Instant Masala Dosa | Wheat flour Masala Dosa | Masala Dosa Recipe | Instant Masala Dosa Recipe
Instant Masala Dosa Recipe- Dosa filling Potato curry is made by seasoning boiled mashed potatoes with green chillies and onions. This curry is filled in Dosa made with a batter of Wheat Flour, Sooji and Rice flour. This Dosa is no less in taste than the traditional dosa of the fermented kind.
This instant Wheat Flour Masala Dosa recipe is the answer to all those worries about what to make for breakfast. The advantage is that this batter needs to be rested for just ten minutes and we can get golden crispy Dosas! This is a good option for lunch box options also.
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Tips
Aloo Curry:
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Breakfast time hassle will be lessened if the Potatoes can be boiled the previous night itself and stored in the fridge.
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Let the aloe curry be not too dry. Keep it a little moist so that it can be spread easily on the Dosa.
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Dry Chilli Powder Is usually not added to aloo curry that is made as filling for Dosa. The spiciness is got from only finely chopped green Chillies. It is also nice to add a generous handful of Coriander (kothimir) leaves
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I have used Cashew Nut in my recipe. You may substitute it with Groundnuts.
Dosa Batter:
- When you mix water in Wheat Flour, it has a tendency to get thick and lumpy. Take care to crush all the lumps and give a nice hand whisk to make the smooth, light and airy.
How to roast the Dosa:
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If using a cast iron pan it is wiser to season it beforehand by oil and an Onion slice. This will ensure that the Dosa will come off the pan easily without breaking.
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After spreading the batter on the pan, put some oil in the centre, and along the edges to get a crispy Dosa.
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Cook the Dosa on medium heat. Let the Dosa turn brown in the centre, and then flip it over to the other side.
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Adding a little oil or ghee on the other side is a good idea. It will prevent the Dosa from looking dry. It will also enhance the taste.
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Put the potato stuffing nearer to the edge than in the centre. This make it easy to spread the stuffing; and also easier to fold the Dosa over. Since we are making normal, small Dosasit will be better to follow these steps.
Instant Masala Dosa | Wheat flour Masala Dosa | Masala Dosa Recipe | Instant Masala Dosa Recipe - Recipe Video
Instant Masala Dosa | Wheat flour Masala Dosa | Masala Dosa Recipe | Instant Masala Dosa Recipe
Prep Time 15 mins- Cook Time 30 mins
- Resting Time 10 mins
- Total Time 55 mins
Servings 4
Ingredients
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For the Potato Filling:
- 2 Potatoes (boiled)
- 4 tbsp Oil
- 3 tbsp Cashew Nut
- 1 tsp Rai (mustard seeds)
- 1 tbsp Chana Dal (Bengal gram)
- 1 tbsp Urad dal (black gram)
- 1 tsp Zeera (Cumin)
- 1 tbsp Ginger grated
- 1 cup Onion (sliced)
- 2 slit Green Chillies
- Salt (to taste)
- ¼ tsp Turmeric
- 2 sprigs Curry leaves
- Heeng (Asafoetida) (A little)
- ⅓ cup Water
- ¼ cup Kothmir (coriander leaves) chopped
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For Wheat Flour Batter:
- 2 cups Wheat Flour
- 2 tbsp Bombay Rava (Semolina)
- 4 tbsp Rice Flour
- Salt (to taste)
- ¼ tsp Cooking Soda
- 2 - 2. ¼ cups Water
- Oil (for roasting the Dosa)
Instructions
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Mix the wheat flour with the other required ingredients for the Dosa batter. Whisk well to remove lumps and make the batter light and airy.
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Let the better rest for at least 10 minutes.
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Heat a little oil and fry the Cashew Nut to a nice brown colour. Keep aside.
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Fry the seasoning ingredients Rai, Chana Dal, Urad Dal. Into this prepared seasoning, add Zeera, Heeng,and grated Ginger and fry.
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Add Onion and Green Chillies slices, Curry Leaves and Salt. Cover the pan and cook till the Onions turn soft.
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Once the Onion changes colour, put in Haldi and the boiled Potatoes (roughly mashes). Mix well and add water. Cook till the water evaporates.
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Mix chopped Kothimir in the Potato curry and keep aside.
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