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Masala dosai recipe

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Rating:

2/ 5 stars 10 Votes
  • Cuisine: Indian

This is defiantly worth the effort to get the spices; you can buy these in nearly all supermarkets.I had this for breakfast many times in India , but I would say it’s great for any time of the day.

Ingredients

Filling
1 teaspoon black lentils soaked in warm water for 30 minutes
1 teaspoon cumin seeds
½ teaspoon black or brown mustard seeds
12 curry leaves
3 medium dried red chilli
½ teaspoon turmeric
1 medium brown onion thinly sliced
1 teaspoon freshly grated ginger
600g diced potato cooked until tender
2 plum tomatoes diced
1 handful picked coriander
Peanut oil
Sea salt

Dosa

110g powdered dal
1 teaspoon salt
300g rice flour
Vegetable oil

Preparation

Heat some peanut oil in a pan and add the mustard & cumin seeds and when they start to pop add the onion, chilli, lentils, ginger & curry leaves and sweat for about 5 minutes.

Now add the potatoes, tomato & coriander and cook slowly for a further 5 minutes.

Now you can use this straight away, but I would recommend you leave it overnight to get the best flavour from this. The flavours from the spices really come to their best by doing this.

Dosa

Mix the salt and dal powder with a little water to form a paste, then mix the paste with the rice flour, add 1lt tepid water & mix well.

Cover with cling wrap and leave in a warm place for about 8 hours or overnight until the batter ferments & starts to bubble, it will double in volume.


If you enjoyed this Masala dosai recipe then browse more Indian recipes, vegetarian recipes, breakfast recipes and our most popular hainanese chicken rice recipe.

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Comments (5)

   
13 Mar 2010 04:06 AEST
Mahendra
Dubai, UAE
Nice Masala Dosa
Hey mate it was a nice masala dosa there...u made it look really simple and interesting i'd must say...and it appealed tasty and mouth-watering to me! Thanks for that short vid of yours I love south-indian dishes and thanks for putting one of those! Cheers and good luck
Agree(2 people agree)
Disagree(0 people disagree)
20 Feb 2010 04:22 AEST
Sareeta Singh
Springfield Lakes
Dosa
This dosa doesn't look crsipy at all....dosa takes a lot time to prepare and there is no such thing as powdered dhal...it has to be made from scratch..for a really authentic taste of dosa, try out Southern Spice restaurant at Mt Gravatt in Brisbane...cheers
Agree(0 people agree)
Disagree(8 people disagree)
19 Apr 2009 01:53 AEST
Ross Theobald
Menora
Not Genuine
Like everything in this modern world, everyone is looking for the instant solution. For real Dosas, there is none, it takes time and love. Soak overnight par boiled rice, (not basmati) and Urad dal. 3 rice 2 urad dal wet grind in Sumeet Asia kitchen machine (mixie) let it stand overnight with tea towel over it, let all the wild yeasts get to it to ferment well. Using a previously cured Tava (flat plate) pour your mix from a large spoon and using the back of the spoon spread it out and cook.
Agree(5 people agree)
Disagree(3 people disagree)
17 Apr 2009 03:51 AEST
Victor Chung
Hurstville
This is more like a french savoury crepe, definately not a dosa!!
This is more like a french savoury crepe, definately not a dosa!! Try out 'billu's Indian eatery' at Harris Park, Parramatta. They got the most authentic indian tasting dosa ever in Sydney.
Agree(3 people agree)
Disagree(6 people disagree)
12 Apr 2009 07:09 AEST
AROONA NAIDOO
BELLA VISTA
POWDERED DHALL
THERE ARE HUNDREDS OF 'POWDERED DHALLS' IF YOU ARE GIVING OUT A RECIPE WHY WOULD YOU NOT SAY which "DHALL" THE DOSAI DOES NOT LOOK LIKE THE CRISPY ONES SERVED IN RESTAURANTS.
Agree(15 people agree)
Disagree(2 people disagree)

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