Masala Dosa

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About Masala Dosa

Ready to serve Masala Dosa

Dosa is the quintessential South Indian dish. Seldom is there a South India restaurant where this dish is not available or a South Indian home where this is among the most awaited breakfast/tiffin. There are a varieties of dosas available in the hotels. The most popular being the Masala Dosa, Rava Dosa etc.

In my young days when at college masala dosa was avai lable for a mere Re 1 per dosa. Whenever i went to movies with my friends i visited Kamth hotel in Bangalore where in i ordered for Masala dosa which really tasted great. But these days many other restaurants are there to cater to the needs of all of us.

We prepare a variety of dosas at home. Masala dosa being the favorite of all of my family members. Though preparation seems to be very easy but it is actually laborious, since for masala dosa we need to have not only Alu bhaji and green chutney but also the masala (garlic red chutney)which gives the name Masala dosa for the dish. Even though the dosa batter is ground the previous night , the two chutneys are prepared in the morning itself. Preparing it previous night will not be tasty as well as fresh. But alu bhaji can be prepared over night also. Masala dosa is easy to prepare.

What you need to have:

Split Black gram Dal – 1/3 cup

Raw rice – 1 and 1/2 cups

Par boiled rice – (Katsambar rice in Kannada) 1/2 cup

Fenugreek seeds – 2 teaspoons

Water to soak and grind – 3 and 1/2 cups

Raw cooking oil – 1 table spoon

Sugar 2 – Teaspoons

Ingredients of Masala Dosa

Ingredients of Masala Dosa

What you do with what you have:

1. Wash and soak black gram dal, Raw rice, par boiled rice, fenugreek seeds together in a bowl of  3 and 1/2 cups  of water for about 5-6 hours .

2. Grind them in the wet grinder/mixer to a fine consistency adding water in steps, add required quantity of salt to the batter.

3. Let it ferment for about 10-12 hours . (the more the better in winter)

4. On fermentation the dough will have come up as shown in the image below.

Fermented Dosa batter

Fermented Dosa batter

5. Add cooking oil (other than coconut oil and ghee), sugar and stir well.

6. Keep dosa griddle on flame. Rub in a little oil to it with the tissue paper, and sprinkle water on to it.

7. Pour 1 table spoon dosa batter on the griddle and spread dosa with the base of the spoon to round shape and spread to required consistency adjusting the flame as required.

8. Make sure the dosa turns a little brown at the bottom so that its crispy.

9. Spread garlic red chutney with a spoon through out dosa in a cyclical way.

Ready to serve Masala dosa with bhaji & masala

10. Place Alu bhaji in the middle and fold dosa and serve hot with green chutney.

Masala Dosa with Alu Bhaji & super chutney

Note:

1. Every time you put up the next dosa make sure that you rub the griddle with the tissue paper or coconut coir. The reason being that if there are traces of oil there, you will not be able to spread dosa thin, and the batter gets struck to the base of the spoon hence dosa may turn out thick.

2. Always add raw oil only to the batter.

3. If left over deep fried oil is used then it may not suit the dough since it will have lost all qualities , as it has been used once for frying.

4. Always grind the batter to a thick consistency. On fermentation and also when oil and sugar is added in the morning the consistency of the batter will be fine. Do not add extra water in the morning.

Red garlic chutney(Wet)

Red garlic chutney is especially prepared for masala dosa only. This is really the ‘Masala’ in the Masala Dosa. Ironically more and more hotels these days don’t use them and serve Masala Dosa with Bhaji and Green Chutney.

The Masala is similar to other wet chutneys that we generally prepare. The difference though is that all ingredients of garlic chutney is raw. In all other chutneys green chilly is always fried in oil to avoid the raw smell. But in this particular chutney if any thing is fried/roasted the taste is lost. So all ingredients are raw and that makes the chutney taste really oasam.

What you need to have:

1. Grated Coconut – 2 teaspoons

2. Roasted split Bengal-gram Dal(Putani) – 100 grams

3. Garlic cloves – 10-15

4. Tamarind – 1/2 “piece

5. Chilly powder as per taste

6. Salt as per taste

Ingredients of Red garlic chutney
Ingredients of red garlic chutney

What you do with what you have:

All the ingredients are to be ground in the mixer adding sufficient quantity of water to a medium coarse consistency so that it will be easy to apply it to the Masala Dosa. Let it be thick in consistency.

