Maayeka

Traditional Indian Vegetarian and Vegan Recipes

  • Home
  • Recipe Index
  • Cooking Tips and Tricks
  • Herbal Beauty Tips
  • About Me
  • Media
You are here: Home / Starter/snacks / Masala Dosa Recipe, How To Make Masala Dosa

Masala Dosa Recipe, How To Make Masala Dosa

2014-08-22 by Anjana Chaturvedi

Jump to Recipe Print Recipe

Masala Dosa- Crispy rice and lentil crepes stuffed with a mildly spiced potato mixture. A South Indian classic.

Masala Dosa- If you ask me about my favorite snack or tiffin then I will take only one name – Masala dosa!! Though there are so many popular snacks and tiffin variety from Southern India but the crisp and spicy Masala dosa tops the list ,undoubtedly the most popular snack from South Indian Cuisine.
Now it is not limited in India but is popular world wide.Their are many snacks from South India which are healthy,easy to prepare and taste wonderful. From this same dosa batter we can also make Idlis which are steamed and are very healthy.The crisp and potato masala stuffed dosas are hot favorite of people of all age groups.

Dosas are crisp pan cakes made by a fermented rice and lentil batter.A mix of regular rice and par boiled rice, white lentil /urad daal and little fenugreek seeds are used to make the batter.For making Masala dosa you have to do some pre- preparation.The rice and lentil are soaked separately then both are ground to make a smooth paste and then left to ferment for minimum 5- 8 hours, the fermentation time totally depends on the heat of the climate.

A stuffing is made with boiled potato,tomato,green chili and few spices .Poha /beaten rice,chana daal and tuvar daal is also added to add crispness and to give a nice golden colour to dosa,but this is optional you can add or just skip this.

Masala Dosa is usually served with few accompaniments-

  •  Sambhar 
  • Mysore rasam 
  • tomato chutney 
  • coconut chutney.
  • Paniyaram
  • Ginger Chutney
crisp masala dosa recipe
masala dosa recipe

 

masala dosa bhaji stuffing

★ Have you tried this recipe? Click on the stars ★ in the recipe card to let us know your feedback!  If you tried it then You can also click the recipe pic and share on Instagram with hashtag #maayeka

You can also follow me on Pinterest , Facebook ,Twitter,    Instagram and You Tube for more delicious recipes and updates

Print Recipe
4.50 from 2 votes

How To Make Masala Dosa

Masala Dosa- Crispy rice and lentil crepes stuffed with a mildly spiced potato mixture. A South Indian classic.

Prep Time20 mins
Cook Time15 mins
Total Time35 mins
Course: Breakfast, snacks/starters, street food
Cuisine: South Indian Cuisine
Keyword: dosa, lentil crepe, masala dosa
Author: Anjana Chaturvedi

Ingredients

  • 2 cup Normal Raw rice /chawal
  • 1 cup Parboiled rice /ukda chawal
  • 3/4 cup White lentil /urad daal
  • 3 tbsp Bengal gram /chana daal
  • 3 tbsp Pigeon pea / tuvar dal
  • 1/4 cup Beaten rice/ poha
  • 1/2 tsp Fenugreek seeds /methi dana
  • To Taste Salt /namak

Potato Masala

  • 4 Boiled potatoes /aloo 300 gms
  • 1/2 cup Tomatoes / Tamatar chopped
  • 1.5 tsp Green chilies/Hari Mirch chopped
  • 1 tsp Ginger / Adrak chopped
  • 1/2 tsp Turmeric Powder / Haldi Powder
  • 1 tsp Red Chili Powder/ Laal Mirch
  • 2 tsp Lemon juice /nimbu ka ras
  • 2 tbsp Fresh coriander /hara dhaniya
  • to taste Salt /namak
  • 1 tsp Sugar / Chini

Tempering/ Tadka

  • 4 tbsp Cooking oil /tel
  • 3/4 tsp Mustard Seeds / Rai *
  • 1/4 tsp Cumin Seeds / Sabut Jeera
  • 1 tsp White Lentils / Urad ki dal (dhuli)
  • 1 tsp Bengal gram /chana daal
  • 1/4 tsp Asafoetida / Hing powder
  • 8 Curry Leaves / Kadi Patta

