Masala Dosa with Chutney
2-3 Servings
  • 1 ¼ Cup Raw Rice
  • ¼ Cup Urad Dal
  • 3 Tbsp Channa Dal
  • 3 Tbsp Rice Flattened Flakes/Poha
  • ½ Tsp Dry Yeast
  • Salt to taste
  • Oil for frying

Masala Dosa


– Pick wash and soak raw rice, urad dal and channa dal for 6-8 hours.
– Soak the Rice flattened flakes/poha for 15 minutes before grinding the batter.
– Grind the soaked rice, urad dal, channa dal and poha into a smooth paste adding little water. Use the soaking liquid.
– Mix in salt and dry yeast. Set aside in a warm place to ferment overnight.
– To make dosa, pre-heat a skillet. Ladle about 3/4 cup of batter to the center of the pan. Spread it out evenly using a circular motion from the center of the batter reaching out to the edges. Pour a tablespoon of peanut oil /Ghee on the dosa. Cover and cook for a few minutes till the bottom of the dosa is golden brown.
– Spread a teaspoon full of the Red chutney evenly.
– Now keep a tbsp full of the Potato Masala/Curry in the center and fold the dosa from both sides.
– Serve hot with Coconut Chutney and Sambar.

Thoughts on “Masala Dosa

  1. My spouse and I stumbled over here by a different web address and thought I might check things out. I like what I see so now i’m following you. Look forward to checking out your blog quite often.

  2. Pingback: Anuradha
    • Hi Anuradha,
      Thanks for cooking our recipe and commenting. To get the golden brown colour spray some ghee to the dosa, before spreading the red chutney. You should get the colour. Try and let me know if it worked out for you. It usually does.

  3. mouthwatering…I love masala dosa and eat it regularly when in bangalore…they have the best in the world. Thanks for sharing this recipe..can make at home when not visiting bangalore.

  4. Love banglore masala dosa…this pic reminds me of the same…thanks now i can make it at home itself and dont need to wait till my next visit back home.

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