Suji Masala Dosa
Suji Masala dosa is a popular South Indian breakfast dish made with semolina (suji), rice flour, and yogurt which is filled with boiled and mashed potatoes, onions, green chilies, ginger, and a blend of Indian spices. It is a quick and easy recipe that can be made in under 30 minutes. Suji dosa is crispy, flavorful, and is often served with coconut chutney and sambar.
Equipment
- 1 Mixing Bowl
- 1 Non Stick Pan
- 1 Frying Pan
Ingredients
Dosa Batter Ingredients
- 1 cup of roasted semolina suji
- 1/2 cup of rice flour
- 1/4 cup of yogurt
- 1/4 cup of finely chopped onions
- 1/4 cup of finely chopped coriander leaves
- 1/4 teaspoon of cumin seeds
- Salt to taste
- Water
Dosa Masala / Filling Ingredients
- 4-5 medium-sized potatoes boiled and mashed
- 1 large onion finely chopped
- 2-3 green chilies finely chopped
- 1 inch piece of ginger finely chopped
- 1/2 teaspoon of mustard seeds
- 1/2 teaspoon of cumin seeds
- 1/2 teaspoon of turmeric powder
- 1/2 teaspoon of red chili powder optional
- 1/2 teaspoon of garam masala
- Salt to taste
- 1 tablespoon of oil
- A handful of chopped coriander leaves
Instructions
Masala Preparation Instructions
- Heat oil in a pan over medium heat.
- Add mustard seeds and cumin seeds. When they start to splutter, add onions, green chilies, and ginger. Saute until onions turn translucent.
- Add turmeric powder, red chili powder (if using), and salt. Mix well.
- Add mashed potatoes and mix well. Add a little water if the mixture is too dry.
- Add garam masala and chopped coriander leaves. Mix well and cook for 2-3 minutes.
- Turn off the heat and keep the masala aside to cool down.
Dosa Preparation
- In a mixing bowl, add suji, rice flour, yogurt, onions, coriander leaves, cumin seeds, and salt. Mix well.
- Add water slowly and mix until you get a smooth batter. The batter should be of pouring consistency.
- Heat a non-stick pan over medium heat.
- Pour a ladle full of batter in the center of the pan and spread it in a circular motion to make a thin dosa.
- Drizzle oil around the edges of the dosa.
- Cook for 2-3 minutes until the edges start to brown and the dosa is crispy.
- Now add the previously prepared masala as a filling in the centre.
- Now wrap the masala from to sides like a napkin and cook for another minute.
- Serve hot with coconut chutney and sambar.