Kanchipuram Masala Dosa Recipe with Soya Dosa Batter
Discover the rich flavors of South Indian cuisine with this delectable Kanchipuram Masala Dosa, a traditional dish that marries the wholesome goodness of a unique soya dosa batter with a savory potato and vegetable filling. Perfect for breakfast or a light meal, this recipe is not only nutritious but also brings a delightful twist to the classic dosa, making it a must-try for anyone looking to explore vegetarian delicacies.
Ingredients
| Ingredient | Quantity |
|---|---|
| Idli Rice | 2 cups |
| Soybeans (Whole Soya dal) | 1 cup |
| White Urad Dal (Whole) | 1-1/4 cups |
| Methi Seeds (Fenugreek Seeds) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Salt | 4 teaspoons |
| Water | As needed |
| Onion (thinly sliced) | 1 |
| Carrot (Gajjar, grated) | 1 |
| Beetroot (grated) | 1 |
| Green Chilli (finely chopped) | 1 |
| Sunflower Oil | 2 teaspoons |
| Mustard Seeds | 1/2 teaspoon |
| White Urad Dal (Split) | 1 teaspoon |
| Chana Dal (Bengal Gram Dal) | 1 teaspoon |
| Onions (thinly sliced) | 2 |
| Ginger (finely chopped) | 1 inch |
| Green Chillies (slit) | 2 |
| Curry Leaves | 1 sprig |
| Potatoes (Aloo, boiled) | 3 |
| Salt | To taste |
| Turmeric Powder (Haldi) | 1/4 teaspoon |
| Idli Dosa Podi (Milagai Powder) | 2 tablespoons |
| Ghee | For cooking dosa |
Nutritional Information (Per Serving)
| Nutritional Component | Amount |
|---|---|
| Calories | Approx. 200 |
| Protein | 8 g |
| Carbohydrates | 30 g |
| Dietary Fiber | 4 g |
| Total Fat | 5 g |
| Saturated Fat | 1 g |
| Sodium | 400 mg |
Preparation Time
| Task | Time (minutes) |
|---|---|
| Preparation | 360 |
| Cooking | 30 |
| Total | 390 |
Servings
Yield: 12 Dosas
Cuisine
Type: South Indian
Diet: Vegetarian
Instructions
To embark on your culinary journey of making the Kanchipuram Masala Dosa, we will first prepare the high-protein soya dosa batter, which is a delightful alternative to traditional dosa batters. Start by soaking all the required ingredients separately; place the soybeans in one bowl, and in another bowl, soak the urad dal along with the methi seeds and chana dal together. In a third bowl, soak the idli rice. Ensure that all ingredients soak for a minimum of 6 hours or preferably overnight to achieve the best texture.
Once the soaking process is complete, the next step is to grind these soaked ingredients. In a mixer grinder, first add the soaked urad dal and methi seeds. Gradually incorporate a little water at a time to achieve a smooth, thick flowing batter. Once ground, transfer this mixture into a large mixing bowl.
In the same grinder, add the soaked rice and blend with just enough water until you have a thick batter. Pour this rice batter into the bowl with the urad dal batter. Now, add the soaked soybeans to the mixer and grind them in the same manner, creating a thick batter that is then combined with the rice and dal mixture.
To season the batter, add salt and stir well to ensure even distribution. Cover this bowl and allow the batter to ferment for approximately 8 hours or overnight. Once the fermentation is complete, gently stir the batter to aerate it, and if desired, you can make idlis on the first day when the batter is fresh and full of air pockets. Store any remaining batter in an airtight container in the refrigerator for up to 5 days.
Now, let’s turn our attention to the filling, starting with the Potato Masala. Heat oil in a pan over medium heat. Add the mustard seeds, urad dal, and chana dal, allowing them to roast until they turn golden brown and crisp. Once they reach the desired color, introduce the sliced onions, chopped green chillies, ginger, and curry leaves, sautéing them until the onions become translucent and golden.
Next, incorporate the boiled and coarsely mashed potatoes into the pan, along with salt and turmeric powder. Stir well to combine all the ingredients, cover the pan, and let the flavors meld together. After a few minutes, taste and adjust the seasoning if necessary. Set the potato masala aside.
Moving on to the Vegetable Masala, in another pan, heat some oil over medium heat and add the chopped onion and green chillies, sautéing until the onions are soft. Once they have softened, mix in the grated beetroot and carrot, sprinkling a pinch of salt to taste. Continue to sauté until the vegetables are tender, covering the pan to speed up the cooking process. Once cooked, turn off the heat and set aside.
Finally, it’s time to cook the Kanchipuram Masala Dosa. Preheat your dosa skillet over medium heat. Pour a ladleful of the prepared dosa batter onto the skillet, spreading it in a circular motion from the center outward to form a thin crepe. Drizzle ghee around the edges of the dosa and allow it to cook until the bottom turns golden brown and crisp.
Once the dosa is cooked, sprinkle a tablespoon of idli dosa milagai podi over one half, followed by the potato masala, and top it with the sautéed beetroot and carrot mixture. Carefully fold the dosa over to encase the filling and serve hot.
Serving Suggestions
Serve the Kanchipuram Masala Dosa immediately alongside a steaming bowl of onion sambar and a side of coconut chutney for a complete and satisfying meal that is sure to delight your taste buds. Enjoy this wholesome dish as part of a hearty breakfast or a light lunch that embodies the rich culinary heritage of South Indian cuisine.
This Kanchipuram Masala Dosa recipe with soya dosa batter not only elevates the classic dish but also infuses it with additional nutritional benefits, making it an excellent choice for health-conscious eaters. The combination of flavors and textures, from the crispy dosa to the flavorful fillings, is sure to create a memorable dining experience that brings people together over delicious food.
