Binjal's VEG Kitchen

unforgettable vegetarian cooking journey

  • Home
  • Recipes
    • Appetizers & Snacks
    • Bread & Baking
    • Chutneys & Pickles
    • Desserts & Sweets
    • Fasting Recipes
    • Fusion International
    • Indian Breads
    • Kitchen Basics
    • Rice Dishes
    • Sabji & Curry
    • Salad & Raita
    • Streetfood & Chaat
    • Soup & Beverages
  • My Gallery
    • Food
    • Random
  • Contact
  • About Me
  • Disclosure

Masala Dosa

Masala Dosa Photography

Masala Dosa Photography

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!

Masala Dosa Photography

Ingredients:

For Dosa Better
• 2 ½ cup Rice
• ¾ cup Urad Dal/Split Black Gram
• ¼ cup Beaten Rice/Thick Poha
• 1-2 Tsp Fenugreek Seeds/Methi Dana
• Salt
• Pinch of Soda

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

Masala Dosa Photography

Method:

For Batter

1. Wash rice and dal separately for 2-3 times and soak them in a separate bowl with required water. Add methi dana into the soaked rice and cover it both bowls with lid up to 3-4 hours, keep aside in warm place.
2. Wash poha after 3-4 hours, add into the soaked rice and again keep aside for 4-5 minutes.
3. Now grind the rice and poha 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.
4. Grind urad dal in the same mixer bowl and make smooth paste using little water. Add grinded urad dal paste into the rice batter, stir it, mix it well, cover it and keep aside in warm place for 6-7 hours or overnight till fermented.
5. After fermentation, add salt, pinch of soda and keep aside.

Masala Dosa 1

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 coriander leaves, chopped potatoes cubes, turmeric powder, red chili powder, salt, sprinkle 1-2 tbsp water, mash the potatoes little bit, mix it well and cook it for 2-3 minutes.
4. Potato masala is ready, keep aside for serving with dosa.

Masala Dosa 2

Process

1. Heat an iron griddle/nonstick 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, 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 and cook it till golden brown, crispy down side.
5. Now spread the prepared aloo masala evenly 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 3

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

Masala Dosa Photography

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.

5.0 from 1 reviews
Masala Dosa
 
Print
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
Ingredients
For Dosa Better
  • 2 ½ cup Rice
  • ¾ cup Urad Dal/Split Black Gram
  • ¼ cup Beaten Rice/Thick Poha
  • 1-2 Tsp Fenugreek Seeds/Methi Dana
  • Salt
  • Pinch of Soda
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
Instructions
For Batter
  1. Wash rice and dal separately for 2-3 times and soak them in a separate bowl with required water. Add methi dana into the soaked rice and cover it both bowls with lid up to 3-4 hours, keep aside in warm place.
  2. Wash poha after 3-4 hours, add into the soaked rice and again keep aside for 4-5 minutes.
  3. Now grind the rice and poha 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.
  4. Grind urad dal in the same mixer bowl and make smooth paste using little water. Add grinded urad dal paste into the rice batter, stir it, mix it well, cover it and keep aside in warm place for 6-7 hours or overnight till fermented.
  5. After fermentation, add salt, pinch of soda 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 coriander leaves, chopped potatoes cubes, turmeric powder, red chili powder, salt, sprinkle 1-2 tbsp water, mash the potatoes little bit, mix it well and cook it for 2-3 minutes.
  4. Potato masala is ready, keep aside for serving with dosa.
Process
  1. Heat an iron griddle/nonstick 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, 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 and cook it till golden brown, crispy down side.
  5. Now spread the prepared aloo masala evenly 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.
  6. 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.
3.5.3208
Masala Dosa was last modified: June 7th, 2016 by Binjal's VEG Kitchen

Like this:

Like Loading...
12/01/2015   Binjal's VEG Kitchen
  Appetizers & Snacks, Streetfood & Chaat     appetizer, breakfast, easy, eggless, gluten free, healthy, indian, kids friendly, lentil, low fat, rice, Snack, vegan
  • Restaurant Style Tiffin Sambar
  • Eggless Cinnamon Apple Cake

15 Responses to “Masala Dosa”

  1. Vina patel / 2 Mar 2016 7:40pm #

    Looks super thin and crispy

    Loading...
    Reply
    • Binjal's VEG Kitchen / 2 Mar 2016 8:00pm #

      Thank you Vina!

      Loading...
      Reply
  2. Dolphia / 4 Dec 2015 2:53pm #

    I love masala dosa.I go to a store near by our home every month to eat once 🙂 From my child days I loved dosa more than anything. your pictures are so flawlessly perfect 🙂

    Loading...
    Reply
    • Binjal's VEG Kitchen / 4 Dec 2015 5:43pm #

      Thank you so much Dolphia! 🙂

      Loading...
      Reply
  3. artandkitchen / 4 Dec 2015 10:50am #

    Looks delicious! I love dosa as well the potato masala. I wonder what are the two sauces (orange and yellow) on the right. All together looks very attractive. I also love the “cone” dosa! Love your arrangement!

