mumbai style masala dosa
mumbai style masala dosa recipe - crisp dosas served with potato bhaji or potato masala in a mix of onions, coriander leaves, garam masala powder and butter.
Prep Time15 mins
Cook Time30 mins
Total Time45 mins
Servings: 15 dosas
main ingredients for masala dosa
- 2.5 to 3 cups of dosa batter
- ½ cup finely chopped onions
- ¼ cup chopped coriander leaves
- salted butter or oil as required
- garam masala powder or pav bhaji masala powder, as required
- red chilli powder as required - OPTIONAL
for potato masala
- 380 to 400 grams potatoes OR 3 large potatoes OR 3 cups crumbled or roughly chopped or roughly mashed potatoes
- 1 to 1.5 tablespoon oil
- ½ teaspoon mustard seeds (rai)
- ½ teaspoon cumin seeds (jeera)
- 1 tablespoon chana dal
- 1 sprig curry leaves OR 8 to 10 curry leaves - chopped
- ¼ teaspoon turmeric powder (haldi)
- 1 large onion OR 100 grams onions OR 1 cup thinly sliced onions
- 1 green chili - chopped
- ½ inch ginger - finely chopped OR ½ teaspoon finely chopped ginger
- ½ to ⅔ cup water or add as required
- 1 tablespoon chopped coriander leaves (dhania patta)
- salt as required
preparing potato masala for dosa
first boil water in a bowl or in a electric heater or microwave. take the hot water in a bowl. rinse and then soak the chana dal (husked bengal gram) in the hot water. cover and keep aside for 30 minutes. later drain and keep aside.
next steam potatoes in an electric cooker or steamer or pressure cooker. the potatoes should be thoroughly cooked. if using a pressure cooker, then steam for 4 to 5 whistles in water just about covering the potatoes.
when the potatoes become warm, peel and then chop or mash the potatoes roughly and keep aside.
heat oil in a frying pan or a kadai and crackle mustard seeds.
then add cumin seeds and fry them till they splutter and change color.
add the drained chana dal.
fry chana dal for about 3 to 4 minutes or till the lentils become light golden.
add chopped ginger and saute for some seconds or till the raw aroma of ginger goes away.
then add thinly sliced onions. stir and saute till the onions turn translucent.
add curry leaves, green chilies, turmeric powder and asafoetida.
stir, mix and saute for a few seconds.
then add the boiled or steamed potato cubes.
season with salt. for a faint sweet taste you can also add sugar. mix well.
add water. the water makes masala smooth and lightly moist.
mix very well.
cook the aloo masala for a few minutes.
the potatoes should have a nice mashable consistency and be smooth and lightly moist.
switch off the flame. then add coriander leaves.
mix very well.
take the dosa batter and whisk it with a spoon for a couple of times.
preparing mumbai style masala dosa
heat a cast iron pan. with a kitchen paper towel or a cotton napkin or half of an onion, dipped in some oil grease the pan very well. reduce the flame to a low before spreading the dosa batter.
take a ladle full containing the dosa batter.
spread it evenly to a round dosa.
once the top looks cooked, then sprinkle some chopped onions.
then add some coriander leaves, red chili powder or garam masala powder. you can also use pav bhaji masala powder.
add some butter.
with a spatula mix everything very well.
then add a portion of the potato masala.
spread it very well with the spatula.
add some more butter if you want and spread it.
let the masala dosa cook till the base is nicely crisp and golden.
when the base is crisp and golden, gently lift the masala dosa.
fold it on one side.
then fold it on the second side.
with the spatula or pizza cutter begin to cut the masala dosa.
you can cut the masala dosa in three to four bite sized pieces.
the masala dosa is ready to be served. gently remove each piece and serve.
serve mumbai style masala dosa hot with coconut chutney and sambar.