Aloo masala dosa Recipe
5/5
Aloo Masala Dosa is a popular South Indian dish where a thin, crispy crepe-like dosa is filled with a flavorful potato masala filling. The dosa batter is made from a combination of rice and urad dal, fermented to develop a tangy flavor and airy texture. The Aloo masala filling is made with boiled and mashed potatoes cooked with aromatic spices, onions, and curry leaves. The dosa is traditionally served with coconut chutney and sambar, a lentil-based vegetable stew.
INGREDIENTS
For the dosa batter:
- 2 cups rice
- 1 cup urad dal (split black lentils)
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Water, as needed
For the Aloo Masala filling:
- 3-4 medium-sized potatoes, boiled and mashed
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon ginger paste
- A few curry leaves
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon red chili powder
- Salt to taste
- Fresh coriander leaves for garnishing
INSTRUCTIONS
Dosa Batter:
- Rinse the rice, urad dal, and fenugreek seeds separately and soak them in water for 6-8 hours or overnight.
- Drain the water and grind the rice and urad dal separately to a smooth paste using a wet grinder or a blender. You can add water as needed to achieve a slightly thick pouring consistency.
- Mix the rice and urad dal batter together in a large bowl. Add salt and mix well. Ferment the batter for 8-10 hours or overnight in a warm place until it doubles in volume.
Aloo Masala Filling:
- Heat oil in a pan over medium heat. Add mustard seeds and let them splutter. Add cumin seeds, chopped onions, green chilies, ginger paste, and curry leaves. Sauté until the onions turn translucent.
- Add the turmeric powder, red chili powder, and salt. Mix well.
- Add the mashed potatoes and mix until the spices are well incorporated. Cook for 2-3 minutes, stirring occasionally. Remove from heat and set aside.
Making Aloo Masala Dosa:
- Heat a non-stick tawa or griddle over medium heat. Once hot, pour a ladleful of dosa batter onto the center of the tawa and spread it in a circular motion to form a thin dosa.
- Drizzle some oil or ghee around the edges of the dosa and cook until the bottom turns golden brown and crispy.
- Spread a generous amount of the Aloo masala filling in the center of the dosa.
- Fold the dosa into a half-moon shape, covering the filling. Press gently to seal the edges.
- Cook for another minute until the dosa is crisp and golden brown. Remove from heat.
- Repeat the process with the remaining batter and filling to make more dosas.
TIPS
- Ferment the dosa batter well for a light and airy texture. Keep it in a warm place for the required time.
- Spread the dosa batter thinly and evenly on the tawa for a crisp dosa.
- Adjust the spiciness of the Aloo masala filling according to your taste preferences.
- Serve the Aloo Masala Dosa hot with coconut chutney and sambar for an authentic South Indian experience.
- You can also add a layer of chutney or a sprinkling of cheese on top of the Aloo masala for added flavor.
NUTRITION VALUE
- Calories: 200-250
- Carbohydrates: 40-45 grams
- Protein: 6-8 grams
- Fat: 3-5 grams
- Fiber: 4-6 grams
