Masala Dosa


1 cup plain rice.
1 cup parboiled rice.
1/4 cup white udad dal.
1/2 tsp. methi (fenugreek) seeds
1 /2 tsp soda bi carbonate
1/2 cup curds the batter.
10-12 tsps. ghee or oil as preferred
water for grinding


  • Wash the rices and dal together.
  • Add plenty of water and methi seeds.
  • Allow to soak for 7-8 hours or overnight.
  • Rewash the rice by draining the water 2-3 times.
  • Grind to a paste. Rawa -like grains should be felt in
  • Add soda bicarb and salt and mix well.
  • Keep aside in a warm place for 8-10 hours. Beat the curds well.
  • Add to the batter, add more water if required.
  • The consistency of the batter should be
  • enough to thickly coat on a spoon when dipped.
  • Heat the iron griddle or non-stick tawa well.
  • Pour a spoonful of batter in the centre, spread
  • with the back of the spoon to a thin round.
  • Pour a tsp. of ghee or oil over it.
  • Spread chutney spread over dosa.
  • Place a tbsp. masala in the centre.
  • Fold into triangle to cover masala.
  • Remove with spatula when crisp.
  • Serve hot with chutney and/or sambar.

For masala:


  • 2 large onions in vertical slices
  • 2 large potatoes boiled and peedled
  • 4-5 green chillies
  • 1 tbsp. chopped coriander
  • 8-10 cashews halved
  • 1/2 tsp. each udad dal, cumin & mustard seeds
  • 2 tbsp. oil
  • 1/4 tsp. turmeric
  • salt to taste
  • Chop potatoes coarsely. Chop green chillies.
  • Heat oil, add cashews and brown lightly.
  • Add dal, seeds and splutter.
  • Add chillies and onions. Fry till tender.
  • Add turmeric, salt, potatoes, coriander.
  • Mix well.

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