Masala Dosa, pronounced “Masaala Dosa”, is a gourmet dish even in India, except for South India where Dosa is a staple food item, enjoyed almost every day. It has become very popular in North India too, during the last few decades.
The process of making Masala Dosa seems more complicated than it really is. It may seem cumbersome because it is a multi-step process. First you have to soak the grains. After several hours of soaking, you have to grind them and prepare a batter like pancake mix. Then you have to ferment it overnight in a conventional oven with just the warmth of the lights turned on. Then the next day you have to actually make the Dosas. But once you have the batter, you can refrigerate it and use it over several days, in several ways.
While the Dosa can be prepared quite simply like a pancake, it can also be made into a large, thin and crispy Dosa. An assorted variety of side dishes and condiments can be prepared to go with a Masala Dosa. The Links for the Recipes of all these side dishes have been provided below.
The left over Dosa dough or batter can be used the next couple of days to prepare another gourmet item, “A Veggie Dosa with onions, green chillies and cilantro”. This is usually made like a thin pancake.
|Prep time||10 minutes|
|Cook time||20 minutes|
|Total time||30 minutes|
|Dietary||Diabetic, Gluten Free, Vegan, Vegetarian|
|Meal type||Breakfast, Lunch, Main Dish|
|Misc||Child Friendly, Gourmet, Pre-preparable, Serve Hot|
- 4 cups Dosa Mix
- 1 Non-stick Large Flat Griddle
- 1/4 cup Olive, Avocado or Sesame Oil
- 2 cups Masala Potatoes
- 2 cups Coconut Chutney
- 2 cups Sambar
- 1/4 cup Coarse Idli Powder (Condiment - available in indian grocery stores)
- 1 Non-stick Flat Spatula (To turn and invert the Dosa)
Dosa is like classical music. It is an acquired taste, but once you like it, it grows on you. It can be dressed down and be simple and extremely healthy. Or, it can be dressed up with filling, stuffing and spicy side dishes, but still healthy.
Making a Dosa is, in some ways, an Art. But the steps appear difficult only when you prepare the dish for the first time. It is like describing how you walk; it is easier done than described. When you make it a few times, it will be found that the efforts are worthwhile.
The left over batter can be refrigerated and used to make Veggie Dosa's (with Onions, Green Chillies and Cilantro) another day. (Recipe will be coming up soon.)
1) Serve hot with a bowl of hot Sambar, Coconut Chutney and/or Coarse Idli Powder mixed with one teaspoon of oil as a condiment.
2) You don't have to always serve the Dosa as a Masala Dosa with filling. You can serve what is called 'Saada Dosa', meaning 'Plain Dosa'. For this you make the Dosa, just fold it and serve it with a side dish.
3) It is customary in India to sometimes serve children with the Plain Dosa accompanied by jam or sugar mixed with clarified butter.
Recipes for the Side Dishes:
My Recipe for "Preparing Dosa Mix" is here.
My Recipe for "Masala Potatoes" is here.
My Recipe for "Coconut Chutney" is here.
My Recipe for "Sambar" is here.