MASALA DOSA RECIPE, how to make crispy dosa recipe - Breakfast - South Indian - Foodfied

MASALA DOSA RECIPE, how to make crispy dosa recipe

July 27, 2016


Preparation time -7-8 hrs

Cooking time – 30-40 minutes 

Masala dosa recipe – a very crispy and delicious recipe of masala dosa made with rice, urad dal, poha and some fenugreek seeds.

Dosa is my all time favorite breakfast or even I can have it anytime in my whole day. 

As I have lived in Bangalore for about 13 yrs, I am just fond of south Indian dishes like idli sambhar, medu vada, Chitrana, curd rice, pudina rice, bisi belle bhath and many other recipes of south India.

And now I am trying all these recipes by my own. And making masala dosa is one of my favorite. 

Ingredients for dosa better –

  1. 1 cup regular rice
  2. ½ cup spilt black lentils or urad dal
  3. ¼ cup poha/flattened rice
  4. ¼ tsp fenugreek seeds (methi)
  5. salt to taste
  6. water as required 

Ingredients for the Masala - Potato filling-

  1. 4-5 potatoes/aloo
  2. 10-12 cashewnuts/kaju (optional)
  3. 10-12 curry leaves/kadi patta
  4. 1 tbsp chana dal/bengal gram
  5. 3 onions sliced or chopped
  6. ½ tsp mustard seeds/rai
  7. 1 tsp cumin seeds/jeera
  8. 1 or 2 chopped green chillies/hari mirch
  9. 1 or 1.5 tsp chopped ginger or grated ginger
  10. 2 tbsp chopped coriander leaves/dhania
  11. ½ tsp turmeric powder/haldi
  12. a pinch of asafoetida/hing
  13. 3 tsp oil or ghee
  14. salt

how to make the recipe:

Preparing the Dosa Batter:

  1. Rinse the rice and urad dal separately first.
  2. Soak the regular rice and poha in a bowl or pan.
  3. In another bowl soak the urad dal-methi in enough water
  4. Grind the urad dal with methi to a fine and fluffy batter.
  5. Grind the rice and poha to a smooth batter.
  6. Mix both the rice and urad dal batter with salt.
  7. Cover and let the batter ferment for 8-9 hours

Preparing the potato filling-sabzi -

  1. Soak the chana dal in hot water for 30 minutes.
  2. Later drain the chana dal and keep aside.
  3. Heat oil or ghee. Fry cashew nuts and keep aside.
  4. Splutter the mustard seeds. add cumin seeds and drained chana dal.
  5. Fry the chana dal well. Now add the onions and curry leaves.
  6. Fry the onions till they become soft. Add the green chilies and ginger.
  7. Add the turmeric powder and asafoetida. Mix well.
  8. Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
  9. Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.

Preparing the Masala Dosa-

  1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
  2. Spread the dosa batter in a circular way on the pan. Add some oil on top
  3. Flip and cook the other side. Flip again.
  4. Spread the potato sabzi filling on one side of the dosa. I didn’t apply that because I serve it in side.
  5. Cover with the other half and let the dosa cook for 15-30 seconds.
  6. Serve masala dosa hot with coconut chutney and sambar.