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Peas Masala Dosai

by Praveen Kumar


Boiled Rice – 400 gm
Urad dhal – 100 gm
Toor dhal – 2 tablespoons
Bengal gram – 2 tablespoons
Fenugreek – 1 tsp.

For Masala:

Green peas – 200 gm
Onion – cut into smallbits – 1 no
Tomatoes  – 1 no
Pudhina leaves (mint) – 1 handful (cut)
Coriander leaves – 1 handful
Green chillies – cut – 3 nos
Ginger – 1″ piece
Grated coconut – 2 tablespoons
Cinnamon – 1 small bit
Cloves – 1 no
Garlic cut – 5 pearls
Salt – to taste
Oil – to fry and for dosa.


Soak items 1 to 5 for 2 to 3 hours and grind it into a dough
Grind the mint leaves, coriander leaves, green chilles, garlic, grated coconut, cinnamon, cloves, elachi, garlic and the salt required and make the masala.
Take oil in a kadai, add the onion and a pinch of salt and saute for 2 m. Add the ground masala (item 2 above) and saute it in medium flame till the raw smell of the mixture goes off, and take it off from the stove.
Spread the dough on a pan to make dosa and spread the masala and fold it on after the dosa is cooked, all the time adding oil to the edges of the dosa. Serve with coconut chutney or sambhar.

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