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Masala Dosa with Chutney

croolk's picture
Masala Dosa - A delight from down south! Make this delicious South Indian Dosa with this recipe. Masala Dosa is famous all over the world for it's taste, size and the uniqueness. Originally coming from the Mysore in Karnataka, it has become popular among all over India and now the world. Usually eaten as a snack, it is also regularly served during breakfast.
  Rice 1 Cup (16 tbs) (plain - For Batter)
  Parboiled rice 1 Cup (16 tbs) (For Batter)
  Urad dal 1⁄4 Cup (4 tbs) (white - For Batter)
  Methi seed 1⁄2 Teaspoon (fenugreek seeds - For Batter)
  Soda bicarbonate 1⁄2 Teaspoon (For Batter)
  Curds 1⁄2 Cup (8 tbs) (For Batter)
  Ghee/Oil 12 Teaspoon (For Batter)
  Water 1 Cup (16 tbs) (Adjust the quantity of water as needed for grinding the batter)
  Onions 2 Large, vertically sliced (For masala)
  Potatoes 2 Large (boiled)
  Green chillies 5 (For masala)
  Chopped cilantro 1 Tablespoon (coriander - For masala)
  Cashews 10 , halved (For masala)
  Urad dal 1⁄2 Teaspoon (For masala)
  Cumin seeds 1⁄2 Teaspoon (For masala)
  Mustard seeds 1⁄2 Teaspoon (For masala)
  Oil 2 Tablespoon (For masala)
  Turmeric 1⁄4 Teaspoon (For masala)
  Salt To Taste (For masala)
  Grated coconut 1⁄2 Cup (8 tbs) (For the chutney)
  Red chilies/1 teaspoon red chilli powder 4 (For the chutney)
  Tamarind 1 Tablespoon (1 long bean - For the chutney)
  Garlic flakes 2 (For the chutney)
  Groundnuts 1 Tablespoon (For the chutney)
  Salt To Taste (For the chutney)

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.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the 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 a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

Chutney spread.

Can be Used in Masala Dosa and other dosa recipes. Grind all ingredients together to form a firm chutney. Use very little water.

Recipe Summary

Preparation Time: 
20 Minutes
Cook Time: 
20 Minutes
Ready In: 
40 Minutes

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Masala Dosa With Chutney Recipe