Masala dosa with coconut chutney Recipe

Cooking Directions

• STEP 1.To make the dosa batter, soak rice and lentils overnight, then grind them into a smooth paste.
• STEP 2.Ferment the batter for 8-10 hours or until it doubles in volume.
• STEP 3.Heat a non-stick pan and pour a ladleful of batter onto it. Spread it in a circular motion to form a thin pancake.
• STEP 4.Drizzle oil around the edges and cook until the dosa turns golden brown and crispy.
• STEP 5.For the potato filling, heat oil in a pan and add mustard seeds, curry leaves, and chopped onions. Saute until onions turn translucent.
• STEP 6.Add boiled and mashed potatoes, turmeric powder, salt, and mix well. Cook for a few minutes until the flavors blend together.
• STEP 7.To make the coconut chutney, blend grated coconut, green chilies, ginger, roasted chana dal, and water until smooth. Season with salt and temper with mustard seeds and curry leaves.
• STEP 8.Serve the masala dosa hot with the potato filling rolled inside. Enjoy with coconut chutney and sambar.
• STEP 9.Store any leftover dosa batter in the refrigerator for up to 3-4 days. Reheat dosas on a hot pan before serving.
• STEP 10.Leftover coconut chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.

Cooking Tips

• Make sure the dosa batter is well fermented for a light and crispy texture.
• Spread the dosa batter thinly and evenly on the pan for a crispy dosa.
• To make the dosa more flavorful, you can add a teaspoon of ghee or butter while cooking.
• For a spicier coconut chutney, add more green chilies.
• You can also add roasted peanuts or cashews to the potato filling for extra crunch and flavor.

Storage and Serving

• Serve the masala dosa hot with coconut chutney and sambar.
• Store any leftover dosa batter in the refrigerator for up to 3-4 days. Reheat dosas on a hot pan before serving.
• Leftover coconut chutney can be stored in an airtight container in the refrigerator for up to 3-4 days.