Swad Masala Dosa Recipe Kit Recipe

About this recipe

Discover the authentic taste of South India with this Masala Dosa recipe kit, featuring crispy rice-lentil crepes paired with a flavorful spiced vegetable filling. Made with wholesome ingredients like urad dal, rice, green peas, and aromatic spices such as turmeric, asafoetida, and garam masala, this dish is perfect for a satisfying breakfast or light dinner. The dosa batter is prepared by soaking and grinding rice and lentils, followed by fermentation to achieve the perfect texture. The masala filling is made by sautéing spices and vegetables to create a deliciously fragrant mixture. Serve the dosas hot with coconut chutney and sambar for a complete meal that’s sure to impress. With simple steps and easy-to-follow instructions, this recipe is ideal for anyone looking to enjoy a traditional South Indian favorite in the comfort of their home. Bring the flavors of tradition to your table with this delightful dish! Make family meals stress free with AnyFeast — a family meal planner built for Indian kitchens and busy schedules.

Ingredients

• 20G Curry Leaves
• 50g Everest Garam Masala
• 500 g Urad Dal
• 1kg Swad Adatt Plus Matta Rice With 50% Bran, 1 Kg Pouch
• 200 g Green Peas
• Pcs Everest Sambar Masala
• 500 G Potato (500 Gm)
• 1 Kg Idly/Dosa Batter
• 1 l Refined Soyabean Oil
• 200 g Table Salt
• 50 g Asafoetida Powder
• - Red Chilli Powder
• 100 g Yellow Mustard Seeds

Instructions

1. 1. Wash and soak 1 cup of rice and 1/4 cup of urad dal in water separately for 6 hours.
2. 2. Grind the soaked rice and urad dal separately into smooth batters using water as needed. Combine both batters in a large bowl, add 1/4 tsp salt, and mix well. Let it ferment overnight or for 8-10 hours in a warm place.
3. 3. For the masala filling, heat 1 tbsp oil in a pan. Add 1/2 tsp mustard seeds and let them splutter. Add 1/4 tsp cumin seeds and a pinch of asafoetida.
4. 4. Add 1/4 cup finely chopped green beans and 1/4 cup finely chopped bell peppers. Sauté on medium heat for 3-4 minutes until tender.
5. 5. Add 1/4 tsp turmeric powder, 1/2 tsp red chili powder, and 1/2 tsp garam masala. Stir well to coat the vegetables with spices.
6. 6. Add 1/4 cup green peas and 2 tbsp finely chopped coriander leaves. Mix well and cook for another 2 minutes. Remove from heat and set aside.
7. 7. Heat a non-stick tawa or griddle on medium heat. Grease lightly with oil. Pour a ladleful of dosa batter in the center and spread it in a circular motion to form a thin dosa.
8. 8. Drizzle 1/2 tsp oil around the edges of the dosa. Cook until the base turns golden brown and crispy.
9. 9. Place 2-3 tbsp of the prepared masala filling in the center of the dosa. Fold or roll the dosa and transfer it to a plate. Repeat with the remaining batter and filling.
10. 10. Serve the masala dosa hot with coconut chutney and sambar.