Want to make Restaurant Style Masala Dosa So Here’s the Catch.
Masala Dosa is one of the most popular South Indian dishes. It’s served with sambhar and a variety of chutneys. This dish has always been a go-to meal choice for all types of meals; breakfast lunch or dinner and for all the right reasons.
Today, masala dosa is easily available in almost all parts of the world. If you haven’t had masala dosa, it’s a crisp, thin dosa with a rich, spicy bhaji that’s neatly folded inside the dosa.
The trick to making fabulous restaurant style masala dosa is to learn how to smoothly whisk the batter in one go.
An important part of making dosas is to understand how to make the aloo masala bhaji.
In today’s article, we’ll show you how to make restaurant style masala dosa at home.
Notes on the recipe:
It is vital to first grease the Tava and then sprinkle water on it. This helps bring down the temperature. It’s easier to whisk the batter evenly if the temperature of the Tava is right.
To make this dosa, you can use readymade dosa batter. We’ll be using the same for this recipe. This helps reduce the time and effort significantly which means you can instantly whip up this dish for all the unannounced guests in no time! Add a dash of salt and adjust the consistency of the batter by adding a little water if needed. However, if you’re using a batter that’s stored in the fridge, remove it from the fridge to bring it to room temperature before making the dosa.
The trick to making a crisp dosa lies in the batter. The parboiled and raw rice is used to get a crisp, golden dosa. Rice flakes help get that smooth texture that’s crisp from the outside but spongy from the inside.
This tried and tested recipe is a wholesome answer to your hungry palate!
How to Make Restaurant-Style Masala Dosa at Home
Prep time: 20 minutes
Cooking time: 25 minutes
Total time: 45 minutes
Makes: 4 dosas
Ingredients to make the aloo masala bhaji:
3 tsp coriander, finely chopped
A pinch of sugar
1 tsp freshly squeezed lemon juice
¼ tsp turmeric powder
Salt, to taste
½ cup onions, thinly sliced
7-8 curry leaves
1 tsp green chillies, finely chopped
½ tsp split black lentils
½ tsp mustard seeds
3 tsp oil
1 ¼ cups potatoes, washed, boiled, peeled and cubed
Ingredients to make the masala dosa:
9 tsp butter, to cook and grease
Salt, to taste
1 ½ cups readymade dosa batter
To serve with masala dosa:
Directions to make the aloo masala bhaji:
- Heat oil in a wok and add mustard seeds. Add urad daal once the seeds start spluttering. Saute on medium heat for 30 seconds.
- Add onion, curry leaves and green chillies. Saute on medium heat for 2-3 minutes stirring every few seconds.
- Add sugar, lemon juice, turmeric powder, salt and potatoes and cook on medium heat for 2 minutes while stirring in between.
- Sprinkle coriander leaves, mix and cook for another one minute on medium heat.
- Remove from heat, transfer to a bowl and allow it to cool.
Directions to make the masala dosa:
- In a large bowl, combine water, salt and dosa batter. Mix until a smooth paste is formed and keep aside.
- Heat a large non-stick Tava, grease it with ¼ tsp butter, sprinkle water (proceed further only if it sizzles immediately else wait for a few more seconds for the Tava to heat up), wipe off using a kitchen napkin.
- Use a ladle to scoop out the batter and spread on the Tava in circular motions in a single go to make a 7-8” thin dosa.
- Drizzle 2 tsp of butter on the edges of the dosa.
- Use a spatula to scoop out 1/4th aloo masala bhaji and spread it on the dosa. Make sure you spread the masala evenly so that it’s properly cooked.
- Continue to cook until the dosa turns crisp and golden brown.
- Fold over the dosa pressing lightly using the spatula.
- Repeat the process to make 3 more dosas.
- Serve immediately with hot sambhar and chutney.
Tips to Make Restaurant-Style Masala Dosa at Home
- Cook the masala dosa on a medium-low flame if you want the dosas to be crispy.
- Make sure the Tava is extremely hot before you start making dosas. Sprinkle water to bring down the temperature just before making dosa.
- The consistency of the batter is crucial when making dosa. Make sure there are no lumps and the batter isn’t runny.
Author Bio: Shristi Patni
Shristi is a content writer and owner of F and B Recipes. She enjoys writing about Intuitive Counseling and Spiritual Mind Treatment. Formerly the Chief Content Officer at Raletta, she is currently working on her second cookbook.
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