masala dosa

Masala dosa are crisp rice &amp; lentil crepes stuffed with spiced and savory potato filling.

Masala Dosa Hotel Style (With Savory Potato Filling)

idli rice

urad dal (or ½ cup husked whole

thick poha (or ¼ cup thick poha (flattened rice))

chana dal ((husked & split bengal gram))

methi seeds ((fenugreek seeds))

water (for soaking urad dal)

water (for soaking rice)

water (for grinding rice & poha)

water (for grinding dal)

salt

potatoes (or 4 medium sized potatoes

mustard seeds

chana dal ((husked & split bengal gram)

onions (or 2 medium to large onions, thinly sliced or 1.25 cups thinly sliced onions)

1 inch ginger, (finely chopped or 1 teaspoon finely chopped ginger)

curry leaves

green chillies, (chopped)

turmeric powder

asafoetida ((hing))

water

coriander leaves

cashews (, optional)

¼ teaspoon sugar, (optional)

salt (as required)

First take all the ingredients in bowls. Take rice and poha in separate bowls. Take the urad dal, chana dal and methi seeds in one bowl.

Rinse the urad dal, chana dal  and methi seeds a couple of times. Then soak them in 1 cup water for 4 to 5 hours.

Rinse the rice a couple of times and keep aside.

Rinse poha once or twice and then add to the rice.

Pour 2 cups water. Stir and soak both rice and poha together for 4 to 5 hours.

soaking rice &amp; lentils

Before grinding, strain the water from the soaked lentils and keep it for grinding urad dal. 

Add the lentils in the grinder jar. Also add ½ cup of the soaked and strained water to the dal. You can even use fresh water while grinding.

Grind the urad dal, chana dal and methi seeds till you get a batter which is light and fluffy. The urad dal has to be ground really well, so that the batter ferments well.

Remove the batter in a bowl or pan with a spatula.

Strain the rice well. Then in the same grinder, add the soaked rice and 1 cup fresh water. You can grind rice in one batch or in two to three batches. This will depend on the size of the grinder jar. I ground in one batch and added 1 cup water for grinding. You can even add ¾ cup water while grinding. Addition of water will depend on the quality of rice.

Grind the rice till you get a fine grainy consistency in it. The rice batter should have a fine rawa like consistency. You can even grind to a smooth batter.&nbsp;

Now pour the batter in the same pan or bowl containing the urad dal batter.

Add ½ teaspoon rock salt or add as per taste.

Mix the salt very well with the batter. Also mix both the batters very well. Cover and keep aside to ferment for 8 to 9 hours. You can keep batter to ferment for less or more time and this will depend on the temperature conditions in your city.

making masala dosa batter

First rinse and then boil 4 medium sized potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker. You can also boil potatoes in a pan. The potatoes have to be completely cooked

When the potaoes are cooking, soak the chana dal in hot water for 30 minutes. Then drain the chana dal and keep aside.

When the pressure settles down on its own in the cooker, remove the lid. Drain the potatoes and let them become warm.&nbsp;then peel them and chop them.

Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.

preparation for potato masala

Heat oil or ghee. Fry cashews and keep aside. This step of frying cashews is optional.

Lower the flame and add mustard seeds and let them splutter. Then add the chana dal.

Saute the chana dal for 2 to 3 minutes on a low flame or till they turn light golden or golden. Now add the sliced onions, curry leaves, green chilies and ginger.

Saute the onions till they soften and turn translucent.

Add the turmeric powder and asafoetida. Mix very well.

Add water. mix well and simmer for 2 to 3 minutes or till the mixture thickens a bit.

Next add the boiled chopped potatoes and mix very well.

Season with salt. Also add ¼ teaspoon sugar for a slight sweet taste.

Simmer on a low flame for 3 to 4 minutes stirring occasionally. The water will reduce and the potato masala will thicken.&nbsp;

Switch off the flame and then add chopped coriander leaves. Also  add the fried cashews now and mix well. The potato masala should be moist and easily spreadable on the dosa. Make sure there is no water in the potato masala. It should not be of a curry or gravy consistency.

Stir and keep the potato masala aside.

making potato masala

Lightly stir the batter, before you begin to make dosa. You will also see tiny air pockets in the batter

Heat a cast iron pan or a flat non-stick pan. The pan should be medium hot. Smear some oil if using an iron pan or griddle. Don&#039;t smear oil on a non stick pan, as then you won&#039;t be able to spread the batter.

Keep the flame to a low, while spreading batter.

Spread the batter in a circular way on the pan.

On a medium flame, cook the dosa.

Sprinkle some oil on top and edges

Cover the dosa with a lid and let it cook.

Cook the dosa till its base becomes golden and crisp.

When you see the base has become golden, place a portion of the potato masala on the dosa. You can spread it a bit if you want.

Now fold the dosa and serve.

Serve crisp restaurant style masala dosa hot with coconut chutney and sambar

making masala dosa

Masala dosa are popular South Indian rice and lentil crepes stuffed with potato masala. This post shares lots of tips &amp; tricks to make golden, crisp and aromatic dosas. If you are a beginner check the step wise pictures or video.

Masala dosa recipe (restaurant style)

urad dal ((skinned black gram))

chana dal

raw sona masuri rice ((refer notes))

idli rice ((optional, can skip or substitute with raw rice))

poha ((flattened rice))

water to blend dal ((adjust if needed))

potatoes

mustard (seeds)

cumin ((jeera))

chana dal ((bengal gram) (optional))

urad dal ((skinned black gram) (optional))

asafoetida ((hing)(optional))

ginger ((grated

onions (thinly sliced)

green chilies (chopped

turmeric ((haldi))

salt ((adjust

coriander leaves (finely chopped)

Butter as needed ((preferably unsalted cultured butter))

Add urad dal, chana dal and methi seeds to a large bowl. Rinse them well a few times and pour lots of fresh water. To another large bowl, add rice and rinse it well few times. Pour lots of fresh water.

Soak for 4 to 5 hours. 30 mins before you begin to make the batter, rinse poha twice. Pour water enough to immerse it fully. Soak it for 30 mins.

Later drain the water from the dal completely and add to a blender jar along with poha.

Pour 1¼ cup water and salt. If you live in a hot weather then skip salt now and add after fermentation.

Blend the batter well until thick, frothy and smooth. While you blend ensure your blender doesn&#039;t heat up and get overloaded. So give a break in between and blend.

Transfer the batter to the bowl in which you soaked the dal.

Drain the water from rice completely and add it along with ½ cup water to the blender jar.

Blend slightly coarse or smooth to suit your liking. I make a slightly coarse batter of fine semolina texture. If needed pour the rest of the ¼ cup water while blending. I use up full 2 cups water mentioned in the recipe to blend.

Pour this rice batter to the dal batter &amp; mix well. You can check the video or step by step photos to know the consistency of batter.

I divide the batter to 2 large bowls. You can do the same if you prefer to use it on 2 different days. Cover the bowl.

Making masala dosa batter in mixer or wet grinder

Allow the masala dosa batter to ferment in a warm place for about 6 to 16 hours depending on your weather. The batter has to rise and turn slightly fluffy. Do not over ferment the batter.

If you live in a cold place, then preheat the oven to 60 C or 140 F for 10 mins.  Keep the batter inside with the oven light ON.  Or You can also use your instant pot in the yogurt settings.

Fermentation

Boil or steam potatoes until just done. Do not cook them until very mushy.

Instant pot: You can pressure cook the potatoes in your IP following these timings - 5 mins if using small potatoes, 6 to 7 mins if using medium ones and 10 mins if using large potatoes.

Pressure cooking: If using a pressure cooker, then add peeled and diced potatoes to a bowl and pour water to partially cover them. Place it in the pressure cooker and let it whistle thrice.

While the potatoes boil, soak 1 teaspoon chana dal and 1 teaspoon urad dal in little hot water so they soften. After 30 mins drain the water from the dal and keep aside. When the pressure releases, remove the potatoes.

Heat a pan with oil. Then add cumin, mustard, chana dal and urad dal. Saute until the dals turns golden. 

Then add onions, curry leaves and chilies. Fry until the onions turn lightly golden.

Add hing and ginger. Fry until the aroma of ginger comes out.

Crumble the potatoes and add them to the pan. Add turmeric and salt along with 2 to 3 tbsps of water. Skip pouring water if your potatoes are too moist or lightly mushy.

