May 30, 2012

Masala Dosa

Masala Dosa (with mixed vegetable filling)


For Dosa Batter:

1 cup urad dal (standard measuring cup of 200 ml / 8 oz capacity)

2 1/2 cups raw rice ( pachari )

1 tablespoon cooked rice

Salt to taste ( approximately 1 teaspoon )

Water for grinding

Ghee / oil for frying


1 ½ cups boiled rice or idli rice (puzhukkalari) or ponni rice

1 cup pachari (raw rice)

1 cup urad dal

1 tablespoon cooked rice (leftover cooked rice)

Water for grinding

Ghee or oil for frying

For Dosa Batter:


Wash and soak urad dal ( 2 1/2 cups water for urad dal) and rice (4 cups water for rice) separately for 6 - 7 hours. Drain out water.

Grind the urad dal and cooked rice to a very fine paste in a grinder or in a mixer (grind in batches in a mixer / blender) . Add ¼ cup water while grinding. Remove and keep aside in a big vessel.

Then grind rice with little water. Remove and mix with dal paste (stir continuously for 2 - 3 minutes) and add salt to taste. Batter should be of dropping consistency. Cover and keep aside for 6 – 8 hours or overnight until ferment (quantity will be double in volume).

For the masala (filling):

2 tablespoon oil

2 teaspoon mustard seeds

1 teaspoon urad dal

2 teaspoon channa dal (Bengal gram dal)

1 spring curry leaves (6 – 8 nos)

1/2 teaspoon turmeric powder

5 green chillies, slit lengthwise

1 - inch ginger, finely chopped

3 onions, sliced

500 g potatoes ( boiled with a little turmeric powder )

2 medium size carrot, grated

¼ cup cabbage, finely shredded (remove thick nerve)

2 tablespoon boiled green peas (optional) or 2 tablespoon paneer cubes

Salt to taste


Heat oil in a kadai ( deep pan ). Add mustard seeds. When they start splutter, add urad dal, channa dal, green chillies, curry leaves and chopped ginger. Saute for 2 - 3 minutes ( till dals are light brown ).

Add sliced onions. Fry until light brown in color and then add turmeric powder and fry well.

Add boiled and mashed potatoes, grated carrot, finely shredded cabbage and boiled green peas. Add salt to taste and mix well. Cover with a lid and cook on a low heat for 5 - 8 minutes until water dries up. Do not add water when cooking.

Note: Remove green chillies while making masala dosa.

Final preparation of masala dosa:

Heat a heavy - bottomed wrought iron griddle or non stick dosa pan on a medium heat.

Grease with little oil / ghee.

Make the dosa by placing a ladleful ( approximately 120 ml ) of batter on the centre. Spread evenly by circular rotations using the base of the ladle, starting from the centre and progressing outwards. Sprinkle little oil or ghee and cook for 1 minute.

Place the masala ( filling ) in the centre of the dosa. Fold the dosa and cook till crisp (until golden color).

When ready, carefully remove with the help of a thin spatula. Serve hot with coconut chutney & sambar. Other accompaniments - Medu vada and Filter coffee.

Coconut chutney

Serves: 4


1 cup coconut grated (100 g - 6 – 7 tablespoon)

1 green chilli

1 red chilli

1 teaspoon tamarind paste ( optional )

Salt to taste (or 1/2 teaspoon)

Ginger - 1/2- inch piece

For seasoning:

1 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

1 spring curry leaves


Grind all the ingredients to a smooth paste with a little water in a a small mixer bowl. Adjust the thickness of the chutney with extra ¼ cup (50 ml) water if required.

For seasoning:

In a pan, heat 1 teaspoon oil. Add mustard seeds. When they splutter , add remaining ingredients. Saute well. Pour this over to coconut chutney.

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