Plain Dosa & Masala Dosa.
Dosa is a very popular South Indian delicacy. It is a pancake made of lentil and rice batter. It is traditionally served
with sambar and coconut chutney.
Preparation Time: 24 hours (Including fermenting time.)
- Rice – 4 cups
- Urad Dal – 1 ½ cups
- Fenugreek seeds – ½ cup
- Chana Dal – 2 tablespoon
- Toor Dal – 2 tablespoon
- Rice Flakes – 2 tablespoon
- Salt – 2 teaspoon
- Oil – 40 ml (1 tablespoon for each dosa.)
- Wash rice, urad dal, fenugreek seeds, chana dal and toor dal 2–3 times in water; then soak it in water with rice flakes
for 5-6 hours.
- Blend it to a nice thick batter and add salt. Keep it overnight to ferment.
- Heat a pan for 3-4 minutes. Then spread the batter evenly on the pan to form a thin layer. (This takes a bit of
- Spread 1 tablespoon of oil on the batter and allow it to cook for 2-3 minutes. Then turn it to the other side and wait
for a minute.
- Remove the Dosa from the pan and serve hot with chutney, sambar or potato curry stuffing.
Spread the batter thick on the pan for a different taste. Fry it with butter instead of oil for butter Dosa!
You can keep the batter in the refrigerator for 3–4 days. Use a non stick pan for best results!
Masala dosa preparation is exactly the same as Plain Dosa. However, there is an additional step where a spicy potato
stuffing is prepared which is then stuffed inside the Plain Dosa to make Masala Dosa!
- Potatoes – 4 big
- Oil – 4 tablespoon
- Mustard seeds – 1 tablespoon
- Chana Dal – 1 tablespoon
- Urad Dal – 1 tablespoon
- Turmeric – 1 tablespoon
- Onions (chopped lengthwise) – 2 big
- Coriander – 1 small bunch.
- Salt – 2 teaspoon or as per taste.
- Green Chillies (chopped) – 3 or as per taste.
- Lime – 1 teaspoon or as per taste.
- Boil and remove the skin of potatoes. Mash it and keep it aside.
- Heat oil in a pan; add mustard seeds, chana dal, urad dal and turmeric.
- Then add green chilies, onions and fry till they are transparent.
- Now add mashed potato, salt, coriander and lime.
- Stuff the spicy potato filling inside the Plain Dosa to create Masala Dosa. Serve hot with Coconut Chutney and
You can add green peas, capsicum, peanuts or other vegetables of your choice for added taste.
Use any leftover stuffing to make samosa, bread pakora, vegetable pates by adding a few more spices!