Crispy Masala Dosa | How to make Perfect Mysore Masala Dosa
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* FAQ
Masala dosa is a simple South Indian pancake dish made with rice and lentils cooked in mustard and cumin. The cook can make the dough from rice, beans, lentils, potatoes, or other common grain flour.
Masala dosa started with the Ancient Tamil region of Southern India in 300 BC. Masala dosa was developed during the 15th century. There are two types of dosa in Tamil Nadu: the first and second types. The first type of dosa consists of rice-flour batter, usually deep-fried and seasoned with curries. The second type of dosa is usually cooked on the floor in one or two pan pans. However, the fried dosa will normally only be cooked by a household help and in a kadhai or a banana leaf, the dosa is normally not served to the public. In the southern region, these dosa are usually called tiffin, and the batter is made of rice flour, curd, and jaggery.
Recipes of the South Indian style of making dosa are traced to around the 3rd century, suggesting that it may be more than 2,500 years old.
Dosa is described in the romantic folk epic Mahabharata. It is also the subject of the hymn "Dosa".
Instructions
1. Follow these steps to make a batter for masala dosa. Make a regular dosa batter and divide it into four equal portions.
2. Make a thick batter by adding more water or flours and make four thin batter portions. Add a tablespoon of green chili and salt to each batter portion and mix well.
3. When you are making a large portion of batter for the masala dosa, cook each portion individually. Before you put them in the pan, check the oil and water levels and adjust them accordingly. When you put in the dosa batter, leave space between the dosa so that they will all come out easily when the pan is full of steam.
4. Heat a non-stick pan over a medium flame and add about half a teaspoon of oil and heat until it is hot but not smoking. Gently add the batter with a spoonful at a time, being careful not to cook it completely.
5. Cook each portion for about 2-3 minutes or until they are golden and cooked through. To keep them from drying out, cover the pan after you have taken out a portion of the dosa to let it continue cooking. Cook until each portion is ready.
Health Benefits Of Mysore Masala Dosa
Mysore masala dosa is a healthy snack that promotes good digestion and regulates blood sugar. It is a very good source of fiber and protein. It also helps in better blood circulation and maintains the blood pressure level.
If you eat this dosa rice at least twice a week, it is better for your health. There are ample health benefits of Mysore masala dosa that you need to know.
For strengthening your digestive system
It is very good for people with digestive issues. It contains high fiber content that increases the good gut bacteria in the body, which in turn stimulates the digestive enzymes and helps in better digestion.
It is good food for diabetes patients as it is a low-calorie and calorie-free food.
For maintaining blood pressure
In addition, it also contains potassium which keeps your blood pressure in control. Potassium helps to maintain blood pressure and also prevents the heart from suffering a stroke.
It is good food for weight loss
If you follow a healthy diet, then it is very important to have Mysore masala dosa. As it is very high in fiber content and also low in calories. Fiber content is an important part of the diet as it aids in the digestion process and also decreases the number of calories that you consume.
It is good food for cardiac patients
This dosa rice contains potassium and which is very important for cardiac patients. As it reduces blood pressure and also fights diseases like heart disease and high blood pressure.
It has an ample amount of Vitamin A and it helps to cure a skin problem.
For weight loss
It is one of the best healthy snacks that you can consume. It is very high in calories and if you are on a diet plan, then eating a healthy snack like Mysore masala dosa is an excellent choice.
A single serving of the dosa rice contains only 130 calories. It also contains plenty of Vitamin A and also helps to control blood sugar levels.
It has a good amount of fiber and it helps in reducing the risk of certain lifestyle-related diseases like heart disease, type II diabetes, obesity, and so on.
