Insider Secrets: The Key Ingredients to a Delicious Masala Dosa

Masala Dosa Recipe with Shree Nand Ghee

Enhance your masala dosa recipe by incorporating Shree Nand Ghee for an unparalleled flavor experience. This premium ghee adds a rich and indulgent taste to the traditional South Indian dish, elevating its overall profile. The secret lies in the high-quality ingredients used, with Shree Nand Ghee imparting a distinctive nutty aroma and a velvety texture to the dosa batter. Elevate your culinary creations with this essential ingredient for a mouthwatering dosa like never before.

Ingredients

For Dosa Batter:

• 2 cups rice
• 1 cup urad dal (black gram split and skinned)
• 1/2 teaspoon fenugreek seeds
• Salt to taste
• Water as needed

For Potato Filling (Masala):

• 4-5 medium potatoes, boiled and mashed
• 1 large onion, finely sliced
• 2 green chilies, finely chopped
• 1 teaspoon mustard seeds
• 1 teaspoon cumin seeds
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon asafoetida (hing)
• A few curry leaves
• 1 tablespoon chana dal (Bengal gram split)
• 1 tablespoon urad dal (black gram split and skinned)
• Salt to taste
• 2 tablespoons oil
• 2 tablespoons Shree Nand Ghee
• Fresh coriander leaves, chopped (for garnish)

For Dosa:

• Shree Nand Ghee for cooking

Instructions

Step 1: Prepare the Dosa Batter

1. Soak the Ingredients: Rinse the rice and urad dal separately. Soak them in water for at least 6 hours or overnight. Add the fenugreek seeds to the urad dal while soaking.
2. Grind the Ingredients: Drain the soaked rice and dal. Grind the urad dal and fenugreek seeds to a smooth batter, adding water as needed. Grind the rice separately to a smooth batter. Combine both batters, add salt, and mix well.
3. Ferment the Batter: Cover the batter and let it ferment in a warm place for 8-12 hours or until it doubles in volume and becomes frothy.

Step 2: Prepare the Potato Filling (Masala)

1. Cook the Dal: Heat Shree Nand Ghee in a pan. Add the mustard seeds, cumin seeds, chana dal, and urad dal. Sauté until the seeds crackle and the dals turn golden brown.
2. Add Aromatics: Add asafoetida, curry leaves, and green chilies. Sauté for a minute.
3. Cook the Onions: Add the sliced onions and cook until they turn translucent.
4. Add Spices and Potatoes: Add turmeric powder and mashed potatoes. Mix well. Add salt to taste.
5. Garnish: Cook for a few more minutes, stirring occasionally. Garnish with chopped coriander leaves.

Step 3: Make the Dosa

1. Heat the Pan: Heat a non-stick or cast-iron tawa (griddle) over medium heat. Lightly grease it with Shree Nand Ghee.
2. Spread the Batter: Pour a ladleful of dosa batter onto the center of the tawa. Spread it in a circular motion to form a thin dosa.
3. Cook the Dosa: Drizzle a little Shree Nand Ghee around the edges. Cook until the dosa turns golden brown and crispy.
4. Add the Filling: Place a portion of the potato filling in the center of the dosa. Fold the dosa over the filling.
5. Serve: Remove the dosa from the tawa and serve hot with coconut chutney and sambar.

Enjoy your delicious Masala Dosa made with Shree Nand Ghee!