    Loading...
    Reply
    • Binjal's VEG Kitchen / 4 Dec 2015 5:42pm #

      thanks Artandkitchen! these are sambar(lentil soup) and tomato chutney!
      Here you go for tomato chutney :- https://binjalsvegkitchen.com/tomato-chutney/ and for Sambar :- https://binjalsvegkitchen.com/restaurant-style-tiffin-sambar/

      Loading...
      Reply
      • artandkitchen / 4 Dec 2015 5:52pm #

        Thanks a lot for the recipes! I will have a look!

        Loading...
        Reply
        • Binjal's VEG Kitchen / 4 Dec 2015 6:15pm #

          you’re welcome :)!!

          Loading...
          Reply
  4. Traditionallymodernfood / 2 Dec 2015 5:54pm #

    Perfect for a rainy day.. Looks crisp and yum

    Loading...
    Reply
    • Binjal's VEG Kitchen / 3 Dec 2015 7:56pm #

      thanks Vidya!

      Loading...
      Reply
  5. revisfoodography / 2 Dec 2015 6:37am #

    Lovely pics. Masala dosa cannot get any better than this 🙂

    Loading...
    Reply
    • Binjal's VEG Kitchen / 2 Dec 2015 11:34am #

      thanks Revathi!

      Loading...
      Reply
  6. Jyothi - Currytrail.in / 2 Dec 2015 5:20am #

    You are truly a magician Binjal. Absolutely love the presentation and that super thin crispy dosas

    Loading...
    Reply
    • Binjal's VEG Kitchen / 2 Dec 2015 11:35am #

      thanks Jyothi!

      Loading...
      Reply

Cancel

Leave a Reply Cancel reply

Your email address will not be published. Required fields are marked *

Rate this recipe:  

Show more posts

Binjal's VEG Kitchen

binjalsvegkitchen

Grilled Mexican Street Corn is a popular Mexican s Grilled Mexican Street Corn is a popular Mexican street food called Elotes, Grilled Mexican Street Corn is traditionally slathered with a creamy lime topping and cotija cheese. You’ll find people snacking on throughout Mexico. 
There is always one cart on any Mexican street along with Tacos🌮, Burritos🌯 which is a Mexican street corn. It is a tasty handheld appetizer also called Elotes 🌽, it’s time to fire up the grill. So don’t forget to make this yummy street food 😊💕
.
Happy Cinco De Mayo! 
.
Recipe on my blog link in profile!
.
http://www.binjalsvegkitchen.com/grilled-mexican-street-corn/
.
@binjalsvegkitchen .
Pineapple Passion Fruit Mojito is a perfect tropic Pineapple Passion Fruit Mojito is a perfect tropical cocktail drink for hot summer days. It can be served with ice, lemon and mint leaves to make refreshing drink. I love summer only because of the tropical fruits, especially mango, passion fruit, lychee, pineapple, etc…The base of the drink is the simple ingredients. It goes well with any additions to change it to more complex cocktail.
.
Recipe on my blog link in profile!
.

http://binjalsvegkitchen.com/pineapple-passion-fruit-mojito/
.
Creamy Broccoli Soup is super creamy in texture. T Creamy Broccoli Soup is super creamy in texture. This Soup is easy, quick to make and dairy free. It gets a thick, creamy base from cashew nuts and potatoes. It is simple and satisfying and can be made in less than an hour, perfect summer soup. A good way to get broccoli into the tummies of fussy eaters.
.
Recipe on my blog link in profile!
.
.

http://www.binjalsvegkitchen.com/creamy-broccoli-soup/
.
.
Spicy Peanut Potatoes is a no onion no garlic reci Spicy Peanut Potatoes is a no onion no garlic recipe, can be used as a fasting recipe too. It is a very quick to make with minimum ingredients. 
.
Ingredients:
• 2 cup Boiled, Peeled and Cubed Potatoes
• 2 tbsp Oil
• 1 tsp Cumin Seeds
• 5-6 Curry Leaves
• 3-4 Green Chilies +1 inch Ginger coarse paste 
• ¼ cup Crushed Roasted Peanuts
• ½ tsp Turmeric Powder (opt.)
• 1 Lemon Juice
• salt as per taste 
• 1-2 tsp Sugar (optional)
• ¼ Cup Chopped Coriander Leaves
.
Detailed Recipe on my blog.
.
http://binjalsvegkitchen.com/spicy-peanut-potatoes-recipe/
Load More... Follow on Instagram

Tags

appetizer baking beverage bread breakfast chaat chinese chutney curry dal dessert dip Diwali recipes drink easy eggless fasting festive flat bread fried fusion gluten free green healthy indian italian kids friendly lentil low fat mexican non fried no onilon no garlic one pot quick refreshment rice sabji salad shallow fry side dish Snack spread steamed sweet vegan

‹ › ×
    Copyright © 2015-2022 Binjal’s VEG Kitchen, Powered by Binjal’s VEG Kitchen Creative Commons License
    This work is licensed under a Creative Commons Attribution-NonCommercial-NoDerivatives 4.0 International License.
     

    Loading Comments...
     

      %d bloggers like this: