Masala Dosai

Serves 14- 15 dosas


For Masala:

Potatoes (aloo) – 6 medium size (boiled and mashed)

Tomato (optional) – 1 (cut into pieces)

Green chillies – 4 or 5 (chopped)

Sombu (fennel) – ½ tbsp

Jeera (cumin) – 1 tbsp

Pudhina (mint leaves) – 4 or 5

Turmeric powder – 1 tbsp

Oil – 2 tbsp

Salt – to taste

Coriander – for garnishing

For Dosai Batter:

Raw rice – 1 cup

Urid dhal – ½ cup

Salt – to taste

Preparation of Batter:

  1. Soak the rice and urid dhal together in hot water for 1 hour.
  2. Grind them till it becomes fine thick batter. Add water while grinding.
  3. Add salt to the batter and mix well. Keep outside for whole night to ferment. Do not close the lid tightly.

Preparation of Masala:

  1. Heat oil in pan, add sombu(fennel), jeera (cumin), pudhina leaves, green chillies and tomatoes.
  2. After a light fry, add little water, turmeric powder and the mashed potatoes.
  3. Add salt and boil till the water is evaporated.
  4. Now add coriander and keep it aside

Preparation of Dosai:

  1. Next day, heat the pan and pour one cup of batter and spread it to form a round shape.
  2. Pour little oil around it and leave it to cook for 2 mins. Turn the dosai to the other side and cook for 2 mins. It will be in light golden brown colour. Take it and follow the same procedure for the rest.
  3. Now add the masala on one side of dosai and role it…..

Tasty Masala dosai is ready…………

Additional Info:

It is not necessary that you should use the batter the next itself. It will stay for a week if refrigerated.

You can also have plain dosai without masala with sambhar and chutney.


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