Masala Dosa

Masala Dosa

Masala Dosa

Masala Dosa is an absolute favourite in our family. My family always tells me, my preparation is better than outside Restaurant ones. So I decided to share my recipe with all my readers.

A properly made crisp Dosa is very delicious if the batter is perfectly fermented with little sour flavour and correct consistency.


For Dosa Batter:
Dosa rice -1 cup
Idly rice -1 cup
Urad dal – ½ cup
Bengal gram/China dal – 1 tbl sp
Fenugreek/methi seeds – 1 tsp.
Beaten rice – ¼ cup

Potato filling:
Potato – 6 big
Onion – 3 big
Green chilli – 2 to 3
Grated ginger – ½ “
Turmeric – ½ tsp.
Seasoning: Coconut oil -2 tbl sp ,mustard- 1tsp ,Urad dal -1 tsp. ,chana dal-1 tsp ,Cumin seeds – ½ tsp ,hing – ¼ tsp ,Red chilli -1 ,curry leaves -2 springs.
Chopped coriander leaves for garnishing.

Red Chutney:It is garlic flavoured very thick coconut chutney.
Grated fresh coconut – 1 cup
Red chilli – 2
Garlic cloves -7 to 8
Tamarind – ¼ tsp.

White Coconut Chutney:
This is served as a side dish and usually with ginger flavour.
Fresh grated coconut – 1 cup
Green chilli – 1 or 2
Tamarind – ¼ tsp.
Ginger – ½ “


First we will see How to make Dosa Batter:
-Wash all these ingredients couple of times.
-Soak this in a sufficient water (washed rice and dal should submerged) for 3 to 4 hours. Drain water from the rice and keep aside. This water is used while grinding according to the requirement. Grind soaked rice –dal mixture by adding salt in to a very fine /smooth batter by using wet grinder or Mixer grinder. I prefer Wet grinder and it certainly gives much finer, perfect batter. After removing the batter adjust the consistency by mixing properly. Now keep this ground batter for fermentation in a big vessel. SO that it will allow the room for puffed/fermented batter. It will take anywhere between 8 to 16 hours (according to the outside weather)

Note: In Bangalore I usually soak my lentils around morning ,grinding happens around afternoon 2 to 3 pm and until next morning I keep the batter for fermentation. This is how I get my perfectly fermented batter.

Method for Potato filling:
Wash potato, cut in to half and put this in a cooker with sufficient water. Cook for two whistles. Cool, remove outer skin, mash and keep aside.
Slice onion and slit green chillies.
Take one kadai, add coconut oil, mustard, when it starts to splutter, add cumin, hing, Urad dal, chana dal, red chilli. When dal becomes red add Curry leaves, slit green chillies and onions.
Add turmeric and fry onions till it becomes light brown.
Now add one to two cups of water, add salt.
When water starts boiling add mashed potato and mix nicely. Check for the seasoning and close the lid and cook for a while until it becomes homogenised and water drains.
Switch off the gas and garnish with chopped coriander leaves.

Red Chutney:
Roast Red chillies by putting ¼ tsp of oil.
Put all the ingredients together in a mixer jar, dry grind at first and then put very little water and make very thick consistency. This chutney is used for applying over the Dosa while making.

White Chutney:
Method:Grind all these by putting sufficient water and adjust the consistency. Do seasoning by putting coconut oil, mustard, red chilli and curry leaves.

How to Prepare Masala Dosa:
Now everything is ready and we can proceed with our preparation.
-Keep the Dosa griddle over the gas stove for heating. You can use Iron griddle or Non-stick one.
-Nicely mix fermented Dosa batter and check for the consistency. If it is thick add ½ cup of water and adjust and keep it ready.
-When Dosa tawa becomes hot, pour one serving spoon of Dosa batter, move spatula in to a circular motion and spread the batter.
-sprinkle little ghee /butter/oil and cook until it is little brown in a low flame.
-when it is light brown spread Red garlic chutney at the centre of the Dosa in a circular motion and keep one serving spoon of potato filling at the centre and fold.
-Now serve this ready Masala Dosa with White coconut chutney and Enjoy.

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