Crispy Masala Dosa recipe with Potato filling and Chutneys
In this recipe I will share the secret to making the Dosa crispy just like it is made in restaurants. You will also learn how to make the onion potato filing and red chili chutney which is smeared on the dosa before putting in the potato filling. And finally you will also learn how to make spicy hot green coconut chutney to go with the dosa.
Making the Dosa Batter
- 1/2 cup - Skinless split urad daal (skinless black gram)
- 1/2 teaspoon - Methi seeds (Fenugreek seeds)
- 1/4 cup - Poha (beaten rice)
- 1/4 cup - Cooked rice
- 1/4 teaspoon - Cooking Soda
- 1 tablespoon - Salt
- 1 handful - Chana dal (Yellow split peas)
Add parboiled rice, methi, poha, cooked rice, yellow spilt peas into one large vessel containing sufficient water for soaking. Then soak urad dal in water in a separate vessel. Soak for 6-7 hours or overnight.
Then grind the contents from both the containers separately to a smooth paste adding water as required. After grinding the urad dal, add it to the main batter container and mix well. Add water as required until you get a pouring consistency.
Now add sugar, salt, cooking soda and mix well. Cover and keep aside in a warm place for at least 7 hours. During this time the batter raises and reaches approximately two and a half times the original volume. So make sure you use a big enough container for the dosa batter.
Onion Potato Subji or Palya (Dosa Filling)
- 10 nos - Curry leaves
- 2 tbsp - Coriander leaves or Cilantro
- 1 tbsp - Ghee
- 2 tbsp - Oil
Green Coconut Chutney
Making the Dosa
8. Now smear a little bit of the red masala chutney on the dosa as shown in the picture. the quantity of this chutney depends on how spicy you want the dosa to be.
9. As the last step add the onion potato subji to the center of the dosa and flip the 2 sides of the dosa one over the other such that the subji is covered. The dosa is now ready to be served.