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masala dosa with coconut chutney

Reena Andavarapu
360 minutes
Prep Time
20 minutes
Cook Time
4 People
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ABOUT masala dosa with coconut chutney RECIPE

tasty traditional breakfast recipe of the south

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • Andhra Pradesh
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. for the dosa :
  2. 1 cup urad dal
  3. 2 cups raw rice
  4. one teaspoon Methi seeds
  5. sufficient water to soak
  6. salt to taste
  7. for the potato masala:
  8. 4 large potatoes
  9. 3 medium onions
  10. Three green chilli slit
  11. curry leaves
  12. Mustard seeds 1 tsp
  13. Urad dal 1 tbsp
  14. Chana dal 1 tbsp
  15. Cumin 1 tsp
  16. 1 teaspoon red chili powder
  17. half teaspoon turmeric
  18. 2 tbsp coriander
  19. salt to taste
  20. 1 cup water
  21. Oil 2 tbsp
  22. for the coconut chutney:
  23. 1 cup grated coconut
  24. one fourth cup roasted gram dal
  25. 12 curry leaves
  26. 1 or 2 green chilli
  27. one teaspoon oil
  28. salt to taste
  29. Mustard seeds 1/2 tsp
  30. Urad dal 1/2 tsp
  31. Chana dal 1/2 ts


  1. soak the dal ,rice and Methi seeds together with lots of water for 2 hours
  2. Wash with lots of water drain well and grind to a smooth paste with sufficient water to a pourable batter
  3. add salt mix well and leave to ferment for 4 hours
  4. for the masala:
  5. boiled potato peel and cut into large chunks
  6. slice the onions and green chillies
  7. add 2 tbsp oil to a kadai
  8. Temper with mustard seeds urad dal ,chana dal ,jeera and curry leaves
  9. are the green chillies onions,sprinkle with little salt and sugar and saute till transparent
  10. at the potatoes and seasonings
  11. mix well add water and cover and simmer for 10 to 15 minutes
  12. Garnish with chopped coriander
  13. the potato masala filling is ready
  14. for the coconut chutney :
  15. heat a teaspoon oil and saute the curry leaves till crisp
  16. add all the remaining ingredients to a mixie jar along with the curry leaves and the oil and grind with little water to a smooth paste
  17. the chutney is ready
  18. Heat a teaspoon oil add mustard seeds chana dal urad dal few curry leaves to temper
  19. Heat an iron Skillet with a teaspoon oil
  20. spread the oil well and Splash with little water
  21. Pour a laddle of batter and spread with the back of it from middle to sides. Pour a tsp oil all over and leave to roast this way
  22. As soon as you see little browning all over add 2 heaped tbsps potato masala in the middle and start folding
  23. First from one side then other side
  24. Now invert back on a plate .Serve with coconut chutney. Yummy delicious

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Shelly Sharma
Shelly Sharma   Dec-03-2018


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