Masala Dosas

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Medium

Take a look at more Breakfast Recipes. You may also want to try Baked Beans, Tasty Spanish Omelette, Stuffed Mushrooms on Toast, सबजी और चीज़ टोस्ट हिंदी में

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Ingredients

  • 1.5 cups - rice (boiled)
  • 1.5 cups - rice (kolam)
  • 4 to 5 tbsp - rava
  • ¾ cup - urad dal
  • 150 gm - butter (for frying the dosas)
  • 2 tsp - fenugreek seeds
  • salt to taste
  • For Masala Filling:
  • 6 to 8 potatoes (boiled and diced)
  • 200 gm - green peas (shelled)
  • 8 to 10 cashew nuts
  • 4 tbsp - oil
  • 1 tsp - mustard seeds
  • 2 tsp - black gram dal
  • 4 to 5 green chilies
  • 2 to 3 onions (sliced)
  • 2 tsp - chili powder
  • 1 tsp - turmeric powder
  • 4 to 5 tsp - grated coconut
  • 1 sprig curry leaves
  • 1 small bunch coriander leaves
  • 1 tsp - jeera
  • oil for frying cashew nuts
  • lime juice to taste
  • salt to taste

How to Make Masala Dosas

  • Clean the rice and dal and soak together in water for 6-8 hours.
  • Wash the rice and dal, add the fenugreek seeds and grind with a little water.
  • Add salt to the dough and leave to ferment for 8-10 hours.
  • Before frying the dosas add 4-5 tbsp of rava to the dough. Mix well.
  • Make the dosas on a non-stick tava to get best results.
  • Heat a non-stick tava, put in a spoonful of dough and spread on the tava to make dosas.
  • Put 1 tbsp butter on the dosa and fry till crisp.
  • Before serving put 2 tsp of masala on the dosa, fold and serve hot with chutney.
  • For the Masala Filling:
  • Heat the oil and fry the cashew nuts and set aside.
  • Boil the potatoes and cut them into pieces.
  • Boil the peas.
  • In a vessel heat 4 tsp of oil and add the mustard seeds and black gram dal.
  • When the mustard seeds start to splutter, add the cumin seeds, green chilies, green chilies and sliced onions.
  • Fry till the onions turn pink.
  • Add the potatoes, green peas, salt, chili powder, turmeric powder and a little water. Mix well.
  • Now add the lime juice, grated coconut and curry leaves and lastly garnish with coriander leaves (finely chopped) and fried cashew nuts.

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