Ready to serve Garlic chutney

Ready to serve Garlic chutney

Potato Bhaji

Potato is supposed to be the king of vegetables, as Mango is the king of fruits. We can prepare so many recipes with potato – curry, Alu Tikkies, potato chips, Alu paratas and potato bhaji. In this section, I will describe the bhaji. For Potato bhaji, the ratio of potato to onion is 1:2, the reason being that potato on cooking remains the same in quantity , where as onions reduce in quantity as they lose water.

What you need to have:

1. Potatoes medium 4

2. Onions big 8

3. Coriander leaves a handful

4. Grated coconut 1 tablespoon

Cooked alu & cut onions

Cooked potatoes, onion & turmeric

Seasoning ingredients

Seasoning ingredients for Bhaji

Seasoning:

1. Cooking oil – 1 tablespoon

2. Mustard – 1 teaspoon

3. Split Black gram Dal – 1 teaspoon

4. Cumin seeds – 1/2 teaspoon

5. Curry leaves a few

6. Green chillies – 6

7. Turmeric powder 1 teaspoon

What you do with what you have:

1. Wash and peal potatoes. Cook it as usual in the cooker for about 15 minutes.

2. Cut onions , Green chillies lengthwise and keep it aside. Also cut boiled potatoes into cubes.

3. Grate coconut and cut coriander leaves.

4. Place a wide based bowl on the flame with cooking oil and mustard in it. On sputtering add Black gram dal to it. When it is fried add green chillies, curry leaves, turmeric powder and onions to it.

5. Add salt to the dish to fry onions.When onions turn a little transparent and change colour add cooked potatoes to it and stir well. Always fry onions on medium flame only. If burnt it will turn the dish bitter.

Ready to serve Alu Bhaji

Ready to serve Potato bhaji

6. Add grated coconut and coriander leaves.

7. Stir well and place the required quantity of Bhaji in the centre of dosa and fold it.

Green chutney(wet)

Green chutney is like any other wet chutneys prepared by using only curry leaves, coriander leaves, Ginger, Green chillies, and fresh grated coconut, tamarind etc. We do-not use red chillies for this chutney , since it will not only change the colour but also the taste of the same.

What you need to have:

1.Fresh grated coconut 100 grams

2.Green chillies 3-4

3.Curry leaves (fresh) a few

4.Coriander leaves a handful

5.Tamarind a small piece of 1/2″

6.Ginger a piece of 1″

7.Salt to taste

Ingredients of Green chutney

Ingredients of Green chutney

What you do with what you have:

1. Grate coconut and keep it aside.

2. Wash and cut green chillies.

3. Wash and clean Curry leaves and coriander leaves.

4. Add required quantity of salt and tamarind to it.

5. Grind all the ingredients in the wet grinder/mixer to a medium consistency adding required quantity of water .

6. Transfer it to a different bowl and serve the ready chutney with Masala Dosa in a small serving bowl.

For sambar you can refer to the sambar for idly recipe posted earlier.

Ready to serve Green chutney

Ready to serve Green Chutney

Time taken :1 hour

servings :15-20 Dosas

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38 thoughts on “Masala Dosa

    Suman said:
    January 20, 2008 at 4:24 pm

    Hi Pratibha,

    Just came across your wonderful blog when searching for Sankashti dates for this year. You mention Parkala in your post on khotto – my aunt’s family is based there too. Do you know Rajashree, Radhika and Ganesh by any chance? (Wish I could remember her father’s name).

    Best wishes,
    Suman

    prathibalrao responded:
    January 20, 2008 at 5:12 pm

    Hi Suman,

    Thanx 4 ur comments. Please pass on the link to ur friends.

