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Photo of masala dosa by Visha Jain at BetterButter
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masala dosa

Dec-02-2018
Visha Jain
300 minutes
Prep Time
35 minutes
Cook Time
4 People
Serves
Read Instructions Save For Later

ABOUT masala dosa RECIPE

Dosa is a type of pancake from the Indian subcontinent, made from a fermented batter. It is somewhat similar to a crepe in appearance. Its main ingredients are rice and black gram(urad dal). Dosa is a typical part of the south indian diet and popular all over the India. Traditionally, dosa is served hot along with sambar, a stuffing of potatoes, and varities of chutney. It can be consumed with idli podi as well. This one has become one of the more basic dosas amongst the array of varieties available today!

Recipe Tags

  • Veg
  • Medium
  • Tiffin Recipes
  • South Indian
  • Roasting
  • Breakfast and Brunch
  • Healthy

Ingredients Serving: 4

  1. Parboiled rice(ukda chawal) 2 3/4 cups.
  2. Split black gram skinless 1/4 cup.
  3. Split black gram skinless (dhuli urad dal) 1 cup.
  4. Fenugreek seeds (methi dana) 1 teaspoon.
  5. oil as required.
  6. salt as required
  7. potatoes boiled n peeled 3 large
  8. oil 1 tablespoon.
  9. Split Bengal gram (chana dal) 1 teaspoon.
  10. asafoetida 1/4 teaspoon.
  11. Mustard seeds 1/2 teaspoon.
  12. Green chillies chopped 2.
  13. onions chopped 2 large
  14. Curry leaves 6-8.
  15. turmeric powder 1/2 tbsp
  16. fresh coriander for topping
  17. lemon juice for topping

Instructions

  1. Wash both the rice two to three times and soak in six cups of water for at least four hours. Wash and soak split black gram with fenugreek seeds in three cups of water also for a similar time.
  2. Drain and grind the rice and split black gram separately to a smooth texture and dropping consistency. Add salt and mix both the batters with hand thoroughly in a whipping motion.
  3. Keep the batter in a large vessel, close tightly and rest the batter overnight or for about four to six hours at room temperature to ferment.
  4. To make the potato bhaji, heat the oil in a kadai. Add the mustard seeds and when they splutter add the asafoetida and split Bengal gram and sauté till lightly browned.
  5. Add the green chillies, curry leaves and onion and sauté till onion is lightly browned. Add the potatoes, turmeric powder and salt. Mix well. Sprinkle a tablespoon of water and cook till the potatoes are heated through.
  6. Add the coriander leaves and lemon juice and mix well. Mix the batter well, adjust to pouring consistency. Heat a flat tawa (preferably non-stick), grease with a little oil. Pour a ladle full of batter and spread to as thin a pancake as possible.
  7. Couple of dosas may go wrong but once the tawa gets seasoned the rest of the dosas will come out well. Pour the oil/ghee around the dosa and let it cook till it becomes crisp on the edges and turns golden brown.

Reviews (1)  

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Shelly Sharma
Dec-03-2018
Shelly Sharma   Dec-03-2018

Excellent recipe.

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