Oct 17, 2012

Open Masala Dosa

Open Masala Dosa

Featured here is another version of Masala dosa. Best with coconut chutney and sambar !!!


Sufficient dosa batter for 3 dosas


For Dosa Batter (Please select 1st or 2nd recipe)

1st recipe

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

3 cups raw rice ( pachari / ponni rice)

1 teaspoon fenugreek (optional)

1 tablespoon cooked rice

Salt to taste ( approximately 1 teaspoon )

Water for grinding

Ghee / oil for frying

2nd recipe

1 cup boiled rice or idli rice (puzhukkalari) 

2 cups  pachari (raw rice / ponni rice)

1 cup urad dal

1 tablespoon cooked rice (leftover cooked rice)

Water for grinding

Ghee or oil for frying

For the Dosa Batter:


Wash and soak urad dal ( 2 1/2 cups water for urad dal) and rice (with fenugreek seeds, if using)  (5 cups water for rice) separately for 6 - 7 hours or overnight.  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).

Tomato – Onion – Potato  Fry

Serves: 3


1 tablespoon oil

1 teaspoon mustard seeds

1/2 teaspoon urad dal

1 onion, finely sliced

2 tomatoes, finely sliced

1 spring curry leaves or 6 nos

1 teaspoon finely chopped green chilli

1/2 teaspoon red chilli powder

2 pinches turmeric powder

3 potatoes, separately boiled and roughly mashed 

¾  teaspoon salt ( or to taste )

2 teaspoon chopped coriander leaves


In a wide pan, heat oil. Add mustard seeds. When they start  crackle, add urad dal and fry for 1 - 2 minute.

Add finely sliced onion and fry until golden color on a medium to low heat.

Add finely sliced tomatoes. Mix it well.

Add curry leaves, chopped green chilli, red chilli powder and turmeric powder. Stir well on low heat for 2 - 3 minutes. 

Add boiled  and mashed potatoes and salt to taste. Mix all the ingredients well.   Do not add water when cooking.  Cover with a tight lid and cook on a low heat for 10 - 12 minutes or till tomato - onion  - potato mixture well blended with spices and thickens. Garnish with chopped coriander leaves.

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. Reduce the heat to low.

Spread  a ladleful  (or 4 tablespoon)  tomato – onion – potato mixture evenly over the dosa and gently press with a flat spatula. Sprinkle idli / chutney powder (milakay podi / pole pitto) and grated cheese on the top. Do not fold the dosa. Keep it open. Cook on a low heat  1 – 2 minute.

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

Coconut chutney

Serves: 3


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 the  seasoning:

1 teaspoon oil

1/2 teaspoon mustard seeds

1/4 teaspoon urad dal

1 red chilli

1 spring curry leaves or 4 nos


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 the 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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