Masala Dosa is South Indian style crepe stuffed with spicy potato
filling. the dosa is made from rice, lentils, methi, and the stuffing
with potato, onion, tomato & curry leaves, served with chutneys and
- 3 cup Par boiled rice
- 3/4th cup Urad dal preferably whole
- 2 tbs Channa dal
- 1/2 cup Beaten rice/Poha
- 2 tbs Fenugreek seeds
- salt to taste
- 4 large Potatoes Boiled and mashed
- 2 medium Onion chopped
- 1 medium tomato chopped
- 1 tsp mustard seeds
- 1 strand Curry leaves
- 1 tsp Channa Dal
- 1 tsp urad dal
- 2 tsp Ginger Adjust to taste
- 1-2 clove garlic Optional
- 1 tsp Turmeric
- 1 nos green chillies
- salt to taste
- water as needed
- Coriander Leaves to taste
For Dosa Batter
Soak the rice, Channa dal and falt beaten rice in one large bowl and soak the Urad dal and fenugreek seeds in another for 5-6 hrs.
After the dal and rice are well soaked grind the urad dal and fenugreek first into a nice smooth consistency. Add water as needed. the final mix should be non sticky and airy.
Then grind the Rice , dal mix into a smooth paste. The mix should be smooth and not be grainy.
Mix both the batter together and add salt to taste.
Let the mix ferment for 6 to 8 hrs. Then the batter is ready for making crispy dosas.
Boil till soft or pressure cook until 2 whistles. Don't over cook as it will get too mushy.
Chop onions, chilies and tomatoes and set it aside.
In a pan add oil and add the tempering ingredients- Musturd seeds, turmeric powder, curry leaves, channa and urad dal and let it turn golden brown.
Now add in the chopped onion and tomatoes along with the green chilies. saute it well for few minutes - 3-4mins. Onion has to turn transparent and the tomato well cooked
Once the mix is well cooked add in the ginger and mashed potato to the mix. Give it a nice stir. let the mix cook for 5 mins in low flame. Add little water if needed.
Add chopped coriander and squeeze a little lemon and turn off the heat. Lemon is optional.
Masala is ready for stuffing.
Making Masala dosa
Make round and crisp dosas with the fermented dosa batter on a n iron skillet or a non-stick skilliet.
Spread some ghee or oil to make it nice and crisp.
Flip the dosas and let it cook on the other side as well
Flip the dosa again and add a good spoonfull of masala in the center and fold the dosa,
Serve it with chutney and Sambar.