Best Masala Dosa Recipes
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Masala Dosa Cooking Tips
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Masala Dosa Recipe
About Masala Dosa Recipe | Dosa Recipes: A popular South Indian dish, dosa is a delicious comfort food that you can eat in any given course of food. It is light on the stomach, easy and quick to cook. Though its origin lies in Udupi, Karnataka, it is loved and savored all over the country and across the world as well. Dosa has had many variations over time but the most popular remains the plain dosa and masala dosa. You can have dosa for breakfast, brunch, lunch or even dinner since it is easily digestible, low on calories and extremely appetizing!
Ingredients in Masala Dosa Recipe: Masala dosa is a stuffed dosa recipe. Lightly cooked potatoes with onions, spices, curry leaves and mustard seeds, wrapped in a crisp rice and lentil crepe. Dosa is best enjoyed with a bowl of sambhar and coconut chutney on the side.
Kollu Masala Dosa Recipe - High Protein Horse Gram Dosa
Make this Kollu Masala Dosa Recipe for a high protein breakfast stuffed with a delicious masala. Serve it for a South Indian breakfast along with Coconut Chutney And Vengaya Sambar.RUBY PATHAK On Tuesday, 20 February 2018 08:00
A famous Konkani cuisine recipe, Horse Gram dosa also known as Kollu Dosa is both nutritious and tasty. Dosa is a universally accepted as one of the top hundred breakfast or fast food healthy recipes. In this recipe,
Horse Gram is used to make this dosa batter which has immense health benefits from weight loss to aiding diabetics in maintaining sugar levels. Try this recipe to make your breakfast meals even more power packed from today.
Did you know : Horse Gram / Kollu contains the highest protein content of any lentil in the world. This grain is fed to horses to keep them energetic and maintain weight, hence the namesake. Horse gram is also rich in iron and calcium among other nutrients. It is a poor man's food as it provides a lot of energy for a small portion consumed. It is a drought tolerant crop that can be grown in a low rainfall area and even on rainfed dry agricultural lands.
Serve Kollu Masala Dosa/ Horse gram Dosa with Coconut chutney and Vengaya Sambar for an ultimate South Indian Breakfast.
How to make masala dosa recipe (Step by Step Photos):
1) Start preparing the dosa batter at least 24 hours before. Because soaking dal-rice and fermentation takes time. Check out this step by step dosa batter recipe. For the ease of making this masala dosa, you can use store bought batter too.
2) To make potato masala for masala dosa, boil the potatoes in the pressure cooker for 2-3 whistles or till they are soft and cooked. Once potatoes are cooled to touch, peel them and discard the skin. Chop them into small cubes.
3) Heat the oil in a pan on medium heat. Once hot add mustard seeds and let them pop. Then add cumin seeds and let them sizzle.
4) Now add curry leaves.
6) Cook till they get soft and translucent.
7) Now add green chilies and ginger paste.
8) Mix and saute for a minute or till the raw smell of ginger goes away.
10) Mix well and cook for 30-40 seconds.
11) Add water and bring it to a boil.
12) Add boiled chopped potato and salt.
13) Mix well. Cook for 3-4 minutes or till the water dries out. Then turn off the stove.
14) Sprinkle chopped coriander leaves.
15) And squeeze the fresh lemon juice.
16) Mix well.
and keep it covered till needed.
17) Now take batter and make the consistency thick yet runny. Adjust by adding water. If your batter is refrigerated then bring it to room temperature before making it.
18) Heat the cast iron tawa on medium heat. Make sure that your tawa or pan in pre-seasoned well. Or use the nonstick pan.
Many times tawa may get too hot. the temperature of tawa should not be too hot or too low. If it gets too hot then sprinkle some water to bring down the temperature. It will sizzle and wipe out the remaining water using paper towel. By doing so the dosa will not stick to the pan.
19) Now pour a ladleful of two of batter in the center of the tawa.
20) Using the same ladle, start spread the batter in circular motion.
21) Keep it thin or medium thick as per your liking. But not to spread it too thin otherwise you won’t be able to roll and it will break as you fold.
22) Drizzle the oil or ghee on and around.
23) Let it it cook for 1-2 minutes on medium low heat or till you notice the bottom is nice golden brown. Adjust the gas heat accordingly and maintain the temperature of tawa. NO NEED to flip and cook other side. Then place 3-4 tablespoons of potato masala.
26) Fold it in half.
Remove it to a plate with the help of spatula and serve.
