Ingredients: The main ingredients for masala dosa include rice, urad dal (split black gram), and fenugreek seeds. The batter is made by soaking and grinding these ingredients, which is then fermented overnight to develop the characteristic tangy flavor.
Preparation of Dosa: To make the dosa, the fermented batter is spread thinly on a hot griddle or tawa in a circular motion. The dosa is cooked until it turns golden brown and crispy on the edges. Oil or ghee (clarified butter) is often used to enhance the crispiness.
Masala Filling: The masala (filling) for dosa typically consists of mashed boiled potatoes seasoned with mustard seeds, curry leaves, onions, green chilies, turmeric, and other spices. The spiced potato mixture is spread along the center of the dosa, and the dosa is then folded or rolled.
Accompaniments: Masala dosa is traditionally served with various accompaniments. Coconut chutney, made from grated coconut, green chilies, and spices, is a common condiment. Tomato chutney or sambar, a flavorful lentil and vegetable stew, is also served alongside to complement the dosa.
Variations: Masala dosa has several regional and creative variations. Some variations include adding a layer of chutney or a sprinkle of podi (spice powder) on the inside of the dosa before adding the potato filling. Other variations include using different fillings like paneer (cottage cheese), mixed vegetables, or even non-vegetarian options like chicken or egg.