How to make perfect Masala Dosa 😍

Here's a recipe for Masala Dosa:

Ingredients:

For the dosa batter:

• 1 cup urad dal (split black gram)
• 3 cups idli rice
• 1 tsp fenugreek seeds
• Salt to taste
• Water as required

For the masala filling:

• 2 cups boiled and mashed potatoes
• 1 onion, chopped
• 1/2 tsp mustard seeds
• 1/2 tsp cumin seeds
• 1/2 tsp urad dal (split black gram)
• 1/2 tsp chana dal (split bengal gram)
• 1/4 tsp asafoetida (hing)
• 1-2 green chillies, chopped
• 1/2 inch ginger, grated
• 1/4 tsp turmeric powder
• Salt to taste
• 1 tbsp oil

For the coconut chutney:

• 1 cup grated coconut
• 1 green chilli
• 1 small piece ginger
• Salt to taste
• Water as required

For the tomato-onion chutney:

• 1 large tomato, chopped
• 1 onion, chopped
• 2-3 garlic cloves
• 1-2 green chillies
• Salt to taste
• 1 tsp oil

Instructions:

1) To make the dosa batter, soak the urad dal, idli rice, and fenugreek seeds in separate bowls of water for 4-6 hours.

2) Grind the urad dal to a smooth paste, using water as required. Transfer the paste to a large bowl.

3) Grind the idli rice to a fine powder, using water as required. Add the rice powder to the bowl with the urad dal paste.

4) Add salt to taste and mix well. The batter should be of pouring consistency, but not too runny.

5) Cover the bowl with a lid and let the batter ferment overnight or for at least 8 hours.

6) To make the masala filling, heat oil in a pan. Add the mustard seeds and let them splutter.

7) Add the cumin seeds, urad dal, and chana dal. Saute until the dals turn golden brown.

8) Add the asafoetida, green chillies, and ginger. Saute for a minute.

9) Add the chopped onions and saute until they turn translucent.

10) Add the mashed potatoes, turmeric powder, and salt to taste. Mix well and cook for 2-3 minutes. Set aside.

11) To make the coconut chutney, grind the grated coconut, green chilli, ginger, and salt to a smooth paste, using water as required. Set aside.

12) To make the tomato-onion chutney, heat oil in a pan. Add the chopped onions and saute until they turn translucent.

13) Add the chopped tomatoes, garlic, green chillies, and salt to taste. Mix well and cook until the tomatoes turn soft.

14) Let the chutney cool down and then grind it to a smooth paste.

15) To make the dosa, heat a non-stick tava (griddle) on medium heat.

16) Pour a ladleful of batter onto the tava and spread it in a circular motion to form a thin dosa.

17) Drizzle a little oil around the edges and cook until the bottom turns golden brown.

18) Flip the dosa and cook the other side for a minute.

19) Spoon some of the masala filling onto the dosa and fold it in half.

20) Serve hot with coconut chutney and tomato-onion chutney.