Print
clockclock iconcutlerycutlery iconflagflag iconfolderfolder iconinstagraminstagram iconpinterestpinterest iconfacebookfacebook iconprintprint iconsquaressquares iconheartheart iconheart solidheart solid icon

Masala Dosa Recipe (Traditional) Recipe

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

3.8 from 9 reviews

Traditional Masala Dosa is a crispy, golden South Indian crepe made from a fermented batter of rice and urad dal, filled with a flavorful spiced potato mixture. This recipe involves soaking, grinding, fermenting, and frying to create the perfect dosa served with classic coconut chutney and sambar.

  • Total Time: 10 hours
  • Yield: 20 servings

Ingredients

Batter Ingredients

  • 1.5 cups idli rice (330 grams, parboiled rice or regular rice)
  • ½ cup urad dal (125 grams, husked whole or split black gram)
  • ¼ cup thick poha (35 grams, flattened rice)
  • 1 tablespoon chana dal (husked and split bengal gram)
  • 20 fenugreek seeds (methi seeds)
  • 1 cup water (for soaking urad dal)
  • 2 cups water (for soaking rice)
  • 1 cup water (for grinding rice & poha)
  • ½ cup water (for grinding dal)
  • ½ teaspoon rock salt (edible and food grade; sea salt or pink salt can be used)

Potato Filling Ingredients

  • 4 medium-sized potatoes (300 grams, boiled and chopped or crumbled)
  • 2 tablespoons oil (any neutral oil)
  • ½ teaspoon mustard seeds
  • 1 tablespoon chana dal (husked and split bengal gram, soaked in ¼ cup hot water for 30 minutes - optional)
  • 1.25 cups onions (thinly sliced, about 150 grams)
  • 1 teaspoon ginger (finely chopped, about 1 inch piece)
  • 8 to 10 curry leaves
  • 1 teaspoon green chillies (chopped, about 1-2 chillies)
  • ¼ teaspoon turmeric powder
  • 1 pinch asafoetida (hing, optional)
  • ½ cup water
  • 3 tablespoons coriander leaves (chopped)
  • 2 tablespoons cashews (optional)
  • ¼ to ½ teaspoon sugar (optional)
  • Salt (as required)

Instructions

  1. Soaking rice and lentils: Rinse the urad dal, chana dal, and fenugreek seeds a couple of times and soak them in 1 cup water for 4 to 5 hours. Rinse the rice a couple of times, rinse the flattened rice once or twice, then add it to the rice bowl. Add 2 cups water and soak rice and flattened rice together for 4 to 5 hours.
  2. Making batter: Drain the water from lentils, reserving ½ cup for grinding. Grind urad dal, chana dal, and fenugreek seeds with the reserved water until light and fluffy. Transfer the batter to a bowl. Strain soaked rice; grind along with 1 cup water to a fine, grainy consistency. Combine both batters, add ½ teaspoon rock salt, mix well, cover, and ferment for 8 to 9 hours until bubbly and risen.
  3. Preparing potato filling: Boil potatoes in a pressure cooker or other method until fork tender. Drain and peel them once warm, then chop or crumble. Slice onions, chop green chilies, ginger, and coriander leaves. Soak chana dal in hot water for 30 minutes, drain.
  4. Cooking potato filling: Heat oil in a frying pan. Fry cashews (optional) and set aside. On low flame, add mustard seeds and let splutter. Add chana dal, sauté 2-3 minutes until golden. Add onions, curry leaves, green chilies, and ginger; sauté until onions are translucent. Add turmeric and asafoetida, mix well. Add ½ cup water, simmer until slightly thickened. Add boiled potatoes, salt, and sugar; mix well and simmer 3-4 minutes until moisture is absorbed. Turn off heat, add coriander leaves and fried cashews; mix and keep aside.
  5. Making masala dosa: Stir fermented batter gently. Heat a cast iron or non-stick pan to medium heat. If using cast iron, smear lightly with oil; avoid oil on non-stick pan before spreading batter. Keep flame on low, spread a ladle of batter in a circular motion on the pan. Cook on medium flame. Drizzle oil on edges and top; cover with lid and cook till the base is golden and crisp. Place a portion of potato filling on one side of dosa, spread slightly, fold dosa and serve hot.
  6. Serving suggestions: Serve with coconut chutney, sambar, or alternate chutneys like onion, tomato, or peanut chutney. Potato filling can be served separately if preferred.
  7. Storage: Dosa batter keeps refrigerated 3 to 4 days and can be frozen for a few weeks. Leftover potato filling should be refrigerated and consumed within 1 day.

Notes

  • Grinding urad dal well is crucial for good fermentation and fluffy texture.
  • Water amounts for grinding can vary depending on rice quality; adjust for batter consistency.
  • Fermentation time varies with climate; ensure batter doubles and shows air pockets.
  • Potato filling should be moist but not watery or runny to spread well inside dosa.
  • Use cast iron pan for traditional flavor and crispness, or non-stick for ease.
  • Oil on pan edges during cooking helps achieve crispy dosa.
  • Cashews in potato filling are optional for added texture and flavor.
  • Optional sugar in filling balances spices and enhances flavor but can be omitted.
  • Author: Amelia
  • Prep Time: 9 hours 30 minutes (including soaking and fermentation)
  • Cook Time: 30 minutes
  • Category: Breakfast
  • Method: Frying
  • Cuisine: South Indian
  • Diet: Vegetarian

Find it online: https://recipesvibe.com/masala-dosa-recipe-traditional-recipe/