Saute for 2 to 3 mins. Add coriander leaves. Taste and add more salt if needed. Set this aside.

Making Potato curry

Bring the batter to consistency by adding little water. It must be of thick pouring and spreading consistency.

Heat your dosa tawa on a medium heat. If using cast iron pan, when it turns slightly hot, drizzle few drops of oil on it. Insert a fork or a butter knife into a cut onion and rub the oil all over the pan. If using cast iron griddle, you can also season it the previous night.

Check if your pan is hot enough by sprinkling little water on it. It is hot enough it will sizzle and the water evaporates. This tip is only for cast iron pan. Do not try this on a non-stick.

When the pan is hot enough, stir your batter once and take a ladle full of it.

Pour it in the center of the hot tawa. Immediately begin to spread it in a circular motion starting from the center, keep moving your hand in clockwise direction, making circles until you reach the edges of the pan. Refer video or check images below.

You can make thick or thin dosas as per your desire. If you are unable to spread the batter, it means the batter is too thick or the pan is too hot. Check the troubleshooting tips above.

Pour about half tsp oil or spread ¼ tsp soft butter around the edges &amp; a little here and there.

Cook the masla dosa on a medium heat. Within few minutes, you can see the edges leave the pan. Flip and cook just for 1 minute.

Flip it back and cook until the base turns golden and crisp. If making mysore masala dosa, smear the red chutney (recipe below) as desired. Place the curry in one half of the dosa. Fold it or roll it.

To make the next dosa, if using cast iron pan repeat the process of rubbing with cut onion. Make sure the tawa is hot enough and not over hot otherwise it will burn the dosa. Do not cook the dosa on low heat as it makes the dosa hard.

Serve crispy masala dosa hot with coconut chutney and tiffin sambar.

How to make masala dosa

Roast 2 tbsps chana dal until golden along with 6 to 8 dried red chilies. Chilies have to turn crisp.

Saute 1 large onions lightly in 1 tsp oil until the raw smell goes off. Add 2 pinches of cumin.

Cool everything. Powder the dal and chilies first.

Add half tsp tamarind (optional), 2 garlic cloves and salt. Blend till smooth. You will have a thick chutney. If the chutney turns very thick, add 1 to 2 tbsps of water and blend again.

Making red chutney for mysore masala dosa - optional

https://www.youtube.com/watch?v=nQsjyyoBDOQ

Masala Dosa is a popular South Indian Breakfast made with rice, lentils and flattened rice. Check out my detailed step by step guide with lots of tips & tricks to make crisp, golden and aromatic masala dosas at home:

Written recipe here: https://www.indianhealthyrecipes.com/masala-dosa-recipe/

Masala Dosa Recipe | How to make crisp masala dosa

Make super crispy Masala Dosa at home with this step by step recipe! Best enjoyed with sambar and coconut chutney!

Crispy Masala Dosa

rice

idli rice (parboiled rice, 160 grams)

urad dal

chana dal (18 grams)

toor dal (18 grams)

methi seeds (fenugreek seeds)

ghee or oil (to cook the dosa)

oil (15 ml)

hing (asafoetida)

chana dal (soaked

cashews (broken)

ginger

onion

green chilies (chopped, adjust to taste)

salt (or

cilantro (to garnish)

To a large bowl add sona masoori rice, idli rice, urad dal gota, chana dal, toor dal and methi seeds.Rinse everything and soak in around 5 cups water for 5 to 6 hours.

Soak poha in 1/2 cup water 20 to 30 minutes before grinding the batter.

Drain water from the rice, dals &amp; poha and transfer everything to a high speed blender.

Add around 1 &amp; 1/4 cups (10 oz/300 ml) + 1-2 tablespoons (15-30 ml) cold water or as needed to grind the batter to a smooth paste (total water around 315-330 ml).The amount of water needed will depend on the type of rice/dal you use, so it might change. So start with a lesser amount and adjust accordingly.I use the smoothie button on my blendtec or the soup button to grind the batter.

Now, transfer the batter to the steel bowl of your Instant Pot.

