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Masala Dosa

Dosa (Dosai) is a savory crepe made from fermented batter of rice and lentils. It is traditionally served with coconut chutney and sambhar. Masala dosa is a variation of the popular South Indian dosa, which has its origins in Tuluva Mangalorean cuisine of Karnataka.



I usually make dosa batter once every two weeks and freeze individual portions for quick and easy dinners on workdays.



 

WATCH HOW TO MAKE IT HERE



 

PRINT RECIPE





Ingredients:

Dosa Batter:

  • 2 cups Rice (Long Grain Rice)

  • 1/2 cup Urad Dal (Split & Skinned Black Gram)

  • 2 tbsp Chana Dal (Split Bengal Gram)

  • 1 tsp Methi Seeds (Fenugreek Seeds)

  • 1/2 cup Poha (Rice Flakes) or Sub with Mumra (Puffed rice) or two slices of White Bread

  • 1 tsp Sugar

  • Salt per taste

Potato Filling:

  • 1 LargeRusset Potato

  • 1 cupRedOnions,Sliced

  • 1 tsp Cumin Seeds

  • 1/2 tsp Mustard Seeds

  • 1 tbspLemonJuice

  • Salt per taste

Sambhar:

  • 1 tbsp Oil

  • 1 tsp Cumin Seeds

  • 1/2 tsp Methi Seeds

  • 1/2 tsp Mustard Seeds

  • 1 cup Diced Pumpkin

  • 1 tbsp Shredded Coconut

  • 1 cup Cooked Toor Dal (Split Yellow Pigeon Peas)

  • 1/4 tsp Turmeric Powder

  • 1 tsp Coriander & Cumin Seed Powder

  • 1 tsp Red Chili Powder

  • 2 tsp Sambhar Masala

  • 1 tbsp Tamarind paste

  • 1 tbsp Jaggery

  • 1 cup Diced Tomatoes

  • 1.5 cups Water

Coconut Chutney:

  • 1/2 cup Shredded Coconut

  • 1/4 cup Dahlia

  • 8-10 Curry Leaves

  • 1 tsp Tamarind Paste

  • 1 tsp Jaggery

Directions:

Dosa Batter:

  1. In a blender jar, add 1 cup water, rice, lentils and puffed rice and make a smooth, fine sticky batter

  2. Once you empty the ingredients of the blender, use 1/4 cup water to clean the blender and mix it with the batter

  3. Let it ferment overnight

  4. Portion a small amount of batter in a bowl, add Salt, Sugar and water to make a crepe batter consistency

Potato Filling:

  1. In a pan on medium heat, add 1 tbsp oil

  2. Add the cumin seeds, mustard seeds and hing and let it splutter

  3. Add onions, 2G paste, a pinch of salt and saute until onions turn golden

  4. Add mashed potatoes and salt as per taste

  5. Add 1 tbsp lemon juice and 1-2 tbsp water to blend all spices in

  6. Remove to a bowl

Sambhar:

  1. In a pot on medium heat, add 1 tbsp oil

  2. Add cumin, mustard, methi seeds and hing and let it splutter

  3. Add 1 cup diced pumpkin and shredded coconut

  4. Add 1 cup cooked toor dal and water to deglaze the pot

  5. Add turmeric, red chili and sambhar powder

  6. Add tamarind paste and jaggery and 1 cup water

  7. Add 1 cup diced tomatoes and simmer on low for 30-40 minutes

Dosa/Uttapam:

  1. Put one ladle of batter on an evenly hot crepe pan

  2. Top up with some masala

  3. Fold and remove on a plate once golden brown





To serve put one serving of rice/noodles on the base of the bowl. Ladle in piping hot Khow Suey Curry over it. Top up with some of the recommended add-ons and enjoy warm!




Do try the recipe and let me know how it turned out!

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