Nov 29, 2024
How to make perfect dosa with aloo masala and tomato chutney at home
Siddhartha JanaTo make the dosa batter, soak basmati rice, urad dal, chana dal, and fenugreek seeds, then combine until somewhat grainy and ferment for 10 hours.
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To make the tomato chutney, sauté mustard seeds, cumin, urad dal, onion, garlic, ginger, green chillies, and curry leaves before adding tomatoes, tamarind paste, and water and mixing until smooth.
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The aloo masala filling is produced by sautéing onions, cumin seeds, garlic, curry leaves, and green chillies before combining with mashed baby potatoes, turmeric, and salt.
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The dosa batter should have the consistency of pouring cream, with salt added after fermentation.
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To make dosas, spread the batter thinly on a hot cast-iron pan, cook till browned, then apply oil around the edges and fill with aloo masala.
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Fold the dosa into a triangle shape around the filling and serve hot with tomato chutney.
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Timing is required while preparing the components, such as soaking for four hours, fermenting for ten hours, and heating the chutney for 35 to 40 minutes.
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A crisp dosa, flavourful potato filling, and tangy chutney make up a well-balanced and traditional Indian dish.
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