masala dosa recipe in homemade India

Sure! Here's a recipe for homemade Masala Dosa:

Ingredients:
For the dosa batter:
- 2 cups rice (preferably a combination of regular rice and parboiled rice)
- 1 cup urad dal (split black lentils)
- 1/2 teaspoon fenugreek seeds
- Water (for soaking and grinding)
- Salt (to taste)

For the potato masala filling:
- 4-5 medium-sized potatoes, boiled and peeled
- 1 onion, finely chopped
- 2 green chilies, finely chopped
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- A pinch of asafoetida (hing)
- 1/2 teaspoon turmeric powder
- A few curry leaves
- Salt (to taste)
- 1 tablespoon oil

For the dosa:
- Oil or ghee (for cooking)

Instructions:

1. Dosa Batter:
   - Wash the rice, urad dal, and fenugreek seeds together and soak them in water for about 5-6 hours.
   - Drain the water and grind the rice, dal, and fenugreek seeds together in a blender or wet grinder. Add water as needed to make a smooth batter.
   - Transfer the batter to a large bowl, add salt, and mix well.
   - Cover the bowl with a clean cloth and allow the batter to ferment for 8-10 hours or overnight in a warm place.

2. Potato Masala Filling:
   - Heat oil in a pan over medium heat. Add mustard seeds and cumin seeds. Let them splutter.
   - Add asafoetida, curry leaves, and green chilies. Sauté for a minute.
   - Add chopped onions and cook until they turn translucent.
   - Mash the boiled potatoes and add them to the pan.
   - Sprinkle turmeric powder and salt. Mix well and cook for a few minutes.
   - Remove from heat and keep the potato masala filling aside.

3. Making Masala Dosa:
   - Heat a non-stick or cast-iron skillet or tawa over medium heat.
   - Once the tawa is hot, take a ladleful of dosa batter and pour it in the center of the tawa.
   - Spread the batter in a circular motion, starting from the center and moving towards the outer edges. You can make the dosa as thin or thick as you prefer.
   - Drizzle a little oil or ghee around the edges of the dosa and on top.
   - Cook the dosa until the edges start to turn golden brown and the surface looks cooked.
   - Spoon a generous amount of the potato masala filling onto the center of the dosa.
   - Fold the dosa from both sides, covering the masala filling, to form a roll or a semi-circle.
   - Remove the dosa from the tawa and serve hot with coconut chutney, sambar, or any other accompaniments of your choice.

4. Repeat the process with the remaining batter to make more dosas.

Enjoy your homemade Masala Dosa!

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