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Masala Dosa
Masala dosa is a favorite breakfast dish. Serve hot with chutney and sambar.
Prep Time
3
hours
hrs
Cook Time
15
hours
hrs
Course:
Breakfast, Main Course, Snack
Cuisine:
South Indian
Keyword:
dosa
Ingredients
For the dosa batter:
1
cup
Parboiled Rice
1
cup
Raw Rice
1/2
cup
Urad Dal
2
tsp
Bengal Gram Dal
1/4
tsp
Fenugreek Seeds
as per taste
Salt
as required
Oil
For the potato masala:
250
g
Potatoes
chopped, boiled, peeled, chopped
1
no
Onion
chopped
2
nos
Green Chillies
chopped
1/2
inch
Ginger
peeled, chopped
handful
Curry Leaves
handful
Coriander Leaves
1/4
tsp
Mustard Seeds
1/4
tsp
Urad Dal
1/4
tsp
Bengal Gram Dal
Instructions
Soak the parboiled rice and raw rice for 3 hours together.
Soak the dals and fenugreek for 3 hours.
Drain and grind them separately to a fine batter.
Add salt and mix both the batters.
Keep aside for 8 hours or overnight to ferment.
To make the potato masala, heat oil in a pan over medium flame.
Fry the mustard seed, urad dal and bengal gram dal for 30 seconds.
Add the curry leaves, onions, ginger and green chillies.
Add turmeric powder and stir well.
When the onions turn light brown, add the potatoes and salt.
Mix well.
After 2 minutes, add the coriander leaves and mix. Remove and keep aside.
Heat a tawa over medium flame.
Pour a ladleful of the batter and apply oil around the edges.
Cook on one side and flip it over.
Add 2 tblsp of the potato masala and fold the dosa lightly.
Do not fold fully.
Cook for a minute or two and transfer to a serving plate.
Serve hot with chutney and sambar.