Best Masala Dosa With Coconut Chutney South Indian Savory Crepes With Filling Recipes

CLASSIC MASALA DOSA WITH COCONUT CHUTNEY

Steps:

• For the dosa batter: Soak urad dal in water for 8 to 12 hours. Wash the soaked lentils and blend in a high-powered blender with 3/4 cup water to a smooth paste. Add rice flour, sugar, salt and 1 1/2 cups water to blend to a smooth paste consistency. Let batter ferment at room temperature 8 to 10 hours.
• For the onion masala: Heat the rice bran oil in big saute pan until hot, then add cashews, chana dal, mustard seeds, turmeric powder, red chiles, curry leaves and onions and cook, stirring constantly, over medium heat, until caramelized, about 30 minutes.
• Potato masala and tempering: Heat oil in a saute pan until hot, then add mustard seeds. Cook until you hear the crackle, then add cilantro, asafoetida, chiles, potatoes, curry leaves, salt and 1 1/2 cups onion masala.
• For the coconut chutney: Add coconut, chana dal, coconut powder, chiles, tamarind seeds, cilantro and salt to a high-powdered blender with water and blend to a smooth paste consistency. Finish by adding a tablespoon of tempering to the coconut chutney.
• Heat a cast-iron or nonstick pan over medium heat and season with oil. Once it is hot, take one ladle of dosa batter and spread it from the middle to outer edge of the pan, making sure it is thin. Cook until cooked completely, about 1 minute. Put ghee on top of dosa. Serve with potato masala and coconut chutney. Repeat with remaining batter.

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.

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 WITH COCONUT CHUTNEY (SOUTH INDIAN SAVORY CREPES WITH FILLING)

Steps:

• For the dosa: Soak the parboiled and uncooked rice together in water.
• Separately, soak the dal and fenugreek seeds together in water.
• After 3-4 hours, drain and reserve the water and grind both separately in a blender to a fine paste, adding some the reserved water as needed (if the grinder/blender seizes up) until the mixture is of batter consistency.
• Add the salt, some water if necessary, and mix both together thoroughly; keep overnight to ferment.
• The next day, check the batter; if too thick, add some water and mix so that it is of a pouring consistency.
• Heat a skillet and grease with some oil.
• Pour a ladleful of batter and spread as quickly as possible into a thin circle.
• Pour a little oil (about 1/2 teaspoon) all around the crepe and on the centre as well.
• Cook until the dosa is done, then turn over and cook the other side until crisp.
• Set the dosas aside.
• Note: If parboiled rice is not available, soak 2 1/4 cups of uncooked rice.
• For the potato curry: Heat the 3 tablespoons of oil.
• Season with the mustard and gram dals.
• When done, add the chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
• When the onions are browned, add the potatoes and salt, and mix thoroughly.
• Add the coriander leaves and lemon juice, if desired, and mix well.
• For the chutney: Heat the oil, add the asafoetida, red chilies, and then the dal.
• Fry until the dal turns brownish.
• Remove from flame.
• Grind this mixture with the grated coconut, salt and tamarind to a slightly rough paste.
• Add a little water to make the chutney of a spreadable consistency.
• To make the masala dosas (the final product!): When required, reverse the prepared dosa and place on a skillet.
• Spread approximately 1 tablespoon of chutney evenly all over the dosa.
• Carefully place 2 tablespoons of potato curry in the centre, fold the the left a third over the centre, and then the right side over the left (or, just fold it any way you like!).
• Sprinkle a little ghee or butter.
• Roast for a minute or two.
• Remove from flame and serve immediately.
• Alternatively, stuff the dosa with the potato curry only, and serve the chutney as a dip.

MASALA DOSA

Steps:

• Chutney: In a fry pan, dry roast peanuts to a golden brown. Grind peanuts, chilies, tamarind paste and salt to a smooth paste using 1/4 cup of water. The amount of water depends upon how thick/thin you want your chutney.
• Transfer to a bowl. Heat oil until sizzling. Add mustard seeds and hing and fry until seeds start popping. Pour over the Chutney.
• Filling: Boil the cubed potatoes until fork tender, drain and set aside. Heat the oil over medium high heat and add the mustard and cumin seeds. They will begin to pop and shoot all over your kitchen within a few seconds so have the chopped onion ready to go.
• Once the mustard starts to pop, add the onion and green chili, sauteing for a couple minutes. Add the ground cumin and coriander and mix, gently stir in the cubed potatoes as you don't want to turn them to mashed potatoes.
• Add the turmeric, garam masala, chopped cilantro and mix well. Add a little water (up to 1/4 cup) to thin the mixture and salt to taste. Keep warm.
• Dosa: Place the urad dal and basmati in two separate bowls and cover with several inches of water. Cover and allow the bowls to sit out at room temperature at least overnight and up to one day.
• In the morning, drain and rinse the rice and dal and add to your food processor. Grind the two together into a paste, add the onion and chili and salt (about 1/4 teaspoon) and continue to grind. Start adding water to the mixture, until you get a smooth creamy and slightly thin batter (just a tad thinner than your typical pancake batter). Continue to mix this in the processor until you can rub it between your fingers and the grit remaining should be a little finer than cream of wheat.
• Heat a large flat, oiled griddle over medium high heat, or your largest flat bottom non stick pan. Pour 1/2-3/4 cup of batter into the center of the griddle and working quickly with a large spoon or heat safe silicon spatula, swirl the batter outwards into a very thin flat pancake. The thinner the better. Don't be too concerned about holes or getting it perfectly round, just focus on spreading it thin.
• Cook the dosa until the underside is golden brown and the top is no longer glossy. This will only take a few minutes and do not flip the dosa. If your dosa seems a little thick, too chewy or not quite crispy enough, blend the batter again and add a little more water.
• Remove the dosa from the pan and fill with several tablespoons of the following potato filling and a little squeeze of sriracha. Roll up and serve immediately with the peanut chutney.

CLASSIC MASALA DOSA

Steps:

• Make the dosa batter: Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
• Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
• Combine the two pastes in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. You should have about 6 cups. Cover bowl with a kitchen towel and set in a warm place. Let ferment until the surface is bubbly, about 8 hours. Stir in the salt. Use the batter straight away or refrigerate for later use. (Batter will keep for up to a week, refrigerated. Thin with water if necessary before proceeding.)
• Make the potato filling: Put ghee in a wide skillet over medium heat. When oil is wavy, add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, garlic and green chile. Stir to coat and let sizzle for 1 minute.
• Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature. (Potato filling may be prepared up to a day in advance.)
• To make dosas, set a griddle or cast-iron skillet over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape. Serve immediately. Continue making dosas one at a time.