Instructions

To Make Dosa Batter

  • Wash rice and dal and then soak both rice together and all the lentil and fenugreek seeds in a separate container for about 5-7 hours.
  • Then reserve some water in which you have soaked urad daal as we will use this while grinding it.
  • Drain the remaining water and wash the soaked dal and rice with clean tap water.
  • Now grind the soaked daal with some water and make a smooth and fluffy paste of pouring consistency.
  • Remove the ground daal paste into a big container.
  • Now add soaked rice in the mixer jaar, add some water and grind to make a smooth paste.
  • Add the ground rice paste in the same container.
  • Add salt and sugar and mix it well.
  • Cover the container with a loose lid and keep it in a warm and dark place.
  • The batter will take about 8-12 hours to ferment and in winters it may take some more time.
  • When it become almost double and you see bubbles on the surface then its ready to use.

To Make the stuffing

  • Peel the boiled potatoes and mash them into small pieces.
  • Heat oil in a pan and add the urad daal,chana daal,mustard and cumin seeds.
  • When cumin start to crackle then add curry leaves asafoetida and chopped green chilies.
  • Stir fry for few seconds.
  • Now add chopped tomato and salt and stir.
  • When tomato become little soft then add turmeric and mashed potatoes.
  • Add all the spices, 1.5 tbsp of water and saute to mix all.
  • Add chopped coriander and lemon juice and mix.
  • Remove in a bowl and keep aside.

How To Make Dosa

  • Take the fermented batter in a bowl and mix well.
  • Add some water if the batter is too thick,as it should be of pouring consistency.
  • Take a non stick or heavy iron griddle /pan.
  • Apply few drops of oil over the pan and wipe with a moist cloth or paper napkin.
  • Pour a laddle ful of batter on the medium hot griddle and spread it on the tawa in a thin round circle.
  • Let it cook for few seconds till it change its colour and become light golden in colour.
  • Spread a tsp of oil around the dosa and 1 tsp over the dosa.
  • Flip the dosa and cook from other side for few seconds.(this step is optional)
  • Flip it again and put about 3-4 tbsp of potato masala in the center and fold it from both the sides.
  • Serve hot with coconut chutney, sambhar and malaga podi

Notes

Tips-
  1. You can also add boiled green peas and broken cashew pieces in potato masala at step-3.
  2. Instead of using oil you can use ghee or butter  to roast the dosa, it will enhance the taste.
  3. Use a big container to keep the batter as it will increase twice or thrice in volume after fermentation and may spill over from a small container.
  4. The batter should not be very thick or thin ,it should be of pouring consistency ,the crispiness also depends on the right consistency of the batter.
  5. Normal raw rice – use the rice which you use on daily basis,it need not be basmati rice, any short grain, medium grain or broken rice can be used and if you don’t have par boiled rice then can use normal rice only.
  6. The left over batter can be easily stored in the refrigerator for 3-4 days .
  7. The fermentation time depends on the heat in the climate ,it will ferment sooner in summers but in winters it may take quite some time to ferment .
  8. Chana daal and tuvar daal gives a nice golden colour to the dosa.
  9. Addition of poha makes the dosa crisper but this is optional.
  10. I prefer to use a heavy iron skillet /tawa to make dosa but you can also use hard anodized skillet or a non stick pan to make dosa, all works well , but grease the iron skillet/tawa well before using.
  11. Keep sprinkling few drops of water on the tawa or wipe the griddle with a damp cloth after making each dosa to bring down the temperature else the dosa will stick to the pan and become difficult to spread properly .

Filed Under: Breakfast items, South Indian Food, Starter/snacks, Street Food, Tiffin Variety Tagged With: dosa, lentil, Main course, masala dosa, pan cake, Rice, snacks, South Indian recipes, Vegan

« Idli Podi Recipe | Idli Milagai Podi |How To Make Malga podi |Gun Powder +Video
Lauki Tamatar Sabzi Recipe, Tomato and Bottle gourd Curry »

Comments

  1. Helan says

    2020-09-30 at

    5 stars
    Thanks Guys, Your Recipe Was Too Fantastic. Me and My Family Loved it. I Will definitely Share your Rrecipe with my friends.

    • anjanaskc says

      2020-10-01 at

      Thank You so much Helan , Glad you and your family liked the recipe !

