Masala Dosa Recipe

Masala Dosa Recipe

Masala Dosa Recipe

Masala Dosa Recipe With a flavorful, expertly spiced potato and onion filling,  are perfectly light, soft, and crispy. Making great masala dosa in the hotel manner could take some time, but with my detailed directions and images, I can guarantee it will be much simpler than you think and well worth the effort!

While masala dosa is a well-known snack that is most popular in South India, these delicious packed crepes are also enjoyed in North India and can be seen on menus all over the world.

Masala dosa crepe are crepes cooked from a batter of rice and lentils that are crispy, soft, flavorful, and nutritious. The Masala dosa crepe are free of dairy and gluten and have a firm yet delicate texture that works well to contain a filling of substantial cooked potatoes.

Lentils and rice are combined with other ingredients to create the batter after being soaked for a number of hours. A creamy, smooth batter is produced as a result. For the perfect amount of acidic flavor and soft, airy crepes, this Masala dosa crepe is fermented for an entire night.


Ingredients For Making Batter

▢1.5 cups idli rice 

or 1.5 cups regular rice

▢½ cup urad dal 

▢¼ cup thick poha 

▢1 tablespoon chana dal 

▢20 fenugreek seeds 

▢1 cup water for soaking urad dal

▢2 cups water for soaking rice

▢1 cup water for grinding rice & poha

▢½ cup water for grinding dal

▢½ teaspoon rock salt 

Ingredients For Making Potato Filling

▢4 potatoes medium-sized potatoes, chopped 

▢2 tablespoons oil – any neutral oil

▢½ teaspoon mustard seeds

▢1 tablespoon chana dal 

▢1.25 cups onions thinly sliced

▢1 teaspoon ginger 

▢8 to 10 curry leaves

▢1 teaspoon green chillies 

▢¼ teaspoon turmeric powder

▢1 pinch asafoetida

Korean Ox Bone Soup

▢½ cup water

▢3 tablespoons coriander leaves 

▢2 tablespoons cashews 

▢¼ to ½ teaspoon sugar

▢salt as required


Soaking Lentils and Rice

  • Put all the ingredients in bowls first. Rice and flattened rice should be placed in separate bowls. In a bowl, combine the fenugreek seeds, chana dal, and urad dal.
  • Repeatedly rinse the fenugreek seeds, chana dal, and urad dal. Then let them soak for 4 to 5 hours in 1 cup of water.
  • Give the rice a few rinses and set aside.
  • Once or twice rinse the flattened rice before adding it to the rice.
  • Pour 2 cups of water. Rice and rice that has been flattened are combined and soaked for 4 to 5 hours.

producing batter

  • Strain the water from the soaked lentils before grinding, and reserve it for urad dal.
  • Fill the grinder jar with the lentils. Additionally, add 12 cup of the filtered, soaked water to the dal. Even fresh water can be used during grinding.
  • Blend the urad dal, chana dal, and fenugreek seeds until a frothy, light batter is produced. In order for the batter to ferment properly, the urad dal needs to be ground extremely fine.
  • With a spatula, remove the battery from a bowl or pan.
  • Cleanly strain the rice. The rice should then be added to the same grinder along with a cup of fresh water. Rice can be ground in a single batch or two to three batches. The grinder jar’s size will determine this. I added 1 cup of water to the batter to create it. Even while grinding, you can add 3/4 cup water. Water addition will depend on the rice’s quality.

    Korean Seaweed and Brisket Soup

  • Rice should be ground until it has a fine grainy texture. A fine rava (cream of wheat) consistency should be present in the rice batter. Even a smooth batter is possible to grind.
  • In the same pan or basin where the urad dal batter was previously placed, pour the batter now.
  • Add a half-teaspoon of edible rock salt, or more to your taste. Additionally, pink salt or sea salt are options.
  • Salt and batter should be thoroughly combined. Both batters should be thoroughly combined. Cover and set aside for 8 to 9 hours to ferment. Depending on the climate in your location, you can let batter ferment for a shorter or longer period of time.

Potato filling preparation

  • 4 medium-sized potatoes should be rinsed first and then boiled in 2 cups of water for 5 to 6 whistles in a pressure cooker.  To be fork tender, the potatoes must be fully cooked.
  • Put the chana dal in hot water to soak for 30 minutes while the potatoes are cooking. Chana dal should then drained and set aside.
  • Remove the cover once the pressure in the cooker has naturally decreased. The potatoes should  warmed up after  drained of their water. Then slice and peel them.
  • Along with thinly slicing the onions, ginger, green chilies, and coriander leaves should also  chopped.

potato filling preparation

  • In a frying pan or skillet, heat some oil or ghee. Griddle cashews and set aside. It’s not necessary to cook the cashews.
  • Add the mustard seeds and turn down the heat, allowing them to sputter. The chana dal  added next.
  • The chana dal should be sautéed on a low temperature for 2 to 3 minutes, or until they turn light golden or golden. Onions cut into slices, curry leaves, green chilies, and ginger  now added.
  • Cook the onions, turning frequently, until they soften and become translucent.
  • Then, combine thoroughly before adding the diced, boiling potatoes. If you’d like, you can mash the potatoes as they cook.
  • To taste, add salt to the dish. For a faintly sweet flavor, also add 1/4 teaspoon of sugar.
  • Simmer for three to four minutes, stirring periodically. Water content will drop and consistency will thicken.
  • Coriander leaves should  added after turning off the heat. Currently, mix in the fried cashews as well. The dosa’s potato filling needs to  wet and spreadable. Make sure the potato filling doesn’t contain any water. The consistency shouldn’t resemble curry or gravy.

Preparing masala dosa

  1. Before you start making dosas, give the batter a quick stir. Additionally, there will be minute air bubbles visible in the batter, and its volume will have grown.
  2. Warm up a flat non-stick pan or a cast iron pan. The pan should be
  3. moderately heated. If using a griddle or iron pan, spread some oil on it. You won’t be able to spread the batter on a nonstick skillet if you smear it with oil.
  4. Spread the batter while maintaining a low flame.
  5. On the pan, evenly distribute the batter in a circle.
  6. Prepare the dosa over a medium heat.
  7. On the top and edges, add some oil.
  8. Put a lid on it and cook it. With a spoon, cover the dosa with the oil that  previously sprinkled on it. 
  9. A portion of the potato filling should  placed on the dosa once you notice that the base has turned golden and the sides have separated from the pan. If you’d like, spread it out a little.
  10. After folding, serve the dosa.

Ideas for Serving Of Masala dosa crepe

  • Serve the hot, crisp masala dosa from a restaurant with the sambar and coconut chutney.
  • Alternately, you may just cook the dosa and dish up the potato filling in a bowl.
  • Alternatively, you can choose to serve masala dosa with tomato, onion, or peanut chutney.

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