Masala Dosa


  • Medium sized Rice (Idli Rice) – 500g
  • Urad dal – 250g
  • Fenugreek Seeds – 2 tbsp
  • Red Onions – 1
  • Green chillies – 2
  • Mustard seeds – 1/2 tsp
  • Chana dal – 1/2 tsp
  • Turmeric powder – 1/2 tsp
  • Potatoes – 3
  • Red chilli powder – 1 tsp
  • Garam masala powder – 1 tsp
  • Curry leaves – Few
  • Coriander leaves – Few
  • Oil – Required
  • Ghee – Required
  • Salt – Required

How to Prepare

Total Preparation time: 25-30 minutes

  1. Wash the rice, urad dal, fenugreek seeds cleanly and soak them separately for 5 hours
  2. After that remove soaked water and move all into a grinder vessel, add enough water to make a batter and grind them well
  3. Finally add required salt and blend it well then leave the batter for 8-9 hours for fermentation process
  4. Check batter level, if its increased means fermentation happened properly and that is the perfect stage for good dosa
  5. Chop onions, chop green chillies keep it in a bowl
  6. Boil the potato until potato gets soft, drain the water and cool it for few minutes
  7. Peel the skin of the potato, mash it well and keep aside
  8. Take a pan and add some oil, once oil heats up, add mustard seeds
  9. Once it crackle, add chana dal till the dal turned golden brown
  10. Add a pinch of turmeric powder, followed red chilli powder, garam masala powder and mix well
  11. Then add mashed potato saute it for 1 minute then add pinch water and mix it well and keep aside
  12. Take a dosa pan and pour 1tsp ghee and make it spread across pan
  13. Pour 2 ladle of prepared batter over the heated pan
  14. Spirally move the ladle to stretch the batter to a round shape as thinner as possible
  15. Then Add 1 1/2 ladle quantity of masala over the batter and spread its center
  16. Close the pan and allow them to cook for 2 minutes
  17. After that using a flat ladle, lift the edge of the dosa and slowly roll like pipe
  18. Transfer the masala dosa to a plate
  19. Now the crispy Masala dosa is ready to serve.

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