{"id":26315,"date":"2020-04-15T20:57:38","date_gmt":"2020-04-16T00:57:38","guid":{"rendered":"http:\/\/www.thasneen.com\/cooking\/?p=26315"},"modified":"2020-04-15T22:05:46","modified_gmt":"2020-04-16T02:05:46","slug":"masala-dosa-potato-beet-stuffed-dosa","status":"publish","type":"post","link":"https:\/\/thasneen.com\/cooking\/masala-dosa-potato-beet-stuffed-dosa\/","title":{"rendered":"Masala Dosa- Potato Beet Stuffed Dosa"},"content":{"rendered":"<p>&nbsp;<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26320\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Masala-Dosa-Potato-stuffed-dosa-1.jpg\" alt=\"\" width=\"475\" height=\"317\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Masala-Dosa-Potato-stuffed-dosa-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Masala-Dosa-Potato-stuffed-dosa-1-300x200.jpg 300w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Masala-Dosa-Potato-stuffed-dosa-1-84x55.jpg 84w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<p>Stuffed dosa or masala dosa, yet another South Indian specialty dish&#8230;<\/p>\n<p>Dosa is a crepe, the batter is made out of rice and urad dal or black lentil. This is a popular South Indian breakfast dish. If you own an Instant Pot, fermenting dosa batter is a breeze. Ground rice &amp; urad dal batter can be kept in the Instant pot in yogurt setting for 8 to 10 hours. After 10 hours, you will have beautifully fermented dosa batter and you can make crispy dosas.<\/p>\n<p>In this recipe for making dosa batter, I\u2019ve added 3 cups rice and 1 cup urad dal. More rice will make the dosas crispy, 1:3 urad dal: rice ratio. However, 1:1 dal: rice ratio will make the dosa smooth.<\/p>\n<p>For making masala dosa, you need to make a stuffing. Authentic stuffing is made with potatoes, in this recipe I&#8217;ve also added beetroot. It turned out really good and colorful. If you don&#8217;t like beets, you can skip that and make the stuffing just with potatoes.<\/p>\n<p><img loading=\"lazy\" decoding=\"async\" class=\"aligncenter size-full wp-image-26319\" src=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Crispy-Dosa-1.jpg\" alt=\"\" width=\"475\" height=\"713\" srcset=\"https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Crispy-Dosa-1.jpg 475w, https:\/\/thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Crispy-Dosa-1-133x200.jpg 133w\" sizes=\"auto, (max-width: 475px) 100vw, 475px\" \/><\/p>\n<h2><strong>Cooking Video<\/strong><\/h2>\n<p><iframe loading=\"lazy\" title=\"Masala Dosa- Potato Beetroot Stuffed Dosa\" width=\"800\" height=\"450\" src=\"https:\/\/www.youtube.com\/embed\/-p3WAzjCXl4?feature=oembed\" frameborder=\"0\" allow=\"accelerometer; autoplay; clipboard-write; encrypted-media; gyroscope; picture-in-picture; web-share\" allowfullscreen><\/iframe><\/p>\n<div class=\"easyrecipe\" data-rating=\"0\"> \t<link itemprop=\"image\" href=\"http:\/\/www.thasneen.com\/cooking\/wp-content\/uploads\/2020\/04\/Masala-Dosa-Potato-stuffed-dosa-1-475x200.jpg\" \/>\n<div class=\"item ERName\">Masala Dosa- Potato Beet Stuffed Dosa- Instant Pot Fermented Dosa Batter<\/div>\n<div class=\"ERClear\"><\/div>\n<div class=\"ERHead\"><span class=\"xlate\">Recipe Type<\/span>: <span class=\"type\">Main<\/span><\/div>\n<div class=\"ERHead\">Cuisine: <span class=\"cuisine\">Indian<\/span><\/div>\n<div class=\"ERHead\">Author: <span class=\"author\">Thasneen<\/span><\/div>\n<div class=\"ERHead\">Prep time: <time itemprop=\"prepTime\" datetime=\"PT15H\">15 hours<\/time><\/div>\n<div class=\"ERHead\">Cook time: <time itemprop=\"cookTime\" datetime=\"PT35M\">35 mins<\/time><\/div>\n<div class=\"ERHead\">Total time: <time itemprop=\"totalTime\" datetime=\"PT15H35M\">15 hours 35 mins<\/time><\/div>\n<div class=\"ERIngredients\">\n<div