| Prep: 8 hrs (including soaking and fermenting) | Cook: 30 mins | Difficulty: Medium | Serves: 6 |
| kcal | fat | saturates | carbs |
| 300 | 8g | 1g | 50g |
| sugars | fibre | protein | salt |
| 2g | 4g | 7g | 0.6g |
There are countless reasons to adore the Urad Bean Masala Dosa recipe, from its rich flavors to its surprising health benefits. As a native of Portland, Maine, my culinary journey has often led me to the briny shores of New England. However, the diverse spices and comforting warmth of this South Indian dish have captivated me in a way that few others have.
When I first encountered Urad Bean Masala Dosa, I was mesmerized by how the humble ingredients, such as urad dal (split black gram) and mashed potatoes, were transformed through layers of spices and cooking techniques. The fenugreek seeds, for instance, bring a subtle bitterness that plays perfectly against the vibrant heat of green chilies and the earthy depth of cumin seeds.
A Culinary Journey of Health
One of the most compelling reasons I adore this dosa is its health benefits. Urad dal is a powerhouse legume, rich in protein and dietary fiber, which promotes gastrointestinal health and sustained energy levels. The combination of rice and urad dal makes for a complete protein, ideal for those following vegetarian or vegan diets. Turmeric powder, with its anti-inflammatory properties, and grated ginger, known for aiding digestion, are not only flavorsome but also boost the dish’s nutritional profile.
In our household – myself and my two daughters, Erin and Samantha – the Urad Bean Masala Dosa has become a family favorite. It’s a treat and a tradition we’ve come to cherish, especially since it’s a crowd-pleaser that satisfies varied palates while being nutritious.
Perfect Pairings and Similar Dishes
This dosa pairs wonderfully with coconut chutney or sambar, making it a balanced meal in itself. For those enthusiastic about exploring similar dishes, you might enjoy trying Rava Dosa or Mysore Masala Dosa, which offer different textures and flavors. The beauty of these dishes, much like the Urad Bean Masala Dosa, lies in their adaptability; they can be customized based on seasonal vegetables or personal spice preferences.
If you’re intrigued by global flavors but still cherish the comfort of familiar elements, the Urad Bean Masala Dosa provides the best of both worlds. With its simple yet flavorful ingredients list, it’s an approachable recipe for anyone looking to dive into South Indian cuisine, even for chefs who usually stick to New England seafood. For more insight into vegetarian proteins, check out this article on complete proteins.
Ultimately, this dosa epitomizes the joyous fusion of wholesome ingredients and aromatic spices. Making and sharing it in my kitchen, filled with laughter and a hint of sea breeze from Portland, is a reminder that food transcends borders, uniting us through the universal language of taste.
What You’ll Need
- 1 cup of urad dal (split black gram)
- 3 cups of rice
- 1/2 teaspoon fenugreek seeds
- Salt, to taste
- 1 cup of mashed potatoes
- 1 large onion, finely chopped
- 2 green chilies, finely chopped
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 1/2 teaspoon turmeric powder
- 1 teaspoon grated ginger
- 2 tablespoons of oil
- 1 sprig curry leaves
- 1 tablespoon chopped cilantro (coriander leaves)
- Water, as needed
Method
Step One: Prepare the Batter
Rinse 1 cup of urad dal (split black gram) and 3 cups of rice separately under cold water until the water runs clear. Soak the urad dal and 1/2 teaspoon fenugreek seeds together in enough water to cover for at least 4 hours. Soak the rice in a separate bowl of water for at least 4 hours as well.
Step Two: Blend the Batter
Drain the soaked urad dal and fenugreek seeds, then grind them to a fine paste using a little water as needed. In a separate grinder, blend the soaked rice into a smooth batter, adding water incrementally. Combine both batters in a large bowl, add salt to taste, and mix well. Cover the bowl and let the batter ferment in a warm place for 8-12 hours or overnight.
Step Three: Prepare the Potato Filling
Heat 2 tablespoons of oil in a pan over medium heat. Add 1 teaspoon mustard seeds and let them splutter. Add 1 teaspoon cumin seeds and let them sizzle. Add 1 large finely chopped onion, 2 finely chopped green chilies, and 1 teaspoon grated ginger. Sauté until the onions turn translucent.
Step Four: Cook the Masala
Add 1/2 teaspoon turmeric powder to the pan and mix well. Add 1 cup of mashed potatoes and salt to taste. Stir to combine all the ingredients and cook for another 3-4 minutes. Add 1 sprig of curry leaves and 1 tablespoon of chopped cilantro (coriander leaves). Mix well and set aside.
Step Five: Cook the Dosa
Heat a non-stick tawa or griddle over medium heat. When hot, pour a ladleful of fermented batter onto the center of the tawa and spread it in a circular motion to form a thin dosa. Drizzle a few drops of oil around the edges and cook until the edges start to lift and the bottom turns golden brown.
Step Six: Assemble the Dosa
Place a portion of the prepared potato filling in the center of the dosa. Fold the dosa over the filling or roll it up and transfer to a plate. Repeat the process with the remaining batter and filling.
Step Seven: Serve
Serve the Urad Bean Masala Dosa hot with coconut chutney and sambar. Enjoy your delicious homemade dosa!
