Plain Masala Dosa

Recipe by
Total Time:
1 day
Serves: 6
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 Easy Bran Muffins, Stuffed Mushrooms on Toast, Savoury Meringue Slices, Cheddar Cheese Bake

Rate This Recipe

Ingredients

  • For dosa batter:
  • 1 cup - urad dal
  • 1 cup - mixed dals (chana dal, toor dal, and little moong dal)
  • 1 cup - rava
  • 1 cup - oil
  • Salt to taste
  • A pinch of hing
  • 4 cups - rice
  • 2 tsp - sugar
  • For potato curry:
  • 4 - large potatoes
  • 1 - large onion
  • 4-6 - green chillies
  • Salt to taste
  • 2 tbsp - oil
  • 1 tsp - urad dal
  • 1 tsp - chana dal
  • 1/2 tsp - mustard
  • 1/4 tsp - turmeric
  • 2 tbsp - chopped coriander leaves
  • Juice of 1/2 a lemon
  • For red chutney:
  • 10 - dry red chillies
  • 1.5 tsp - urad dal
  • 1.5 tsp - chana dal
  • Few sprigs of curry leaves
  • 1/4 cup - grated dry coconut
  • Salt to taste
  • 1/2 tsp - tamarind paste
  • A pinch of hing
  • For coriander chutney:
  • 1/2 cup - coconut
  • 1 bunch - coriander leaves
  • A pinch of hing
  • Salt to taste
  • 6-8 - green chillies
  • 1/2 tsp - tamarind paste
  • 1 tsp - yogurt
  • 2 tbsp - fried chana dal
  • 1 tsp - chana dal
  • 1 tsp - oil
  • For seasoning:
  • 1 tsp - oil
  • 1/4 tsp - mustard seeds
  • For sambar:
  • 2 - large onions
  • 1 - tomato
  • Salt to taste
  • 1 tsp - tamarind paste
  • 1/2 tsp - turmeric
  • 1/2 tsp - mustard
  • 2 tbsp - chopped coriander leaves
  • 1 cup - toor dal
  • 1.5 tsp - sambar powder
  • 2 tbsp - oil
  • For assembling masala dosa:
  • 1 small cup - oil
  • 2 tbsp - shortening (like dalda)

How to Make Plain Masala Dosa

  • Sambar:
  • Cook toor dal in a pressure cooker and mash it well.
  • Heat oil and add mustard. When it starts to splutter, add onion and fry till brown.
  • Add onions to the cooked dal and boil for 3-5 mins.
  • Add tomatoes and tamarind paste, boil till the paste dissolves.
  • Add the remaining ingredients and boil for 3 mins.
  • Batter:
  • Wash rice and all the dal and soak for about 4-6 hours. Grind it to a very smooth batter using as little water as possible.
  • Add rava, oil, salt, hing and sugar and mix well.
  • Set aside in a warm place for 8-10 hours to ferment.
  • Potato curry: Boil potatoes, peel and mash.
  • Heat oil and add mustard. When it splutters, add the dal and fry till they turn reddish.
  • Add onion and green chillies and fry till onions are cooked.
  • Add turmeric powder and fry for half a min.
  • Add the mashed potatoes, salt, lemon juice and coriander leaves. Add 1/4-1/2 cup water and mix well.
  • Red chutney: Fry dal and red chillies.
  • Mix remaining ingredients and grind to a fine paste.
  • Coriander chutney:
  • Heat oil, add chana dal, fry till red.
  • Add chillies and fry till skin turns transparent.
  • Add fried chana dal and fry for half a min.
  • Add all the ingredients to blender and grind to a smooth paste.
  • Heat oil, add mustard and season the chutney.
  • Dosa:
  • Heat a dosa griddle (cast iron preferred).
  • Adjust the consistency of the dosa batter (try out one before starting the actual process).
  • Spread a spoonful of oil/ghee mixture.
  • Pour a ladleful of batter, and immediately spread it thin (use a low flame while spreading and then raise the heat). Spread a few drops of oil around the edges.
  • Cook till dosa is done, flip and cook for half a min. Flip again.
  • For plain dosa, serve with coriander chutney.
  • For regular masala dosa:
  • Spread 1 tbsp of potato curry in the centre. Fold and cook on both sides for 1-2 min.
  • Serve with sambar, and coriander chutney.
  • For Mysore masala dosa:
  • Spread 1 tsp of red chutney in the centre of the dosa. Spread 1 tbsp of the potato curry in the centre. Fold and cook on both sides for 1-2 min.
  • Serve with sambar and coriander chutney.

EXPLORE CATEGORIES