Stuffed masala dosa with coconut chutney
Stuffed Masala Dosa is a popular South Indian dish that consists of a crispy fermented crepe made from rice and lentil batter, filled with a flavorful potato masala. It is typically served with coconut chutney and sambar, a lentil-based vegetable stew. The dosa batter is prepared by soaking rice and urad dal, grinding them into a smooth batter, and fermenting it overnight. The potato masala is made by sautéing onions, spices, and mashed potatoes. The dosa is cooked on a hot griddle until crisp and golden brown, and then filled with the potato masala. It is served hot with coconut chutney, which adds a refreshing and tangy flavor to complement the dosa.
INGREDIENTS
Ingredients for Masala Dosa:
- 1 cup dosa rice
- 1/4 cup urad dal (split black lentils)
- 1/4 teaspoon fenugreek seeds
- Salt to taste
- Oil for cooking
Ingredients for Potato Masala (Filling):
- 2 medium-sized potatoes, boiled and mashed
- 1 onion, finely chopped
- 1 green chili, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/4 teaspoon turmeric powder
- 1/2 teaspoon red chili powder (optional)
- Curry leaves, a few
- Salt to taste
- Oil for cooking
Ingredients for Coconut Chutney:
- 1 cup grated coconut
- 2-3 green chilies
- A small piece of ginger
- 1 tablespoon roasted chana dal (split roasted gram)
- A few curry leaves
- Salt to taste
- Water as needed
INSTRUCTIONS
- Wash the dosa rice, urad dal, and fenugreek seeds separately. Soak them in water for 5-6 hours or overnight.
- Drain the water from the soaked rice, urad dal, and fenugreek seeds. Grind them together in a blender to make a smooth batter. Add water as needed to achieve a pourable consistency.
- Transfer the batter to a large bowl, add salt, and mix well. Let the batter ferment for 8-10 hours or overnight in a warm place.
- To make the potato masala, heat oil in a pan and add mustard seeds. Once they splutter, add cumin seeds, asafoetida, curry leaves, and chopped green chilies. Sauté for a minute.
- Add chopped onions and sauté until they turn translucent. Then, add turmeric powder, red chili powder (if using), and salt. Mix well.
- Add the mashed potatoes to the pan and mix everything together. Cook for a few minutes until the flavors blend. Remove from heat and set aside.
- To make the coconut chutney, grind grated coconut, green chilies, ginger, roasted chana dal, curry leaves, and salt in a blender. Add water as needed to achieve a smooth and thick consistency. Transfer to a bowl.
- Heat a tawa (griddle) and grease it lightly with oil. Pour a ladleful of dosa batter in the center and spread it in a circular motion to make a thin dosa.
- Drizzle some oil around the edges of the dosa and cook until it turns golden brown and crisp.
- Place a portion of the potato masala on one side of the dosa. Fold the dosa over the masala to form a half-moon shape.
- Serve the stuffed masala dosa hot with coconut chutney.
TIPS
- Ensure that the dosa batter is well-fermented for a light and crispy texture. The fermentation process may take longer in colder climates, so keep the batter in a warm place.
- Use a well-seasoned cast-iron or non-stick tawa to prevent the dosa from sticking.
- Adjust the spiciness of the potato masala by adding more or fewer green chilies.
- You can add grated carrots, peas, or other vegetables to the potato masala for additional flavor and nutrition.
- Serve the stuffed masala dosa hot off the griddle to enjoy its crispy texture.
- Accompany the dosa with coconut chutney and sambar for a complete and delicious meal.
NUTRITION VALUE
- Calories: 250-300
- Carbohydrates: 40-45 grams
- Protein: 5-7 grams
- Fat: 6-8 grams
- Fiber: 3-4 grams
