Masala Dosa with Coconut Chutney
Cook Time: 30 minutes
Prep Time: 28 hours
Total Time: 28 hours and 30 minutes
Description: This tantalizing recipe for Masala Dosa with Coconut Chutney is a culinary masterpiece that hails from South India. It’s a savory crepe stuffed with a delicious potato filling and served with a flavorful coconut chutney. Perfect for breakfast or brunch, this dish is sure to impress your family and friends.
Recipe Category: Breakfast
Keywords: Lunch/Snacks, Potato, Rice, Coconut, Fruit, Vegetable, Nuts, Asian, Indian, Potluck, Spicy, Savory, Weeknight, Refrigerator, Stove Top
Nutritional Information (Per Serving):
- Calories: 497.4
- Fat Content: 9.4g
- Saturated Fat Content: 1.3g
- Cholesterol Content: 0mg
- Sodium Content: 17mg
- Carbohydrate Content: 87.8g
- Fiber Content: 14.8g
- Sugar Content: 5.7g
- Protein Content: 15.9g
Servings: 6
Ingredients:
- 2 cups parboiled rice
- 1 cup rice
- 1 cup Urad Dal
- 1/2 teaspoon fenugreek seeds
- Salt to taste
- Ghee (clarified butter)
- Mustard seeds
- 3 onions, chopped
- 3 green chilies, chopped
- 1-inch piece of ginger, grated
- Curry leaves
- 2 teaspoons red chili powder
- 1 teaspoon turmeric powder
- 4 potatoes, boiled and mashed
- Fresh coriander leaves, chopped
- Juice of 1 lemon
- Asafoetida powder
- 1 cup grated coconut
- Tamarind pulp
- Oil
Instructions:
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Preparation of Dosa Batter:
- Soak the parboiled and uncooked rice together in water for several hours.
- Separately, soak the dal and fenugreek seeds together in water.
- After 3-4 hours, drain and reserve the water. Grind both separately in a blender to a fine paste, adding some reserved water as needed until the mixture is of batter consistency.
- Add salt to taste, 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 until it reaches a pouring consistency.
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Making the Dosa:
- Heat a skillet and grease it with some oil.
- Pour a ladleful of batter and spread it quickly into a thin circle.
- Pour a little oil around the crepe and on the center as well.
- Cook until the dosa is done, then flip it over and cook the other side until crisp. Set aside.
-
Preparation of Potato Curry:
- Heat oil in a pan. Add mustard seeds and gram dal. When they start to splutter, add chopped onions, green chilies, ginger, curry leaves, chili powder, and turmeric powder.
- Once the onions are browned, add the boiled and mashed potatoes along with salt. Mix thoroughly.
- Add chopped coriander leaves and lemon juice, if desired. Mix well.
-
Making Coconut Chutney:
- Heat oil in a pan. Add asafoetida, red chilies, and dal. Fry until the dal turns brownish. Remove from flame.
- Grind this mixture with grated coconut, salt, and tamarind to a slightly rough paste. Add a little water to make the chutney of a spreadable consistency.
-
Assembling the Masala Dosa:
- Place a prepared dosa on a skillet.
- Spread approximately 1 tablespoon of coconut chutney evenly over the dosa.
- Carefully place 2 tablespoons of potato curry in the center.
- Fold the dosa, covering the potato curry.
- Sprinkle a little ghee or butter on top.
- Roast for a minute or two.
- Remove from the flame and serve immediately.
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Alternate Serving Option:
- Instead of stuffing the dosa, serve the potato curry separately and use the coconut chutney as a dip.
This recipe is a delightful blend of flavors and textures, making it a perfect choice for any meal of the day. Enjoy the aromatic spices and savory goodness of this South Indian classic!