class=\"ERIngredientsHeader\">Ingredients<\/div>\n<ul class=\"ingredients\">\n<li class=\"ERSeparator\">[b]For Making Dosa Batter[\/b]<\/li>\n<li class=\"ingredient\">Long grain raw rice- 3 cups (ponni or sona massori rice)<\/li>\n<li class=\"ingredient\">Urad dal or Black lentil skinned- 1 cup<\/li>\n<li class=\"ingredient\">Fenugreek seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Water- to grind the rice &amp; urad dal<\/li>\n<li class=\"ingredient\">Salt<\/li>\n<li class=\"ingredient\">Ghee<\/li>\n<li class=\"ERSeparator\">[b]For Making Stuffing[\/b]<\/li>\n<li class=\"ingredient\">Oil- 1 tbsp<\/li>\n<li class=\"ingredient\">Mustard seeds- 1 tsp<\/li>\n<li class=\"ingredient\">Onion, chopped- 1<\/li>\n<li class=\"ingredient\">Ginger, chopped- 1 tbsp<\/li>\n<li class=\"ingredient\">Green chilies, chopped- 2<\/li>\n<li class=\"ingredient\">Beetroot, grated- 2, small<\/li>\n<li class=\"ingredient\">Potatoes, cooked- 3<\/li>\n<li class=\"ingredient\">Water- 1\/2 cup<\/li>\n<li class=\"ingredient\">Turmeric powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cumin powder- 1\/2 tsp<\/li>\n<li class=\"ingredient\">Coriander powder- 1 tsp<\/li>\n<li class=\"ingredient\">Salt- 1 1\/2 tsp<\/li>\n<li class=\"ingredient\">Cilantro, chopped- 1\/4 cup<\/li>\n<li class=\"ingredient\">Lime or Lemon juice- 1 tbsp<\/li>\n<\/ul>\n<\/div>\n<div class=\"ERInstructions\">\n<div class=\"ERInstructionsHeader\">Instructions<\/div>\n<div class=\"instructions\">\n<div class=\"ERSeparator\">[b]Making Dosa Batter and Fermenting in the Instant Pot[\/b]<\/div>\n<ol>\n<li class=\"instruction\">In a bowl, add rice and add enough water to cover the rice.<\/li>\n<li class=\"instruction\">In another bowl, add urad dal and fenugreek seeds; add enough water to cover urad dal.<\/li>\n<li class=\"instruction\">Let rice and urad dal soak in water for 5 hours.<\/li>\n<li class=\"instruction\">After 5 hours, rinse the soaked rice &amp; urad dal taken in a strainer.<\/li>\n<li class=\"instruction\">Grind the rice &amp; urad dal separately in a blender or grinder. Add just enough water to grind into a smooth batter. I&#8217;ve added 1 cup water to grind urad dal and 2 cups water to grind rice.<\/li>\n<li class=\"instruction\">Pour the batter into stainless steel pot.<\/li>\n<li class=\"instruction\">Using your hand, beat the batter well this will help to aerate the batter.<\/li>\n<li class=\"instruction\">Place the stainless steel pot into the main pot.<\/li>\n<li class=\"instruction\">Close the pot with the lid.<\/li>\n<li class=\"instruction\">Sealing ring is not required, you can remove that.<\/li>\n<li class=\"instruction\">Select YOGURT Setting. Set time to 8 or 10 hours. Temperature should be Medium.<\/li>\n<li class=\"instruction\">After 8 or 10 hours of fermentation, open the lid.<\/li>\n<li class=\"instruction\">The batter will be well fermented.<\/li>\n<li class=\"instruction\">Add required batter for making dosa into a bowl and add \u00bd tsp salt, combine well.<\/li>\n<li class=\"instruction\">Remaining batter can be kept in the refrigerator for a week.<\/li>\n<li class=\"instruction\">Place a cast iron skillet over medium high heat.<\/li>\n<li class=\"instruction\">Let the skillet turn hot.<\/li>\n<li class=\"instruction\">Grease with some ghee.<\/li>\n<li class=\"instruction\">Pour 2 spoonful of dosa batter, evenly spread using the back of the spoon to a round shape.<\/li>\n<li class=\"instruction\">Drizzle some ghee.<\/li>\n<li class=\"instruction\">Let bottom side cook well and turn golden in color.<\/li>\n<li class=\"instruction\">Flip it over and let other side cook as well.<\/li>\n<li class=\"instruction\">Transfer to a plate.<\/li>\n<\/ol>\n<div class=\"ERSeparator\">[b]Making Stuffing[\/b]<\/div>\n<ol>\n<li class=\"instruction\">Place a sauepan over medium heat, add oil.