Masala Dosa
Masala Dosa is a dish that has grown to be quite the staple in the Bhakta house. It isn't a dish that I grew up with to be honest. My mom found a recipe through the Cooking Shooking channel and it really flipped our script! The potato and onion masala is her own creation and its really diverse with a lot of textural aspects from the cashews and toasted urad dal
Ingredients
Dosa Batter
- 2 cups long grain rice
- 1/3 cup chana dal
- 1/2 urad dal
- 1 tsp methi seeds
- 1 tsp salt
- 2 tsp Eno
Masala
- 1/3 cup oil
- 1 tbsp urad dal
- 1/3 cup raw cashews halved
- 10 curry leaves
- 2 onions diced
- 4 medium russet potatoes peeled, boiled and mashed
- 1 tbsp ginger paste
- 1 tbsp green chili paste
- 1 tsp avej
- 1 tbsp ground coriander
- 1.5 tsp salt
Instructions
- To prepare the batter, rinse pulses until the water runs clear, you want to wash away all of the excess starch. This will take a couple washes. Soak in about 6 cups of water. Combine all of the ingredients in a large mixing bowl and cover.
- Cover and let it sit for 4-6 hours. Drain the mixture but reserve almost 2 cups of the soaking liquid. Blend with 1 cup of the soaking liquid.
- Pour out the batter into a bowl and mix in 1 tsp of salt. cover and let it sit overnight for 12-18 hours. Preferably in a warm place like your oven turned off with the light on.
- For the Masala portion, roast the urad dal and halved cashews until lightly toasted. Add in all of the remaining ingredients and cook down until potatoes are soft and you can break it in half or mash easily with the edge of a spoon.
- In order to make the dosas, mix in 2 tsp of Eno or fruit salt and mix into the batter thoroughly. Splatter some water (roughly 1 Tbsp.) in a hot pan on medium-high heat. Take a paper towel and wipe the surface of the pan. Take roughly 1/2 cup of dosa batter, and place in a large nonstick frying pan, starting from the center gently circle outwards to the edges.