Masala Dosai Recipe

Masala Dosai Recipe – Karnataka / Kannada style recipe. Recipe for Masala dosa Bangalore style. Recipe with step by step pictures.

Masala dosai / Masale do-sae is one of our house favorites. While I like the thin Tamilnadu style dosas, my son is a fan of Karnataka style dosas. The crisp outside and the little softy inside generously sprinkled with ghee is something he craves for from time to time. The carb on carb over load of dosas with potato masala is what our breakfast dreams are made of. This recipe uses basic ingredients that is found in almost all Indian homes. Do try it for a leisurely family breakfast at home.

Spread love. Spread Potato Masala on Dosa. Lets go get some masala dosa done.

First, lets make the batter. Take a bowl and add in the urad dal, toor dal, chana dal and fenugreek seeds. Wash the lentils well and soak the lentils in water. In another bowl, add in the parboiled rice (idli rice) and raw rice. Wash the rice well in water and soak the rice in fresh water. If you cannot source idli rice, any parboiled rice like ponni rice, raja bhogam etc.. will work for this recipe. Soak the ingredients in water for 3-4 hours. After the soaking period, drain the water. Now we will grind the lentils and the rice seperately. Place the drained lentils in a heavy duty Indian mixie and add 150 ml water to it. Grind to a smooth paste.

While grinding, I add ice water to keep the mixie from heating up. Once the batter is smooth, remove to a big bowl.

In the same mixie, add in the soaked and drained rice. Add 100 ml water and grind to a smooth paste.

After fermenting, the batter would have almost doubled and look very foamy. Mix well. Add a teaspoon of sugar to the batter. The sugar will help in browning the dosas. The batter is ready.

For the filling

Boil and peel the potatoes. I boil the potatoes in a pressure cooker. Add the cut potatoes (cut in half) and a cup of water to the pressure cooker. Cook in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes and set aside.

Get the rest of the ingredients ready. Another important thing while making the filling is the onions. I like to use a lot of sliced onions for my potato filling as they pair so well.

Heat oil in a pan and add in the mustard seeds, cumin seeds, fennel seeds, curry leaves and minced ginger. Saute for a minute. Let the mustard seeds crackle.

Add in the sliced onions and the green chillies. Add in the salt. If you want a spicy filling, adjust the chillies more or less according to your taste. Saute for 3-4 minutes. Add in the cooked green peas.

Add in the turmeric powder and sambar powder. Sambar powder gives a nice aroma to the potato filling. Do not add a lot of sambar powder as the colour of the filling will change. A little will do. Saute well till the onions are soft and starting to brown.

Move the onion mixture to a side of the pan. Add in the potatoes and mash them. Make sure not to mash the onion-peas mixture. You can also mash the potatoes in a bowl and then add it to a pan if you are making it in a round kadai or if your pan is small. Whatever you do, make sure not to mash the onion-peas mixture. Saute for a minute. If the mixture is very dry, add a few tablespoon of water.

Finish with some coriander leaves. The potato filling for the masala dosa is ready.

Now lets make dosa. 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 griddle until medium hot. Add 1/3 cup batter to the dosa griddle.

Using the flat side of the steel cup / tumbler, press on the batter and make a round motion to spread the dosa batter on the pan. Do not press the tumbler too hard while spreading. Be gentle. Using a tumbler will help in evenly spreading the batter on the pan. The batter will instantly bubble up.

After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both.

Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen. Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal.

Loosen the edges of the dosa with a steel spatula. Fold the dosa in half.

Fantastic Masala dosa is ready.

Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

For the Batter

• 1/2 cup Urad Dal
• 1 tablespoon chana dal
• 1 tablespoon toor dal
• 1/2 teaspoon fenugreek seeds (vendhayam)
• 1.5 cups parboiled rice / idli rice
• 1/4 cup raw rice
• 1 teaspoon salt
• 2 tablespoon fine semolina (white upma rava)
• 1 teaspoon sugar

For the Filling

• 1 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 inch piece ginger, minced
• 2 cups sliced onions
• 4 green chillies, slit
• 1 teapsoon salt
• 1/4 cup fresh green peas, cooked
• 1 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 3 sprigs coriander leaves, chopped
• 500 grams potatoes

For making masala dosas

• Ghee and Peanut oil to sprinkle on dosas

For the batter

1. Take a bowl and add in the urad dal, toor dal, chana dal and fenugreek seeds. Wash the lentils well and soak the lentils in water. In another bowl, add in the parboiled rice (idli rice) and raw rice. Wash the rice well in water and soak the rice in fresh water. If you cannot source idli rice, any parboiled rice like ponni rice, raja bhogam etc.. will work for this recipe. Soak the ingredients in water for 3-4 hours. After the soaking period, drain the water. Now we will grind the lentils and the rice seperately. Place the drained lentils in a heavy duty indian mixie and add 150 ml water to it. Grind to a smooth paste.
2. While grinding, I add ice water to keep the mixie from heating up. Once the batter is smooth, remove to a big bowl.
3. In the same mixie, add in the soaked and drained rice. Add 100 ml water and grind to a smooth paste.
4. Transfer to the bowl. Add in 2 tablespoon fine semolina (white upma rava) and salt. Mix well. Close the bowl with a loose lid and leave it in a warm place for 7-8 hours to ferment.
5. After fermenting, the batter would have almost doubled and look very foamy. Mix well. Add a teaspoon of sugar to the batter. The sugar will help in browning the dosas. The batter is ready.

For the filling

1. Boil and peel the potatoes. I boil the potatoes in a pressure cooker. Add the cut potatoes (cut in half) and a cup of water to the pressure cooker. Cook in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes and set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, fennel seeds, curry leaves and minced ginger. Saute for a minute. Let the mustard seeds crackle.
3. Add in the sliced onions and the green chillies. Add in the salt. If you want a spicy filling, adjust the chillies more or less according to your taste. Saute for 3-4 minutes. Add in the cooked green peas.
4. Add in the turmeric powder and sambar powder. Sambar powder gives a nice aroma to the potato filling. Do not add a lot of sambar powder as the colour of the filling will change. A little will do. Saute well till the onions are soft and starting to brown.
5. Move the onion mixture to a side of the pan. Add in the potatoes and mash them. Make sure not to mash the onion-peas mixture. You can also mash the potatoes in a bowl and then add it to a pan if you are making it in a round kadai or if your pan is small. Whatever you do, make sure not to mash the onion-peas mixture. Saute for a minute.
6. Finish with some coriander leaves. The potato filling for the masala dosa is ready.

For making Masala Dosa

1. 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 griddle until medium hot. Add 1/3 cup batter to the dosa griddle.
2. Using the flat side of the steel cup / tumbler, press on the batter and make a round motion to spread the dosa batter on the pan. Do not press the tumbler too hard while spreading. Be gentle. Using a tumbler will help in evenly spreading the batter on the pan. The batter will instantly bubble up.
3. After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both.
4. Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen. Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal.
5. Loosen the edges of the dosa with a steel spatula. Fold the dosa in half.
6. Fantastic Masala dosa is ready.
7. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: South Indian

For the Batter

• 1/2 cup Urad Dal
• 1 tablespoon chana dal
• 1 tablespoon toor dal
• 1/2 teaspoon fenugreek seeds (vendhayam)
• 1.5 cups parboiled rice / idli rice
• 1/4 cup raw rice
• 1 teaspoon salt
• 2 tablespoon fine semolina (white upma rava)
• 1 teaspoon sugar

For the Filling

• 1 tablespoon peanut oil
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon cumin seeds
• 1/2 teaspoon fennel seeds
• 2 sprigs curry leaves
• 1 inch piece ginger, minced
• 2 cups sliced onions
• 4 green chillies, slit
• 1 teapsoon salt
• 1/4 cup fresh green peas, cooked
• 1 teaspoon turmeric powder
• 1/2 teaspoon sambar powder
• 3 sprigs coriander leaves, chopped
• 500 grams potatoes

For making masala dosas

• Ghee and Peanut oil to sprinkle on dosas

For the batter

1. Take a bowl and add in the urad dal, toor dal, chana dal and fenugreek seeds. Wash the lentils well and soak the lentils in water. In another bowl, add in the parboiled rice (idli rice) and raw rice. Wash the rice well in water and soak the rice in fresh water. If you cannot source idli rice, any parboiled rice like ponni rice, raja bhogam etc.. will work for this recipe. Soak the ingredients in water for 3-4 hours. After the soaking period, drain the water. Now we will grind the lentils and the rice seperately. Place the drained lentils in a heavy duty indian mixie and add 150 ml water to it. Grind to a smooth paste.
2. While grinding, I add ice water to keep the mixie from heating up. Once the batter is smooth, remove to a big bowl.
3. In the same mixie, add in the soaked and drained rice. Add 100 ml water and grind to a smooth paste.
4. Transfer to the bowl. Add in 2 tablespoon fine semolina (white upma rava) and salt. Mix well. Close the bowl with a loose lid and leave it in a warm place for 7-8 hours to ferment.
5. After fermenting, the batter would have almost doubled and look very foamy. Mix well. Add a teaspoon of sugar to the batter. The sugar will help in browning the dosas. The batter is ready.

