Masala Dosa Recipe Restaurant Style

MASALA DOSA RECIPE- CRISPY RESTAURANT STYLE

Steps:

• Pick and rinse 1 cup idli rice, 1 cup raw rice and 1/4 cup + 2 tablespoon whole urad dal, 1 tablespoon chana dal, 1/4 tablespoon methi seeds and 1/8 cup poha.
• Soak rice & ingredients in plenty of water for 3-4 hours.
• Drain the soaked rice and soaked lentils to a mixer jar. Reserve soaked water for grinding.
• Add about 1/4 cup of water, grind the rice and urad dal to a smooth paste. Add as little water as needed for this urad dal and rice batter. We will adjust consistency of the thick batter after fermentation.
• Set aside in a warm place and ferment the batter. It will take anywhere between 6-14 hours depending on the weather for fermenting batter. Here I am batter fermented overnight. Well fermented batter will be fluffy and porous
• Refrigerate the fermented batter and use as required.For making masala dosas take 3 cups batter and add 3/4 cup water to it. Mix well and make sure the batter is in pouring consistency.
• Pick, rinse and scrub two large potatoes thoroughly. Boil or steam the potatoes well. You can also cook them in instant pot.instant pot- 4 minutes in manual or pressure cooker mode with pressure valve sealed stovetop- 10 minutes or until fork tender in salted water.To boil potatoes in
• Once done, peel and mash the potatoes coarsely. Do not make them into a paste.
• Heat oil in a heavy pan. Add mustard seeds, urad dal, chana dal and fry for a minute or until mustard seeds splutter. Add curry leaves, crushed ginger, chopped green chilies and saute well. Next add thinly sliced onions and saute for a minutes. Do not let the onions turn brown.
• Add steamed or boiled peas and saute well for 2 minutes in medium heat. Add mashed potatoes and mix. Season with salt and turmeric powder.
• Mix well, cover and cook for 10 minutes. Add chopped coriander leaves and mix. Remove from heat. Let the masala cool for 10 minutes.
• Heat a dosa tawa for 3-4 minutes. Use a cast iron pan preferably. If you prefer a non stick pan you can use it too. Once the tava is hot, add few drops of oil and spread very well. Lower the flame & spread a ladle full of batter into a thin circle. Increase the heat to medium & cook for a minute. Spread some butter all over the dosa and cook for another minute.
• Spread 3-4 tables of prepared aloo masala. Cook for a minute.
• You can fold the dosa just into half or as shown in phot. You can even make triangle dosa. If you want crispy dosa, cook for a minute or 2 after folding.
• Remove from flame, place some butter on top and serve restaurant style crispy masala dosa immediately with chutney and sambar

MASALA DOSA

Steps:

• First take all the ingredients in bowls. Take rice and flattened rice in separate bowls. Take the urad dal, chana dal and fenugreek seeds in one bowl.
• Rinse the urad dal, chana dal and fenugreek seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.
• Rinse the rice a couple of times and keep aside.
• Rinse flattened rice once or twice and then add to the rice.
• Pour 2 cups water. Stir and soak both rice and flattened rice together for 4 to 5 hours.
• Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal.
• Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.
• Grind the urad dal, chana dal and fenugreek seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.
• Remove the batter in a bowl or pan with a spatula.
• Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. To make the batter, I added 1 cup water. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.
• Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rava (cream of wheat) like consistency. You can even grind to a smooth batter.
• Now pour the batter in the same pan or bowl containing the urad dal batter.
• Add ½ teaspoon edible rock salt or add as per taste. You can also use sea salt or pink salt.
• Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.
• First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan or in an Instant pot. The potatoes have to be completely cooked and fork tender.
• When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.
• When the pressure settles down on its own in the cooker, remove the lid. Drain the water from the potatoes and let them become warm. Then peel and chop them.
• Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.
• Heat oil or ghee in a frying pan or a skillet. Fry cashews and keep aside. This step of frying cashews is optional.
• Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.
• Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.
• Saute the onions stirring often till they soften and turn translucent.
• Add the turmeric powder and asafoetida (hing). Mix very well.
• Add water. Mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.
• Next add the boiled chopped potatoes and mix very well. You can also mash the potatoes if you like while cooking them.
• Season with salt according to taste. Also add ¼ teaspoon sugar for a slight sweet taste.
• Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the consistency will thicken.
• Switch off the flame and then add chopped coriander leaves. Also add the fried cashews now and mix well. The potato filling should be moist and easily spreadable on the dosa. Make sure there is no water in the potato filling. It should not be of a curry or gravy consistency.
• Stir and keep the potato filling aside.
• Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter and it would have increased in volume.
• Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don't smear oil on a non stick pan, as then you won't be able to spread the batter.
• Keep the flame to a low, while spreading batter.
• Spread the batter in a circular way on the pan.
• On a medium flame, cook the dosa.
• Sprinkle some oil on top and edges.
• Cover with a lid and let it cook. You can spread the oil which was sprinkled earlier on the dosa with a spoon. Cook till its base becomes golden and crisp.
• When you see the base has become golden and the edges separate from the pan, place a portion of the potato filling on the dosa. You can spread it a bit if you want.
• Now fold the dosa and serve.
• Serve crisp restaurant style masala dosa hot with coconut chutney and sambar.
• Alternatively, simply make the dosa and serve the potato filling separately in a bowl.
• You can also choose to serve masala dosa with onion chutney, tomato chutney or peanut chutney.
• The batter stays good for 3 to 4 days in the fridge. You can opt to freeze the batter for a few weeks too. Store any leftover potato filling in the refrigerator for a day only.

