Get to know the flavours of South India with masala dosa

Masala dosa is a classic South Indian dish consisting of a crispy rice and lentil crepe with a spiced potato filling.

This is a type of dosa, which is a thin crepe made from a fermented mixture of rice and lentils. It is filled with a mixture of potatoes, onions, green chillies and spices, known as masala.

Masala dosa has its roots in the southern region of India, especially in the state of Karnataka. Dosa is a staple food in the south of the country and has been consumed for centuries, with variants including plain dosa and masala dosa.

It is typically served on a large plate, accompanied by several traditional accompaniments, such as:

• Sambar: a lentil stew with vegetables and spices.
• Raita: A yogurt accompaniment with cucumber, coriander and spices.
• Chutney: Usually made of coconut, mint, coriander or tamarind. It is served as an accompaniment to complement the flavour of the dosa.

It is eaten with your hands or with a fork and knife. It is cut into pieces and dipped in the different chutneys and sambar, enjoying the combination of flavours and textures. In India, it is common to eat dosas with your hands. A piece of dosa is torn off and used to scoop up the filling and accompaniments.

How to make masala dosa at home

Ingredients

For the dosa:

• 1 cup of rice
• 1/3 cup urad dal (split black lentils)
• 1/2 teaspoon fenugreek (optional)
• Salt to taste
• Water for soaking and grinding
• Oil or ghee for cooking

For the masala filling:

• 3 medium potatoes, peeled and boiled
• 1 large onion, finely chopped
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon turmeric powder
• 1 teaspoon cumin powder
• 1/2 teaspoon cumin seeds
• A handful of curry leaves
• 2 tablespoons fresh cilantro, chopped
• 1 tablespoon lemon juice
• Salt to taste
• Cooking oil

For the accompaniments:

• Sambar: a stew of lentils and vegetables.
• Coconut Chutney: A blend of coconut, chillies, ginger and spices.
• Raita: yogurt with cucumber, coriander and spices.

Dosa Preparation:

1. Soaking: Rinse the rice and urad dal separately. Soak them in water for at least 6 hours or overnight. If using fenugreek, soak it along with the urad dal.
2. Grinding: Drain the water and grind the urad dal and fenugreek (if using) to a smooth paste. Add water as needed. Grind the rice separately to a smooth paste.
3. Mixing and fermentation: Mix both doughs in a large bowl. Add salt to taste and mix well. Cover the bowl and let ferment in a warm place for 8-12 hours or overnight, until the dough doubles in size and is bubbly.
4. Cooking: Heat a non-stick pan or griddle over medium-high heat. Pour a ladle of the fermented batter into the centre of the pan and spread it into a thin circle using circular motions. Drizzle a few drops of oil or ghee around the dosa. Cook until golden and crispy.

The masala filling:

1. Prepare the potatoes: Boil the potatoes until tender. Peel and cut them into small cubes.
2. Stir fry spices: In a large pan, heat some oil over medium heat. Add the mustard seeds and cumin seeds. When they start to crackle, add the curry leaves and green chillies.
3. Add onions and spices: Add the chopped onions and sauté until golden brown. Add the turmeric and cumin powder and mix well.
4. Add the potatoes: Add the cooked potatoes and mix well to coat them with the spices. Cook for a few minutes. Add salt to taste, lime juice and chopped fresh cilantro. Mix well and cook for another 2-3 minutes.

Mounting:

1. Placing the filling: Place a portion of the masala filling in the centre or on one side of the cooked dosa. Fold the dosa over the filling, forming a roll or half circle.
2. Serving: Serve the Masala Dosa hot, accompanied by sambar, coconut chutney and raita.