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Masala dosa recipe | How to make dosa batter | masala dosa with dosa batter recipe

Masala dosa is popular south Indian food across India. It is a thin and crispy pancake prepared with fermented dosa batter which is stuffed with potatoes masala and served with chutney and sambar. In this recipe, I explained how to make a dosa batter with the accurate proportion of rice and dal, and potato masala and combine and cook them together into masala dosa. Additionally, in the video, I explained a few tips and tricks for perfect dosa batter.

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Recipe video

Masala dosa recipe | How to make dosa batter | masala dosa with dosa batter recipe

Nehas Cook Book
Prep Time 10 mins
Cook Time 25 mins
Fermentation time 8 hrs
Total Time 8 hrs 35 mins
Course Breakfast
Cuisine south indian
Servings 4 servings

Ingredients
  

For dosa batter

  • 1 cup Small grain rice
  • 1 cup idli rice/boiled rice
  • ½ cup urad dal
  • 2 tbsp toor dal
  • 2 tbsp chana dal
  • ¼ cup poha
  • ¼ cup + 3 tbsp water to grind rice and dal
  • Salt to taste
  • ¼ tsp sugar

For potato masala

  • 2 cup boiled potatoes
  • 2 tsp oil
  • ½ tsp mustard seeds
  • ½ tsp cumin seeds
  • 1 tbsp chana dal
  • 1 tbsp urad dal
  • Pinch of asafetida
  • ½ tsp ginger paste
  • 2 chopped green chillies
  • 5-6 curry leaves
  • 1 cup thinly sliced onion
  • ½ tsp turmeric powder
  • Salt to taste
  • Some coriander leaves

Instructions
 

  • In a bowl, soak rice and dal for 4-5 hrs after washing it 3 times.
  • Grind it rice with soaked poha and water. Grinded mixture should be coarse
  • Grind dal with little water and make a smooth and fluffy batter.
  • Mix both batters in a bowl with your hand. Keep the batter for 7-8 hrs or overnight for fermentation.
  • When the batter is fermented will stir well and add salt, sugar and required water to adjust consistency.
  • Heat oil in a pan, add mustard seeds, cumin seeds, soaked chana dal and soaked urad dal. Sauté till the dal is slightly golden brown.
  • Then add asafetida, ginger paste, chopped green chilli, curry leaves and sliced onion. Add boiled potatoes, turmeric powder, salt and little water. Mix well. The potato masala is ready.
  • Heat tawa, add 1 tsp oil and with decrease tawa temperature with a wet cloth. Now pour 2 ladles full of batter and spread evenly. Then apply batter and place potato masala in the centre. Cook until the dosa becomes golden brown. No need to flip.
  • Serve masala dosa with chutney and sambhar.

Notes

  • Use small grain rice for dosa batter
  • Fenugreek seeds (methi dana) help to increase the speed of the fermentation process.
  • Mix rice and dal batter into a large pot so the batter gets space to puff up.
  • Mix rice and dal batter with your hands so air particles add to the batter.
  • dosa batter should have free-flowing consistency so it can easily spread on tawa.
  • lower the gas flame while spreading the dosa.
  • cook dosa on medium flame.

 

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