How to make Masala dosa recipe I Crispy Masala Dosa Recipe I Restaurant Style masla Dosa

Masala dosa is very popular south Indian dish for Breakfast. It is crispy dosa stuffed with potato sabji and folded from both sides, is masala dosa. it normally served with chutney and sambar

Dosa can be made with Idli rice and urad dal, the ratio should be 3:1. In this recipe I am adding flattened rice (Poha) to make the dosa crunchy.

Serving: 03 Person

Cooking time: 10 Minutes

What we Need:

Idli Rice-1.5 Cup
Urad dal- 1/2 Cup
Fenugreek seeds (Methi)-1tsp
Poha/ Flattened Rice-1/2 Cup
Clear oil-2-3 tsp
Salt to taste

Method:

Making masala dosa batter

First clean all the ingredients and soak for almost 5-6hrs

1.5 cups Idli rice
½ cup urad dal
1tsp Fenugreek seeds

⅓ cup thick Poha in other bowl, this you can soak just 30miute before preparing the batter

Strain the water from the soaked lentils & Fenugreek seeds and keep it ready for grinding with Rice as well. You can also grind them separately and later you have to mix it.
The below picture will show us the consistency of the batter.

Keep the batter in closed container, at the same time keep some space left as it going to increase the volume of batter once it gets fermented.

Normally 7-8 hrs. is sufficient, I am going to keep it over night.

The batter the appears like this next day. I kept for about 12 hours as it is monsoons time in Pune.

Making Masala Dosa

Now lightly stir the batter, before you begin to make dosa. you will also see tiny air pockets in the batter.
Add some salt and some water. Below picture you can see the batter consistency.

Heat cast iron pan The pan should be medium hot. Sprinkle some water on it and wipe it off with muslin cloth.

Take a ladle full of batter and pour the batter on the pan and spread it evenly with the bottom round area. Keep the flame to a low, while spreading batter.

Sprinkle some oil on top and edges.

Cook the dosa till its base becomes golden and crisp.
And Add the Potato sabji on the center of the spread.

When Dosa getting golden brown gently try to lift the all the edges first and fold the dosa.

Serve crisp restaurant style masala dosa hot with sambar and coconut chutney.

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