Masala Dosa - Our Family Recipe

Masala Dosa for me has been a normal dosa and some potato masala within. But the game changed when I went to my sasural. They take their masala dosa business very serious, and their masala dosa is truly out of the world. The dosa batter itself is different, with two chutneys and the filling, it’s just amazing! The smell that wafts out of the kitchen when this is made is enough to tempt even the dosa haters!

Though the components are more the recipe is very straight forward, and you will end up with a masala dosa that will beat the restaurant ones hands down. Do give this recipe a try and let me know how you liked it!

Masala Dosa – Our Family Recipe

Lejna

This is the way my In-Laws make masala dosa. And I have to tell you it's the best masala dosa I've ever had.

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Prep Time 20 mins

Cook Time 20 mins

Soak Time and Fermenting Time 12 hrs

Total Time 12 hrs 40 mins

Course Breakfast, Main Course

Cuisine Indian, Tamil Nadu

Servings 20 dosas

Ingredients

  

Dosa Batter

• 3 cups Idli rice
• 1 cup Raw rice
• ½ cup Urad dal
• 2 tbsp Toor dal
• 3 tbsp Chana dal
• 2 tbsp Moong dal
• ½ tbsp Fenugreek seeds
• Salt as per taste

Red Chutney

• 10 nos Kashmiri chilli
• 5 nos Dry red chillies
• ½ tbsp Fennel seeds
• Salt as per taste

Coconut Chutney

• 1 cup Grated coconut
• 1 inch Ginger
• 2 nos Green chilli
• Salt as per taste

Potato Masala

• 5 nos Potato
• 3 tbsp Vegetable oil
• 1 tsp Mustard seeds
• 1 tsp Split urad dal
• 4 nos Dry red chillies
• 2 sprigs Curry leaves
• 1 inch Ginger minced
• 3 nos Onions sliced
• ¼ cup Grated carrot optional
• ¼ cup Cooked peas optional
• ½ tsp Turmeric powder
• Salt as per taste
• 1 handful Coriander leaves chopped
• ¼ cup Ghee

Instructions

 

Dosa Batter

• Wash and soak the rice and the lentils separately for 3-4 hours.
• Drain the rice and grind to a smooth paste adding about ¼ cup water, little by little. Pour the ground batter into a big bowl.
• Drain the lentils and grind to a smooth paste using ice cold water. You need to use ice cold water only if you are grinding in a mixie. Mixie gets heated up and to prevent that we add ice cold water.
• Pour the ground lentil to the bowl and mix the ground rice and lentil. Leave it in a warm place for 7-8 hours to ferment.

Red Chutney

• Soak the red chillies alongwith the fennel seeds in warm water for ½ an hour.
• Grind them to a smooth chutney consistency adding little water. Add salt and mix well. Set aside.

Coconut Chutney

• Grind the grated coconut alongwith the ginger and green chillies to a chutney consistency. Add salt and mix well. Set aside.

Potato Masala

• Boil the potatoes in a pressure cooker for 4-5 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes, mash them slightly and set aside.
• Heat oil in a pan and add in the mustard seeds, let the mustard seeds crackle, add the split urad dal and saute till it becomes golden brown. Then add red chillies (cut in half), curry leaves and minced ginger. Saute for a minute.
• Add in the sliced onions and saute for 3-4 minutes.
• Add in the turmeric powder, add in the slightly mashed potatoes. If adding the carrots and peas add then at this stage. Pour ¼ cup water and add salt. Mix the masala well, till they are well combined, close the pan and cook till there is no water. Garnish with some coriander leaves. Set aside.

Making the Masala Dosa

• The dosa batter would have fermented. If the batter is very thick, dilute the batter with quarter cup of water. Add little water at a time. The dosa batter should be of pouring consistency. 
• Heat the dosa tawa until medium hot. Now take a ladle full of the dosa batter. Pour the batter and gently spread the batter starting from the center and moving outwards.
• Cook the dosa on a low to medium flame. Regulate the flame as per the tawa size and thickness. You can even cover the dosa with a lid and let it get cooked from the base. Cook until underside of the dosa is golden brown.
• When you see the batter on the top cooked, smear the red chutney on the edges of the dosa with a brush.
• Take a spoonful of coconut chutney and smear it inside the red chutney circle. Do not put too much coconut chutney, the dosa will become soggy.
• Finally place a large spoonful of the potato masala in the centre. Lower the flame.
• Generously sprinkle about a teaspoon of ghee on the dosa. Gently fold the dosa in half and cook it like that for 2 minutes. If you want you can pour ghee on the dosa. Flip the dosa and cook it for another 2 minutes.
• Your delicious masala dosa is done!
• Remove dosa from the tawa and repeat with remaining batter. 

Keyword Dosa, Masala Dosa, Red Chilli Chutney