Masala Dosa or Masale Dose is a variant of the popular South Indian food. Masala Dosa is a thin crisp dosa, consumed with a spicy potato sabji. Masala Dosa is made from rice, potato, methi, curry leaves and served with Chutneys and Sambar. Though it was only popular in South India, it can be found almost in all other parts of the country, and even outside the country now. This popular South Indian dish has been listed as the ‘Top 10 Foods to Try before You Die’, according to a list compiled by the Huffington Post.

The plate-covering, paper-thin pancake is made from rice and lentils, cooked to lacy perfection on a hot griddle. What creates the more flavor is a spiced concoction of mashed cooked potatoes and fried onions, served with a liberal dose of tomato chutney.

This is the one food that I can devour for breakfast, lunch and dinner, or food that just comforts me or food that has satiated my hunger. Masala Dosa, sambar and tomato chutney are quintessential South Indian dish that have universal appeal. In India all age’s people as well as people outside of India are big fan dosa. But making authentic, thin and golden crispy dosa or masala dosa can be needed passions, here’s an elaborate recipe of the masala dosa batter with step by step method that will help you make near-perfect masala Dosa!

Ingredients:

For Dosa Better
• 2 ½ cup Idli Rice/Short Grain Rice
• ½ cup Urad Dal/Split Black Gram
• ¼ cup Chana Dal/Split Bengal Gram
• ¼ cup Beaten Rice/Thick Poha
• 1 Tsp Fenugreek Seeds/Methi Dana
• Salt

For Potato Masala
• 3 cup Boiled and Peeled  Potatoes
• ½ cup Sliced Onion
• ¼ Cup Grated Carrot
• 1-2 tbsp Broken Cashew Nuts
• 2-3 Green Chili Chopped
• 1-2 tsp Grated Ginger
• 7-8 Curry Leaves
• 1 tsp Urad Dal/Split Black Gram
• 1 tsp Mustard Seeds
• 1 tsp Cumin Seeds
• Pinch of Asafoetida/Hing
• ½ tsp Red Chili Powder
• 1 tsp Turmeric Powder
• Salt
• 2-3 tbsp Oil
• ¼ cup Chopped Coriander Leaves

Other ingredients
• Few Drops of Oil (Greasing for Griddle)
• Butter or Ghee for Spreading/Cooking
• ¼ cup Garlic Chutney (Opt.)

Method:

For Batter

1. Wash rice and dals for 2-3 times and soak them in a big mixing bowl with required water. Add methi dana and poha into the soaked rice and cover it for 5-6 hours, keep aside in warm place.
2. Now grind the rice mixture into a mixer or grinder and make smooth batter/paste using little water, do not make thin consistency, make thick but pourable texture. Remove it into the big vessel or big mixing bowl. Cover it and keep aside in warm place for 6-7 hours or overnight till fermented.
3. After fermentation, add salt, mix it well with spatula and keep aside.

For Potato Masala

1. Heat oil in a pan/kadhai, add mustard seeds, cumin seeds, pinch of hing and then add urad dal, broken cashew nuts, chopped green chilies, curry leaves and stir it for few seconds.
2. Now add chopped onions, stir it till golden brown and then add grated ginger, grated carrot, again stir it for 2 minutes on medium flame.
3. Add chopped/mashed potatoes, turmeric powder, red chili powder, salt, sprinkle 2-3 tbsp water, mash the potatoes little bit, mix it well and cook it for 2-3 minutes.
4. Add chopped coriander leaves and mix. Potato masala is ready, keep aside for serving with dosa.

Process

1. Heat an cast iron griddle or non stick flat pan on medium flame to make dosa. Take the prepared batter mixture and mix it well with ladle or big spoon.
2. Now grease the griddle/pan with few drops of oil or ghee, then sprinkle few drops of water over the griddle, you can see the steamy bubbles, it should sizzle immediately.
3. Pour the big full spoon of mixture over the center of griddle and spread the batter with circular motion and make thin big circle shape dosa.
4. Spread 1 tsp of butter or ghee on the edges of the dosa, spread with flat spatula and cook it till golden brown, crispy down side.
5. Now spread 1 tsp of garlic chutney on the dosa surface, then spread prepared aloo masala over the dosa using a spatula as per your choice and Fold over while pressing it lightly, using a spatula to make a flat roll, repeat with the remaining ingredients to make more dosa.