Serving suggestion: Serve masala dosa with samabr and coconut chutney as a breakfast or meal.
Step by Step Photos Above Want to make it perfect first time? Don't forget to check out Step-by-Step photo instructions and helpful Tips & Tricks !!
Here are our 10 best-loved dosa recipes, each one with its own twist. Try these and you will most definitely join the Dosa Fan Club.
1. Neer Dosa
A traditional delicacy from Karnataka. The word 'neer' literally means water. A thin, crisp dosa made with a runny rice batter. Unlike the regular dosa, neer dosa does not require more time for soaking and fermentation.
2. Pesarattu (Green Gram Dosa)
Begin your day on a nutritious note with this authentic recipe from Andhra Pradesh. Green is the way to go as this dosa is made with goodness of green gram.
Pesarattu is a dosa like preparation native to Andhra Pradesh. Image credits: iStock
Another popular breakfast dish from down South. These wafer thin dosas made with semolina or sooji are a favorite for many!
4. Ragi Wheat Dosa
A good-for-you dosa recipe with ragi flour. This one's a great option for those looking to rake in their daily dose of calcium.
5. Mini Soya Dosa
A dosa recipe tweaked to suit your diet plans. This one's a perfect energizer brimming with the goodness of soy milk and whole wheat flour. Indulge for that extra dose of fiber and to keep your untimely cravings in place.
The king of all dosas! Listed as one of the world's most delicious foods, a masala dosa never fails to impress! Re-create this classic at home.Though masala dosa's origin lies in Udupi, Karnataka, it is loved and savored all over the country and across the world as well. Image credits: iStock
7. Onion Rava Dosa
A dosa recipe with a delectable crisp. A variation of the rava dosa topped with an onion-green chilly mixture.
8. Cheese Chilli Dosa
Someone rightly said that the secret ingredient that makes any dish happening is always cheese! A fusion of desi textures with western flavours.
9. Kuttu Ka Dosa
With a recipe like this you can splendidly feast while fasting! A recipe that suits your fasting regime, this one is made with buckwheat flour (kuttu) and colocasia (arbi).No more boring vrat ka khaana filled with oil. Image credits: iStock
10. Mysore Masala Dosa
For all the spice lovers! A crisp dosa lathered with a fiery red chutney and stuffed with a masala aloo filling.
We are sure you are going to love this list of recipes as much as we enjoyed it. Do let us know which one topped your list.
Ingredients of Masala Dosa
- 2 cup parboiled rice
- 1/2 cup urad dal
- 1 teaspoon salt
- 1/4 cup refined oil
- 1/2 teaspoon fenugreek seeds
- 1/2 kilograms boiled potato
- 2 medium chopped green chilli
- 1 tablespoon mustard seeds
- 1/4 teaspoon turmeric
- salt as required
- 1 1/2 cup sliced onion
- 2 tablespoon refined oil
- 10 leaves curry leaves
- 1/4 cup water
How to make Masala Dosa
Step 1 Prepare the batter and ferment overnight
Masala Dosa is one of the most popular South Indian delicacies. To prepare the batter for Masala Dosa, wash and soak the rice (with fenugreek added into it) and urad dal in separate containers for approximately 6-8 hours. Once the rice and urad dal are soaked well, grind them separately in a mixer using the water in which they were soaked, till the mixture reaches a smooth consistency. Mix the batter of both the ingredients in a bigger container and add salt to it. Combine well and allow it to ferment overnight.
Step 2 Prepare the potato filling for Masala Dosa
To prepare the filling of the dosa, heat 2 tbsp oil in a thick-bottomed pan and let the mustard seeds splutter. Then, add sliced onions, curry leaves, green chillies and saute them till the onions turn pink. Then, add a pinch of salt, turmeric powder and mix them well. Now, take the cubed potatoes and add them to the sauteed onions and mix them together. Pour water gradually into the mixture and allow the potatoes to simmer for around 4 minutes. When the mixture is in semi-thick state, turn off the gas and let it rest for a few seconds.
Step 3 Pan fry your dosa on a dosa tawa
Now, take a dosa tawa and heat it on low-medium flame. Smear 1 tsp oil on it to prepare the dosa. When the tawa is hot, pour and spread the batter evenly in a circular motion.
Step 4 Add filling and fold the dosa
When the colour of dosa's edges turns into brown, reduce the flame and sprinkle few drops of oil on the dosa sides and put 2 tablespoons of filling. Fold the dosa. Repeat the process until all the batter and filling is used up. Serve hot Masala Dosa with coconut chutney and sambhar.
