Masala Dosa from Swig features a thin, crispy rice crepe filled with a flavorful spiced potato mixture, served golden brown with coconut chutney and tangy sambar, delivering a savory and satisfying South Indian classic.
Equipments
- Non-stick dosa tawa (flat griddle)
- Ladle
- Spatula
- Mixing bowls
- Saucepan (for sambar)
- Pressure cooker (for boiling potatoes)
- Blender or wet grinder (for chutney and dosa batter)
- Serving plates
- Small bowls (for chutney and sambar)
- Potato masher
Ingredients
- 2 cups rice
- 1/2 cup urad dal (split black gram)
- 1/4 cup chana dal
- 1/2 teaspoon fenugreek seeds
- Salt
- Water
- 5-6 medium potatoes
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon cumin seeds
- 8-10 curry leaves
- 1-2 green chilies
- 1 medium onion
- 1/2 teaspoon turmeric powder
- 1/2 teaspoon chili powder
- Salt
- 1 tablespoon chopped cilantro
- 1 tablespoon lemon juice
- 1/4 teaspoon asafoetida
- 1 cup grated fresh coconut
- 2 tablespoons roasted chana dal
- 1 green chili
- 1/2 inch ginger
- Salt
- 1/4 cup water
- 1 cup toor dal
- 1 medium tomato
- 1/2 onion
- 1-2 dried red chilies
- 6-8 curry leaves
- 1/2 teaspoon mustard seeds
- 1/4 teaspoon fenugreek seeds
- 1/4 teaspoon turmeric powder
- 1 tablespoon sambar powder
- 1 tablespoon tamarind pulp
- Salt
- Oil
- 3 cups water
- Cilantro
The quality of rice, urad dal, and chana dal directly impacts the dosa batter's texture, so using freshly cleaned and soaked pulses ensures crispiness and softness. Potatoes for the spiced filling should be boiled until tender but firm enough to mash without becoming watery. Fresh curry leaves, mustard seeds, and green chilies enhance the authentic South Indian flavor profile, so avoid dried or stale alternatives when possible. For chutney and sambar, freshly grated coconut and properly ripened tamarind pulp provide essential tang and richness. Your cooking experience will get closest to the original Swig Masala Dosa taste by carefully balancing these key ingredients in your copycat menu.
Instructions
- Instructions:
- Soak rice, urad dal, chana dal, and fenugreek seeds for 6 hours.
- Grind soaked ingredients with water to a smooth batter; ferment overnight.
- Boil potatoes in a pressure cooker and peel.
- Mash boiled potatoes.
- Heat oil in a pan; splutter mustard seeds and cumin seeds.
- Add curry leaves, green chilies, and chopped onion; sauté till translucent.
- Add turmeric powder, chili powder, asafoetida, and salt; mix well.
- Add mashed potatoes; combine thoroughly.
- Stir in chopped cilantro and lemon juice; set filling aside.
- Rinse and pressure cook toor dal with water; mash once cooked.
- In a saucepan, heat oil; add mustard seeds, fenugreek seeds, dried chilies, and curry leaves.
- Add chopped onions and sauté.
- Add chopped tomato, turmeric, sambar powder, and salt; cook till tomatoes soften.
- Add cooked toor dal, tamarind pulp, and water; bring to a boil.
- Simmer and garnish with cilantro; set sambar aside.
- Blend coconut, roasted chana dal, green chili, ginger, salt, and water into a smooth chutney.
- Grease and heat dosa tawa on medium flame.
- Pour a ladleful of fermented batter, spread thinly in a circular motion.
- Drizzle oil around edges; cook till golden and crisp.
- Place potato filling in the center; fold dosa over filling.
- Repeat with remaining batter and filling.
- Serve hot dosas with coconut chutney and sambar in small bowls.
Substitution
Masala Dosa from Swig copycat menu can be adapted by substituting urad dal with moong dal if unavailable, though the texture may slightly differ. You can replace fresh coconut in the chutney with desiccated coconut soaked in warm water to ease preparation. If you don't have a non-stick dosa tawa, a well-seasoned cast-iron skillet can also produce crispy dosas. When pressure cooking potatoes, ensure they are not overly soft to avoid a mushy filling. Your use of readily available spice powders can maintain authentic flavor while simplifying the cooking process.
Tips
Soaking the rice, urad dal, chana dal, and fenugreek seeds for the full 6 hours is crucial for achieving the perfect fermented dosa batter texture and flavor. When cooking the dosas, ensure your non-stick dosa tawa is well-heated and consistently greased with oil to prevent sticking and guarantee crispiness. For the potato filling, saute the mustard seeds, cumin seeds, and curry leaves until they splutter to release their essential oils and enhance the dish's aroma and taste. Serve your hot masala dosas immediately with fresh coconut chutney and tangy sambar to enjoy the optimal combination of textures and flavors.
Nutritions
Masala Dosa is a nutrient-rich meal combining carbohydrates from fermented rice and dals with fiber and vitamins from spiced potatoes and fresh vegetables. The dosa's fermentation enhances digestion and provides beneficial probiotics, while toor dal sambar adds plant-based protein and essential minerals like iron and potassium. Coconut chutney contributes healthy fats and antioxidants from fresh coconut and spices. You can enjoy a balanced mix of macronutrients and micronutrients with each serving of this South Indian classic.
Storage
Store leftover masala dosa, potato filling, coconut chutney, and sambar separately in airtight containers to preserve flavor and texture. Refrigerate all components promptly and consume within 2-3 days for optimal taste and safety. Reheat dosa on a non-stick tawa for crispness, warming chutney and sambar gently in a saucepan or microwave before serving Your meal.
Variation or Alternatives
You can swap the urad dal with moong dal for a slightly lighter dosa batter, which can make the crepes crisper while maintaining the authentic taste. Try adding grated carrots or peas to the potato filling for extra texture and a subtle sweetness that balances the spices. Substitute tamarind pulp in sambar with lemon juice or raw mango pieces for a tangy twist that complements your tangy sambar perfectly. For a variation, steam the filled dosa briefly after folding to achieve a softer, thicker texture instead of a crispy finish.
Allergies
Masala Dosa contains common allergens such as urad dal, chana dal, and toor dal, which are types of legumes that may trigger reactions in individuals with legume allergies. The presence of mustard seeds and fenugreek seeds also poses a risk for those sensitive to mustard-related allergens. If you have known allergies to legumes, mustard, or spices like asafoetida, it is important to carefully check the ingredients before consuming this dish.
Why this recipe?
Masala Dosa at Swig restaurant is loved for its perfectly crispy crepe filled with a flavorful, spiced potato mixture that balances texture and taste. The dosa's authentic South Indian spices and freshly made batter create an irresistible fusion that delights the palate. You can replicate this dish at home to enjoy a nutritious, satisfying meal with customizable spice levels and fresh ingredients. Making a copycat version is worth trying because it brings the same comforting and vibrant flavors your taste buds crave from Swig's popular menu item.