My World Rank 49 My Lip Smacking Masala Dosa - Indian Dish That You Should Eat Before You Die

Hello, Bonjour, Hola, NI HAU and Namaste;

Ever imagined how tastier your life gets when you add flavours of India in it? If not then this post is a must-read for everyone who wants know about what Indians and most of the people in South Asian countries call "Masala Dosa".

Now that you know how masala dosa look lets learn how to cook!

So for the Ingredients

Ingredients
1-1/2 cups long grain rice
1/2 cup urad dal

3 quarts water

Salt
1 medium onion, chopped

1 – 2 green chilies, chopped
1 Tbs. ghee (clarified butter) or regular butter

1/2 tsp. black mustard seeds

1/2 tsp. chana dal (split black chickpeas)

1 sprig curry leaves

1/2 tsp. turmeric powder

2 large potatoes, boiled

Now if you are reading "this line" then you surely have an apeptite for this heavenly dish ,

lets jump .

Directions
Prepare Dosa Batter:Soak rice and urad dal in separate bowls for 4-6 hours. Strain.

Process rice and urad dal mixture in commercial grinder or food processor. While grinding, add water a cup at a time until it reaches the consistency of pancake batter.

Salt to taste.
Cover mixture and let sit overnight. Do not refrigerate; it needs to ferment.

Prepare Masala Dosa Filling: Add oil or ghee to a skillet.

Add mustard seeds and chana dal.

Shake mixture over the flame until golden brown.
Add curry leaves (whole leaf), green chiles, and onions.

Sprinkle turmeric powder and salt (for taste). Stir.
Break up boiled potato into small chunks and add them to your mixture. Add water and stir.

Prepare Masala Dosa: Pour refrigerated dosa mixture into a small bowl with a flat bottom.
Pour batter into a greased skillet.
Immediately, starting from the center, begin forming a circular shape with the batter using the flat-bottomed dish.

Brush on ghee (or regular butter) to frying dosa.
Place filling near the center of the dosa.

Lightly lift the edges of the dosa.

Begin rolling from the edge of the dosa as you would a wrap.

Remove dosa from hot top or skillet.

Your lip smacking Masala Dosa is ready you can eat is a plan but having a side dips like Sambhar and Coconut Chutney is always good. I will cover them too in coming post but if you are wondering what can go as a dip then I would say go for Schezwan Sauce which is available in all major supermarkets across the globe.

Faceing difficulty in making Masala Dosa please let me know !
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Love for food
Love from India
Salaam Namaste !