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By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com
Freepik
Masala dosa is loved for its crisp texture and spicy potato filling. It’s a wholesome, comforting meal that’s both street food and a family breakfast.
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For Dosa: rice, urad dal, fenugreek, and salt. For Masala: potatoes, onions, mustard seeds, curry leaves, turmeric, green chilies, and a touch of oil.
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Soak rice and dal separately for 4–6 hours. Grind to a smooth batter, mix, and ferment overnight. Fermentation gives dosas that soft texture and tangy flavor.
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Boil and mash potatoes. Sauté onions, mustard seeds, curry leaves, turmeric, and chilies. Add mashed potatoes and mix well. This is the heart of the dosa!
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Place batter in a warm spot overnight. It should rise slightly and smell mildly sour. Fermented batter makes dosas light, crisp, and full of flavor.
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Use a hot, greased skillet or cast-iron tava. Pour a ladle of batter and spread it out in circles. The thinner, the crispier!
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Add a few drops of oil around the edges. Let the dosa cook until golden brown. No need to flip. Just crisp and lift gently.
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Spoon the potato filling in the center. Fold the dosa into a roll or half-moon. It’s ready to serve hot, crispy, and packed with flavor!
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Pair your dosa with coconut chutney and hot sambar. These sides balance the flavors and turn a simple dosa into a full South Indian meal.
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Masala dosa is more than a dish. It’s an experience. Light, spicy, crunchy, and soul-satisfying. Share it with love, and enjoy every bite hot!
Freepik
By: "Aashay Edwin Maghi" (CPT)
HealthVitalityTrends.com