Masala Dosa Recipe with Red Chutney
Masala Dosa is a beloved South Indian dish known for its crispy, golden-brown exterior and a flavorful, spiced potato filling. Served with a side of tangy red chutney, coconut chutney, and hot filter coffee, this dish makes for an irresistible breakfast or brunch. The blend of spices and textures will leave you craving for more, making it a perfect dish to start your day on a savory note. Follow this simple yet delicious recipe to bring the authentic flavors of South India to your kitchen.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli dosa batter | 3 ยฝ cups |
| Oil | As needed |
| Chaat masala powder | ยฝ tsp |
| Potato masala | 1 ยฝ cups |
| Garlic chutney | As needed |
| Potatoes (boiled & mashed) | 2 cups |
| Onion (thinly sliced) | 1 cup |
| Ginger (grated) | 1 tsp |
| Green chilies (finely chopped) | 2 |
| Turmeric powder | ยผ tsp |
| Curry leaves (finely chopped) | 6 leaves |
| Coriander (chopped) | A little |
| Salt | As per taste |
Nutritional Information (Per Serving)
| Nutrient | Amount per serving |
|---|---|
| Calories | 290 kcal |
| Carbohydrates | 42 g |
| Protein | 5 g |
| Fat | 11 g |
| Fiber | 6 g |
| Sodium | 410 mg |
| Vitamin C | 9 mg |
| Iron | 2 mg |
Instructions
Step 1: Preparing the Potato Masala
- Heat Oil: Heat a tablespoon of oil in a pan over medium flame.
- Add Spices: Add mustard seeds, urad dal (split black gram), and chana dal (split chickpeas) to the oil. Sautรฉ them until they turn light brown and aromatic.
- Add Aromatics: Next, add grated ginger, sliced onions, curry leaves, green chilies, and a pinch of asafoetida (hing). Stir and cook until the onions soften and become translucent.
- Seasoning: Add turmeric powder and salt to taste. Mix it well to combine with the onions and spices.
- Add Potatoes: Add the boiled and mashed potatoes to the pan and stir everything together. The turmeric will give the filling a lovely yellow hue.
- Simmer: Cover the pan with a lid, reduce the heat, and let the potato masala cook for 3 to 4 minutes on low heat. This allows the flavors to meld together beautifully.
- Finishing Touch: Turn off the heat, sprinkle some chopped coriander over the potato masala, and set it aside.
Step 2: Making the Masala Dosa
- Heat the Tawa: Heat a non-stick tawa (griddle) over medium flame. Once hot, lightly grease it with oil or ghee.
- Spread the Batter: Pour a ladleful of idli dosa batter onto the tawa and use the back of the ladle to spread it in circular motions, forming a thin dosa.
- Cook the Dosa: Drizzle a little oil around the edges of the dosa to help it crisp up. Let the dosa cook for a minute or until the bottom turns golden and crisp.
- Add the Filling: Spread a thin layer of garlic chutney or any preferred chutney on top of the dosa. Then, place a portion of the prepared potato masala in the center.
- Fold & Serve: Once the dosa is cooked and crispy, fold it in half or roll it up like a wrap. Remove it from the tawa and place it on a serving plate.
Step 3: Serve with Chutneys
- Serve Hot: Masala dosa is best served piping hot with a side of coconut chutney, red chutney, and, of course, filter coffee to complete the authentic South Indian breakfast experience.
Chefโs Tips & Variations
- Customize the Potato Masala: For an extra kick, add a teaspoon of garam masala or a pinch of red chili powder to the potato masala.
- Healthier Option: Use less oil while cooking the dosa or opt for a non-stick tawa to reduce the oil content.
- Chutney Variations: You can experiment with different chutneys like tomato chutney, mint-coconut chutney, or even peanut chutney for added variety.
Serving Suggestions
Masala dosa with red chutney pairs beautifully with:
- Coconut Chutney: This cool and creamy chutney balances the spices of the masala dosa perfectly.
- Sambar: If you’re looking for something more filling, serve it with a bowl of tangy, hearty sambar.
- Filter Coffee: To experience the true essence of a South Indian breakfast, enjoy your masala dosa with a cup of freshly brewed filter coffee.
Storage Tips
- Dosa Batter: The batter can be prepared in advance and stored in an airtight container in the refrigerator for up to 3 days. Just make sure to bring it to room temperature before cooking.
- Potato Masala: You can prepare the potato masala a day ahead and refrigerate it. Reheat before using it as a dosa filling.
Make-Ahead Instructions
For busy mornings, you can prepare the potato masala the night before and keep the dosa batter ready in the fridge. This way, you can make fresh dosas in just minutes for a quick and satisfying breakfast.
Enjoy the crispy, golden goodness of masala dosa with a delightful blend of tangy chutneys for an authentic South Indian breakfast experience that will make your mornings extra special!
