Craving for having a satisfying masala dosa but with a twist? Well, you have finally landed at your destination if you have been looking for masala near me for quite so long! Well, have you got your hands on one of the most delectable delicacies that hold its roots in the South-Indian cuisine with a twist of crisp and stuffing melting straight in your mouth yet? It is the A1 South Indian Masala Dosa that you will ever have because it is perfect as a part of your parties, snacks or breakfast.
So, welcome to the world of Mini Masala Dosa Cones with Potato Filling! Taking you straight to the vibrant bustling vibe of the city, this Bangalore dosa is all here to steal your heart and remain on your tastebuds forever. Well, let me reveal the secret of this dish and let’s prepare it together.
Spilling The Magic Of Mini Masala Dosa Cones
Masala dosa is one of the most loved South Indian cuisines with exuding classiness with its crisp, golden crepes filled with potato masala for dosa which is served steamingly hot with the pairs of coconut chutney and sambar. Although the size of the dosa can be variable like small, medium or large, in the case of mini masala dosa cones, the mini versions of dosa bring a real twist to the taste. So, let’s gear up for the preparations.
Recipe: Mini Masala Dosa Cones with Potato Filling
Ingredients you will need:
For the Dosa Batter:
- 2 cups rice (soaked for 6 hours)
- 1/2 cup urad dal (soaked for 4 hours)
- 1/4 cup poha (flattened rice, soaked for 30 minutes)
- 1 tsp fenugreek seeds
- Salt to taste
For the Potato Masala Filling:
- 4 medium-sized potatoes (boiled and mashed)
- 2 tbsp oil
- 1 tsp mustard seeds
- 1/2 tsp cumin seeds
- 1/4 tsp turmeric powder
- 1-2 green chilies (finely chopped)
- 1 medium onion (sliced)
- A few curry leaves
- 1/2 tsp ginger (grated)
- 2 tbsp chopped coriander leaves
- Salt to taste
How To Make?
Steps To Prepare Dosa Batter:
- Grind soaked rice, urad dal, poha, and fenugreek seeds into a smooth paste, adding water as needed.
- Allow the batter to ferment overnight or for 8–10 hours.
- Add salt and mix well before use.
Make the Potato Masala Filling:
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add cumin seeds, curry leaves, and green chilies. Sauté for a minute.
- Add sliced onions and sauté until golden. Stir in ginger and turmeric.
- Add mashed potatoes and salt. Mix well and cook for 2–3 minutes.
- Garnish with coriander leaves. Set aside.
Cook the Mini Dosa Cones:
- Heat a dosa tawa (griddle) and grease lightly. Pour a small ladleful of batter and spread into a small circle.
- Drizzle a few drops of oil around the edges. Cook until crisp.
- Place a spoonful of potato masala at the center. Fold the dosa into a cone shape.
Serving Suggestions
Pair your mini masala dosa cones with coconut chutney and a steaming bowl of sambar for the ‘best sambar dosa near me’ experience.
These cones combine the crispiness of Bangalore dosa with the comforting flavors of the dosa potato filling recipe. So next time you’re craving aloo dosa or best masala dosa, skip the lines and whip up these delightful mini masala dosa cones! To know more about such amazing dishes and recipes or order your favourite food from Bangalore’s most hygienic kitchen.