SEEMA COOKS: Masala Dosa

Masala DosaLast year, two of our favorite South Asian women — then Vice Presidential pick Kamala Harris and actress/writer Mindy Kaling — got together to make masala dosa in this charming video shot in Mindy’s Los Angeles kitchen. The two women, both inspiring powerhouses in their own right, bonded over their shared South Indian heritage, being the first generation in their families born in the U.S., the fact that their families store spices in Taster’s Choice jars, and their love for South Indian fare, including masala dosa.

Our founder, Seema Kumar, also stores her spices in Taster’s Choice jars and makes a mean masala dosa, so she wanted to throw down with her recipe as well. Try both recipes for masala dosa, and let us know what you think!

MASALA DOSA

INGREDIENTS:

INSTRUCTIONS FOR MAKING MASALA DOSA:

  • Prepare the batter:
  • In a mixing bowl or stand mixer/blender (check out Ultra grinder), mix all the dry ingredients and salt.
  • Add the finely chopped onions, chillies, cumin seeds, coriander leaves, and yogurt.
  • Add enough water and mix the ingredients into a smooth batter without any lumps. Once smooth, add more water to make it into a thin batter. Let rest for a few mins.
  • For the potato masala filling:
  • Heat oil in a pan and add mustard seeds. When it is just about to sputter, add the peanuts and roast for a few minutes.
  • Add the sliced onions, green chillies, ginger, and curry leaves. Fry for few seconds. Add the turmeric powder and salt.
  • Add the potatoes and stir to mix all the ingredients. Mash about a third of the potatoes with a spoon and leave some intact. Cook covered on low heat for 5 mins.
  • Garnish with coriander leaves and turn off the flame.
  • Preparing the masala dosa: 
  • Thin the batter with a little more water. (The batter thickens as it rests).
  • Heat a large non-stick pan and add a few drops of oil.
  • To ensure that the pan is at the right heat and the batter is the right consistency, add a few drops of the batter on the pan. The batter should immediately spread and become lace-like with a few holes. This means your pan is at the right heat and your batter is the right consistency.
  • Pour 1-2 ladles of batter all over the pan (do not spread the batter)—the batter will immediately take on a lace-like texture with holes all over.
  • Pour a few drops of oil around the edges and a couple of the holes.
  • Once dosa gets cooked and the bottom turns crispy, spread two spoonfuls of potato masala down the center.
  • Gently lift the edges and fold both sides of the dosa over the potato masala. Transfer the masala dosa to a plate.
  • Before making the next dosa, make sure to mix the batter well and add a little more water if the dosa batter is too thick.

 

For the Potato Masala Filling

  • 1/2 tsp mustard seeds
  • 1/2 tsp raw peanuts (optional)
  • 2 onions sliced
  • 6 green chillies
  • 1-inch piece ginger
  • 1 strand curry leaves
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander leaves
  • 1/2 tsp salt
  • 4 potatoes, boiled until they are close to breaking apart and cut into cubes once cooled

INSTRUCTIONS FOR MAKING MASALA DOSA:

  • Prepare the batter:
  • In a mixing bowl or stand mixer/blender (check out Ultra grinder), mix all the dry ingredients and salt.
  • Add the finely chopped onions, chillies, cumin seeds, coriander leaves, and yogurt.
  • Add enough water and mix the ingredients into a smooth batter without any lumps. Once smooth, add more water to make it into a thin batter. Let rest for a few mins.
  • For the potato masala filling:
  • Heat oil in a pan and add mustard seeds. When it is just about to sputter, add the peanuts and roast for a few minutes.
  • Add the sliced onions, green chillies, ginger, and curry leaves. Fry for few seconds. Add the turmeric powder and salt.
  • Add the potatoes and stir to mix all the ingredients. Mash about a third of the potatoes with a spoon and leave some intact. Cook covered on low heat for 5 mins.
  • Garnish with coriander leaves and turn off the flame.
  • Preparing the masala dosa: 
  • Thin the batter with a little more water. (The batter thickens as it rests).
  • Heat a large non-stick pan and add a few drops of oil.
  • To ensure that the pan is at the right heat and the batter is the right consistency, add a few drops of the batter on the pan. The batter should immediately spread and become lace-like with a few holes. This means your pan is at the right heat and your batter is the right consistency.
  • Pour 1-2 ladles of batter all over the pan (do not spread the batter)—the batter will immediately take on a lace-like texture with holes all over.
  • Pour a few drops of oil around the edges and a couple of the holes.
  • Once dosa gets cooked and the bottom turns crispy, spread two spoonfuls of potato masala down the center.
  • Gently lift the edges and fold both sides of the dosa over the potato masala. Transfer the masala dosa to a plate.
  • Before making the next dosa, make sure to mix the batter well and add a little more water if the dosa batter is too thick.

 

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For the Dosa Batter

  • 1 cup Rava (Sooji/Semolina/Cream of Wheat)
  • 1 cup rice flour
  • 1 cup all-purpose flour
  • 1 tsp salt
  • 1/4 cup yogurt
  • 4 green chillies
  • 1 onion finely chopped (optional)
  • 1 tbsp cilantro
  • 1 tsp cumin seeds

For the Potato Masala Filling

  • 1/2 tsp mustard seeds
  • 1/2 tsp raw peanuts (optional)
  • 2 onions sliced
  • 6 green chillies
  • 1-inch piece ginger
  • 1 strand curry leaves
  • 1/4 tsp turmeric powder
  • 1 tbsp coriander leaves
  • 1/2 tsp salt
  • 4 potatoes, boiled until they are close to breaking apart and cut into cubes once cooled

INSTRUCTIONS FOR MAKING MASALA DOSA:

  • Prepare the batter:
  • In a mixing bowl or stand mixer/blender (check out Ultra grinder), mix all the dry ingredients and salt.
  • Add the finely chopped onions, chillies, cumin seeds, coriander leaves, and yogurt.
  • Add enough water and mix the ingredients into a smooth batter without any lumps. Once smooth, add more water to make it into a thin batter. Let rest for a few mins.
  • For the potato masala filling:
  • Heat oil in a pan and add mustard seeds. When it is just about to sputter, add the peanuts and roast for a few minutes.
  • Add the sliced onions, green chillies, ginger, and curry leaves. Fry for few seconds. Add the turmeric powder and salt.
  • Add the potatoes and stir to mix all the ingredients. Mash about a third of the potatoes with a spoon and leave some intact. Cook covered on low heat for 5 mins.
  • Garnish with coriander leaves and turn off the flame.
  • Preparing the masala dosa: 
  • Thin the batter with a little more water. (The batter thickens as it rests).
  • Heat a large non-stick pan and add a few drops of oil.
  • To ensure that the pan is at the right heat and the batter is the right consistency, add a few drops of the batter on the pan. The batter should immediately spread and become lace-like with a few holes. This means your pan is at the right heat and your batter is the right consistency.
  • Pour 1-2 ladles of batter all over the pan (do not spread the batter)—the batter will immediately take on a lace-like texture with holes all over.
  • Pour a few drops of oil around the edges and a couple of the holes.
  • Once dosa gets cooked and the bottom turns crispy, spread two spoonfuls of potato masala down the center.
  • Gently lift the edges and fold both sides of the dosa over the potato masala. Transfer the masala dosa to a plate.
  • Before making the next dosa, make sure to mix the batter well and add a little more water if the dosa batter is too thick.

 

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