Masala Dosa

To make masala dosa, start by preparing the batter using urad dal, fenugreek seeds, and rice. Soak the ingredients separately, grind them into a smooth batter, and let it ferment for about 8 hours. For the filling, boil and mash potatoes, then mix with grated carrot, sautéed onions, and spices. Once the batter is ready, heat a dosa tawa, pour the batter to form a crepe, and fill it with the potato mixture before folding and serving.

Yes, masala dosa is naturally gluten-free as it is made from rice and urad dal, which do not contain gluten. This makes it a great option for those with gluten sensitivities or celiac disease. Just ensure that any accompanying chutneys or sambar are also gluten-free.

If you don't have urad dal, you can substitute it with yellow split peas or even a combination of lentils like moong dal. However, the texture and flavor may vary slightly. For the best results, try to stick to urad dal or its closest alternatives.

To store leftover masala dosa, allow them to cool completely, then wrap them in aluminum foil or place them in an airtight container. They can be refrigerated for up to 2-3 days. To reheat, place them on a hot tawa or skillet until crispy again.

Masala dosa pairs wonderfully with sambar, a spicy lentil soup, and coconut chutney. You can also serve it with tomato chutney or mint chutney for added flavor. These accompaniments enhance the taste and make for a complete meal.