Add 1 teaspoon of rock salt (sendha namak) to the batter. Do not use regular iodine salt here. If you live in a warm place, you may skip the salt at this point.Using your hands, mix the salt into the batter for 2 minutes. This helps in fermentation.

The consistency of the batter should be free flowing, but it shouldn’t be runny and it shouldn&#039;t be thick either, a thick batter won&#039;t ferment.

Now, you need to place the batter in a warm place to ferment. If you live in a warm place, just leave the batter to ferment over the counter.If you live in a cold place, you can either place the batter in the oven (with oven lights on, but oven switched off) or use your Instant Pot!

To use the Instant Pot to ferment the batter, place the batter into the steel container on the Instant Pot.And then press the yogurt button. Set time to 8 to 9 hours in summer and 13 to 14 hours in winters. Cover the pot with a glass lid (do not use the IP lid here since the batter might over-ferment and that will block the lid). This time may vary depending on where you live.

After 14 hours, my batter was well fermented. It had increased in volume and was frothy on top.To check, you can drop some batter into a bowl of water, it will float which means it&#039;s fermented. The batter is now ready to make dosas, set aside while you make the potato masala.

Make the batter

Boil the potatoes and then peel the skin and mash them. You can boil the potatoes using an Instant Pot (high pressure 10 minutes) or 8-9 whistles on a stove-top pressure cooker.

Heat 1 tablespoon oil in a pan on medium heat. Once hot, add mustard seeds and let them pop.Add hing and stir.

Add the chana dal (I usually soak it in water for 10 minutes, drain water and then use in the recipe), cashews and chopped ginger.Saute until chana dal, cashews and ginger start changing color.

Then add the sliced onion, chopped green chilies and curry leaves. Cook the onions for around 2 minutes until soften.

Add the boiled and mashed potatoes along with turmeric and salt. Mix to combine everything.If the masala is too dry, you can add few teaspoons of water here to make it a little water-y. I always add some.

Turn off heat, add some chopped cilantro and remove pan from heat.

Make the potato masala

Heat a cast iron skillet on medium-high heat. I have used a 14-inch cast iron pan here (it is what works best for crisp dosa but you may use a non-stick pan). To check if pan is hot enough, sprinkle some water on the pan, the water should sizzle away and evaporate immediately.Cut an onion, insert a fork in it and then dip the onion in some oil. Use than onion to rub the pan with oil.

Then start making the dosa. Take a ladle full of batter and pour it in the center of the pan.Start spreading the batter by moving your ladle in circular motion in one direction.

Start from the inside and move your ladle out in a circular motion (move the ladle in clockwise direction).Keep moving the ladle in circular motion and spreading the batter until the batter is well spread. Try to spread it as thin as possible. See picture above.This comes with practice, so don&#039;t worry if you can&#039;t get a hang of it right away.

Drizzle oil or ghee all around the dosa and also in the center. Let the dosa cook for few minutes until the bottom starts appearing golden brown. You only need to cook one side of the dosa.

Add the prepared potato masala (few tablespoons of it) on one side if you wish to fold it or in the center if you want to roll the dosa.You can also skip this step and serve masala on the side if you want. 

Then scrape the sides of the dosa to release it from the pan. Fold over one side of the dosa onto the side with the potato masala. If you put the masala in the center, then roll the dosa like you would roll a paper.

Press with a spatula and then remove dosa from the pan. Make all dosas in the same way. You will make around 12 to 15 dosa from the batter, more or less depending on how big or small you make them.Remember after making each dosa, wipe the pan with a damp cloth, then rub with an onion dipped in oil or lightly grease the pan and then make the next dosa.

Serve crispy masala dosa hot with sambar, cilantro coconut chutney or tomato chutney!

Make the dosa

Mine turned out perfect.  I used only idli rice, and used the yoghurt function on the Instant Pot for 14 hours to ferment it.  I was concerned about the batter because I thought it was too funky, but it tasted perfect after putting it on the hot skillet.  I used sea salt in the batter.  Thanks for the detailed recipe.

I tried making better as shown in your recipe and dosa turned out really good.  Everyone loved it .

Can I just use the premade dosa batter they have at the Indian market? I don’t have the time to make my own.

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The most viewed masala dosa recipes by Recipe Cart users, saved from over 6,000 sites. Or, go to our Recipe Search Engine