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Tangy Masala Dosa Recipe

Tangy Masala Dosa is a popular Indian Breakfast
Author :
On :
Monday, 17 July, 2017
Category :
Vegetarian Recipe
Course :
Breakfast Recipe
Cuisine :
Indian Recipe
Technique :
Shallow-Fried Recipe
Difficulty :
Servings :
Serves 4
Rated 5 based on 100 votes


  • 100 g - Rice
  • 25 g - Urad Dal
  • For stuffing: a small ball - Tamarind
  • a bunch - Coriander leaves
  • 2 sprig - Curry leaves
  • ½ tsp - Turmeric powder
  • salt to taste
  • oil to fry about 6 tbsp
  • For Stuffing:
  • 300 g - Potatoes
  • 125 g - Onions
  • 4 - Green chillies
  • A pinch - asafetida (hing)
  • ½ tsp - Mustard Seeds (rai)
  • ½ tbsp - oil
  • salt to taste
  • How to Make Tangy Masala Dosa:

    1. First soak the dal and rice for 4 to 6 hours and then grind together into a fine paste, using the water in which the grains were soaked.
    2. Add salt to taste. While making the dosa, warm the griddle, put a ladleful of dough on the griddle, and spread equally.
    3. The thinner the dosa the better.
    4. Cook on a medium flame till the side in contact with the griddle is a light golden brown. Smear a little oil on top to help the browning.
    5. When done, spread the stuffing on the top - in a strip. Fold over one side and then the other.
    6. Serve hot with chutney.
    7. For Stuffing:
    8. Cook potatoes, peel and cut into pieces. Peel and cut the onion.
    9. Heat oil and add urad dal. When it starts changing colour, add mustard seeds, asafoetida and curry leaves.
    10. When the mustard splutters, add onion.
    11. When the onion changes colour add turmeric and chopped green chillies.
    12. Fry for another minute or two. Add cubed potatoes and salt.
    13. Extract juice from tamarind by pulping in hot water and add to the above.
    14. Cover and let simmer.
    15. Add minced coriander leaves.
    16. Use this for stuffing the dosas.


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    Nithya Rajasekaran

    Nithya Rajasekaran is a software engineer turned blogger who loves diverse cuisine and creative food presentation.

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