Masala Dosa Recipe
Masala Dosa is a crispy, classic, popular South Indian breakfast recipe filled with a potato-and-onion masala (bhaji) and spicy green chutney. For a complete restaurant-style experience, serve it with filter coffee or masala chai.
Servings: 12
Calories: 148kcal
Equipment
- dosa pan
Ingredients
- 1 ⅓ cup Rice dosa rice
- ⅔ cup Urad dal black gram
- 2 tablespoon Toor dal pigeon peas
- ¼ cup Sabudana tapioca pearls
- 1 teaspoon Methi fenugreek seed
- ½ cup Maida all purpose flour, optional
- Salt to taste
- Ghee or Butter for Cooking Dosa
- Potato Onion Masala
- Spicy Green Chutney
Instructions
Preparation of masala dosa
- Add rice, urad dal, toor dal, sabudana, and methi to a bowl. Wash 2 to 3 times with water, then soak for 3 to 4 hours.
- In a mixer jar or wet grinder, drain the soaked ingredients and add them, along with a bit of water, to grind into a thick, smooth paste.
- Transfer it to a bowl. Cover and ferment for 8 hours or overnight.
- Next morning, add salt and maida and mix well. The dosa batter for crispy masala dosa is now ready.
- Check here for recipes on onion potato masala filling (bhaji) and green chutney specially made for this dosa.
Crispy masala dosa
- Heat the tava or skillet on medium flame. If using a non-stick, do not grease; if using a cast-iron pan, grease it with ghee or butter.
- Pour a laddle full of batter and spread it in a circular motion. Drizzle ghee or butter.
- Cook until it becomes golden brown and crisp. Now spread a tablespoon of green chutney and place a spoonful of onion potato bhaji at the center.
- Fold the dosa. Serve hot and enjoy.
Video
Notes
- Adding green chutney is optional inside, but it enhances the flavor. Top restaurants like MTR serve it this way. Ensure you serve the dosa immediately, straight from the pan.
- For the best flavors, always cook the dosa with ghee or butter.
- For a crispy masala dosa, ensure the batter is neither too thick nor too thin.
- Dosa will turn soggy if the batter is thick, the flame is low, or you have over-stuffed the chutney and filling.
- The dosa batter sticks to the pan if it is overfermented, or the pan is too cool or too hot. Always preheat he pan on medium flame.
- You can make the dosa in a mixie jar or a wet grinder. For best results, a wet grinder is preferred.
- You can skip maida, but adding it to the dosa batter makes it extra thin and crisp, just like restaurant-style paper dosa and masala dosa.
Nutrition
Calories: 148kcal | Carbohydrates: 30g | Protein: 5g | Fat: 0.3g | Saturated Fat: 0.05g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.05g | Sodium: 4mg | Potassium: 30mg | Fiber: 3g | Sugar: 0.2g | Vitamin A: 1IU | Vitamin C: 0.5mg | Calcium: 15mg | Iron: 1mg