masala dosa recipe

easy masala dosa recipe | crispy masale dose | how to make masala dosa

masala dosa recipe | crispy masale dose | how to make masala dosa

sona masuri rice

½ tsp methi / fenugreek seeds

water (for soaking)

urad dal

tbsp toor dal

tbsp chana dal

poha / avalakki (rinsed)

tbsp oil

tsp mustard

chana dal

red chilli

curry leaves

hing / asafoetida

chilli (finely chopped)

ginger (finely chopped)

onion (sliced)

turmeric

salt

potato (boiled & mashed)

coriander (finely chopped)

lemon juice

firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.

rinse well and soak in enough water for 4 hours.

in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.

rinse well and soak in enough water for 2 hours.

after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder.

add water as required and blend to smooth paste.

scrape sides. the smooth and fluffy batter will be ready after 40 minutes.

transfer the batter to a large vessel and keep aside.

in the same grinder add soaked rice and 1 cup rinsed poha.

add water slowly and scrape the sides. blend to a coarse paste.

transfer the rice batter to the same urad dal batter.

mix well making sure everything is well combined.

ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are leaving in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.

once the batter is well fermented, mix gently, without disturbing the air pockets.

transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.

mix well until the salt is well combined. masala dosa batter is ready. keep aside.

masala dosa batter preparation:

firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.

now add 2 chilli and 1 inch ginger. saute well.

also, add 1 onion and saute until onions shrink slightly.

further, add ¼ tsp turmeric and 1 tsp salt. saute well.

now add 3 potato and mix well, mash slightly making sure everything is well combined.

turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.

mix well and aloo bhaji for masala dosa is ready. keep aside.

aloo bhaji preparation:

firstly, add a ladleful of batter on hot tawa.

spread as thin as possible making a crispy dosa.

take 1 tsp of butter and spread uniformly.

also, place 2 tbsp of prepared aloo masala in the centre.

roast until the dosa turns golden brown and crisp.

scrape the sides of dosa and roll the dosa.

finally, masala dosa recipe is ready to serve with coconut chutney and sambar.

masala dosa preparation:

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))

raw sona masuri rice ((refer notes))

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

poha ((flattened rice))

methi seeds ((fenugreek seeds))

water to blend dal ((adjust if needed))

water

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

Instant Masala Dosa – Crispy & Delicious

2-3 Boiled Potato, medium size, peeled

tbsp Coconut Oil, oil

tsp Mustard Seeds/Rai,

tsp Chana Dal,

tsp Dhuli Urad Dal,

Curry Leaves,

2-4 Green Chilli, chopped

Onion, chopped

Ginger, grated

Salt,

tsp Turmeric Powder,

tbsp Fresh Coriander, chopped

Sooji,

tbsp Poha/Rice Flakes, or rice flour

tbsp Whole Wheat Flour,

Curd,

Water,

tsp Sugar,

tsp Baking Soda,

Cooking Oil,

Potato Masala-step-1

Heat some oil in a pan and then add mustard seeds, chana dal, urad dal. Let them sizzle for a few seconds.

Potato Masala-step-2

Add onion, green chili, and ginger. Saute for a minute or two till the onions are translucent. Do not brown them.

Potato Masala-step-3

Add turmeric powder and mix it well.

Potato Masala-step-4

Mash potatoes and add them to the pan. Add salt and mix everything well.

Potato Masala-step-5

Switch off the flame. Add chopped coriander and mix. Set aside.

Dosa Batter-step-1

In a mixer grinder, add sooji and poha/rice flakes. Grind them first into a fine powder.

Dosa Batter-step-2

Transfer it to a bowl and add whole wheat flour, salt, and sugar to it. Just mix it well.

Dosa Batter-step-3

Add curd and whisk everything well. It will be difficult to whisk. Then add water 1/4 Cup at a time. Keep whisking.

Dosa Batter-step-4

Add more water and whisk till you get a lump-free, medium consistency batter.

Dosa Batter-step-5

Dosa Batter-step-6

Once you are ready to make dosa, add baking soda and whisk it well. 

Prepare Dosa-step-1

Prepare Dosa-step-2

Sprinkle some water and wipe it off. It reduces the temperature of the hot pan.

Prepare Dosa-step-3

Take around half a ladle of the batter and pour it at the center of the pan. Spread it in a circular motion using the back of the ladle.

Prepare Dosa-step-4

Add around a teaspoon of cooking oil over it.

Prepare Dosa-step-5

Once the dosa starts to turn golden brown, scrape it off from the sides first. Put the potato masala on one half of the dosa and spread it a little. Fold it in half and serve hot.

Prepare Dosa-step-6

To make the next dosa, again sprinkle some water on the pan, wipe it off, and then proceed further. You need to repeat this step with every dosa you make.

Prepare Dosa-step-7

Now take a bite and enjoy the crispy sound. Ahhh...Exciting Right? Enjoy your happy meal.

Are you ready to make a restaurant-style dosa at home? We learned it the hard way but you don't need to. Learn from our mistakes. Learn from the tips we shared here. Do Not worry. It will be just perfect. 

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