Masala Dosa

Masala Dosa

Masala Dosa – मसाला डोसा; traditional form of dosa, now there are many types of dosa like rava dosa, paneer dosa and many more. Dosa is a pan cake made up of fermented rice and skinned and split black gram; usually served with sāmbhar and coconut chutney. I love this masala dosa and always prefer to eat this form of dosa.

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Masala Dosa

Recipe by VipashaCourse: Dinner, Lunch, BreakfastCuisine: Indian


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This Masala Dosa is an Indian savory pan cake made up of fermented rice and skinned and split black gram. Can have with sāmbhar and coconut chutney.



  • Wash and soak rice (चावल) in one container and skinned and split black gram (धूलि उड़द दाल) and fenugreek (मेथी) seeds in one container for overnight.
  • Drain and grind skinned and split black gram (धूलि उड़द दाल) and fenugreek (मेथी) seeds to a fine smooth paste, and the rice (चावल) a little coarse (enough to feel a texture, like fine sand).
  • Mix the two grated ingredients with salt and enough water to form a batter of dropping consistency.
  • Leave this batter in a warm place for overnight to ferment to a spongy batter.
  • Wash and boil potatoes (आलू). After boiling peel and mesh. Keep aside
  • Heat oil in a thick pan and add a mustard (सरसों) seeds, sauté till start crackling.
  • Add curry leaves (करी पत्ते), green chilli (हरी मिर्च) and onions (प्याज़). Sauté till onion (प्याज) translucent.
  • Add salt and turmeric (हल्दी) powder. Sauté for a minute and add mashed potatoes (आलू), mix well and add 1/2 cup water. Cook for 2-3 minute. When fully cooked keep aside.
  • Heat tawa and brush oil on it. When very hot, splash little water on it and immediately pour batter onto it, spreading it thin, with a circular motion.
  • After spreading the batter, lower the heat and trickle a little oil around the edges so that it soaks under the dosa.
  • When edges start browning a bit, pass a flat spoon under dosa to ease the dosa off the pan. Put masala on the centre, and half fold it.
  • Serve hot with coconut chutney and Sāmbhar.

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