Mast Masala Dosa

Masala Dosa is one the favorite dishes for all … Definitely at my homeJ. If the Dosa Batter is ground in Wet Grinder, the Dosas will be both crispy and melt like butter in your mouth!
Chana Dal in the recipe usually is not added. However I add Chana Dal when I grind in a Mixer because it makes Dosa even crispier.
Prep Time
5 Minutes + Soaking Time
Cooking Time
30 Minutes
5-6 People
Rice / Akki
Urad Dal / Uddina Bele
Beaten Rice / Poha
Chana Dal / Kadale Bele
Fenugreek Seeds / Methi
2 Cups
1 Cup
½ Cup
1 Tbsp.
2 Tsp.
For Filling
1.        Soak rice, methi and poha together.
Note: Soak them at least for 5 hours, I usually soak overnight.
2.       Soak urad dal and chana dal 2 hours before grinding.
3.       Grind the dals first and then grind the soaked rice.
4.       Grind both of them to a smooth batter.
5.       Mix both and let it ferment.
To Make Masala Dosa
6.       Heat the griddle / nonstick pan.
7.       Take a ladle full of batter and pour it over the griddle.
8.       Spread the batter in a circular motion to make it round in shape.
9.       Add some oil on the edges of the dosa.
10.    Let it cook on a medium to high heat.
11.     Place the Potato curry in the center of the dosa and roll both the side of the dosa.
12.    If you want it extra crispy just flip the dosa before adding the potato curry and then turn it back and then add the filling.
To make Mysore Masala Dosa, spread Chutney Powder on the Dosa when the dosa is on the griddle and then add the masala.
To make Chutney Masala Dosa, spread the Coconut chutney on the Dosa when the dosa is still on the griddle and then add the masala
For those who love to experiment, you can add anything (like Manchurian, Vegetables, grated Paneer etc.) instead of the Masala !!


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