For the filling

1. Boil and peel the potatoes. I boil the potatoes in a pressure cooker. Add the cut potatoes (cut in half) and a cup of water to the pressure cooker. Cook in a pressure cooker for 3 whistles. Remove from heat and wait for the pressure to settle. Once the pressure settles, peel the potatoes and set aside.
2. Heat oil in a pan and add in the mustard seeds, cumin seeds, fennel seeds, curry leaves and minced ginger. Saute for a minute. Let the mustard seeds crackle.
3. Add in the sliced onions and the green chillies. Add in the salt. If you want a spicy filling, adjust the chillies more or less according to your taste. Saute for 3-4 minutes. Add in the cooked green peas.
4. Add in the turmeric powder and sambar powder. Sambar powder gives a nice aroma to the potato filling. Do not add a lot of sambar powder as the colour of the filling will change. A little will do. Saute well till the onions are soft and starting to brown.
5. Move the onion mixture to a side of the pan. Add in the potatoes and mash them. Make sure not to mash the onion-peas mixture. You can also mash the potatoes in a bowl and then add it to a pan if you are making it in a round kadai or if your pan is small. Whatever you do, make sure not to mash the onion-peas mixture. Saute for a minute.
6. Finish with some coriander leaves. The potato filling for the masala dosa is ready.

For making Masala Dosa

1. 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 griddle until medium hot. Add 1/3 cup batter to the dosa griddle.
2. Using the flat side of the steel cup / tumbler, press on the batter and make a round motion to spread the dosa batter on the pan. Do not press the tumbler too hard while spreading. Be gentle. Using a tumbler will help in evenly spreading the batter on the pan. The batter will instantly bubble up.
3. After spreading the batter, generously sprinkle about a teaspoon of ghee or oil or a combination of both.
4. Cook until underside of the dosa is golden brown, about a minute and the batter is dry and no raw batter can be seen. Add in the potato masala in the middle of the dosa. About one third of a cup of potato masala per dosa will be ideal.
5. Loosen the edges of the dosa with a steel spatula. Fold the dosa in half.
6. Fantastic Masala dosa is ready.
7. Remove dosa from the griddle and repeat with remaining batter. Serve hot with coconut chutney.

• Author: Kannamma - Suguna Vinodh
• Prep Time: 8 hours
• Cook Time: 30 mins
• Category: Breakfast
• Cuisine: South Indian

Find it online : https://www.kannammacooks.com/masala-dosai-recipe/

Recipe for pacha manga chutney. Raw mango chutney. Easy beginner / bachelor friendly recipe. Recipe with step by step pictures.

This is a very easy to do chutney using unripe mangoes. Unripe mangoes are a rich source of Vitamin C. 100 grams of mango has about 44% of the required DV (daily value) of Vitamin C (wikipedia). This is a raw chutney. Unripe mangoes are ground with coconut, shallots, ginger, curry leaves and green chillies. Its finished with a mustard tempering. This chutney comes together in minutes and is loaded with goodness. Lets make sure that we get our dosage of Vitamin C these days.

Here is how to do Pacha Maangai Chutney Get all the ingredients prepped and ready to go. Here is what you will need. Remove the seed from the mango and chop into big cubes. Peel the ginger.

I like to peel the skin of the mangoes for this recipe. But if you feel like including the skin, go ahead.

Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.

Finally lets do the tempering. Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.

Add the tempering to the chutney. Serve with idli or dosa. Here is the list of idli-dosa recipes on Kannamma Cooks.

For the Chutney

1 unripe mango (peeled and seeds removed)

1/2 cup fresh shredded coconut

4 - 5 green chillies (adjust according to your taste)

1 sprig curry leaves

2 shallots (sambar onions)

1/4 inch piece ginger

1 teaspoon salt

For the tempering

1.5 teaspoon coconut oil

1/2 teaspoon mustard seeds

1 teaspoon urad dal

2 dried red chillies

1 sprig curry leaves

Grind all the ingredients in a mixie to a smooth paste. Use very little water (a tablespoon at a time) to grind.

Heat coconut oil in a pan and add in the mustard seeds, urad dal, dried red chillies and curry leaves. Let the mustard seeds crackle and the urad dal brown.

Add the tempering to the chutney. Serve with idli or dosa.

Notes

A clove of garlic can be added to the chutney. It gives a nice kick to the chutney.

This chutney does not store very well. Grind fresh whenever required.

• Author: Suguna Vinodh