Chef’s Nectar, “Masala Dosa” South Indian Speciality


Masala Dosa

Masala dosa is crisp rice & lentil crepes stuffed with spiced potato masala, now in different variant you can stuffed it with any stuffing of your choice, like cottage cheese, exotic vegetable ratatouille, favorite pasta and many more..

Ingredients for dosa batter

  • 330 grams idli rice
  • 125 grams urad dal
  • 35 grams thick poha or
  • ¼ cup thick poha (flattened rice)
  • 1 tbsp chana dal (husked & split bengal gram)
  • 20 methi seeds (fenugreek seeds)
  • 1 cup water for soaking urad dal
  • 2 cups water for soaking rice
  • 1 cup water for grinding rice & poha
  • ½ cup water for grinding dal
  • ½ tsp rock salt or as per taste

Ingredients for potato masala

  • 300 grams potatoes or
  • 2 cups boiled & chopped or crumbled potatoes
  • 2 tbsp oil
  • ½ tsp mustard seeds
  • 1 tbsp chana dal
  • 150 grams onions
  • 1.25 cups thinly sliced onions
  • 1 tsp finely chopped ginger
  • 8 to 10 curry leaves
  • 1 to 2 green chillies, chopped
  • ¼ tsp turmeric powder
  • 1 pinch of asafoetida (hing)
  • ½ cup water
  • 3 tbsp chopped coriander leaves
  • 8 to 10 cashews , optional
  • ¼ tsp sugar, optional
  • salt to taste

Method of making the paste/Batter

  • 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.

Making dosa batter

  • 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. 
  • 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.

Preparation for potato masala

  • 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. then peel them and chop them.
  • Also slice the onions thinly and chop the green chilies, ginger and coriander leaves.

Making of 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. 
  • 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 of masala dosa

  • 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’t smear oil on a non stick pan, as then you won’t be able to spread the dosa batter.
  • Keep the flame to a low, while spreading dosa batter.
  • Spread the dosa 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

The best Accompaniment with dosa is its chutney

Red chutney recipe for Mysore masala dosa

  1. Soak 3 to 4 dry kashmiri red chilies (kashmiri lal mirch) in warm water for 30 to 40 minutes – add the number of chilies as per your taste preferences and depending on the type of chilies – whether they are less hot or too pungent.
  2. For a spicy taste in the chutney add 4 to 5 dry kashmiri red chilies. Later drain all the water. Break the chilies and add in a small grinder jar.
  3. Also add 2 tablespoons roasted chana dal (roasted bengal gram or bhuna chana dal), 4 to 5 garlic cloves, 1 teaspoon seedless tamarind and ¼ cup chopped onions. also add salt as required. 
  4. If you do not like the raw taste of onions or garlic, then just sauté both in some oil for a few minutes and then add before grinding. 
  5. Now add water as required and grind all the ingredients till smooth. grind the chutney to a slightly thick or medium consistency and not to a thin consistency. 
  6. Remove the red dosa chutney in a bowl.
  7. Spread this red chutney after dosa becomes golden and crisp. Then spread the potato masala. Fold and serve mysore masala dosa. 

Published by Avtar Singh Rana

A brief about Chef Avtar Singh Rana Chef Avtar Singh Rana a passionate professional celebrity chef having more than 2 decades of experience. A chef who wears different hats, who ranges from the city Delhi is someone who loves interaction and discovery with a vision of always coming up with the best and true perfectionist at his work, he dwells in photography, traveling and of course food. He started his carrier with Taj Group of hotels, in the year 1998 and since then has only achieved milestones and growth immensely his hunger to learn and explore more got him travelling to the middle east, Oman, KSA , multiple times, where he worked for some of the iconic hotels. His talent also brought him recognition from Radisson, Starwood and Accor, where he was responsible for the preopening of the hotels. An individual who leads by the examples and has the knack of grasping quickly and extend warm hospitality.

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