13 December 2012,01:46 by

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Makes :

Preparation Time :
10 hours

Cooking Time :
1 hour

Preparation Method :

  • Dosai Batter Method : Soak the parboiled rice in water for at least 2 hours. Grind to a smooth batter in a liquidizer.
  • Soak together the black gram dal and fenugreek seeds, also for 2 hours. Grind to a smooth batter.
  • Mix the batters together, adding salt and set aside for at least 8 hours till the mixture ferments.
  • Use a large pan since the batter is likely to increase in volume when fermented.
  • The batter should become a mass of tiny bubbles. Do not stir too much.
  • Potato Masala Method : Pressure-cook the potatoes in their jackets; peel, mash, and set aside.
  • Heat the oil. Add all the ingredients for tempering. When the mustard seeds splutter, add the green chillies, ginger, onions and tomatoes. Fry for a minute or two.
  • Add the salt, turmeric powder and 1 cup water. Cover pan and simmer for about 5 minutes till the onions are well cooked.
  • Add the mashed potatoes and green peas. Cook for 2 minutes till the flavours to blend.
  • Garnish with chopped coriander leaves.
  • To make the dosai: Pour a ladle of batter on the tawa and spread quickly using a continuous spiral motion of the ladle. Pour a teaspoon of oil round the edges of the batter.
  • Spread a tablespoon of the coconut chutney on one half of the dosai.
  • Spread 1½ tablespoon of the potato masala over the coconut chutney.
  • Fold the dosai over. Sprinkle cooking butter on top of the dosai and shallow fry both sides till golden.
  • Coconut Chutney Method : Grind the coconut, fried gram dal, green chillies, coriander leaves, shredded ginger, tamarind and salt to a fine paste with sufficient water.
  • Heat oil and add all the ingredients for tempering. When the mustard seeds splutter, add to the ground chutney. Mix well.
  • Serve hot masala dosai with coconut chutney and small onion sambar.


  • 100 grams cooking butter

Dosai Batter 

  • 150 grams black gram dal
  • 2 teaspoon fenugreek seeds
  • 500 grams parboiled rice
  • Salt to taste
  • IDHAYAM Sesame Oil for shallow frying

Potato Masala

  • 4 large potatoes
  • 2 medium-sized onions, chopped fine
  • 2 tomatoes, chopped fine
  • ½ teaspoon turmeric powder
  • 4 green chillies, chopped fine
  • 1" piece of ginger, scraped and chopped fine
  • 75 grams boiled green peas
  • Salt to taste
  • A small bunch of coriander leaves, chopped fine


  • 1 teaspoon black gram dal
  • 1 teaspoon Bengal gram dal
  • 1 tablespoon IDHAYAM Sesame Oil
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds  
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • A few curry leaves

Coconut Chutney

  • 100 grams grated fresh coconut
  • 5 tablespoon fried gram dal
  • 6 green chillies
  • A small bunch of coriander leaves
  • ½ " piece ginger, shredded fine
  • A marble-sized tamarind ball
  • Salt to taste

For Tempering

  • 2 teaspoon IDHAYAM Sesame oil
  • 1 dry red chilli, halved
  • ½ teaspoon asafoetida powder
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon black gram dal
  • A few curry leaves

20 comments for “Masala Dosai”

    Posted 21 March 2013 at 07:46:20

    its an easy recepie but what do u mean by fenugreek pls reply.

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    I have find every where for a parfect 'Dosa' recepie and my search is ended here! Awesome recepie!

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    Tried several times,and finally made my favourite South Indian dish,Dosa. Everyone loved it!

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