Masala Dosa Recipe Card
PREPARATION TIME : 40 mins
SOAKING TIME : 6 hrs
COOKING TIME : 30 mins
RESTING TIME : 12 hrs
TOTAL TIME : 19 hrs 10 mins
SERVINGS : 12
INGREDIENTS
For the Batter
- 1/2 cup Black Gram
- 1 cup Idly Rice
- 1 cup Dosa Rice
- 1 tsp Fenugreek Seeds
- 2 tsp Raw Bengal Gram
- 1/2 cup Thick Rice Flakes
- Water – To grind the Batter
- Salt to taste
- Oil to roast the Dosa
- Butter/Ghee adequate
For the Masala
- 15 Byadgi chili (soaked in hot Water)
- 2 tsp Raw Bengal Gram
- 1/4 Cup Chopped Onions
- 1 tsp Sesame Seeds
- 5 - 6 Garlic Cloves
- 1/8 tsp Turmeric
- Salt
- 1 tbsp Lemon Juice
- 2 tbsp Oil
For Potato Masala
- 3 tbsp Oil
- 1 tsp Mustard Seeds
- 1 tbsp Raw Bengal Gram
- 1 tsp Cumin Seeds
- 1 Spring Curry Leaves
- 1 cup Chopped Onions
- 1.5 tsp Ginger Garlic Paste
- 1/4 tsp Turmeric
- Salt
- 4 Boiled Potatoes
- 1/4 cup Water
- 1/4 cup Chopped Green Coriander
- 2 tbsp Green Chillies chopped
How To Make Masala Dosa
1. Wash all the ingredients for the Dosa Batter, soak them for at least 5 hours, and then grind to a smooth paste in a mixie.
2. Let the Batter ferment for at least 12 hours.
3. After 12 hours, take a sufficient Batter, add salt to taste, and dilute it with water to the desired consistency.
4. Heat Oil for the Masala, add Bengal Gram, and roast till golden. Then add the chopped Onions, Sesame Seeds and cook until the onions turn soft. Then add Garlic finally and remove it from the fire.
5. Add the soaked Byadgi chili, fried Onions, Salt, Turmeric, and Lemon Juice and grind to a smooth paste using the water used to soak the Chillies.
6. Heat Oil for the Potato Curry and add Mustard Seeds, Bengal Gram, and Curry leaves, and roast.
7. Add the chopped Onions and fry for 2-3 minutes. Then add the Ginger Garlic Paste, Turmeric, and Salt and fry for another 2 minutes.
8. Mash the boiled potatoes and add them to the mixture. Sprinkle a little water and fry until the Water evaporates. Add Green Coriander and Green Chillies finally and remove them from the fire.
9. Before you spread the Batter, put some oil on the pan, rub it well with an Onion and wipe off the excess oil.
10. Then add the Dosa Batter and spread it thin.
11. As soon as you pour the Batter, put some Masala paste in the center and spread it across the Dosa. Pour Oil along the edges of the Dosa and add a blob of butter in the center. Let the Dosa roast to a crispy finish without touching it with a flat ladle. Do not remove the Dosa until it is well roasted. Once it is roasted crisp, set the Potato Curry in the middle, fold the Dosa and then remove it from the pan and serve.
FAQ
Can you make a standard masala dosa at home?
Yes, you can make a masala dosa at home. The recipe calls for chickpea flour or besan. This is the same flour that is available in the bulk section of the supermarket.
Can you make thick masala dosa?
Yes. The thicker the batter, the more likely it is that it will stick to the dosa maker. If the batter is too thin, it will not spread evenly when it goes into the pan. As always, if you are making the batter from scratch, add more water or flours and test until it forms the right consistency. You can do this by making some dough balls and rolling them out before you use them in the dosa maker.
Who invented dosa?
People started making dosa in the 8th century BC, which started from Andhra, Kannada, and Telugu speaking areas. In the later period, the northeast was also included in the dosa recipes.
Dosa originated in Kerala.
Where is it serve ?
In India, dosa is very popular in the south of the country and some states in North India. Andhra Pradesh, Tamil Nadu, Karnataka, and Maharashtra are some of the best-known dosa-making states.
What does Dosa taste like?
If you've been to an Indian restaurant, you probably know what Dosa is. The little crispy crepes are stuffed with anything from spinach to potatoes, peas, chives, tomatoes and so much more.
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