Masala Dosa – Crisp Lentil Pancakes
Spicy & Savory Delight
Description
Masala Dosa, a beloved South Indian dish, is a savory and crispy lentil pancake that brings a balance of spices, texture, and flavors. Made from a fermented batter of rice and lentils, it is typically filled with a spiced potato filling and served with chutneys or sambar. Perfect for breakfast or a light meal, Masala Dosa brings the essence of Indian comfort food to your table. The batter ferments overnight, making the dosas light, crispy, and irresistibly tasty.
Dish Information
- Spice Level: Medium
- Preparation Time: 2 days (including fermentation)
- Cook Time: 10 minutes
- Serves: 6 servings
- Dietary Information: Vegetarian
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- Rating: 4.6/5
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Ingredients
| Ingredient | Quantity |
|---|---|
| Rice | 190g |
| White lentils (split urid, skin removed) | 105g |
| Split chana lentils | 20g |
| Fenugreek seeds | 1 tsp |
| Oil | 1 tbsp |
| Salt | 1 tsp |
Instructions
- Soak the Ingredients: Begin by washing the rice, lentils (both white and chana), and fenugreek seeds. Soak them in enough cold water to cover the mixture by about an inch. Leave this mixture to soak at room temperature for at least 6 hours or overnight.
- Blend the Batter: After soaking, drain the water. Blend the soaked mixture of rice, lentils, and fenugreek seeds with just enough water to form a grainy batter. The texture should remain slightly rough but smooth enough to pour. The batter should be of a consistency that will spread easily on the pan.
- Fermentation: Transfer the blended batter to a large bowl, cover it, and leave it to ferment overnight at room temperature. This process is essential to develop the characteristic tangy flavor and airy texture of the dosas. Ensure the room is not too cold for proper fermentation.
- Cook the Dosas: Once the batter is fermented, heat a non-stick pan or griddle on medium-high heat. Lightly grease it with oil. Pour a ladleful of the batter onto the center of the pan, and with the back of the ladle, spread the batter in a circular motion to form a thin, even pancake.
- Crisp the Dosa: Cook the dosa until the edges turn golden brown and crispy, about 2-3 minutes. Flip if necessary, although traditional dosas are usually cooked only on one side.
- Serve: Serve the dosa hot, with a side of spiced potato filling, coconut chutney, and sambar for an authentic experience.
Allergen Information
- Contains: Lentils (urad dal and chana dal)
- May Contain: Traces of gluten, depending on the processing of ingredients.
Dietary Preferences
- Vegetarian: This dish is naturally vegetarian and can be enjoyed by anyone following a plant-based diet.
- Gluten-Free: The dosa is made without wheat or other gluten-containing grains, making it suitable for those with gluten sensitivities, though cross-contamination can occur during preparation.
- Vegan: With no animal products in the ingredients, this recipe is entirely plant-based.
Advice
For the perfect dosa, the fermentation process is key—make sure the batter ferments well at room temperature. If your kitchen is too cold, consider placing the batter near a warm oven to encourage fermentation. If you prefer a less tangy flavor, you can shorten the fermentation time. Also, don’t be afraid to experiment with the batter’s consistency; a slightly thicker batter will yield softer dosas, while a thinner batter will give you crisper ones.
Conclusion
Masala Dosa is a dish that brings the rich flavors of India into a simple and enjoyable recipe that anyone can prepare. With its crunchy exterior and flavorful, aromatic interior, it’s sure to be a hit at any meal. Whether served as a breakfast, lunch, or dinner, this traditional dish offers an authentic taste of South Indian cuisine that is satisfying, comforting, and full of flavor.