    P S Nayak said:
    January 21, 2008 at 4:28 pm

    Hai Suman

    I am sure you are talking about the same Queen of Theatrics who it is well known played all kinds of tricks at that place called Parkal. Dont worry if you cannot remember that poor guys name. Even she cannot recall his name any more I am told. But such are the spices of life. Another part of Indian cuisine. Bye

    your old friend
    Subbu
    remember the college days …………………..

    manjunath said:
    April 12, 2008 at 10:54 am

    Hello Aunty,

    I tried Masala Dosa. It came out quite good. But it wasnt crispy and colour of dosa was not as brown as it was shown in the picture …..

    What might have gone wrong ?

    (I guess I had follwed steps correctly )

    -Manjunath

    prathibalrao responded:
    April 16, 2008 at 3:04 pm

    Hi Manju,

    Please give a second try and lemme know.

    About Masala Dosa | Sowbaghya Wet Grinders said:
    May 13, 2008 at 4:46 pm

    […] as well as fresh. But alu bhaji can be prepared over night also. Masala dosa is easy to prepare. LINK Sphere: Related […]

    Suja said:
    August 7, 2008 at 11:16 pm

    Hi Pratibha,
    I tried masala dosa and it came very nice and I have a request for you .Please post how to make rava idli?
    Thank you.
    Suja

    prathibalrao responded:
    August 8, 2008 at 5:07 am

    Hi
    Thanx for ur comments

    prathibalrao responded:
    August 11, 2008 at 3:29 pm

    Hi SUJA,

    I have already put up Rava idli in the log. You may please go thru the same.

    prathibalrao responded:
    August 12, 2008 at 5:16 am

    Suja,

    Please follow this link to Rava Idli.

    https://cuisineindia.wordpress.com/2007/10/03/6/

    You may also use the search box on the top right corner to search for recipes.

    Sahana said:
    August 20, 2008 at 3:13 pm

    Hi Prathiba Akka,

    Saw ur website whilst browsing and could’nt stop admiring all those mouth watering konkani dishes. Damn I have no time to cook. However I will visit you next time and taste all your recipes. Well done.

    prathibalrao responded:
    August 20, 2008 at 3:25 pm

    Hi Sahana,

    Thanks 4 ur comments. Its really an encouragement to me.

    bernandina said:
    August 26, 2008 at 6:21 pm

    hi der,i read abt your dal,but felt it is very bland. hing is the only spice. why do u say hing piece insted of powder?amras looked yummy. will try next yr.can i make with commercial syrup?thks.

    prathibalrao responded:
    August 27, 2008 at 9:44 am

    Hi Bernanadina,

    You can use the hing powder too and aamras with commercial syrup too

    Paper Masala Dosa « The Indian Food Court said:
    October 16, 2008 at 8:56 am

    […] one has his/her own recipe for preparing Masala dosa. I have already put up Masala dosa earlier here and going by the fact that its among the most viewed recipe on this blog, I think this recipe […]

    Masala Dosa ( Version 2 ) « The Indian Food Court said:
    January 18, 2009 at 6:18 am

    […] mouth starts watering on hearing the word “Masala Dosa”. I have put my recipe for Masala Dosa before and as I must have mentioned before its consistently among the top 3 recipe views on this […]

    Plain Dosa/Sada Dosa « The Indian Food Court said:
    September 12, 2009 at 12:51 am

    […] Posts Recipe indexAlu Capsicum MasalaAndra PesarattuMasala DosaModak (Sankashti Special)Vegetable KurmaStir-fried Spring OnionPuliyogare mix (masala/gojju) […]

    regi said:
    December 16, 2009 at 11:26 am

    hi really great i like masala dosa but i dont know how 2 make masala now i learn thanks 2 u prathi thanks very much ilove masala dosa

      prathibalrao responded:
      December 16, 2009 at 2:28 pm

      Hi Regi,

      Do try out and lemme know how it turned out.

    Maya said:
    May 4, 2010 at 4:37 pm

    Hi Mai,

    I think the fact that you have put all the side dishes (garlic chutney, green chutney and bhaji) together here makes it very helpful. the brown rice is okdi tandul nave.. pls confirm if wrong
    Again nice website.

    Maya

      prathibalrao responded:
      May 4, 2010 at 5:16 pm

      Hi Maya,

      Ur right. Please address me prathiba or aunty if u donot mind . Thanx a lot for ur comments. Tc. Byr for now.

