Crispy Masala Dosa | In Japan | Making From Scratch

In today's vlog, I’m sharing my favorite dosa recipe-perfect for a rainy day in Tokyo! This is a simple 2-day process that will guide you step-by-step to make the most delicious, crispy dosa from scratch, along with a flavorful peanut chutney and classic potato masala filling. Follow along and try this at home for an authentic Indian meal!
Dosa Batter Recipe (Day 1):
Ingredients:
1 cup white whole urad dal
2 cups idli dosa rice
1/4 cup chana dal
A few methi seeds (fenugreek)
1/2 cup poha (flattened rice)
Steps:
Wash all the ingredients thoroughly.
In one bowl, soak urad dal, chana dal, and methi seeds in water for 5 hours.
In another bowl, soak the rice for 3 hours.
Once soaked, grind the dals and methi for 15-20 minutes until smooth. Grind the rice separately.
Mix both batters in a container, cover, and let it ferment overnight.
Dosa Batter (Day 2):
The next morning, take the desired amount of batter.
Add a pinch of salt and a little water to adjust the consistency, making it slightly loose.
Peanut Chutney Recipe:
Ingredients:
Roasted peanuts
1 tsp red chili powder
1 tsp mustard seeds (rai)
1 green chili
Few garlic cloves
Salt to taste
Curry leaves
1 dry red chili
Steps:
In a grinder, add roasted peanuts, garlic, red chili powder, salt, and enough water to achieve your desired consistency. Grind until smooth.
For the tempering, heat 1 tsp oil in a pan, add mustard seeds, curry leaves, and dry red chili. Once it splutters, pour it over the chutney. Cover the chutney to let the flavors infuse.
Potato Masala Recipe:
Ingredients:
2-3 boiled potatoes (mashed)
1 chopped onion
1/4 tsp chana dal
1 tsp urad dal
Curry leaves
1 green chili (chopped)
1/4 tsp turmeric
1/4 tsp red chili powder
A pinch of hing (asafoetida)
1 tsp lemon juice
Salt to taste
Mustard oil or any cooking oil
Coriander leaves (optional)
Steps:
Heat oil in a pan. Add mustard seeds, curry leaves, and green chili.
Add urad dal, and chana dal, and let it cook for a minute.
Add chopped onions and cook until golden brown.
Add hing, turmeric, and mashed potatoes. Mix well.
Add 1/2 cup water, lemon juice, and salt. Mix and let it simmer. Garnish with coriander leaves and set aside.
Making the Dosa:
Heat your pan and grease it with butter or oil using an onion.
Pour a ladle of batter in the center of the pan and spread it thin.
Add a little butter, Schezwan chutney, and podi powder for extra flavor (optional).
Add the masala filling, fold the dosa, and serve it hot with peanut chutney.
Try this recipe at home and let me know in the comments how it turned out for you! Don't forget to like, share, and subscribe for more delicious recipes and food vlogs. 😋
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[@Rakeshkumar-yq3bh]

Wow🤪

[@tokyoBoundIndianGirl]

thankyou

[@pinkyszayka4778]

❤

[@tokyoBoundIndianGirl]

@@pinkyszayka4778 thankyou

[@sumankr123]

wow, tasty

[@tokyoBoundIndianGirl]

thankyou