Masala Dosa

I think  mostly every Indians like Masala Dosa. And it is very popular breakfast dish in South India. Usually in north India they just fill potato sabji as filling where as in south India red chili chutney which is smeared on the dosa before putting in the potato filling.This recipe is combination of both format to give ultimate perfect blend taste in one go.

Ingredients for Batter

  • Idli Boiled Rice - 4 cups
  • Whole  Urud Dal / White Lentils - 1 cup (grown in Indian subcontinent- Available in Indian Store)
  • Methi/ Fenugreek Seeds  - 1 tsp (Optional)
  • Salt - 3 tsp
  • (I.e. 4:1 ration)

Method for Dosa Batter

1.Thoroughly wash the rice and urud dal and soak rice and urad dal separately in water for at least  7 hours. 
2. Grind them separately, and mix them together with salt. (use your hand to mix well)
3. Keep it overnight for fermentation.



Ingredients for Masala:

  • 3 to 4 Potatoes (boiled)
  • Onion 2 nos
  • Tomato 2 nos

For Gravy 

  • Pottu Kadalai/Roasted Gram - 2 tbsp
  • ¼ cup Grated Coconut
  • 2 tbsp Coriander Seeds
  • 2 pieces of garlic flake
  • ½” Ginger
  • 6 to 7 whole dry red chili 
  • 1 tsp Turmeric Powder
  • Salt to Taste

Time Required: 40 mins  (excluding batter preparation)

Method of Masala:

1. Boiled the potatoes and mash them well and keep it aside. Cut the onion and tomatoes into small pieces & keep it aside. 


2. Grid the gravy ingredients items in a blender in a much smoother format.

3. Heat a thick pan with 2 tsp of oil and  add the onion and tomatoes, salt and turmeric powder & fry them well, once done add the mashed potatoes and the gravy mixture and mix well & cook for 5 mins. Your masala is ready now.

4. On a flat frying pan, spread batter as a thin round. Add a teaspoon of cooking oil/ghee/butter to one sides of the Dosa.

5.  Turn in to other side, slight cook and take one tbsp of masala and spread over the half part of dosa cover another half over it.

6. When it turns to golden brown, its ready to be taken off from the frying pan and ready to serve. The thinner and crispier the dosa, the better it tastes!

Enjoy the chittinad style of Masala Dosa with Coconut Chutney and Onion Tomato Chutney.


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