Masala Dosa With Potatoes Filling

This Masala Dosa is Crispy but soft and fluffy inside.

Prep Time 25

Cook Time 30

Course Breakfast

Cuisine Indian

Servings 20 10

Add all ingredients for dosa batter into a bowl and wash with water 3-4 times or until the water is clear. This is to remove any coating or residue on these ingredients.
Add water to it and soak in water for 4-5 hours. Do not throw the soaked water because we will be using this soaked water for grinding.
After 5 hours, grind this into a fine paste

Take part of the soaked rice mixture into a grinder, then add just enough water to grind. Make sure that your grinder doesn’t overheat. If it gets too hot then it may ruin the batter. You can try these tips to avoid overheating the grinder, grind it in a short burst, reduce the quantity, keep it in the fridge before grinding, stop the grinder often, etc.
Pour the batter into a metal bowl. Grind the remaining rice mixture. Don’t add salt at this time
Mix with your hand. This will add air to the batter and helps with fermentation. It is good to mix with hand for 2-3 minutes
Cover with a lid and towel and ferment it for 12 hours. You will know when the batter is ready, it will increase in volume, you may also see tiny bubbles on them.
After fermentation, remove the cover. Mix it lightly, you don’t want to remove all the aeration in the batter. Add enough salt and maybe little water if needed. The batter should not be too thick or too thin. It should be in flowing consistency

Boil the Potatoes needed for the Masala. Remove the skin and cut it into small pieces. Keep it aside.
Add oil to the pan. You can use any oil but most people use coconut oil or ghee. When the oil is hot add 1 tsp mustard seeds, let it splutter, and then add curry leaves, 1 tsp finely slices ginger, 3 green chilies, 2 onion chopped, turmeric
cook for 2-3 min until the onion is soft. You don’t have to brown the onion.
then add 5 cooked potatoes, sliced into small pieces, 1 tsp chilies powder, 1 tbsp fresh coriander leaves, and salt. Mix all together very well. If the potatoes stick to the bottom of the pan, add a little bit of water..
cook for another 3-4 minutes. Add 1/4 cup hot water if needed
Use a potato masher to mash the potatoes. You don’t have to mash it too much, the goal is to have a binding of potatoes. You should still have some potatoes as chunks. Turn off the flame and set aside.

Heat up non-stick Tawa. Heat on high flame. To check whether it is ready you can splash a bit of water and it should be bubbling immediately and that means it is ready. When the Tawa is really hot add 3-4 tbsp water. Wipe off the water with a towel. This step is important because if the Tawa is too hot then the batter will not stick to the pan. Add the batter into the Tawa and spread it around in circles. Keep the flame on high so you can get rid of all the moisture. Once the batter is dry out then you can add 1-2 tsp oil on top of the dosa, also reduce the heat to medium. Cook until the bottom starts to get golden.
When the sides are lightly golden, add potato filling and roll it. Remove this to a plate. Repeat the same for remaining Dosa.

It is better to grind using the same soaked water, this helps with fermentation faster.

Adding Salt to the batter: We didn’t add salt before fermentation because salt sometimes may interfere with fermentation.

Once the dosa batter is dry out you should reduce the heat to low otherwise the bottom of the dosa gets burned without crisping.

Keyword masala dosa