• Masala Dosa

    Palms-Inspired Masala Dosa: Crispy, Spicy, and Simply Delicious

    Welcome to the Palms Restaurant & Lounge kitchen, where we’re bringing a taste of South India to your plate with our Masala Dosa recipe! This classic dish features a golden, crispy rice pancake filled with a spiced potato filling, served with chutney and sambar. Perfect for breakfast, brunch, or any time you crave something flavorful, this recipe is easier than you think. Let’s get started!

    Ingredients (Makes 8-10 Dosas)

    For the Dosa Batter:

    • 1 cup urad dal (split black gram)

    • 2 cups idli rice or parboiled rice

    • ½ tsp fenugreek seeds

    • Salt to taste

    • Water (for soaking and grinding)

    • Oil or ghee (for cooking dosas)

    For the Masala Filling:

    • 4 medium potatoes, boiled and mashed

    • 1 tbsp oil

    • 1 tsp mustard seeds

    • 1 tsp urad dal

    • 1 tsp chana dal

    • 2 green chilies, finely chopped

    • 1-inch piece ginger, grated

    • 1 medium onion, thinly sliced

    • 8-10 curry leaves

    • ½ tsp turmeric powder

    • Salt to taste

    • 2 tbsp fresh cilantro, chopped

    • 1 tbsp lemon juice (optional)

    For Serving:

    • Coconut chutney

    • Sambar (South Indian lentil stew)

    Instructions

    1. Prepare the Dosa Batter:

    • Soak urad dal and fenugreek seeds together in water for 6-8 hours. Soak rice separately for the same time.

    • Grind urad dal with a little water to a smooth, fluffy paste. Grind rice to a slightly coarse paste.

    • Mix both batters in a large bowl, add salt, and stir well. Cover and let ferment in a warm place for 8-12 hours until bubbly and slightly tangy.

    • Adjust batter consistency with water to a pourable, pancake-like texture.

    2. Make the Masala Filling:

    • Heat oil in a pan over medium heat. Add mustard seeds and let them splutter.

    • Add urad dal, chana dal, green chilies, ginger, and curry leaves. Sauté until dals turn golden.

    • Add sliced onions and cook until soft and translucent (3-4 minutes).

    • Stir in turmeric powder and mashed potatoes. Add salt and mix well, cooking for 2-3 minutes.

    • Optional: Add lemon juice for a tangy kick. Stir in cilantro and set aside.

    3. Cook the Dosa:

    • Heat a non-stick or cast-iron skillet over medium-high heat. Lightly grease with oil or ghee.

    • Pour a ladleful of batter in the center and spread outward in a circular motion to form a thin pancake (8-10 inches wide).

    • Drizzle ½ tsp oil or ghee around the edges. Cook for 2-3 minutes until the bottom is golden and crisp.

    • Place 2-3 tbsp of masala filling in the center, spread slightly, and fold the dosa in half or roll it.

    4. Serve & Enjoy:

    • Serve hot with coconut chutney and sambar on the side.

    • Pair with a cup of filter coffee for the full South Indian experience!

    Pro Tips:

    • Perfect Batter: Ferment in a warm place for best results. If it’s cold, place the batter in an oven with the light on.

    • Crispy Dosa: Ensure the skillet is hot before spreading the batter, and don’t skimp on the oil for that golden crunch.

    • Make Ahead: Prepare the batter and filling a day in advance. Store batter in the fridge for up to 3 days.

    This masala dosa is a love letter to bold flavors and crispy textures, bringing a slice of South India to your table. At Palms, we’re all about creating dishes that warm the heart, and we hope this recipe becomes a staple in your kitchen!