How to make crispy dosa at home

Indian Recipes December 19, 2023

 


How to make crispy dosa at home



Create the perfect Masala dosa with this traditional recipe, yielding light, soft, and crispy crepes filled with a savory, well-spiced potato and onion filling. Although preparing delicious hotel-style masala dosa may require some time, following my detailed instructions and visuals will make the process easier and well worth it.


Masala dosa is a well-known snack that is particularly popular in South India, but it is also enjoyed in North India and can be found on menus worldwide. Made from a batter of rice and lentils, masala dosa is a crispy, soft, savory, and healthy crepe. These dosas are gluten-free and dairy-free, with a robust yet soft texture that is ideal for holding a delicious homemade potato filling.


Here's a simple recipe for making hotel-style masala dosa. The process involves four main steps: 1. Blending the lentil and rice batter 2. Fermenting the batter 3. Preparing the savory potato masala filling 4. Assembling the complete masala dosa dish.


Recipe Timing and Details:


Prep Time: 9 hours

Cook Time: 30 minutes

Total Time: 9 hours 30 minutes

Cuisine: South Indian

Course: Breakfast, Snacks

Diet: Vegan, Vegetarian

Difficulty Level: Moderate




Step 1: Mixing the Lentil and Rice Batter Wash and Soak: Clean urad dal, idli rice, parboiled rice, and poha. Soak them in water together for 4-6 hours. Grind: Grind the soaked ingredients into a smooth batter. Add water if necessary. The batter should be thick but pourable.






Step 2: Fermenting the Batter


1. Pour the blended batter into a large bowl, ensuring there is enough space for the batter to expand during fermentation.

2. Sprinkle salt into the batter, adjusting the amount according to your taste preferences.

3. Thoroughly mix the batter with a spoon or spatula to evenly distribute the salt throughout, ensuring it is fully incorporated for consistent seasoning.

4. Aim for a uniform consistency in the batter, with salt evenly spread to ensure consistent seasoning in every portion of the dosa.

5. This mixing step is crucial before the fermentation process begins, as it kickstarts the fermentation with the introduction of salt.

6. Cover the bowl with a lid or cloth to protect the batter during the fermentation period.

7. Allow the batter to ferment in a warm place for 8-12 hours or overnight, letting it rise and develop a light, airy texture. This mixing process is essential for a well-seasoned and perfectly fermented batter, crucial for achieving the desired taste and texture in your masala dosa.







To Prepare the Savory Potato Masala Filling:

 1. Boil the Potatoes: Start by boiling 4-5 large potatoes until they are soft and easy to mash. Peel the boiled potatoes and set them aside.

2. Tempering: Heat oil in a pan over medium heat. Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, a pinch of asafoetida (hing), and curry leaves. Allow them to sizzle for enhanced flavour.

3. Sautéing Aromatics: Add finely chopped onions (1 onion) and 2-3 finely chopped green chilies to the pan. Sauté until the onions become golden brown, imparting a rich flavour to the filling.

4. Adding Spices: Add 1/2 teaspoon of turmeric powder to the mixture, stirring well to evenly distribute the spice.

5. Mashing Potatoes: Add the boiled and peeled potatoes to the pan. Mash the potatoes into the mixture, ensuring they absorb the flavours of the spices

. 6. Seasoning: Season the filling with salt to taste. Adj
ust the seasoning according to your preference.

7. Garnishing: Finish the potato masala by adding a handful of freshly chopped coriander leaves. The coriander adds a burst of freshness and complements the earthy flavours of the masala.

8. Set Aside: Once the filling is well-cooked and seasoned, set it aside. It will be used as the delicious stuffing for your masala dosas. This savoury potato masala filling brings a delightful blend of spices to your dosa, creating a perfect balance of textures and flavours in the final dish.







To prepare a complete masala dosa dish, follow these steps:

1. Preheat a non-stick griddle or dosa tawa over medium heat. Optionally, apply a small amount of ghee or oil for added flavor.


2. Once the griddle is hot, pour a ladleful of the well-fermented dosa batter onto the center of the griddle.


3. Use the back of the ladle to gently spread the batter in a circular motion, creating a thin, even layer on the griddle.


