How to make Masala Dosa at home
Hello everyone, myself Neelima Anil. Today. I’ll be sharing a recipe which can be ate during breakfast, lunch or dinner. So lets not wait and know How to make Masala Dosa at home.
Do try this once and you wont regret having it!
Most South Indian households make dosas regularly and each home has their own recipe. Making a home style masala dosa is super simple as it can be made with any plain dosa batter. You don’t even need a sambar and chutney as the potato masala itself is good enough.
INGREDIENTS (How to make Masala Dosa at home )
For masala dosa batter
- ½ cup urad dal (skinned black gram)
- 3 tablespoon chana dal (bengal gram)
- 1½ cup raw sona masuri rice (refer notes)
- ½ cup idli rice or raw rice (can skip)
- 3 tablespoon poha (flattened rice)
- ½ teaspoon methi seeds (fenugreek seeds)
- ¾ teaspoon salt (or as needed)
- 1¼ cups water or as needed to blend dal
- ½ to ¾ cups water to blend rice
For potato masala or curry
- 500 gms or 3 medium potatoes cubed
- 1 tablespoon oil
- ¼ to ½ teaspoon mustard seeds
- ½ teaspoon cumin (jeera)
- 1 teaspoon chana dal (bengal gram) (optional)
- 2 green chilies chopped or sliced
- 1 teaspoon urad dal (skinned black gram) (optional)
- ½ to ¾ teaspoon salt (adjust to taste)
- 1 pinch asafoetida (hing)(optional)
- 1 teaspoon ginger (grated or paste)
- ¾ to 1 cup onions thinly sliced
- 1 sprig curry leaves
- ¼ teaspoon turmeric (haldi)
- 2 tablespoon coriander leaves finely chopped
To make dosas
- Butter as needed (preferably unsalted cultured butter)
DIRECTIONS (How to make Masala Dosa at home)
Making masala dosa batter
- Add urad dal, chana dal and methi seeds to an outsized bowl. Rinse them well by pouring lots of fresh water. Rinse rice well a few times in another bowl. Pour lots of fresh water.
- Soak it for about 4 to 5 hours. 30 mins before you start to form the batter, rinse poha twice. Pour water enough to immerse it fully. Soak it for 30 mins.
- Add dal to a blender jar along with poha after draining away the water completely.
- Pour 1¼ cup water and salt. Skip salt if you are living in a area with hot climate and add it after fermentation.
- Keep blending the batter well until thick, frothy and smooth. Make sure that the blender doesn’t heat up and gets overloaded while blending. So give a break in between and blend.
- Transfer the batter to the bowl in which already has soaked dal.
- Drain the water from rice completely and combine it along with ½ cup water to the blender jar.
- Blend slightly smooth to suit your liking. I make a rather coarse batter of fine semolina texture. If needed you can add the remaining ¼ cup water while blending. I used the whole 2 cups water mentioned in the recipe to blend.
- Pour this rice batter into dal batter & mix well.
- I divide the batter to 2 large bowls. If you prefer you can do the same to use it on 2 different days. Cover the bowl.
- Allow the masala dosa batter to ferment in a warm place for about 6 to 16 hours depending on your weather. The batter must rise and turn slightly fluffy. Do not over ferment the batter.
- If you live in a cold place, then preheat the oven to 60 C or 140 F for 10 mins. Keep the batter inside with the oven light ON. Or You can also use your instant pot in the yogurt settings.
Making Potato curry
- Boil or steam potatoes until just done. Do not cook them until very mushy.
- Instant pot: You’ll pressure cook the potatoes in your IP following these timings – 5 mins if using small potatoes, 6 to 7 mins if using medium ones and 10 mins if using large potatoes.
- Pressure cooking: Add peeled and diced potatoes to a bowl if you’re using pressure cooker and add in water to partially cover them. Let it whistle thrice after keeping it in the pressure cooker.
- Soak 1 teaspoon chana dal when the potatoes boil and 1 teaspoon urad dal in little hot water so they soften. 30 mins later drain the water from the dal and keep aside. When the pressure releases, remove the potatoes.
- Heat a pan with oil. Then add chana dal, cumin, mustard, and urad dal. Saute until the dals turns golden.
- Then add onions, curry leaves and chilies. Fry until the onions turn lightly golden.
- Add hing and ginger. Fry until the aroma of ginger comes out.
- Add potatoes to the pan after crumbling them. Along with 2 to 3 tbsps of water add turmeric and salt. If your potatoes are too moist or lightly mushy skip adding water.
- Saute for 2 to 3 mins. Add coriander leaves. Taste and add more salt if needed. Set this aside.
How to make masala dosa
- By adding on little water bring the batter to consistency. It must be of thick enough for pouring and spreading.
- Heat your dosa tawa on a medium heat. If using cast iron pan, when it turns slightly hot, drizzle few drops of oil thereon. Rub oil allover the pan by inserting a fork or a butter knife into a cut onion.
- You can check if your pan is hot by sprinkling little water on it. It will sizzle and the water evaporates if its not hot. This tip is only for cast iron pan. Do not try this on a non-stick.
- When the pan is hot enough, stir your batter once and take a ladle filled with it.
- Pour it towards the middle of the hot tawa. Immediately begin to spread it in a circular motion beginning from the middle, keep moving your hand in clockwise direction, making circles until you reach the sides of the pan.
- You can make thick or thin dosas according to your preference. If you’re unable to spread the batter, it means the batter is just too thick or the pan is too hot. Check the troubleshooting tips above.
- Around the edges pour about half tsp oil or spread ¼ tsp soft butter & a little here and there.
- Cook the masla dosa on a medium heat. Within few minutes, the edges starts to leave the pan. Flip and cook just for 1 minute.
- Flip it back and cook until the bottom turns golden and crisp. If you wish to make some mysore masala dosa, smear the red chutney as desired. Place the curry in one half the dosa. Fold it or roll it.
- To make the next dosa, if using cast iron pan repeat the process of rubbing with cut onion. Dosa will burn if the tawa is not hot enough or if its over hot. Dosa will turn hard if you cook it in low heat.
Serve crispy masala dosa hot