Masala Dosa is the hot favorite South Indians. It is preferred for breakfast but fits into the plate at any time of the day. Crispy dosa with alu sabzee, coconut chutney, and Sambar is healthy, filling and tasty too. Here is the simple South Indian recipe for Masala Dosa in Karnataka Style. Try this and enjoy it.
Ingredients for Dosa:
- Four cups Rice
- One Cup Urad Dal
- One Teaspoon Methi
- Four Tea Spoons Puffed Rice (You can increase the quantity of puffed rice if you are making dosa during cold weather. This will help in better fermentation of the batter).
Soak all the above in water for about 4 to 5 hours and grind them to make the dough. The ingredients should be ground to a smooth paste. Add salt to taste and keep it aside overnight for fermentation. The batter should neither be too thick nor too watery. It should be easy flowing consistency. Best way is to make it little thick and add water in small quantities to get the righ consistency.
Note this preparation is good for Masala Dosa. For other varieties of dosas like methi dosa, rava dosa, Millet Dosa, check my other posts.
For Alu Sabji
- 3-4 medium-sized alu (potato)
- 4 medium-sized onion
- 4 green chilies
- Oil – 2 spoons
- ½” Ginger
- Coriander leaves
- Curry leaves
- Urad Dal
- Gram Dal
- Pinch of turmeric
Boil the alu in the pressure cooker, remove the skin, crush into small pieces, and keep it aside. Cut the onion into fine pieces. Cut green chilies into small pieces, chop the coriander, curry leaves, and ginger into small pieces.
Making of Alu Sabji
- Heat three tablespoons of oil in a pan
- When the oil is hot add a small spoon of mustard seeds,
- Then add gram dal and urad dal, a pinch of turmeric, ginger followed by green chilies.
- When this is done (the chilies should turn white and dal should turn red), add onion and fry for 5-7 minutes in low heat.
- After the onion gets cooked, add cut coriander leaves and curry leaves.
- Then add crushed alu, salt to taste, and mix them on low heat for 5 minutes. Keep it aside.
- Half coconut grated, better if it is fresh
- Fried gram 3 tablespoons
- 4 chilies
- Coriander/pudina leaves
- Curry leaves
- Tamarind paste 1 small spoon
- Salt to taste
- Asafoetida 1 pinch.
Method of making Coconut Chutney
Fry the chilies in little oil, add asafoetida (Hing) and curry leaves at the end, fry for 1 minute. Grind the fried gram to a powder in a dry mixer jar, then add all other ingredients and grind to a homogeneous mixture with water. Put it in a bowl and garnish with coriander leaves.
The quantity of fried gram and coconut can be varied to give different tastes. Also adding pudina or onion or coriander gives it a different taste. Those who like garlic can add garlic.
Finally Masala Dosa Making
Heat the pan on medium heat, spread dosa dough evenly to form a thin layer making circular movements. Spread one spoon oil all around, close the pan, and leave for 2 minutes. Now open the lid, add one spoon of butter or ghee as per your choice, place potato sabzi in the center and wait till the Dosa becomes crispy to your requirement. Then fold it to any shape of your choice like roll or triangular or cap type (this needs extra skill), serve it hot with chutney. Ghee or butter gives extra taste and very pleasing color and shine to the dosa. Yummy South Indian Masala Dosa is ready to eat.
- If you use ghee instead of cooking oil, dosa will be crispier, shining, and color will also be good.
- Dosa can be cooked using butter also, which gives a different taste.
- If you love soft dosa, try Methi Dosa.
- Try sagu masala that is dosa stuffed with multi-vegetable sagu instead of alu sabzi. You will get the goodness of veggies and a unique taste. Coconut chutney is a must with sagu masala dosa.