Masala dosa is a one of the popular breakfast dish in southern part of India, however loved across the India. There are varieties of dosa recipes like plain dosa, paper dosa, rava dosa, ragi dosa, mysore masala dosa and so on. This recipe is traditional and made with main ingredients as urad daal and rice. Masala dosa is all time favorite of my family. Generally masala of masala dosa is made of potato and onion, however in this recipe I have given a small twist by adding bell pepper to the same which gives a little different taste and flavor. Masala dosa goes very well with sambhar and coconut, peanut or tomato chutney. The recipe requires preparation a day before you want to make Masala Dosa.
Ingredients
For Dosa Batter
- 3 cup Idli rice available in Indian grocery store
- 1 cup Sona masoori rice
- 1 cup Urad daal
- 1 tbsp Toor daal
- 1/2 cup Soaked thick poha or cooked rice
- 1/2 tsp Fenugreek seeds
For Masala
- 3 medium Potatoes boiled
- 1/2 Green bell Pepper thinly chopped
- 1/2 Red bell pepper thinly chopped
- 1 medium Onion thinly chopped
- 3 tbsp Oil
- 5-6 Fresh curry leaves
- 1/4 tsp Black mustard seeds
- 1/8 tsp Urad daal
- 1/8 tsp Channa daal
- 1/8 tsp Asafoetida (hing)
- 2 Green chili chopped
- 1/4 tsp Turmeric powder
- Salt to taste
- Fresh chopped coriander leaves
- 1 tsp lemon juice
- Some oil for dosa cooking
Instructions
For Dosa Batter
- Clean urad daal along with toor daal, fenugreek seeds & rice separately with water. Mix them and soak into water for about 6 to 7 hours during the day.
- First, grind urad daal adding very little water to make a fine paste. Once done, remove it from the grinder and transfer it in to big bowl. Grind rice along with soaked poha or cooked rice to make a smooth paste by adding little amount of water. For a better result you can use specific wet grinders available for this like Ulta wet grinder.
- Transfer the rice paste to the same bowl which has urad daal paste. Mix the batter in circular motion by hand using a bigger spoon.
- Cover it and keep it in warm place for fermentation overnight. After fermentation it will rise to double the volume.
- Dosa batter is ready for making masala dosa. If you do not want to make all at the same time, you can refrigerate the batter for later use.
For Masala
- Heat oil in a pan at medium heat. Once its hot, add mustard seeds. Once mustard seeds crackle, add chana daal and urad daal, wait till it gets golden brown color. Add curry leaves, green chili, ginger paste, turmeric powder and onion and little salt in to it. Saute it till onion gets translucent.
- Add bell peppers and saute it for 1 more minute, add boiled and crumbled potatoes.
- Saute potato mixture till all the ingredients are cooked well and mixed. Once its done, turn off the heat. Add lemon juice, coriander leaves and mix it.
- Transfer into a bowl. Masala for masala dosa is ready.
Making Dosa
- Take 3 cups of fermented dosa batter in a bowl. Add salt and water (use warm water if you are using batter which was stored in refrigerator) and mix nicely to make a pour consistency batter.
- Heat non-stick tava at medium to high heat. Once its hot set the heat to medium and sprinkle some water and wipe using tissue paper. Pour one big spoon of batter and spread it evenly with spoon in a circular fashion. Sprinkle some oil on it and let it cook till edges gets slightly golden color.
- Once dosa gets slightly golden color, spread the potato masala on it at the center and roll from the edge to make a roll.
- Masala dosa is ready to be served.
- You can also make a cone masala dosa. To make a cone dosa, cut from the center till the edge with knife and roll from one edge to other edge in cone shape.
- Once its done, serve it hot with coconut or tomato chutney with sambhar and masala.
- Serve it hot as a breakfast or lunch with masala and sambhar-chutney.
Recipe Notes
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Dosa looks so crisp, perfect and YUM
Thanks Kushi..
I am drooling!! Awesome pics
Thank you Antonet Roajer