Masala Dosa & Chutney Recipe
Ingredients
For Dosa Batter
1) 3 cups rice (Sona Masoori or Kolam rice)
2) 1 cup urad dal (split black gram)
3) 2 tablespoons chana dal (split chickpeas)
4) 2 teaspoons fenugreek seeds (methi)
5) Water (for soaking and grinding)
For Potato Filling (Masala)
6) 3-4 tablespoons oil
7) 1 teaspoon chana dal (split chickpeas)
8) 1 teaspoon urad dal (split black gram)
9) 1 teaspoon mustard seeds (rai)
10) 1 teaspoon cumin seeds (jeera)
11) 2-3 dry red chilies
12) 10-12 curry leaves
13) 4 medium-sized onions (sliced)
14) 5-6 green chilies (adjust to taste)
15) 1 large tomato (chopped, optional)
16) 1 teaspoon salt (adjust to taste)
17) ½ teaspoon turmeric powder
18) 500g boiled potatoes (peeled and roughly mashed)
19) ½ teaspoon garam masala powder
20) ½ cup water
21) Fresh coriander leaves (for garnish)
For Coconut Chutney
22) ½ cup dry grated coconut
23) ½ cup roasted chana dal (or roasted peanuts as an alternative)
24) 7-8 garlic cloves
25) 4-5 green chilies (adjust to taste)
26) ½ teaspoon salt (adjust to taste)
27) ½ cup water (for grinding)
28) 1-2 teaspoons oil (for tempering)
29) 1 teaspoon mustard seeds
30) 1 teaspoon cumin seeds
31) Curry leaves
32) 1-2 dry red chilies (for tempering)
For Cooking Dosa
33) Oil, ghee, or butter (for greasing the dosa tawa and making crispy dosas)
Let’s Start Recipe
Today, we are going to make a **crispy, delicious, and tempting Masala Dosa** along with **Chutney** in the **South Indian style**. This is a very tasty and crispy dosa, and it’s perfect for breakfast or even as an evening snack.
The batter is made with **perfect measurements**, and I will share the step-by-step process for making the **dosa batter** in this video. Do try it out, it’s a **wonderful recipe**. Let’s get started quickly!
Step 1: Making the Dosa Batter
To make the dosa batter, first, take **3 cups of rice**. I have used **sona masoori rice**, but you can also use **kolam rice** or **basmati rice**.
For every **3 cups of rice**, you will need **1 cup of urad dal (split black gram)**, which is also called **mash dal**.
Add **2 tablespoons of chana dal (split chickpeas)**, and don’t forget to add **2 teaspoons of fenugreek seeds (methi)**. Fenugreek helps the batter ferment well and makes the dosa tasty.
Now, wash the rice, dal, and fenugreek seeds thoroughly by adding water and rubbing them gently for 2-3 times to remove any impurities or dirt.
Once clean, soak them in **enough water** for **4-6 hours** so that the rice and dal become soft. Cover and set aside.
Step 2 : Soaking Poha
In a separate bowl, take **¾ cup thick poha** (flattened rice). You can also use thin poha if you prefer. Wash the poha with water 1-2 times to remove any impurities. Soak the poha in water for about **10-15 minutes**.
After about 6 hours, the rice and dal have become soft and swollen. Now, it’s time to grind them.
Step 3: Grinding the Batter
Take a large **blender jar** and drain the water from the rice and dal mixture. First, add half of the soaked rice and dal to the jar. Add the soaked poha along with **½ cup of water**. Don’t add all the water at once; add it little by little to get a smooth batter. Grind everything into a fine paste.
Once ground, transfer the batter to a **steel vessel** (avoid using aluminum).
Now, mix the batter well with clean hands. Mixing with hands ensures good fermentation. Cover the vessel and leave it to ferment for **8-10 hours**.
If the weather is warm, it will ferment in **8 hours**, but if it’s cool, it may take **12-15 hours**.
Step 4 : Making the Potato Filling (Masala)
For the filling, heat **3-4 tablespoons of oil** in a pan. Once hot, add **1 teaspoon of chana dal** and **1 teaspoon of urad dal**. Fry them on low flame until they become golden.
Then, add **1 teaspoon of mustard seeds (rai)** and **1 teaspoon of cumin seeds (jeera)**. Let them crackle.
Next, add **2-3 dry red chilies** and **10-12 curry leaves**. Fry for a few seconds, then add **4 medium-sized onions** sliced thinly and **5-6 green chilies** (adjust to your spice preference).
Mix well and cook for **3-4 minutes**. Don’t let the onions turn too dark, just cook until soft and slightly pink.
Add **1 large tomato** chopped and cook for **1-2 minutes**. You can skip the tomato, but it adds a nice flavor to the filling.
Now, add **1 teaspoon of salt** and **½ teaspoon of turmeric powder**. Mix well, and cook until the onions and tomatoes are soft.
Now, add **500g of boiled potatoes**, peeled and roughly mashed. Don’t mash them too fine; leave some chunks for texture.
Add **½ teaspoon of garam masala powder** and mix everything well. Cook for another **3-4 minutes** on medium flame, allowing the potatoes to absorb all the flavors.
Once done, add **½ cup of water** and mix well. Cook for **2-3 more minutes**. This filling can also be enjoyed with **roti**, **paratha**, or **puri**.
Finally, garnish with **freshly chopped coriander leaves**. Mix well, and your potato filling is ready.
Step 5 : Making the Coconut Chutney
For the chutney, in a blender jar, add **½ cup grated dry coconut** and **½ cup roasted chana dal**. Alternatively, you can use roasted peanuts. Add **7-8 garlic cloves** and **4-5 green chilies** (adjust to your spice preference).
Add **½ teaspoon salt** and blend into a coarse powder without water. Then, add **½ cup of water** to make a smooth paste.
If needed, add more water but keep the chutney thick. You can enjoy it like this, but I’ve made a **tempering** for the chutney by heating some oil and adding **cumin seeds**, **mustard seeds**, **curry leaves**, and **dried red chilies**.
Pour this tempering over the chutney and mix well. Your **delicious coconut chutney** is ready!
Step 6 : Cooking the Dosa
After about **8 hours**The batter has fermented well and doubled in size. You can see the frothy texture on top. Stir it gently with your hands. This batter can be stored in the fridge for up to **1 week**.
Now, heat your **dosa tawa (griddle)** well and sprinkle a little water on it to maintain the temperature. Pour a ladle of batter onto the tawa and spread it evenly into a thin circle. Drizzle **1-2 teaspoons of oil, ghee, or butter** over the dosa. Let it cook on medium-high flame for **1-2 minutes** until the edges turn crispy and golden.
Once the dosa is golden and crispy, reduce the flame to low and add a spoonful of the potato filling in the center. Fold the dosa carefully using a spatula, and cook it for another minute. Be cautious as the tawa and dosa will be very hot.
Step 7 : Serving the Masala Dosa
Your crispy, delicious, and **tempting masala dosa** is ready to be served! Serve it hot with the coconut chutney and the **potato filling** on the side. You can also make a second dosa using the same method.
This authentic **South Indian style masala dosa** with chutney is **easy to make**, **healthy**, and absolutely **delicious**. It’s perfect for breakfast or an evening snack.
Thank You….♥️