Masala Dosa

Masala dosa
Masala Dosa is a pancake made from rice and lentils. Its a staple breakfast dish of South India and a popular dish all over the world. There are a lot of varieties in the dosas, like masala dosa, rava dosa, onion dosa, vegetable dosa, cheese dosa, noodles dosa, plain dosa and so on. Here is a basic masala dosa with Potato filling, and enjoyed with Coconut chutney and Sambar


For the Dosa Batter:

1. Raw rice - 2 cups
2. Parboiled rice - 1 cup
( or if using dosa and idly rice which is sold in market take 2 cups of this rice and add 1 cup of raw rice)
3. Black gram/Urad dal- 1/2 cup
4. Flattened rice/poha (thin)- 1/4 cup
5. Fenugreek seeds/Methi seeds - 1 tbsp.
6. Salt to taste
7. Baking soda (optional)
8. Oil/ghee

For Batter Preperation:

1. Combine raw rice, parboiled rice and fenugreek seeds. Wash them well and soak them in water for 5 to 6 hrs.

2. Wash the urad dal separately and soak it in the water for the same time.

3. Grind the urad dal first and then grind the rice mixture to a fine thick batter. Add the flattened rice while grinding rice. Mix both the batter, add salt to it and keep it aside for fermentation in a warm place for atleast 8 hrs.

4. The batter would have risen up little after fermentation.

5. Mix the batter well so that it becomes light and airy, and keep it in fridge and use when needed.

For red Chutney:

1. Black gram - 2 tbsp.
2. bengal gram - 2 tbsp.
3. Onion -1 no. medium size

4. Red chillies - 5 nos.
5. Garlic - 3 pods
6. Salt to taste

red chutney for masala dosa, special masala dosa, mysore masala dosa

Method for Red Chutney:

1. Dry roast the Bengal gram and black gram, until it becomes warm.

2. Add all other ingredients and make a thick paste and keep it aside.

Method for making dosas:

1. Take the batter, add pinch of baking soda (optional) and mix well.

Masala Dosa
2. Heat a pan and pour a ladle of dosa batter in the middle and spread it evenly on the pan. Pour ghee/oil to the sides and cook it covered.

3. Roast the dosa only one side as thats the way the Masala dosas are cooked.

4. Spread the red chutney and add potato filling, and fold the dosas to your desired shape. It can be folded as rectangle, triangle, fold to half or cone shape. Serve with sambar and coconut chutney adding butter top of the dosas.

mysore masala dosa, traingle dosa, aloo dosa, potato pancakes, butter dosa,

* The batter should be thick for fine dosa.
* Once the pan is hot reduce the flame and pour the batter. Then increase the flame for perfect colour and doneness.
* while repeating again check the pan, it should not be too hot. Otherwise sprinkle some water, and wipe and clean the pan with paper towel for best results.
* Always use whole black gram instead of split black gram as it helps the batter in fermenting well. And also use the water in which black gram was soaked in grinding the rice as again this helps in fermenting.
* The fenugreek seeds in the batter helps the dosas to get the texture and colour, and the flattened rice gives crispness.
3. Instead of flattened rice, cooked rice also can be used but I personally feel flattened rice is better as the batter will remain out and inside fridge until it use it.

Masala Dosa, cone dosa, plain dosa, plain pancakes, rice pancakes

You might also like:

Plantain Leaves Steamed Idli
Kanchipuram Idli

Sabudana Vada (Sago Cutlets)
Sambar Vada