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Photo of MASALA DOSA by Shobha Keshwani at BetterButter


Shobha Keshwani
30 minutes
Prep Time
25 minutes
Cook Time
8 People
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I think dosa needs no introduction.. It is the most popular South Indian breakfast dish loved by one and all.

Recipe Tags

  • Veg
  • Easy
  • Tiffin Recipes
  • South Indian
  • Pan fry
  • Breakfast and Brunch
  • Egg Free

Ingredients Serving: 8

  1. Urad dal .... 1 cup
  2. rice ........... 3 cups
  3. methi seeds .... 1 tsp.
  4. Baking soda ... a pinch
  5. salt ... to taste
  6. Oil. .. for making dosas
  7. (For Masala)
  8. Potatoes.... 4-5
  9. onions ... 2
  10. Green chillies ... 2-3
  11. ginger ....... 1 tsp. grated
  12. Curry leaves ... a sprig
  13. coriander leaves ... handful
  14. mustard seeds... 1 tsp.
  15. cumin seeds ... 1 tsp.
  16. asafoetida ...... a pinch
  17. Urad dal or chana dal ... 1 tsp.
  18. turmeric powder ... 1/8 tsp.
  19. salt .... to taste
  20. oil


  1. Boil and peel the potatoes. Cut into cubes. Slice the onions and green chillies.
  2. Heat a little oil and add the mustard seeds, cumin seeds, urad dal and asafoetida. When the seeds crackle, put the sliced onions, green chillies, curry leaves and grated ginger. Saute for a minute.
  3. Now put the potatoes, salt and turmeric. Mix and sprinkle a little water and simmer until done. Break/mash the potatoes a bit while stirring to blend with the onion masala.
  4. To make dosa batter soak dal and rice separately for at least 5-6 hours. Add methi seeds while soaking.
  5. Grind them separately adding enough water to a smooth batter. Mix them well, adding salt and leave to ferment preferably over night.
  6. Just before making dosas mix the baking soda. Spread a ladle full of batter on a hot griddle and make dosas.
  7. Sprinkle a little podi and spread a little masala on each dosa. Apply a little ghee or oil to make it crisp.

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Milli Garg
Milli Garg   Jan-12-2018

One of my favourite South Indian dishes.

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