Mysore Masala Dosa
- For Dosa:
- Raw Rice 1 cup
- Par boiled rice 1 cup
- Urad dal 3/4 cup
- Chana dal fistful
- Tur dal fistful
- Methi seeds 1 tsp
- Poha 1/4 cup
- Sugar 1 tsp
- Salt to taste
- For Potato Masala:
- Potatoes 2, large, boiled, peeled and cubed
- Onion 1, large, sliced
- Green chilies 2-3, slit
- Ginger 1", finely minced
- Turmeric powder 1/4 tsp
- Lemon juice 1 tsp
- Salt to taste
- Oil 1 1/2 tbsps
- Coriander leaves 2 tbsps, finely chopped for garnish
- For tempering of Potato Masala:
- Mustard seeds 1 tsp
- Urad dal 1 1/2 tsps
- Curry leaves 1 sprig
- For Red Chutney:
- Red chilies 4-5
- Roasted gram dal 1/4 cup (dalia/putnala pappu)
- Onion 1 tbsp, finely chopped (optional)
- Coconut 1/4 cup, fresh and grated
- Garlic 1 large clove (optional)
- Tamarind 1 1/2 tsps
- Salt to taste
- Sugar 1/4 tsp (optional)
- Oil 1 tsp
Method for making Mysore Masala Dosa
To make the dosa batter, soak rice, parboiled rice, urad dal, chana dal, tur dal and methi seeds in a large bowl with enough water for 6-7 hours. Soak the poha or flattened rice in one third cup of water for at least half an hour before grinding the dosa batter.
Drain the water from the soaked rice-dal mixture and grind along with soaked poha, in batches, adding little water while grinding. It should be a smooth paste, neither too thick or runny. Add enough water to make a smooth batter. Add a tsp of sugar and mix well.
Ferment the dosa batter overnight or at least 8-10 hours. It will rise on fermentation. At the time of preparing dosas, add salt to taste to the dosa batter and mix well.
To make potato masala, heat oil in a heavy bottomed vessel. Once the oil is hot, add mustard seeds and as they begin to splutter, add urad dal and allow the dal to turn red. Add curry leaves, green chilies and ginger and mix for a few seconds. Add the sliced onions and saute for 6 mts on low to medium flame.
Add the turmeric powder and mix. Add the boiled potato cubes and mix well. Lightly crush a few potato cubes with a ladle. Sprinkle1/4 cup of water, place lid and cook for 5-6 mts on low flame. Remove lid and mix well. Adjust salt, add lemon juce and coriander leaves and mix. Turn off flame and remove to a bowl.
To make red chutney, heat a small pan and dry roast the red chilis for 3 mts on low flame. Remove. If using garlic, saute garlic in a little oil till lightly red and remove. Grind the roasted red chilies, roasted garlic, dalia (roasted gram dal), onion pieces, grated coconut, tamarind, sugar and salt to a fine paste. Remove to a bowl, add a tsp of oil and mix well.
To make the dosas, heat a non stick dosa pan on high for 20 secs. Do the water sizzle test. If you sprinkle little water on the hot pan, the droplets should sizzle. Reduce flame to low and pour 2 ladles full of dosa batter. In sweeping circular motion, use the back of the ladle to spread it in thick concentric circles. Usually Mysore masala dosa has a thick, spongy interior, hence the dosa should be spread thick. (I like my dosa on a slightly thinner side so I made thinner dosas)
Drizzle oil along the edges of the dosa, drizzle melted butter or ghee all over the dosa. Cook the dosa on medium flame till the base begins to brown. Just before removing the dosa, smear a heaped tsp of red chutney all over the dosa. Place a ladle full of potato masala on one half side of the dosa, fold the dosa over the potato filling and remove to a serving plate. Prepare dosas with rest of the dosa batter.