4. Cook the dosa on medium heat until the edges start to lift and the bottom turns a golden brown color. The surface should become crispy while the inside remains soft.


5. Place a portion of the prepared potato masala filling in the center of the dosa. Spread it evenly or keep it in a line, depending on your preference.


6. Fold the dosa over the filling to create a semi-circle or roll it into a cylindrical shape. Press gently to seal the edges and ensure the filling is securely enclosed.


7. Transfer the masala dosa to a serving plate and serve immediately, with coconut chutney and sambar for an authentic South Indian dining experience.


8. Repeat the process for each dosa, ensuring the griddle is adequately heated before pouring the batter.





Serving Suggestions: 


How to Serve Crisp Restaurant-Style Masala Dosa:


Enjoy hot masala dosa with coconut chutney and sambar for an authentic and delightful experience. Variation - Serving Dosa with Potato Filling

Separately:

Alternatively, prepare the dosa and serve the potato filling separately in a bowl. This allows your guests to customize their dosa according to their preferences.

Exploring Chutney Options:

Consider serving masala dosa with onion chutney, tomato chutney, or peanut chutney for a diverse range of flavors.

Storage and Leftovers: Batter Storage: The batter will remain good for 3 to 4 days in the fridge. For extended storage, you can optionally freeze the batter for a few weeks.

Potato Filling:

Store any leftover potato filling in the refrigerator for only a day. Notes: Rice Variety: You can use regular short-grained to medium-grained rice such as sona masuri or parmal rice.

Fermentation:

The batter should be well fermented, with a pleasant sour aroma and an increase in volume. Look for tiny air pockets in a well-fermented batter. Avoid over-fermenting, as it can result in an overly sour tasting dosa. Cast Iron Pan Tip: If using a cast iron pan, ensure it is well-seasoned to prevent the dosa from sticking. Ideal Proportion:

According to the author, the ideal proportion for the best dosa is a 3:1 ratio of rice to lentils. Feel free to adjust and add more lentils for a protein boost.

Fermentation Time:

Fermentation time varies with temperature and climate. In cooler or colder climates, fermentation may take more than a day. To expedite the process, keep the batter in a warm place or use the yogurt settings of your Instant Pot for fermentation.

These tips and notes will help you achieve the perfect masala dosa and make the cooking process more flexible and adaptable to your preferences and surroundings.








Expert Tips for Perfect Masala Dosa:


 1. Rice:

Combine idli rice and parboiled rice for ideal texture. Thoroughly rinse the rice before soaking to remove excess starch.

2. Flattened Rice and Chana Dal:

Adding flattened rice (poha) to the batter creates a soft dosa texture. Incorporating a small amount of chana dal in the batter enhances flavor.

3. Fenugreek Seeds:

Soak fenugreek seeds with lentils and rice to aid fermentation and add a subtle aroma

. 4. Proportion:

Maintain a 3:1 ratio for rice and urad dal respectively. Adjust the quantity of flattened rice and chana dal for desired thickness and taste.

5. Cooking Dosa:

Preheat the griddle thoroughly before pouring the batter for even cooking. Use a gentle circular motion to spread the batter thinly for a crispy dosa.

6. Make Ahead: Prepare the batter in advance and refrigerate for 2-3 days for a quicker dosa-making process. Allow the refrigerated batter to come to room temperature before using. These tips will help you achieve the authentic taste and texture of hotel-style masala dosa. Experiment with the proportions to suit your preferences and enjoy delicious results





Here's a step-by-step guide for your hotel-style masala dosa recipe:

Ingredients:

For the Dosa Batter:


  • 1 cup urad dal (black gram)

  • 2 cups idli rice

  • 1/2 cup parboiled rice

  • 1/2 cup poha (flattened rice)

  • Salt to taste

For the Potato Masala Filling:

  • 4-5 large potatoes, boiled and mashed

  • 1 onion, finely chopped

  • 2-3 green chillies, finely chopped

  • 1/2 teaspoon mustard seeds

  • 1/2 teaspoon cumin seeds

  • A pinch of asafoetida (hing)

  • Curry leaves

  • 1/2 teaspoon turmeric powder

  • Salt to taste

  • Fresh coriander leaves, chopped

For Assembling:


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