Masala Dosa is ready, serve hot, crispy dosa with sambar, coconut chutney or tomato chutney

Tips:

• Add little water if require in batter for easily spread on griddle.
• You can add 1 cup leftover cooked rice instead of thick poha for batter.
• You can skip garlic chutney if you don’t like it.

5.0 from 1 reviews

Masala Dosa

 

Print

Prep time

15 mins

Cook time

15 mins

Total time

30 mins

 

Masala Dosa or Masale Dose is a variant of the popular South Indian food. Masala Dosa is a thin crisp dosa, consumed with a spicy potato sabji. Masala Dosa is made from rice, potato, methi, curry leaves and served with Chutneys and Sambar.

Author: Binjal Pandya

Recipe type: Breakfast & Snack

Cuisine: Indian

Serves: 7-8

Ingredients

• For Dosa Better
• • 2 ½ cup Idli Rice/Short Grain Rice
• • ½ cup Urad Dal/Split Black Gram
• • ¼ cup Chana Dal/Split Bengal Gram
• • ¼ cup Beaten Rice/Thick Poha
• • 1 Tsp Fenugreek Seeds/Methi Dana
• • Salt
• For Potato Masala
• • 3 cup Boiled, Peeled and Chopped Potatoes
• • ½ cup Sliced Onion
• • ¼ Cup Grated Carrot
• • 1-2 tbsp Broken Cashew Nuts
• • 2-3 Green Chili Chopped
• • 1-2 tsp Grated Ginger
• • 7-8 Curry Leaves
• • 1 tsp Urad Dal/Split Black Gram
• • 1 tsp Mustard Seeds
• • 1 tsp Cumin Seeds
• • Pinch of Asafoetida/Hing
• • ½ tsp Red Chili Powder
• • 1 tsp Turmeric Powder
• • Salt
• • 1 tbsp Oil
• • ¼ cup Chopped Coriander Leaves
• Other ingredients
• • Few Drops of Oil (Greasing for Griddle)
• • Butter or Ghee for Spreading/Cooking
• • ¼ cup Garlic Chutney (Opt.)

Instructions

1. For Batter
2. Wash rice and dals for 2-3 times and soak them in a big mixing bowl with required water. Add methi dana and poha into the soaked rice and cover it for 5-6 hours, keep aside in warm place.
3. Now grind the rice mixture into a mixer or grinder and make smooth batter/paste using little water, do not make thin consistency, make thick but pourable texture. Remove it into the big vessel or big mixing bowl. Cover it and keep aside in warm place for 6-7 hours or overnight till fermented.
4. After fermentation, add salt, mix it well with spatula and keep aside.
5. For Potato Masala
6. Heat oil in a pan/kadhai, add mustard seeds, cumin seeds, pinch of hing and then add urad dal, broken cashew nuts, chopped green chilies, curry leaves and stir it for few seconds.
7. Now add chopped onions, stir it till golden brown and then add grated ginger, grated carrot, again stir it for 2 minutes on medium flame.
8. Add chopped/mashed potatoes, turmeric powder, red chili powder, salt, sprinkle 2-3 tbsp water, mash the potatoes little bit, mix it well and cook it for 2-3 minutes.
9. Add chopped coriander leaves and mix. Potato masala is ready, keep aside for serving with dosa.
10. Process
11. Heat an cast iron griddle or non stick flat pan on medium flame to make dosa. Take the prepared batter mixture and mix it well with ladle or big spoon.
12. Now grease the griddle/pan with few drops of oil or ghee, then sprinkle few drops of water over the griddle, you can see the steamy bubbles, it should sizzle immediately.
13. Pour the big full spoon of mixture over the center of griddle and spread the batter with circular motion and make thin big circle shape dosa.
14. Spread 1 tsp of butter or ghee on the edges of the dosa, spread with flat spatula and cook it till golden brown, crispy down side.
15. Now spread 1 tsp of garlic chutney on the dosa surface, then spread prepared aloo masala over the dosa using a spatula as per your choice and Fold over while pressing it lightly, using a spatula to make a flat roll, repeat with the remaining ingredients to make more dosa.
16. Masala Dosa is ready, serve hot, crispy dosa with sambar, coconut chutney or tomato chutney

Notes

• Add little water if require in batter for easily spread on griddle.
• You can add 1 cup leftover cooked rice instead of thick poha for batter.
• You can skip garlic chutney if you don’t want.

3.5.3251

• Gujarati Bhakri or Whole Wheat Flour Flatbread
• Vada Pav Recipe