1 tsp lemon juice( optional)
• 1/4 th cup chopped coriander leaves

Procedure for Dosa filling/masala

• Boil 1lb of potatoes almost 90% and smash them roughly
• Now in a pan add 2 tbs oil
• 1 tsp mustard seeds
• 6-7 curry leaves
• 1 tsp whole cumin seeds
• 2 tsp chopped green chillies (heat is upto you)
• At this point add the boiled roughly smashed potatoes
• Mix them
• Now add 1 tsp turmeric powder and 1 tsp red chilli flakes
• Add 1/2 cup freshly chopped onions
• Add some chopped coriander leaves
• Add 2-3 drops of lemon juice(optional)
• Salt to taste
• Keep it aside aside

Ingredients for the coconut chutney/dip:

• 1 cup grated coconut
• 2 tbs water
• 1 tsp mustard seeds
• 1 tsp yellow split peas/chana daal
• 6-7 curry leaves
• 2-3 green chillies
• Salt to taste

Procedure for coconut chutney/dip:

• In a pan add 1 tbs oil
• Temper the 1tsp mustard seeds, 1 tsp chana daal(yellow split peas=, 6-7 curry leaves and 2-3 green chillies
• In a blending jar blend the 1 cup coconut with 2 tbs water
• In that jar add the tempered curry leaves and green chillies
• Again blend it
• Chutney/dip is also ready
• Keep it in the refrigerator

Now its time to make and serve the Dosas:

• Take a heavy pan and heat it up
• Now add splashes of water 2-3 times and rub it with a clean towel
• The purpose is to keep the top cool while adding the batter
• Take a laddle full of dosa batter and pour it over the pan
• Now start spreading from the centre to outwards
• Allow the batter to dry
• Then add 1 tsp of oil
• Take a spatula full of masala/filling
• You can see that the layer starts leaving the pan
• Now take a spatula and roll it
• Keep on repeating the process with rest of the batter
• Serve it while hot and crisp with the cold coconut chutney/dip

We’ve added a step by step video of the recipe👇

Serve this as a breakfast, lunch or dinner

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