Masala Dosa is the favorite recipe of Indians and they have taken this taste to the world. Though Masala dosa originated in South India, it is the favorite food of all Indians all over the world. Many of my friends from other countries have relished masala dosa more than any other Indian recipe.
To make the masala dosa the usual way it is necessary to go through the process of soaking, grinding, fermenting.
Masala Dosa Without Instant Powder
Take three cups of rice and one cup of dal (white lentil). Soak them separately.
Soak the rice over night and the dal just before grinding.
Pass the rice through the blender first, a little coarse paste.
Pass the dal through the blender, sprinkle water and go on grinding till you get a very smooth paste.
Add salt to taste, mix both rice and dal and pass them through the blender once more.
Leave the dosa batter overnight to ferment.
The next day you can make dosa and stuff potato curry inside to make masala dosa.
Potato Curry
Cook two whole potatoes in the micro oven or pressure cooker, peel and mash them.
Take a tbs of cooking oil, roast one chopped onion until they turn brown.
Add the potatoes, curry powder and salt.
Mix well.
Masala Dosa
Take a ladle full of dosa batter, make a circular shape on a flat pan and cook over medium heat.
When you see the top layer cooked and the bottom has turned slightly brownish, spread the potato curry in the middle of the dosa.
Fold the dosa sandwiching the potato curry in the middle.
For detailed instructions on making potato curry and masala dosa read this post:
Potato Curry, Aloo Bonda and Masala Dosa
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