  2. Riya Singh says

    2015-09-04 at

    Lovely recipe Rach. Easy to make and tasty to eat.
    South Delhi

  3. Shai Khan says

    2015-06-16 at

    wow presentation is awesome. Dosa look so crisp..
    Mysore Style Masala Dosa

  4. chhaya johri says

    2014-08-23 at

    I'm fan of ur cooking. U explain each n every small step… Looking forward for more recipes…

  5. Priya Suresh says

    2014-08-22 at

    Our favourite breakfast..I can have it everyday without fuss.

  6. krishna says

    2014-08-22 at

    the dosas look very very crispy.. i yet to master the art of making crispy dosa.. next time i'll try in your way.. thanks for sharing the recipe…

  7. MonuTeena RecipesPassion says

    2014-08-22 at

    wow presentation is awesome and chutnee looks extremely perfect yummy dosa

  8. Jeena suraj says

    2014-08-22 at

    Tasty and neatly presented..

  9. Ramya Venkateswaran says

    2014-08-22 at

    masala dosa is my favorite

Trackbacks

  1. Let’s Talk About Food, Baby… – From Idaho to India says:
    2018-05-13 at

    […] Photo Credit […]

Search Maayeka Recipes

About Maayeka

"Maayeka" means a mother's home. I am Anjana Chaturvedi, and I share on this blog traditional vegetarian and vegan recipes from India, that have been handed down to me from my mother, aunts, and grandmothers. All of these recipes are "Sattvic" - cooked without using any onions or garlics - which are known as "taamsic" or negative ingredients in Ayurveda. Hope you enjoy these recipes and feel free to reach out to me for any questions or feedback!

Browse Recipe Categories

Popular Posts

Chana -Palak-sabji-spinach-chick-pea

How To Make Palak Choley I Chana Palak Recipe

chawal-ke-pakode-rice-fritters-leftover-rice

Chawal ke Pakode I Left Over Rice Fritters +Video

cabbage -pea-pulao

Cabbage Pea Pulao | Patta Gobhi Matar Pulao +Video

Urad dal Tadka

Punjabi Urad Daal Tadka I White Lentil Curry +Video

til-ki-chutney-sesame-powder-ellu-podi

Til ki Chutney Recipe I Sesame Seed Chutney Powder I Ellu Podi Recipe

Amrood ki khatti meethi sabji

Amrood ki Khatti Meethi Sabji I Tangy Ripe Guava Curry

Instant-Amla-Haldi -pickle-sabji

Instant Amla aur Haldi ka Achar I Amla aur Kachchi Haldi Ki Sabji

Mushroom-tikka-Masala

Mushroom Tikka Recipe I How to Make Tandoori Mushroom

kadhai-aloo-matar-sookhe -aloo-matar

Aloo Matar Ki Sabji I Kadhai Aloo + Video

KOREAN-VEGETABLE-PANCAKE-YACHAEJEON

Korean Vegetable Pancake I Yachaejeon I Vegetable Cheela

vrat-ki-arbi-sabji- falahar

Vrat Ki Arbi Ki Sabji l Colocasia Roast + Video

besan wali shimla mirch

Besan Wali Shimla Mirch I Capsicum ki Sabji +Video

kuttu Aloo Cheela

Kuttu Aloo Cheela | Buckwheat Pancake | Navratri Recipe +Video

turai chana sabji

Turai aur Kala Chana Sabji /Nenua Chana ki Sabji +Video

shakarkandi-halwa-janmashtami-recipe

Shakarkandi ka Halwa (Sweet Potato Halwa ) Vrat Ka Khana +Video

aloo sabji/ Batata bhaji

Easy Aloo Bhaji | Mumbai style Batata Bhaji | Aloo Sabji+ Video

dahi wali mirch

Dahi Wali Mirch Ki Sabji | Green Chilies in Yogurt Sauce | Curd Chilies + Video

Jamun Shots

Jamun Shots | Jamun Ka Sharbat | Kala Khatta Sharbat +Video

Mirchi vada

Rajasthani Mirchi Vada | How To Make Mirchi Vada | Chili Bajji

Drumstick Aloo Sabji

Drumstick Potato Curry | Sehjan Aloo ki Sabji +Video