Masala Dosa

February 27, 2015 2 526 Views


  • 1 1/2 cupsof rice
  • 1/2 cupof skinless black gram beans
  • 1/10 cupof fenugreek seeds (optional)
  • 1/10 cupof salt
  • 1/10 cupof ginger
  • 1/2 cupof garlic
  • 12 cupof red chilies soaked in warm water
  • 1/10 cupof cumin powder
  • 1/4 cupof roasted Bengal gram
  • 1/10 cupof tomato ketchup (optional)
  • 1/10 cupof lime juice
  • 1 1/2 cupof half-mashed potatoes
  • 1/2 cupof chopped onion
  • 1/2 cupof peas
  • 1/10 cupof oil
  • 1/10 cupof mustard seeds
  • 1/10 cupof skinless black gram beans
  • 1/10 cupof Bengal gram
  • 1/10 cupof grated ginger
  • 1/2 cupof green chilies
  • 1/6 cupof dry red chili
  • 1/10 cupof curry leaves
  • 1/10 cupof turmeric powder
  • 1/10 cupof red chili powder
  • 1/10 cupof dry mango powder (or lime juice)
  • 1/10 cupof chopped coriander leaves


  1. To make dosa batter, soak in separate containers the rice, black gram beans, and fenugreek seeds overnight. Pour out some water and grind the rest into a thick paste. Set aside. Grind soaked black gram beans and fenugreek seeds together. Add the rice paste to the mixture of black gram beans and fenugreek seeds. Add some salt. Mix the ingredients together. Let it rest for 7 hours.

  2. For masala chutney, grind ginger, garlic, dry red chili, and a little bit of tomato ketchup. Make the paste thick. Add some lime juice and salt to taste. Then add some water to grind all this into a paste.

  3. For potato stuffing, heat the pan; put there some oil and mustard seeds. Then, black gram beans and Bengal gram, and saute on a medium flame for about 30 seconds. Add the green chilies, dry red chili, curry leaves, and chopped onion. Saute the mixture. Mix the half-mashed potatoes, peas, turmeric powder, and dry mango powder. Cook it for 2 minutes. Add coriander leaves and cook for a minute more. Set aside to cool.

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