Masala dosa is an all-time favourite South Indian delicacy, loved for its thin, crisp texture and irresistible flavour. It is prepared using a well-fermented dosa batter, which is spread evenly on a hot tawa to make a golden and crispy crepe. A layer of spicy Mysore chutney is then applied over the dosa, and it is generously stuffed with a flavourful potato masala. Masala dosa is traditionally served hot with coconut chutney and piping-hot sambar, making it a complete and satisfying meal.
This iconic dish is one of the most popular recipes from South India and is enjoyed across the country. It can be served as a wholesome breakfast or even as a delicious evening snack. In this recipe, I share hotel-style secret tips for preparing the perfect dosa batter along with simple and easy techniques to make crispy dosas on the very first attempt. Do give this recipe a try and enjoy authentic, restaurant-style masala dosa at home.
The key to making hotel-style masala dosa at home are
- Firstly, the ideal rice-to-urad dal ratio for dosa batter should be 3:1. I prefer using small-grain rice for a crisp texture, but you can also use idli rice as a substitute. This proportion helps achieve a well-balanced batter that ferments properly and spreads evenly on the tawa.
- The batter plays a crucial role in making perfect dosa. Ensure that the batter is ground very smoothly, as a fine grind directly affects the dosa’s texture. The consistency should be medium-thick with a ribbon-like flow—neither too thick nor too thin. For a hotel-style crispy dosa, a small quantity of rice flour can be added to the batter. Always add the rice flour before the fermentation process to allow it to blend well.
- Fermentation is another key step. Always ferment the batter in a warm place to encourage proper fermentation. If you live in a cold climate, you can slightly warm the oven and keep the batter inside with the oven switched off, or use an Instant Pot (yogurt mode) for consistent results.
- For roasting the dosa, I have used a non-stick tawa, which gives uniform cooking and an even golden color. You can also use a cast-iron dosa pan, but a non-stick tawa makes the process easier, especially for beginners. Roast the dosa on low to medium heat to achieve a perfectly crisp and golden texture without burning.
- Lastly, crispy masala dosa tastes best when Mysore chutney is evenly spread on the dosa and it is stuffed with hot dosa masala. Serve immediately with sambar and coconut chutney for an authentic and delicious South Indian experience.
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Recipe Video
Masala dosa with tips | hotel style masala dosa | Masala dosa with dosa batter
Ingredients
For dosa batter
- 3 cup small grain rice
- 1 cup urad dal
- 4 tbsp chana dal
- 1 cup poha
- 1 tsp methi dana
- 2 cup water for grinding batter
- Salt to taste
- 1 tbsp sugar
- Some ice cubes to adjust batter consistency
For mysore chutney
- 2 tbsp oil
- 15-20 garlic cloves
- 10 kashmiri dry red chilli
- 3 tbsp roasted chana dal
- 2 tbsp coriander seeds
- 1 tbsp cumin seeds
- 10 curry leaves
- Salt to taste
- 1 cup + ¼ cup water or as required
For dosa masala
- 2 tbsp oil
- ½ tsp mustard seeds
- Pinch of hing
- ½ tsp urad dal
- ½ tsp chana dal
- 2 tbsp peanuts
- Some curry leaves
- 3 chopped green chilli
- 1 tbsp chopped ginger
- 1 tbsp chopped garlic
- 1 cup sliced onion
- ½ tsp turmeric powder
- ½ cup water
- 3 medium size boiled potatoes
- Salt to taste
- ½ tsp sugar
- 1 tsp lemon juice
- Some coriander leaves
Other ingredient
- Butter or oil for dosa roasting
Instructions
Making dosa batter
- In a mixing bowl, add 3 cups small-grain rice, 1 cup urad dal, 4 tbsp chana dal, 1 cup poha, and 1 tsp methi dana. Wash and soak for 5 hours.
- Once the rice and dal are properly soaked, drain the water and add them to a mixer jar. Add 2 cups of water and grind into a smooth batter.
- Transfer the ground batter to a mixing bowl, add 1 cup rice flour, and mix well.
- Place the dosa batter in a warm place for 6 hours to ferment.
- Once the batter is properly fermented, it is ready for dosa. Add salt, 1 tbsp sugar, and a few ice cubes, and mix to get a medium-thick, pourable consistency.
Making Mysore chutney
- In a pan, add 2 tbsp oil and 15–20 garlic cloves, and sauté them.
- Add 10 dried Kashmiri red chilies, 3 tbsp roasted chana dal, 2 tbsp coriander seeds, 1 tbsp cumin seeds, 10 curry leaves, and salt. Sauté well.
- Add 1 cup water, cover, and cook until the red chilies become soft.
- Allow the mixture to cool, then transfer it to a mixer jar. Add only ¼ cup water and grind to a smooth paste.
- Mysore chutney is ready. Keep it aside.
Making dosa masala
- In a pan, add 2 tbsp oil, ½ tsp mustard seeds, a pinch of hing, ½ tsp urad dal, ½ tsp chana dal, 2 tbsp peanuts, and some curry leaves. Sauté well.
- Add 3 chopped green chilies, 1 tbsp chopped ginger, 1 tbsp chopped garlic, and 1 cup sliced onions. Sauté until translucent.
- Add ½ tsp turmeric powder and mix well.
- Add ½ cup water and bring it to a boil.
- Add 2 cups or 3 medium-sized boiled potato pieces, salt, and ½ tsp sugar. Mix well and cook the masala on a low flame for 5 minutes.
- Add 1 tsp lemon juice and some coriander leaves, and mix well.
- Dosa masala is ready.
Making masala dosa
- Now heat the tawa and sprinkle some water to reduce its temperature. Spread the dosa batter using a ladle.
- Spread some butter and oil on the dosa.
- Cook the dosa on low to medium flame until it becomes crispy.
- Spread Mysore chutney on the dosa, place the masala on top, and fold the dosa.
- Masala dosa is ready. Serve hot with chutney and sambar.
Notes
- The ratio of small-grain rice to urad dal should be 3:1 for dosa.
- Adding chana dal makes the dosa crispier.
- Methi dana (fenugreek seeds) helps speed up the fermentation process.
- Soak for 5 hours.
- Adding rice flour gives a crispy texture to the dosa.
- Sugar caramelizes while cooking, giving the dosa a brown color.
- Adding ice cubes makes the dosa batter cold, which helps create a jalidar (lacy)
- The consistency of the dosa batter should be medium-thick and ribbon-like while pouring.
- Reduce the tawa temperature before spreading the dosa batter.
- Cook the dosa on a medium-low flame.