<\/li>\n<li class=\"instruction\">Add mustard seeds, let splutter.<\/li>\n<li class=\"instruction\">Add onion, saute for 3 minutes.<\/li>\n<li class=\"instruction\">Add ginger and green chilies, saute till onions turn golden in color.<\/li>\n<li class=\"instruction\">Add beetroot grated, cook for a few minutes, add 1\/4 cup water to cook beets.<\/li>\n<li class=\"instruction\">Add cooked potatoes, mash using a wooden spoon.<\/li>\n<li class=\"instruction\">Combine well and cook for a few minutes.<\/li>\n<li class=\"instruction\">Add 1\/4 water if the mixture is getting dry.<\/li>\n<li class=\"instruction\">Add turmeric powder, cumin powder, coriander powder and salt, combine well.<\/li>\n<li class=\"instruction\">Cook for 3 minutes.<\/li>\n<li class=\"instruction\">Add cilantro and lemon juice, cook for 2 minutes.<\/li>\n<li class=\"instruction\">Stuffing is ready.<\/li>\n<li class=\"instruction\">Spread the stuffing onto hot dosa on one of the ends, fold it.<\/li>\n<li class=\"instruction\">Serve Masala dosa along with chutney, sambar, etc.<\/li>\n<\/ol>\n<\/div>\n<\/div>\n<div class=\"ERNutrition\"><\/div>\n<div>\n<div class=\"ERNotesHeader\">Notes<\/div>\n<div class=\"ERNotes\">**If you don&#8217;t have an Instant Pot and if you live in a cold place: dosa batter can be fermented in the oven. Preheat the oven to the lowest temperature for 5 minutes, turn off the oven and place the dosa batter in the oven for 8 to 10 hours or overnight. It will be well fermented the next morning. [br]**If you live in a warm place, place the dosa batter on the counter top overnight.<\/div>\n<\/div>\n<div class=\"endeasyrecipe\" style=\"display: none;\">3.5.3251<\/div>\n<\/div>\n<p>&nbsp;<\/p>\n","protected":false},"excerpt":{"rendered":"<p>&nbsp; Stuffed dosa or masala dosa, yet another South Indian specialty dish&#8230; Dosa is a crepe, the batter is made out of rice and urad dal or black lentil. This is a popular South Indian breakfast dish. If you own an Instant Pot, fermenting dosa batter is a breeze. Ground rice &amp; urad dal batter &hellip; <\/p>\n","protected":false},"author":1,"featured_media":26320,"comment_status":"closed","ping_status":"closed","sticky":false,"template":"","format":"standard","meta":{"footnotes":""},"categories":[87,710,27,1120,22,18,30],"tags":[249,1122,651],"class_list":["post-26315","post","type-post","status-publish","format-standard","has-post-thumbnail","hentry","category-breakfast","category-healthy-recipes","category-indian-cuisine","category-instant-pot-recipes","category-kerala-cuisine","category-vegetarian","category-video","tag-dosa","tag-instant-pot","tag-videos","course-main","cuisine-indian-cuisine"],"_links":{"self":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26315","targetHints":{"allow":["GET"]}}],"collection":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts"}],"about":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/types\/post"}],"author":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/users\/1"}],"replies":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/comments?post=26315"}],"version-history":[{"count":0,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/posts\/26315\/revisions"}],"wp:featuredmedia":[{"embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media\/26320"}],"wp:attachment":[{"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/media?parent=26315"}],"wp:term":[{"taxonomy":"category","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/categories?post=26315"},{"taxonomy":"post_tag","embeddable":true,"href":"https:\/\/thasneen.com\/cooking\/wp-json\/wp\/v2\/tags?post=26315"}],"curies":[{"name":"wp","href":"https:\/\/api.w.org\/{rel}","templated":true}]}}