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Masala Dosa Recipe
By : Sify Bawarchi
Category : Vegetables, Tamilnadu, Breakfast
Servings : 4
Time Taken : 30-45 mins
Rating :
Masala Dosa is synonymous with South Indian breakfast/tiffin. Accompanied with a variety of chutneys and sambar, the dish is finished with a cup of hot filter `Kaapi`. Just like you`d have several variations and versions of your sandwich similarly these Indian crepes are equally popular with stuffing or a masala filling inside.

Masala dosa makes for a filling main course due to the stuffing, so it`s no more limited to just breakfast. It is so light that if made at home one could devour at least 3-4 masala dosas. It is important to make the filling well else it would spoil the taste of the dosa too. The stuffing is similar to the masala you would eat with your poori in the Northern states of India. Some of the high end restaurants make the masala rich by adding dry fruits and ghee. Making dosa is not very difficult but requires precision.

The rice and dal need to soak in water separately for at least 5-6 hours. After 5-6 hours you`d see that the rice is swollen and the dal has doubled in size and volume. The important aspect lies in grinding the two ingredients and then combining them together. Grind the rice with a little salt and cooked rice till it`s fine. Do not remove it if it is even slightly coarse. Similarly grind the dal till it`s fine and smooth to touch. Mix both the batter well in a broad and deep vessel. Keep it aside covered in a warm place and let it sit overnight. The batter will rise the next day. If the batter is too thick add a little water to dilute it.

Method for masala:
1) In a heavy bottom wok add oil and heat.
2) Temper the mustard seeds, cumin seeds, urd dal, curry leaves and asafoetida. Add the cashews and almonds and saute along with garlic. Fry till you get the aroma ensuring the garlic is not burnt.
3) Add onion and brown it followed by ginger and garlic paste. Cook it till the raw smell is gone.
3) Add the tomato and seasoning and let it cook till well mashed.
4) Add the mashed potato and peas and give a good stir. Add the grated carrot.
5) You could let the vegetable cook on sim and serve as a solid dish or add some water and dilute it a bit. Garnish with coriander.
6) Serve with hot pooris and raita.

Method for dosa:
1) Take a tawa and heat it.
2) To make crispy dosa, once the tawa is hot reduce the flame and spread a ladle of the batter on the tawa and cook on medium flame.
3) Grease the dosa with oil or ghee.
4) Take the prepared masala, roughly about one to one and a half tbsp and spread it length wise on the dosa.
5) You could either fold the dosa into half or fold two sides intersecting in the center and serve.
6) If you do not want the dosa to be crisp cook on high flame and flip the dosa, put the masala and serve with accompaniments.

Time taken: Preparation and resting time - 9 hrs, cooking time - 10-15 mins


For Masala:
Potato- 4 cups (mashed)
Green Peas- 1 cup (cooked)
Onion- 2 (thin chopped) optional
Tomato- 2 (chopped)
Oil- 1 tbsp
Ghee- 2tbsp (optional)
Cardamom- 2
sugar - 1/4 tsp
Ginger paste- 1 tsp
Garlic paste- 1 tsp
Green chili- 2 (slit and deseeded)
Pudina/ mint- 1/2 cup
Grated carrot- 1/4 cup

For tempering:
Mustard seeds- 1/2 tsp
Curry leaves- 7-8 leaves
Jeera seeds- 1/4 tsp
Asafoetida- 1/4 tsp
Cashews- 3-4 (broken to smaller pieces)
Almonds - 3-4 ( slivered- optional)

For Dosa:
Idly rice- 3 cups
Urd dal- 1 cup
Cooked rice- 2 tbsp
Salt- 1 tsp

Chutney: coconut or groundnut

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