Masala dosa recipe | Jamie Oliver recipes (2024)

FAQs

What is the difference between dosa and masala dosa? ›

Masala dosa is a roasted dosa served with potato curry, chutney and sambar, while saada (plain) dosa is prepared with a lighter texture; paper dosa is a thin and crisp version. Rava dosa is made crispier using semolina. Newer versions include Chinese dosa, cheese dosa, paneer dosa, and pizza dosa.

While there is variation in the recipe from town to town, the basic recipe typically starts with a fermented batter of parboiled rice, poha, and various legumes (black gram, pigeon peas, chickpeas), and incorporates various spices for flavour, such as fenugreek and dry red chilli.

To make dosa more crispy, you can try the following tips: 1> Use a Cast Iron Pan: Cooking dosa on a well-seasoned cast iron pan can enhance crispiness due to its even heat distribution and retention properties. 2> Increase Rice Flour: Adding a bit of rice flour to your dosa batter can help achieve a crispier texture.

Ensure your tava or griddle is well-heated before pouring the batter. A hot surface is essential for creating the initial sizzle that gives dosas their crisp dosa texture. Sprinkle a few drops of water on the tava – if they sizzle and evaporate quickly, it's ready.

Masala dosa is a low-calorie, nutritious meal which is light on the stomach and ideal for people with diabetes. A diabetic diet chart has many restrictions for a sugar patient. 1 Masala Dosa calories count qualifies being consumable.

They are good sources of fibre, vitamins and minerals. It is essential to note that the nutritional value of masala dosa can vary depending on the ingredients used and the cooking method. In addition, some variations may be high in calories and fat due to the use of oil in the cooking process.

Fenugreek seeds act as a natural yeast activator due to the presence of compounds like saponins and diosgenin. These compounds stimulate the production of carbon dioxide, which aids in the leavening process, making the idli batter light and airy.

Idli rice is the best rice to make dosas. Dosas made with idli rice have a well balanced flavor, yield dosas with the right amount of crisp and browning, and yield dosas that have a fluffy center. Idli rice has key properties that resulted it in beating out the other rice varieties in the dosa experiment.

But according to my knowledge, an excess of Urad dal will not make idlis or dosas harder. Idli and dosa will become too light and sometimes dosa may stick to the pan. Also, the taste will not be good. For dosa batter, you can add rice flour or Chiroti Soji.

Poha – It is known as flattened rice & helps to make your dosas light, without being dense. This gives similar results as that of cooked rice. But cooked rice can make your batter go bad (stale) during warmer days. Cold Filtered water – Use filtered/de-chlorinated water.

Why do we add curd to dosa batter? ›

The purpose of adding curds in Dosa batter is to ferment the batter, which helps to improve the texture and flavor of the Dosa. Fermentation also increases the nutritional value of the batter by breaking down the complex carbohydrates and proteins, making them more easily digestible.

I add a little bit of sugar at the start to give the bacteria and yeast an easy source of energy (this is the same reason why some dosa recipes will call for the addition of a little bit of cooked rice to the batter), this will help jump-start the fermentation.

Using too much or too little oil: Using too much oil will make the dosa oily, and using too little oil will make the dosa stick to the tawa. So, use the right amount of oil to make the dosa crispy and non-sticky. Sesame oil (also called gingelly oil in India) is the best oil to make a dosa.

The batter should not be too thick or too thin. The texture of the batter should be like condensed milk or custard. The dosa batter should be slightly thinner than idli batter. When the batter is fermented, it will be very light, fluffy and airy.

Masala dosa has been India's most popular type of dosa for generations. It's a crispy, light, and soft dosa stuffed with wonderfully spiced potato filling made from mashed boiled potatoes, onions, tomatoes, and a blend of spices. Masala dosa is often served with coconut chutney, sambar, and tomato ketchup.

Masala Dosa, the name is enough to activate the salivary glands- The rice and lentil batter fuse together to become golden-brown crispy crepes. Traditionally Dosa was always served with chutney. One day, as an innovation, he decided to tuck potato masala into the folds of a Dosa.

As described, it's a thin, crisp crepe or pancake. It has a slight tangy taste due to the fermentation, and is savory rather than sweet. Without the filling, on its own it's called 'plain dosa' that can be eaten with a variety of vegetable curries. The accompaniments vary from state to state.

Masala Dosa:

This South Indian speciality makes for a delightful cheat meal option. Masala Dosa is a thin, crispy rice and lentil crepe filled with a spiced potato filling.