Recipe for Masala Dosa

Dosa is undoubtedly the most famous south Indian breakfast. Many other south Indian breakfasts, such as idly, vada, upma, etc., are loved too, but nothing can beat the popularity of dosa. Made with rice and lentils, these pancakes are usually served with sambar and chutney.

In many south Indian homes, a good amount of batter is made on the weekend. Then, different breakfasts, such as idly, dosa, appam, uttapam, etc., are made throughout the week. In restaurants too, many varieties of dosas are sold – some popular ones being plain dosa, masala dosa, paper dosa, set dosa and rava dosa. Each of the south Indian states has variations in dosa, masala and chutney recipes according to the people’s taste/ingredient availability etc in that region.

So, let us start. Before I start with the recipe, let me take my readers through the planning and preparation sequence, which is essential for making masala dosa. For that, let us understand the components of the recipe. When you make masala dosa, there are three components of the dish

–Dosa ( the rice and lentil pancake)

–Masala ( the spiced mix made with potatoes), and

–Chutney ( a spicy accompaniment)

So, if you plan to make Masala Dosa on Sunday morning for breakfast, soak the rice and lentils on Saturday morning. Grind the rice and lentils and prepare the batter on Saturday evening. Let the batter ferment overnight. Sunday morning, you will have the fermented batter ready.

On Sunday morning, prepare the masala and chutney first and keep them ready. Then make the dosas and serve them with masala and chutney.

Read the recipe given below, and you will be able to understand this better 🙂

Ingredients needed to make Masala Dosa:

Ingredients needed to make Dosa:

• 4 cups Idly/Dosa Rice
• 1 cup Urad Dal (Black lentils without skin)
• 1 tbsp Fenugreek Seeds
• Salt; to taste
• Water; to soak the rice and lentils; to make the batter and to adjust the consistency of the batter
• Oil; for frying the dosas

Method to make Dosa:

• Combine rice and fenugreek seeds. Wash and soak them for 6-8 hours in 5 cups of water.
  
  
  
• Wash the lentils and soak them for 6-8 hours in 2½ cups of water.
  
  
  
• After 8-10 hours, you will see that the grains have swelled up.
  
  
  
• Grind them separately. Then combine and mix well. If needed, add water.
  
  
  
  
• Cover and let it ferment for 8-10 hours in a warm place.
  
  
  
• After 8-10 hours, you will notice that the batter has risen. Mix well.
  
  
  
• Add salt. Add water if needed and adjust the consistency.
  
  
  
• Now heat a pan. Brush oil on the surface. Reduce the heat to low. Pour 1-1½ladles of the batter on the pan and spread it in a circular fashion. Drizzle oil on the edges.
  
  
  
• When the dosa starts browning, turn it.
  
  
• After 5-10 seconds, take it out and serve.
  
  
  

Ingredients needed to make Masala ( Potato mix):

• 1 tbsp Oil
• 1 tsp Jeera (Cumin Seeds)
• 1 tsp Urad Dal ( Black gram without skin)
• ½ tsp Mustard Seeds
• 1 tbsp Chopped Ginger
• 1 tbsp Chopped Green Chillies
• 8-10 Cashews
• 8-10 Curry leaves
• ¼ tsp Asafoetida
• 1 Chopped medium-sized Onion
• ½ tsp Turmeric Powder
• 8-10 Boiled and roughly mashed medium-sized Potatoes
• Salt; to taste
• 1 tbsp Lemon juice
• 2 tbsp Chopped Fresh Coriander leaves; for garnishing

Method to make Masala:

• Heat oil in a pan. Add mustard seeds, cumin seeds and urad dal. Fry for 5-10 seconds on medium heat.
  
  
  
• Add Asafoetida, ginger, green chillies and cashews. Fry for another 10-12 seconds.
  
  
  
• Add curry leaves and chopped onion. Fry till the onions turn translucent.
  
  
  
• Add turmeric powder.
  
  
  
• Add boiled potatoes. Add salt and mix.
  
  
  
• Add lemon juice. Garnish with fresh coriander leaves and serve.
  
  
  

Here is a picture of masala dosa with chutney. In this picture, I have served the dosas with coconut chutney. However, you can make any chutney of your choice. You can check out chutney recipes here.

I served the masala in a separate bowl. However, traditionally, a generous portion of masala is folded into the dosa so you can enjoy it with every bite.

Check out many other recipes here.

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Here is a printable version of the recipe: