Masala Dosa recipe is very popular not only in India but abroad too. It is a crispy crepe made from rice and lentils and filled with savory potato filling. It can be easily made at home too.
Brown Rice Masala dosa is a healthier version of the conventional South Indian white rice Masala Dosa. You can make different types of masala dosas like mysore masala dosa, rava masala dosa, onion rava masala dosa, and many others.
I soaked the brown rice in lukewarm water so that it gets easier to grind the batter. This is a vegan, gluten-free, soy-free, and nut-free recipe that can be had for breakfast, lunch, or for dinner.
Most South Indian houses have dosa batters stored in their refrigerator which makes it easier to prepare dosas. Making dosa batter at home is not difficult at all, although it does need some preparation in advance like soaking rice and lentils so that they soften before they are ground into a batter. And then they need to be fermented as well for 4-5 hours before making dosas.
I used to prepare the white rice dosa batters regularly. Since brown rice is more nutritious compared to white rice, today I tried making dosas with brown rice.
I have divided the entire Masala Dosa preparation into 3 steps
Preparing the masala dosa batter
Preparing the masala dosa filling
Preparing the Masala Dosa
How to make the masala dosa batter?
INGREDIENTS
2 cups of brown rice
1 cup of parboiled rice
½ cup urad dal
I tablespoon chana dal
1 tablespoon methi seeds
¼ cup poha (flattened rice)
METHOD
The brown rice and parboiled rice can be put together in a vessel. Rinse them well with water and then soak them in water for a couple of hours.
Soak the urad dal and chana dal separately in water along with the methi seeds for an hour.
Rinse the poha and add it to the rice before grinding them into a batter
Grind the dals to a smooth batter
Mix both the rice and dal batter together and keep it overnight or for 5-6 hours to ferment.
The batter should be smooth and in pouring consistency.
How to make the potato masala for the filling?
INGREDIENTS
4 medium-sized potatoes
2 medium onions
1 tsp mustard seeds
1 tsp urad dal
2-3 green chilies finely chopped
¼ tsp turmeric powder
1 tsp ginger
A pinch of asafoetida
Salt to taste
A sprig of curry leaves
METHOD
1) Rinse and boil the potatoes in a pressure cooker till they are soft and tender.
2) In a pan add the mustard seeds and urad dal and allow them to splutter.
3) Once they start spluttering, add onions, green chilies, ginger, asafoetida, curry leaves, and turmeric powder.
4) Sauté them till the onions become transparent.
5) Mash the potatoes and add them to the onion mixture. Add a few spoons of water to avoid the mixture sticking to the bottom of the pan.
6) Add salt and cook them till done.
How to assemble the masala dosa?
1) Stir the batter well before using it. You will observe tiny bubbles in the batter.
2) Heat a cast iron pan and rub it with peanut butter tied in a muslin cloth. I recommend using peanut butter as we do not use oil. The peanut butter releases oil and avoids the dosa sticking to the pan. Alternatively, you can rub half the onion on the Tava. This technique too prevents the batter from sticking to the pan.
3) Spread a ladleful of batter on the pan. Once the top is slightly cooked, spread the potato mixture on half the dosa.
4) Fold the other side of the dosa over the potato mixture and cook till it turns brown and crispy at the base.
5) Serve this Masala Dosa with coconut chutney and sambhar
Related recipe : https://www.livelifevegan.com/vermicilli-upma/
Do try this recipe and let me know in the comments section how you liked it.
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