Masala Dosa with Aloo Palya | South Indian Masala Dosa with Alugadde Palya

It's a perfect way to begin your day with some Hotel-style Masala dosa and aloo palya, A classic south-Indian breakfast recipe. This south Indian breakfast has its own fanbase and is famous all over the world.Masala dosa is basically rice and urad dal crispy crepes, with a spiced masala spread on it and served with aloo palya and Coconut chutney takes it to the next level. Keep reading to know how it's made.

INGREDIENTS:

For the Dosa:

• Rice- 2 cups
• Urad dal- 3/4 cups
• Chana dal- 2 tbsp
• Methi seeds- 2 tsp
• Cooked Rice- 1/4 cup
• Salt- to taste
• Cooking soda- 1/2 tsp
• Ghee- to cook the dosa

For the Red masala:

• Grated coconut- 1/2 cup
• Kashmiri red chillies- 10-12 nos (soaked in lukewarm water for an hour)
• Garlic cloves- 10-12 nso
• Salt-to taste
• Jeera powder- 1 tsp
• Fried gram- 1/2 cup

For the Aloo Palya:

• Potatoes- 7-8 nos (Medium sized, boiled and mashed roughly)
• Oil- 2 tbsp
• Mustard seeds- 1/2 tsp
• Green chillies- 6-7 nos (chopped)
• Curry leaves- 1 sprig
• Onion- 4-5 nos (medium sized, finely chopped)
• Turmeric powder- 1/2 tsp
• Chopped Coriander leaves- 2 tbsp
  

My recipe for Hotel-Style Masala Dosa features five main steps you'll find below:

1. Grinding the soaked urad dal and Rice.
2. Fermenting the batter
3. Preparing the red masala
4. Preparing the aloo palya
5. Assembling the Masala Dosa

1.Grinding the soaked Urad dal and Rice:

• Take a large mixing bowl, add rice, urad dal, chana dal amd methi seeds to it.
• Wash everything well, add enough water to it and let it soak for at-least 2-3 hrs.
• After soaking, drain and add the soaked rice and dal to a mixer jar.
• Add 1/4 cup water to it and some cooked rice and blend to a smooth batter.
• Repeat the same with the rest of the rice and dal.
• Make sure that the dal is finely ground as it helps in fermentation.
• Pour the batter in a large vessel, as they ferment and the batter doubles up.

2.Fermenting the Batter:

• Mix the batter using clean and washed hands.
• Keep the batter in a humid place, near the stove or on top of a hot tawa.
• The batter usually takes 6-7 hours in room temperature to ferment.
• In Indian summers, the batter ferments quickly, but takes more time to ferment in winters.
• After fermenting you'll notice that the batter has doubled up and has turned light and fluffy.
• Add salt and soda to bowl, add some water to dissolve, add this mixture to the batter and mix well.
• The batter turns frothy and is perfect to use.

3.Preparing the Red masala:

• Take a mixer jar and add all the ingredients to it.
• Add the chillies-soaked water to it and blend till smotth consistency is achieved.
• Taste and adjust the salt and spice according to your preference. This is not an authentic red masala recipe, but I have adjusted it according to my kids taste and made it less-hot and kid-friendly.
• Set it aside while we prepare the other elements of our dish.

4.Preparing the Aloo Palya:

• Heat oil in a kadhai, add mustard seeds and allow to crackle.
• Add curry leaves and green chillies and fry for a min.
• Add chopped onions and salt to it and allow to cook till translucent.
• Add turmeric powder to it and mix well.
• Now add boiled and mashed potatoes to it and mix well.
• Check for salt and add more if needed.
• Simmer the palya for 5-6 mins.
• Sprinkle coriander seeds on it, It's ready. Set it aside as we prepare Dosa.

For preparing Coconut chutney:

I've already posted a recipe of Coconut chutney which I'll link it out below. Do check it out. Hotel-style Coconut Chutney recipe

5.Assembling the Masala Dosa:

• Heat a cast iron, smear some oil on it.
• Check the doa batter, it should be of medium-pourable consistency. If the batter is too thick, add a little water and mix well. If the batter is too thin add some rice flour and mix well.
• Spread the dosa batter on the hot tawa, make sure to keep the flame low while spreading.
• Drizzle ghee on it and cover and let it get golden and crispy.
• Apply a tsp of the red masala and place a tbsp full of the aloo palya in the centre.
• Fold the dosa, your Masala Dosa is ready.
• Serve hot along with Coconut chutney and Sambar.
  

An elaborate recipe though, but the results are truly worth it. Try this recipe and let me know how it turned out. Comment below your favourite South-Indian dish and we'll post it's recipe soon. Stay tuned, for more such recipes.