Masala dosa ek South Indian dish hai jo India mein sabse zyada pasand ki jaati hai. Yeh crispy aur golden brown dosa perfect breakfast option hai, jo ki tasty aur healthy dono hota hai. Aaj hum Masala Dosa banane ke liye batter aur filling kaise perfect tarike se tayar karte hain, is par dhyaan denge. Is recipe mein hum aapko step-by-step batayenge ki kis tarah se aap ghar par bhi restaurant jaisa masala dosa bana sakte hain, aur saath hi “sona matka ka result” focus keyword ko bhi aapka keyword optimization ke liye use karenge.
For Dosa Batter:
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal
- 1/4 teaspoon fenugreek seeds (methi)
- Water (for soaking and grinding)
- Salt to taste
For Masala Filling:
- 4-5 medium-sized potatoes (boiled, peeled, and mashed)
- 1 large onion (thinly sliced)
- 2 green chilies (slit)
- 1/2 teaspoon mustard seeds
- 1/2 teaspoon cumin seeds
- 1/4 teaspoon turmeric powder
- A pinch of hing (asafoetida)
- Curry leaves
- 2 tablespoons oil
- Salt to taste
- Fresh coriander leaves (for garnish)
Perfect dosa banane ke liye sabse zaroori cheez hai uska batter. Batter ko achhe se ferment karna jaroori hai taaki dosa crispy aur flavorful bane. Sabse pehle hum rice, urad dal, chana dal aur methi seeds ko alag-alag 4-5 ghante tak pani mein bhigo denge.
Grinding the Batter:
Ek blender ya mixer mein soaked rice aur dal dal kar ek smooth batter tayar karein. Is batter ko itna patla karna zaroori hai ki yeh pan par asani se spread ho sake, lekin itna bhi patla nahi ki woh pani jaisa ho jaye. Is batter mein ek chamach namak daal kar achhe se mila lein.
Fermenting the Batter:
Batter ko 8-10 ghante ke liye garam jagah par rakh dein, taaki woh ferment ho sake. Fermentation se batter phool jaata hai aur thoda khatta taste develop hota hai jo dosa ko authentic flavor deta hai. Sona matka ka result bhi isi fermentation process ka ek secret hai — patience aur time dena zaroori hai.
Masala dosa ka highlight uski spicy aloo masala filling hoti hai. Yeh filling banaana bahut simple hai, lekin iska taste dosa ke saath ekdum match karta hai.
Tempering for Masala:
Ek kadhai mein oil garam karein. Usmein mustard seeds, cumin seeds, aur curry leaves dal kar chhonk lagayein. Phir slit kiye hue green chilies aur hing daal kar achhe se bhunein.
Cooking the Potatoes:
Ab onions daal kar 2-3 minute tak translucent hone tak bhun lein. Iske baad mashed potatoes, turmeric powder, aur salt daal kar achhe se mix karein. 2-3 minute tak potatoes ko pakaayein, taaki saare spices achhe se mix ho jaayein. Coriander leaves se garnish karke filling ko thanda hone ke liye side mein rakh dein.
Step 3: Making the Perfect Masala Dosa
Cooking the Dosa:
Ek tawa ya non-stick pan ko medium heat par garam karein. Pan par thoda oil daal kar usse spread karein. Ek karchi se batter lekar tawa par gol gol shape mein spread karein. Yeh dhyaan rakhein ki dosa patla aur crispy bane. Jab edges thode golden hone lagein, toh thoda oil sprinkle karein.
Jab dosa crispy ho jaaye, tab uske beech mein aloo masala stuffing daal dein. Dosa ko fold karke serve karein.
- Batter ki consistency ekdum smooth aur flowing honi chahiye, lekin zyada patli nahi.
- Tawa ka temperature bilkul sahi ho. Agar tawa zyada garam ho toh dosa jal jayega, aur agar thanda ho toh stick ho jayega.
- Fermentation ka process masala dosa ka secret hai. Sona matka ka result tabhi milega jab aap batter ko patience ke sath ferment hone denge.
Table: Time & Ingredients Breakdown
| Steps | Ingredients | Time Required |
|---|---|---|
| Soaking rice & dals | Rice, Urad dal, Chana dal, Methi | 4-5 hours soaking |
| Grinding the batter | Soaked rice and dals, water, salt | 15 minutes |
| Fermentation | Batter, salt | 8-10 hours |
| Preparing the masala filling | Potatoes, onions, spices | 20 minutes |
| Cooking the dosa | Batter, masala filling, oil | 5 minutes per dosa |
FAQs:
Q1: Masala dosa banane ke liye batter kaise ferment karein?
Ans: Batter ko 8-10 ghante tak garam jagah par rakh kar ferment karein. Agar aap thand ke mausam mein bana rahe hain, toh batter ko oven mein light on karke rakh sakte hain.
Q2: Kya dosa batter fridge mein store kiya ja sakta hai?
Ans: Haan, dosa batter ko fridge mein 4-5 din tak store kiya ja sakta hai. Lekin dhyaan rakhein ki fridge se nikalne ke baad use karne se pehle thoda warm hone de.
Q3: Kya dosa banate waqt tawa garam hona chahiye?
Ans: Haan, tawa medium heat par garam hona chahiye, lekin zyada garam nahi hona chahiye. Zyada garam tawa par dosa jalne lagta hai.
Q4: Masala dosa ke saath kya serve kar sakte hain?
Ans: Masala dosa ke saath aap coconut chutney, tomato chutney aur sambhar serve kar sakte hain. Isse iska taste aur bhi zyada badh jaata hai.
Q5: Sona matka ka result aur dosa ka kya sambandh hai?
Ans: Sona matka ka result fermentation process ka ek example hai. Jaise patience ke saath dosa batter ferment karte hain, waise hi sona matka ka result bhi patience aur strategy ke saath aata hai.
Conclusion:
Masala dosa banana ek kala hai jo thodi practice aur patience se aati hai. Perfect batter aur masala filling ke saath, aap ghar par hi restaurant-style dosa bana sakte hain. Yad rahe, fermentation aur batter ki consistency masala dosa ke taste ka raaz hai. So, sona matka ka result lene ke liye sabr se kaam lein, aur apne kitchen mein South Indian vibes ka maza uthayein!
