Hello, my Foodie Friends............. I hope this post finds you well. As it is said that "Eat breakfast like a king, lunch like a prince and dinner like a beggar". In order to stay healthy and energetic throughout the day, it's very important to have a fulfilling breakfast. It is the first meal of the day, and it is the meal that the body uses to top up its glucose levels after 8-12 hours of fasting. Glucose is very important for the brain and it’s the main source of energy for the body. It also fuels the muscles that are necessary for physical activity throughout the day. If you skip your breakfast, you will have a shorter attention span, be less alert, take longer to react, have low blood sugar, and decreased productivity.
Today's post is all about a South Indian delicacy Masala Dosa. Dosa's are thin crispy crepes made from fermented rice and lentil batter. The lentil used here is Urad Daal. Dosas are generally served with Sambhar and Coconut chutney. Having Dosa in breakfast is a very common scene in every South Indian household but nowadays it has become popular worldwide.
There are many variations of Dosas: Paneer Dosa, Ghee Roast Dosa, Chinese Dosa, Mysore Masala Dosa, Schezwan Masala Dosa, Pav Bhaji Dosa, Neer Dosa, Oats Dosa, Rava Dosa, Pesarattu and the list goes on. But today we will learn about basic Masala Dosa which is a very common scene in breakfast. So, let's begin with the recipe:
Ingredients:
For Making Dosa Batter:
1. Rice: 6 cups
2. Urad Dal: 2 cups
3. Methi Dana/ Fenugreek Seeds: 1 tbsp
4. Oil: for brushing
5. Water: 1/4 cup
For making Potato Stuffing:
1. Boiled Potatoes: 4-5
2. Onions (finely sliced): 2
3. Green Peas: 1/4 cup
4. Curry Leaves: 8-10
5. Mustard Seeds: 1 tbsp
6. Asafoetida/ Hing: 1 tsp
7. Green Chilies: 1
8. Coriander Leaves: a handful
9. Turmeric Powder: 1 tsp
10. Salt to taste
11. Oil for cooking
Method:
For Making Potato Stuffing:
1. Heat oil in a pan and add hing. Allow it to release its aroma into the oil.
2. Add mustard seeds and let them crackle.
3. Add curry leaves and cook them for a minute on low heat.
4. Now add finely sliced onions and cook them until they become soft.
5. Add the boiled potatoes by mashing them with your hands. Cook the mixture for 2 minutes.
6. Add salt to taste and turmeric powder. Mix everything well.
7. Now add the green peas here I have used frozen peas but if you’re using fresh peas add them before adding the potatoes and fry them for a minute.
8. Finally, add green chilies and coriander leaves. Mix well and switch off the flame.
9. Take out the potato stuffing in a bowl.
For Making Masala Dosa:
1. Wash and soak the rice, urad dal and methi dana overnight or for at least 4 hours.
2. Take a grinder and grind the rice-dal mixture in batches. Add water if needed.
3. Take out the batter in a bowl and allow it to ferment for at least 8-10 hours.
4. If the batter is not properly fermented then allow it to ferment again for a few hrs.
5. Add salt into the batter and mix it well.
6. Now place a tawa on medium-high heat and brush oil on it. Sprinkle some water and rub it with a tissue.
7. Pour two ladle full of dosa batter and spread it evenly on the tawa. Let the dosa cook for a minute.
8. Drizzle a tsp of oil on the dosa and spread it. Add the potato stuffing.
9. Fold the Masala Dosa. Take it out on a plate.
10. Serve the Masala Dosa with Sambar and Coconut Chutney. Enjoy!!
Note:
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