Thursday , October 17 2019
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Before going to the masala dosa batter recipe, I would like to say a few things.You can use the regular dosa batter for making masala dosa. Refer the link given below.  I am giving another batter recipe specially for MASALA DOSAImasala dosa. I have tried this several times and it is tasty, has a nice brown color, but you must have the dosa hot.



For dosa:-
Parboiled rice(Puzhungalari) – 100 gm
Raw rice(Pachari) – 100 gm
Whole Black gram(Uzhunnu) – 50 gm
Fenugreek seeds(Uluva) – 1 tsp

For masala:-
Potato(medium) – 2 nos
Onion – 1 no
Tomato – 1 no
Green chillies – 2 – 3 nos
Curry leaves – A few
Ginger-garlic paste – 1 tbsp
Oil – 3 tbsp
Mustard seeds – 1 tsp
Coriander leaves – A bunch
Turmeric powder – ½ tsp
Salt – As reqd


For dosai:-
1)Soak the ingredients in water for about 2 – 3 hrs.

2)Grind it in a blender adding water in steps into a very fine batter.

3)Add salt and keep it overnight for fermentation.

For masala:-
1)Heat oil in a pan or a kadai.

2)Splutter mustard seeds .

3)Add onion and sauté till it turns brown.

4)Add ginger-garlic paste and sauté again.

5)Add slit green chillies, turmeric powder, tomatoes and continue to sauté.

6)Add mashed potatoes followed by water and salt.

7)Cook, till it becomes thick.

8)Add chopped coriander leaves and keep it aside.

For masala dosai:-
1)Heat up a dosa tawa.

2)Pour a ladle of dosa batter on the tawa and spread it thin.

3)Pour oil or ghee over it .

4)When that side is cooked, place a portion of the masala in the center and cover it with the other half of the dosa.

:- You need not turn the dosa to cook both the sides.

:- Serve hot with Sambar and Chutney.

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