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Masala Dosa recipe

 Ingredients:

- 1 cup rice
- 1/2 cup urad dal (black gram dal)
- 1/4 cup chana dal (split chickpeas)
- 1 tsp fenugreek seeds
- Salt to taste
- Oil for cooking

For the masala filling:
- 3 medium potatoes, boiled and mashed
- 1 onion, chopped
- 1 green chili, chopped
- 1/2 tsp mustard seeds
- 1/2 tsp cumin seeds
- Curry leaves
- 1/2 tsp turmeric powder
- Salt to taste
- Fresh coriander leaves, chopped

For the Masala Dosa batter:
1. Soak the rice, urad dal, chana dal, and fenugreek seeds in water for 6-8 hours.
2. Drain the water and blend the soaked ingredients to make a smooth batter. Add water if needed to get a dosa batter consistency.
3. Allow the batter to ferment overnight or for at least 8-10 hours.
4. Once the batter is fermented, add salt to taste and mix well.

For the masala filling:
1. Heat oil in a pan and add mustard seeds. Once they start spluttering, add cumin seeds and curry leaves.
2. Add chopped onion and green chili, sauté until the onions turn translucent.
3. Add turmeric powder and mashed potatoes. Mix well and cook for a few minutes.
4. Add salt and chopped coriander leaves. Remove from heat and set aside.

To make the Masala Dosa:
1. Heat a non-stick skillet or dosa tava on medium heat. Pour a ladleful of dosa batter onto the skillet and spread it in a circular motion to make a thin dosa.
2. Drizzle some oil around the edges of the dosa and cook until the edges start to lift.
3. Place a spoonful of the masala filling in the center of the dosa and fold it over.
4. Cook for a few more minutes until the dosa is crispy and golden brown.
5. Serve hot with coconut chutney and sambar.

Enjoy your delicious Masala Dosa.

Masala dosa is a beloved South Indian dish that has captivated taste buds around the world. This savory crepe, made from a fermented batter of rice and lentils, is a true culinary delight. The process begins with soaking and grinding the ingredients into a smooth, spreadable batter, which is then left to ferment overnight, allowing the flavors to develop and the batter to become light and airy. When ready to cook, a small ladleful of the batter is poured onto a hot griddle or tawa, where it is skillfully spread into a thin, lacy circle using the back of a ladle. As it sizzles and crisps to a golden brown, the dosa is carefully folded around a flavorful filling of spiced potatoes, onions, and chiles. This filling, known as the masala, is a delightful blend of aromatic spices like cumin, coriander, and mustard seeds, sautéed to perfection and seasoned to tantalizing zest. The contrast between the crisp, paper-thin dosa and the hearty, spice-infused masala creates a symphony of textures and flavors in every bite, making masala dosa a true culinary masterpiece that has become a beloved staple across the Indian subcontinent and beyond.
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