Swad Masala Dosa Recipe Kit Recipe

Indian cuisine · 413 calories

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.

How to make Swad Masala Dosa

  1. Soak and ferment the batter. Soak 1 cup of rice and 1/4 cup of urad dal separately for 6 hours. Grind each into a smooth batter, combine with 1/4 tsp salt and leave to ferment overnight or for 8-10 hours in a warm place.
  2. Temper the spices. For the filling, heat 1 tbsp oil and let 1/2 tsp mustard seeds splutter. Add 1/4 tsp cumin seeds and a pinch of asafoetida.
  3. Cook the masala filling. Sauté 1/4 cup each of chopped green beans and peppers on medium heat for 3-4 minutes. Stir in 1/4 tsp turmeric, 1/2 tsp red chilli powder and 1/2 tsp garam masala, then add 1/4 cup peas and 2 tbsp coriander and cook for 2 minutes.
  4. Cook the dosa. Grease a hot tawa lightly on medium heat and spread a ladleful of batter in a thin circle. Drizzle 1/2 tsp oil around the edges and cook until the base is golden brown and crispy.
  5. Fill and serve. Place 2-3 tbsp of filling in the centre, fold or roll the dosa and repeat with the remaining batter. Serve the masala dosa hot with coconut chutney and sambar.

Frequently asked questions

What is the total time required to make the Swad Masala Dosa?
The total time is approximately 10-11 hours, including 6 hours for soaking, 8-10 hours for fermentation, and 45 minutes for preparation and cooking.
Can I make the batter ahead of time and store it?
Yes, the dosa batter can be stored in the refrigerator for up to 2-3 days after fermentation.
What can I serve with Swad Masala Dosa?
Swad Masala Dosa is best served with coconut chutney and sambar.
Can I substitute any ingredient in this recipe?
If you don’t have asafoetida, you can skip it, but it adds a unique flavor to the masala filling.