Masala Dosa

# Masala Dosa Recipe at Mom’s Dosa: A Taste of India in Cloverdale

## Introduction/Description
Welcome to Mom’s Dosa, where we bring you the authentic flavors of India right here in Cloverdale! One of our most beloved dishes is the Masala Dosa—a crispy, golden-brown crepe filled with a spiced potato mixture. Whether you’re a fan of Indian cuisine or trying it for the first time, our Masala Dosa is sure to delight your taste buds. While we serve it fresh at our restaurant, here’s a recipe for you to try at home. Please note, the recipe may not be the exact one followed at Mom’s Dosa, but it will certainly bring some Indian magic to your kitchen!

## Ingredients List

### For the Dosa Batter:
– 1 cup rice (any kind, preferably parboiled rice)
– 1/4 cup urad dal (split black gram)
– 1/4 teaspoon fenugreek seeds (optional)
– 1/2 teaspoon salt (adjust to taste)
– Water (as needed for soaking and grinding)

### For the Masala (Potato Filling):
– 3 medium-sized potatoes (boiled and mashed)
– 1 medium onion (finely chopped)
– 2 green chilies (slit lengthwise)
– 1/2 inch ginger (grated)
– 1/2 teaspoon mustard seeds
– 1/2 teaspoon turmeric powder
– Salt (to taste)
– Fresh coriander leaves (chopped, for garnish)
– 2 tablespoons oil (for cooking)

## Instructions/Steps

### Preparing the Dosa Batter:
1. **Soak the Ingredients:** In a bowl, add rice, urad dal, and fenugreek seeds. Cover with water and soak them for at least 6-8 hours or overnight.
2. **Grind the Batter:** Drain the soaked ingredients and transfer them to a blender. Add a little water and blend until you achieve a smooth batter (not too thick). Transfer to a bowl and add salt. Let the batter ferment in a warm place for about 8-10 hours, or until it has risen and is bubbly.

### Making the Masala Filling:
1. **Cook the Spices:** Heat oil in a pan. Add mustard seeds and let them splutter. Then add chopped onions, green chilies, and ginger. Sauté until the onions become translucent.
2. **Add Potatoes:** Stir in the turmeric powder, followed by the mashed potatoes. Mix well and add salt to taste. Cook for a couple of minutes. Garnish with fresh coriander leaves and turn off the heat.

### Cooking the Masala Dosa:
1. **Heat the Griddle:** Preheat a non-stick tawa (griddle) over medium heat.
2. **Make the Dosa:** Pour a ladleful of batter onto the hot tawa and spread it evenly in a circular motion to form a thin dosa.
3. **Add Filling:** Place a portion of the potato masala on one side of the dosa. Drizzle a little oil around the edges and cook until the dosa is golden brown and crispy.
4. **Fold and Serve:** Fold the dosa over the filling and serve immediately with coconut chutney and sambar.

## Cooking Time
– **Prep Time:** 15 minutes (excluding soaking and fermentation)
– **Cooking Time:** 30 minutes
– **Total Time:** 45 minutes

## Serving Size
This recipe makes about 4-6 dosas, depending on size, serving approximately 2-4 people.

## Tips and Variations
– **Crispier Dosas:** For extra crispiness, add a teaspoon of rice flour to the batter.
– **Fermentation:** If your kitchen is cold, try fermenting the batter in a turned-off oven with the light on.
– **Alternate Fillings:** Experiment with spiced lentils or mixed vegetables for the filling.
– **Serving Suggestions:** Serve with a side of chutneys (coconut, mint, and tomato) and sambar for a complete experience.

At ‘Mom’s Dosa’ in Cloverdale, we pride ourselves on serving authentic Indian dishes, and we hope this Masala Dosa recipe brings a piece of our kitchen to yours. Enjoy your culinary journey!

**Disclaimer:** This recipe is just a reference and may not be the same as the one followed at Mom’s Dosa restaurant. Please visit us for the original experience!