- For Soya Dosa Batter
- 2 cups Idli Rice
- 1 cup Soybeans (Whole Soya dal)
- 1-1/4 cups White Urad Dal (Whole)
- 1 teaspoon Methi Seeds (Fenugreek Seeds)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 4 teaspoons Salt
- Water , as needed For Vegetable Masala
- 1 Onion , thinly sliced
- 1 Carrot (Gajjar) , grated
- 1 Beetroot , grated
- 1 Green Chilli , finely chopped
- 1 teaspoon Oil For Potato Masala
- 1 teaspoon Oil
- 1/2 teaspoon Mustard seeds (Rai/ Kadugu)
- 1 teaspoon White Urad Dal (Split)
- 1 teaspoon Chana dal (Bengal Gram Dal)
- 2 Onions , thinly sliced
- 1 inch Ginger , finely chopped
- 2 Green Chillies , slit
- 1 sprig Curry leaves
- 3 Potatoes (Aloo) , boiled, coarsely mashed
- Salt , to taste
- 1/4 teaspoon Turmeric powder (Haldi) Other Ingredients
- 2 tablespoons Idli Dosa Podi (Milagai Powder)
- Ghee , for cooking dosa
Mysore masala dosa recipe | mysore dosa | mysore masala dose
mysore masala dosa recipe | mysore dosa | mysore masala dose with detailed photo and video recipe. a thin and crispy pancake prepared with fermented dosa batter which is topped with red garlic chutney and potato masala. the appearance and texture is very similar to world famous masala dosa. but the main difference lies with the red garlic chutney spread topped on mysore dosa.
mysore masala dosa recipe | mysore dosa | mysore masala dose with step by step photo and video recipe. dosa recipes are very much indigenous to south indian cuisine. however the exact origin of dosa or masala dosa is still unknown. but the popular tradition links the masala dose origin to udupi cuisine. one such extended variation is mysore dosa with generous use of red garlic chutney.
in this mysore masala dosa recipe, i have used kent turbo mixer and grinder which does come with a preset function of dosa mix option. hence i have not soaked the urad dal and rice combination as traditional recipes demand. the main reason for soaking is to soften the rice and urad dal which eventually help while grounding. however due to the preset function of kent turbo grinder, the soaking step can be completely ignored. but if you are using a normal blender or grinder then i would heavily recommend to follow the soaking of rice and urad dal for minimum of 4-5 hours. in addition soak both rice and urad dal in separate container if you are planning for large quantity.
furthermore some important tips and suggestions for a crisp and perfect mysore masala dosa recipe. firstly, i have added thin poha while grounding the dosa batter to make it crispy but it is completely optional. secondly, once the batter is grounded you can add 1-2 tsp of semolina or bombay rava to dosa batter. this would make sure the dosa to turn more crisp. lastly, apply red chutney after the top of dosa slightly gets cooked, else the batter might turn messy.
Indian Cooking Tips: How To Make 'Masala' Of Mysore Masala Dosa
It is not easy to fight the temptation to sneak in a dosa, if we are standing anywhere close to our favourite dosa counter. If a fresh, piping hot Mysore Masala dosa is in our sight, it has to be on our plate the very next moment. That is just how it works. Sometimes, even a mere mention of dosa makes us want to order in one. If you also identify as a true dosa lover and can relate with us, here's a little secret. Making dosa is actually not that tough a deal. Yes, you heard us. All you need to work on is the batter and then, you can make as many dosas as you want as and when the cravings strike. One of the most popular varieties of dosas is Mysore Masala dosa. As you may have guessed, this classic dosa is said to have its origins in the Sandalwood city- Mysore.
A regular Masala dosa is a dosa stuffed with a spicy, mashed potato filling. The Mysore masala dosa takes it a notch up by adding hot spices, onions, butter and sometime even paneer into the mix. The dosa is first smeared with spicy tomato chutney and then a big blob of this potato mix is added to the dosa before it is finally rolled and served. The real star of a good Mysore masala dosa is the 'masala'. And we have just the perfect recipe for you.
Dosa is generally paired with sambhar
To make this masala, you would need, potatoes, onions, garlic, ginger, coriander leaves, green chillies, salt, mustard seeds, curry leaves.
- Boil and peel the potatoes and mash them using a masher or spoon.
- Grind the garlic, ginger, coriander leaves, green chillies and onions to make a paste.
- Heat oil in a pan and add the mustard seeds to it.
- Saute the remaining onions in it.
- Add the paste and fry for some time.
- Now, add the tomatoes, potatoes, salt and curry leaves. Mix everything together.
Sounds like a cakewalk right. Find the detailed recipe of the 'Masala' and the 'Mysore Masala Dosa' here in this link. Try it today and let us know how you liked it.
About Sushmita Sengupta Sharing a strong penchant for food, Sushmita loves all things good, cheesy and greasy. Her other favourite pastime activities other than discussing food includes, reading, watching movies and binge-watching TV shows.