Masala Methi Dosa

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

240 calories, 9 grams fat

Cuisine: Indian Recipe
Technique: One-Dish Recipe
Difficulty: Medium

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  • 1 cup - plain rice
  • 1 cup - parboiled rice.
  • 1/4 cup - white urad dal
  • 1/2 tsp- methi (fenugreek) seeds
  • 1 /2 tsp - soda bicarbonate
  • 1/2 cup - curd
  • 10-12 tsps. - ghee or oil as preferred
  • water for grinding

How to Make Masala Methi Dosa

  • Wash the rices and dal together.
  • Add plenty of water and methi seeds.
  • Allow to soak for 7-8 hours or overnight.
  • Re-wash the rice by draining the water 2-3 times.
  • Grind to a paste.
  • Add soda bicarb and salt and mix well.
  • Keep aside in a warm place for 8-10 hours. Beat the curd well.
  • Add to batter, add more water if required.
  • The consistency of the batter should be enough to thickly coat on a spoon when dipped.
  • Heat iron griddle or non-stick tawa well.
  • Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round.
  • Pour 1 tsp of ghee or oil over it. Spread chutney over dosa.
  • Place 1 tbsp masala in the centre.
  • Fold into triangle to cover masala.
  • Remove with spatula when crisp.
  • Serve hot with chutney and/or sambar.
  • For masala:
  • Chop potatoes coarsely. Chop green chillies.
  • Heat oil, add cashews and brown lightly.
  • Add dal, seeds and splutter.
  • Add chillies and onions. Fry till tender.
  • Add turmeric, salt, potatoes, coriander.
  • Mix well.
  • Chutney spread:
  • 1/2 cup grated coconut
  • 4 red chillies or 1 tsp red chilli powder
  • 1 long bean tamarind
  • 2 flakes garlic
  • 1 tbsp groundnuts
  • salt to taste
  • Grind all ingredients together to form a firm chutney. Use very little water.