      Ur loving aunty

    shruti said:
    June 7, 2010 at 11:58 pm

    my most fav snack but i am so hesitant to try…a couple of times gone wrong and dosa were too thick,soggy and left me very angryyy!!!!!!!!!!so i go to hotel and eat….:-)

      prathibalrao responded:
      June 8, 2010 at 7:29 am

      Hi Shruti,

      Make the matter thick co that on fermenting it will be fine the next day. Please donot add water etc in the morning other than dding a little oil and sugar. Do try out in a little quantity.

    shruti said:
    June 11, 2010 at 3:20 pm

    wow tks for that tip,i think if u do on ultra mixer atta will be thick and hass more volume …my mixer lacks fine grinding and i will try some day…….tnx again!!

      prathibalrao responded:
      June 12, 2010 at 9:41 pm

      Hi Shruti,

      Grinding for Idli & dosas is always better of in grinder only than in mixer since there is no space in the bolw for the batter to voluminize .

    S.BANUMATHI. said:
    July 1, 2010 at 6:06 pm

    Mam,
    Today I tried ur masala dosa, it was exact as in hotels. No words to explain the happiness when I saw my son having the dish with full joy and contentment. The credit goes to you mam. I am in bangalore,where u r in bangalore? shall we meet.

      prathibalrao responded:
      July 1, 2010 at 8:31 pm

      Hi Banumathi,

      Thanx a lot for your feed back which i always welcome.

    Jessie said:
    April 12, 2011 at 5:27 am

    Hi Prathiba,

    Thank you for this wonderful post. I have tried to make dosa using a wet grinder, but I never know how much water to add while grinding. Also, the wet grinder advises only 1 cup dal at a time and I can’t determine if it’s one cup before soaking or afterwards. Do you have any suggestions?

    Jessie

      prathibalrao responded:
      April 12, 2011 at 8:15 am

      Hi Jessie,

      It is always before soaking. My sincere advice to you is why not try out Paper masala dosa which i have put up on this blog??????It comes out very well for the starters too. I have also mentioned the water measurement too there.The link for the same is https://cuisineindia.wordpress.com2008/10/16. Please send me the feed-back.

      prathibalrao responded:
      April 12, 2011 at 9:01 pm

      Hi Jessie

      The link being https://cuisineindia.wordpress.com2008/10/16 Paper masala dosa

    Ashu said:
    December 2, 2011 at 11:06 am

    lovely presentation:) m going to try this recipe one sunday.

      prathibalrao responded:
      December 6, 2011 at 6:26 pm

      Hi Ashu,

      Thanx a lot for your comments. Do try out and send me the feed back which is always welcome.

    maya said:
    December 3, 2011 at 6:50 pm

    Namaste Aunty,

    I want to make this version of Masala Dosa as Kuchalakki makes it more crispier. In the ingredients, you have said that split urad dal is one-third cup. But in the photo, its proportion looks more than the raw rice and kuchalakki. Can you confirm if it is one-third only?

      prathibalrao responded:
      December 3, 2011 at 9:39 pm

      Hi Maya,

      I confirm it is only 1/3 as mentioned in the ingredients section of the recipe. This recipe could be the earliest of the recipes on the blog. So the photos may not be that perfect and i prefer to revisit some of them and put it up again in the near term Hope to do it at the earliest. So thanx a lot for visiting my blog.

        maya said:
        December 5, 2011 at 12:29 am

        Thanks Aunty, I tried it and it turned out very well. I admire the fact that you try new innovative recipes which are healthy. Keep Blogging Aunty :))

        prathibalrao responded:
        December 6, 2011 at 6:15 pm

        Hi Maya,
        Thanx a lot for your feed back.

    G. RUDRAMUNAIAH said:
    December 18, 2013 at 1:48 pm

    in masala dosa the colour is broun hou it comes what is the reason please send ans to given mail. id

    tips to make your cooking skill better said:
    September 23, 2014 at 3:20 am

    Dude……sweet web-site you have got right here.

    Loads of high-quality material in addition to useful
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