MASALA DOSA RECIPE (RESTAURANT STYLE)

Steps:

• Add urad dal, chana dal and methi seeds to a large bowl. Rinse them well a few times and pour lots of fresh water. To another large bowl, add rice and rinse it well few times. Pour lots of fresh water.
• Soak for 4 to 5 hours. 30 mins before you begin to make the batter, rinse poha twice. Pour water enough to immerse it fully. Soak it for 30 mins.
• Later drain the water from the dal completely and add to a blender jar along with poha.
• Pour 1¼ cup water and salt. If you live in a hot weather then skip salt now and add after fermentation.
• Blend the batter well until thick, frothy and smooth. While you blend ensure your blender doesn't heat up and get overloaded. So give a break in between and blend.
• Transfer the batter to the bowl in which you soaked the dal.
• Drain the water from rice completely and add it along with ½ cup water to the blender jar.
• Blend slightly coarse or smooth to suit your liking. I make a slightly coarse batter of fine semolina texture. If needed pour the rest of the ¼ cup water while blending. I use up full 2 cups water mentioned in the recipe to blend.
• Pour this rice batter to the dal batter & mix well. You can check the video or step by step photos to know the consistency of batter.
• I divide the batter to 2 large bowls. You can do the same if you prefer to use it on 2 different days. Cover the bowl.
• Allow the masala dosa batter to ferment in a warm place for about 6 to 16 hours depending on your weather. The batter has to rise and turn slightly fluffy. Do not over ferment the batter.
• If you live in a cold place, then preheat the oven to 60 C or 140 F for 10 mins. Keep the batter inside with the oven light ON. Or You can also use your instant pot in the yogurt settings.
• Boil or steam potatoes until just done. Do not cook them until very mushy.
• Instant pot: You can pressure cook the potatoes in your IP following these timings - 5 mins if using small potatoes, 6 to 7 mins if using medium ones and 10 mins if using large potatoes.
• Pressure cooking: If using a pressure cooker, then add peeled and diced potatoes to a bowl and pour water to partially cover them. Place it in the pressure cooker and let it whistle thrice.
• While the potatoes boil, soak 1 teaspoon chana dal and 1 teaspoon urad dal in little hot water so they soften. After 30 mins drain the water from the dal and keep aside. When the pressure releases, remove the potatoes.
• Heat a pan with oil. Then add cumin, mustard, chana dal and urad dal. Saute until the dals turns golden.
• Then add onions, curry leaves and chilies. Fry until the onions turn lightly golden.
• Add hing and ginger. Fry until the aroma of ginger comes out.
• Crumble the potatoes and add them to the pan. Add turmeric and salt along with 2 to 3 tbsps of water. Skip pouring water if your potatoes are too moist or lightly mushy.
• Saute for 2 to 3 mins. Add coriander leaves. Taste and add more salt if needed. Set this aside.
• Bring the batter to consistency by adding little water. It must be of thick pouring and spreading consistency.
• Heat your dosa tawa on a medium heat. If using cast iron pan, when it turns slightly hot, drizzle few drops of oil on it. Insert a fork or a butter knife into a cut onion and rub the oil all over the pan. If using cast iron griddle, you can also season it the previous night.
• Check if your pan is hot enough by sprinkling little water on it. It is hot enough it will sizzle and the water evaporates. This tip is only for cast iron pan. Do not try this on a non-stick.
• When the pan is hot enough, stir your batter once and take a ladle full of it.
• Pour it in the center of the hot tawa. Immediately begin to spread it in a circular motion starting from the center, keep moving your hand in clockwise direction, making circles until you reach the edges of the pan. Refer video or check images below.
• You can make thick or thin dosas as per your desire. If you are unable to spread the batter, it means the batter is too thick or the pan is too hot. Check the troubleshooting tips above.
• Pour about half tsp oil or spread ¼ tsp soft butter around the edges & a little here and there.
• Cook the masla dosa on a medium heat. Within few minutes, you can see the edges leave the pan. Flip and cook just for 1 minute.
• Flip it back and cook until the base turns golden and crisp. If making mysore masala dosa, smear the red chutney (recipe below) as desired. Place the curry in one half of the dosa. Fold it or roll it.
• To make the next dosa, if using cast iron pan repeat the process of rubbing with cut onion. Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa. Do not cook the dosa on low heat as it makes the dosa hard.
• Serve crispy masala dosa hot with coconut chutney and tiffin sambar.
• Roast 2 tbsps chana dal until golden along with 6 to 8 dried red chilies. Chilies have to turn crisp.
• Saute 1 large onions lightly in 1 tsp oil until the raw smell goes off. Add 2 pinches of cumin.
• Cool everything. Powder the dal and chilies first.
• Add half tsp tamarind (optional), 2 garlic cloves and salt. Blend till smooth. You will have a thick chutney. If the chutney turns very thick, add 1 to 2 tbsps of water and blend again.