Make the best Masala Dosa recipe at home.
Masala Dosa Recipe – This recipe for Masala Dosa is simple for anyone to try this at home and come out with great Masala Dosas.
Masala Dosa is perhaps the most famous of all Dosa varieties of South Indian recipes. It is perhaps the comfort food – be it breakfast, lunch or dinner. You’ll see Masala Dosas being served at any time of the day.
There are arguments as to where the origin of Masala Dosa is and everyone wants to claim that their region invented the Masala Dosa – Udupi, Mysore, Bangalore or Tamil Nadu. But regardless of who and where it was invented, one thing is for sure, it has put Indian food on the global map.
Presentation of the Masala Dosa
What makes Masala Dosa so popular is is how it’s prepared, and how it’s presented. Restaurants have developed fancy ways to presenting the Masala Dosa. It is the texture and the taste that keeps getting people back to the Masala Dosa. Served with simple Chutneys and Sambar, Masala Dosa’s simplicity is its success factor.
What makes Masala Dosa unique?
It’s not too heavy on the stomach and has all the goodness of the Dosa – Crisp Outer and a soft interior. However, compared to all other forms of Dosa, Masala Dosa recipe is the perhaps the thinnest in its form factor.
The outside portion is extremely crispy to a point where it would break if you don’t handle it carefully. The inner portion is a mix of soft and crispy textures.
What sets Masala Dosa apart is the filling – usually a simple Potato fry curry with a spread of Masala Chutney. And then served with a generous serving of butter on the top.
Masala Dosa Chutney Recipes:
Other Dosa Recipes for you to try:
Photos and step-by-step recipe for Masala Dosa, is below.
Masala Dosa Recipe
For the Batter
- 1 cup Plain Rice
- 1 cup Parboiled Rice
- 1/4 cup White Urad Dal
- 1/2 teaspoon Methi Seeds fenugreek
- 1 /2 teaspoon Soda bicarbonate
- 1/2 cup curds the batter. 10-12 tsps. ghee or oil as preferred
- 1 cup Water for grinding the batter
For the masala:
- 2 nos. Onion sliced vertically
- 2 nos. Potatoes large, boiled and peeled
- 5 nos. Green Chillies
- 1 tablespoon Coriander leaves finely chopped
- 10 nos Cashew nuts halved
- 1/2 teaspoon Urad dal cumin & mustard seeds
- 2 tablespoon Oil
- 1/4 teaspoon Turmeric powder
- 1 pinch Salt to taste, as per your preference
How to make:
For preparing the masala:
- Chop potatoes coarsely.
- Chop green chillies.
- Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions.
- Fry till tender.
- Add turmeric, salt, potatoes, coriander.
- Mix well.
For the Dosa Batter:
- Wash the rices and dal together.
- Add plenty of water and methi seeds.
- Allow soaking for 7-8 hours or overnight.
- Rewash the rice by draining the water 2-3 times.
- Grind to a paste. Rawa-like grains should be felt in the batter.
- Add soda bicarb and salt and mix well.
- Keep aside in a warm place for 8-10 hours.
- Beat the curds well.
- Add to the batter, add more water if required.
- The consistency of the batter should be enough to thickly coat on a spoon when dipped.
- Heat the iron griddle or non-stick tawa well.
Making the Dosa:
- Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
- Depending on the size of your Tawa, you can make the Masala Dosa as big as you want.
- Spread the batter around the seams of your Tava
- Add oil around the batter to allow it to cook.
- Spread chutney spread over dosa.
- If required, add a lid to ensure it cooks well
- Fry both sides well using extra oil if necessary
- The outer skin should turn to be a golden brown and crisp
- Use the ladle to check for crispness
- Place a tablespoon of masala in the centre.
- Fold into triangle to cover masala.
- Remove with spatula when crisp. Serve hot with chutney and/or sambar.
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