Uma's Kitchen

  • Home
  • Recipes
    • Snacks
    • Soups
    • Breads
    • Rice
    • Veggies
    • Lentils
    • Dosas
    • Salads
    • Dessert
  • Specialities
    • Drinks
    • Left-over-food recipes
    • Pickels/Chutneys
    • Spices
  • Collections
    • Video Recipes
    • Maharashtrian
    • North Indian
    • South Indian
    • Diwali
    • Chaat
  • Videos
  • More
    • Search
    • Marathi Blog
    • Blog
    • About
  • मराठी
  • हिन्दी

Masala Dosa Recipe

Masala Dosa Recipe Masala Dosa Recipe Masala Dosa Recipe Masala Dosa Recipe Masala Dosa Recipe
Masala Dosa Recipe
  • Prep Time: 15 minutes
  • Cook Time: 15 minutes
Print

Masala Dosa Recipe

By Uma Abhyankar April 13, 2015

Masala Dosa is the most commonly prepared food from South India. It is really easy and quick to make once the batter is fermented. For good fermentation a hot and humid weather is ideal but during winter months, you can ferment it by keeping in some warm place like in an oven, near the gas, or other similar places indoors.

Ingredients

  • For Dosa Batter
  • Rice - 3 cups
  • Flattened rice flakes (Poha) - 1/2 cup
  • Black lentils (Urad Dal) - 1 cup
  • Fenugreek seeds (Methi seeds) - 1 tsp
  • Salt - To taste
  • For Masala
  • Potatoes - 4 medium sized
  • Oil - 4 tsp
  • Mustard seeds - 1/2 tsp
  • Asafoetida (Hing) - a pinch
  • Turmeric Powder - 1/2 tsp
  • Curry leaves - 3-4
  • Green chilies - 3
  • Onion - 1 small finely chopped
  • Salt - To taste

Instructions

For Dosa Batter:

  1. Wash the rice a couple of times and add water to soak. The level of water should be atleast 1-1 & 1/2 inches above the level of grains.
    IMG_3845
  2. Add the poha and keep covered to let soak for 7-8 hours.
    IMG_3846
  3. Wash the urad dal couple of times and add water to soak it. Again let the level of water be at least 1 & 1/2 inches above the level of the lentil.
    IMG_3847
  4. Add the fenugreek seeds and cover.
    IMG_3848IMG_3850
  5. Allow to soak for 7-8 hours.
  6. Pour out the water used for soaking which can be then used, as needed, for grinding in the next step.
  7.  Finely grind all the soaked rice (plus the poha) and the soaked dal (plus the fenugreek seeds) separately adding water (from step 6) as needed to grind.
  8. Mix the ground rice and the dal well.
  9. Keep covered in a tall vessel leaving enough space for the batter to rise.
  10. Keep the vessel in a warm place (best in bright sunlight) for 8-9 hours to ferment.
  11. The fermented batter rises to top and is all frothy. Mix well and add some water (about 1/4 - 1/2 cup) to make it thin enough to spread easily on a griddle, in the steps ahead.
  12. Add salt to taste and mix again.

For Masala :
IMG_0493

  1. Boil 4 medium potatoes and peel them. Break them into small pieces, as shown below, with hands. Do not mash completely.
    IMG_0295
  2.  Heat 4 tsp oil in a pan and add 1/2 tsp mustard seeds.
  3. When they crackle, add a pinch of asfoetida (hing), 1/2 tsp turmeric powder, 3-4 curry leaves, 3 green chilies cut into small pieces, and 1 small onion finely chopped. Stir fry till the onion becomes translucent.
  4. Add the potatoes and mix well. Reduce the heat to low and add salt to taste. Mix well and let cook for 2 minutes.

Preparation :
IMG_0499

  1. Heat a griddle (preferably a nonstick griddle) and add 2 tbsp of the batter at the center of the griddle. With a ladle spread the batter in a circular motion gradually progressing towards the outside of the griddle, making a thin circle.
  2.  Spread 1/2 tsp oil along the edges of the dosa and on the surface.
  3. Sprinkle some molga podi (gun powder chutney) on the dosa.
  4. Let cook till the lower side starts appearing golden brown.
  5. Add 2 tbsp potato masala at the center and fold on both sides to cover the masala.
    IMG_0500 IMG_0501
  6. Serve hot with coconut chutney and sambhar.
  • Facebook
  • Twitter
  • Google Plus
  • Pinterest

You may also like

View Recipe

Eggless Tomato Omelette Recipe

30 min
View Recipe

Mysore Masala Dosa Recipe

30 min
View Recipe

Moong Dal Dosa Recipe

30 min

Post navigation

← Sooji (Semolina) Halwa Recipe / Shira Recipe
Vegetable Uttappa / Uttapam Recipe →

Popular

Mixed Vegetable Paratha Recipe

Instant Dhokla (Steamed gram flour dumplings)

Puran Poli Recipe

Samosa Recipe

Idli Recipe

About Author Uma Abhyankar View all posts

About

This site is about how strong family values, preserving and respecting different cultures can lead to a strong understanding within the society that can lead to a peaceful and prosperous world. Food is an important aspect of any culture. This is an attempt to capture all our family recipes and pass them on to the next generation. Occasionally I do write articles and poems.

Archives

  • February 2024
  • April 2023
  • July 2022
  • April 2022
  • January 2022
  • October 2021
  • March 2021
  • November 2020
  • October 2020
  • July 2019
  • May 2019
  • January 2019
  • February 2018
  • December 2017
  • October 2017
  • June 2017
  • May 2017
  • April 2017
  • March 2017
  • February 2017
  • January 2017
  • December 2016
  • November 2016
  • October 2016
  • September 2016
  • August 2016
  • July 2016
  • June 2016
  • May 2016
  • April 2016
  • March 2016
  • February 2016
  • January 2016
  • December 2015
  • November 2015
  • October 2015
  • September 2015
  • June 2015
  • May 2015
  • April 2015
  • March 2015
  • February 2015
  • January 2015
  • December 2014
  • November 2014
  • November 2013

Menu

  • Home
  • Snacks
  • Veggies
  • Breads
  • Dessert
  • Marathi
  • About

Recent Posts

  • Satori Recipe
  • Instant Sweet Chutney Recipe
  • Dinda Recipe
  • Moong Ladoo Recipe
  • Carrot Chutney Recipe
© 2018 Uma Abhyankar. All Rights Reserved.