If you like South Indian food, you know that nothing surpasses a hot sambar with a crisp golden masala dosa with coconut chutney. It’s a comfort cuisine that tastes great for breakfast, lunch, or dinner. What good news? With some time and the appropriate methods, you can make a real restaurant-style masala dosa at home.
I’ll show you everything in this blog, from how to make the dosa batter to how to make the potato masala filling, coconut chutney, and sambar. Let’s get started!
About Masala Dosa
Masala Dosa is a thin, crispy crepe made from fermented rice and lentil batter. It is filled with spiced potatoes and served with chutneys and sambar. It’s a healthy meal full of carbs, protein, and flavor. It started in Karnataka, but now people all around India and even in other countries enjoy it.
Ingredients
For Dosa Batter:
- 2 cups of raw rice .
- ½ cup of Urad dal (divided black gram) .
- 2 tablespoons of poha (flattened rice) .
- 1 teaspoon of fenugreek seeds (methi) .
- Salt to taste .
- Water as needed.
For Potato Masala:
- 3 medium potatoes, boiled and mashed
- 2 onions, diced
- 2 green chilies, Cut in half
- 1 tsp ginger, Grated
- ½ tsp Mustard seeds
- 1 tsp Chana dal
• A few curry leaves - 1/4 teaspoon of turmeric powder
• 2 tablespoons of oil - Salt to taste
For Coconut Chutney:
- ½ cup fresh grated coconut
- 2 tbsp roasted Chana dal
- 1 green chili
- ½ Inch ginger
- Salt as required
- Water (to grind)
- For tempering: mustard seeds, curry leaves, and 1 dry red chili
For Sambar:
- ½ cup toor dal (pigeon peas)
- 1 small drumstick (cut into pieces)
- one carrot, diced
- 1 onion, chopped
- 1 tomato, chopped
- 2 tbsp tamarind pulp
- 2 tbsp sambar powder
- ½ tsp turmeric powder
- 2 tbsp oil
- Salt to taste
Video Guide For Masala Dosa
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Step-by-Step Recipe
1. Preparing the Batter
- Wash and soak the rice, urad dal, poha, and fenugreek seeds for 6 to 8 hours
- Add water slowly until the batter is smooth.
- Let the batter rise Overnight (8–10 hours) until it is twice as Large.
- Before preparing dosas, mix in the salt well.
2. Making the Potato Masala
- Heat oil in a skillet and add chana dal, curry leaves, and green chilies.
- Add the sliced onions and cook them until they are clear.
- Put boiling mashed potatoes, ginger, and turmeric powder and mix.
- Add salt and simmer for 3 to 4 minutes. Put it away.
3. Coconut Chutney
- Mix coconut, roasted chana dal, green chile, ginger, and salt with a little water till you have a smooth mixture.
- Add mustard seeds, curry leaves, and a dry red chile to the mix. Pour over the chutney.
4. Preparing Sambar
- Cook toor dal with turmeric until it is tender, then mash it.
- In a another pot, heat oil and cook the onions, tomatoes, and other veggies.
- Add some water, tamarind pulp, sambar powder, and salt.
- `Finally, add the cooked dal and let
it simmer for 10 minutes.
5. Making the Dosa
- Heat a non-stick tawa (griddle) and lightly oil it.
- Pour a ladle of batter and spread it out in a circle.
- Put a little oil around the sides and fry till golden brown.
- Put the potato masala in the middle, roll it up, and serve it hot.
Serving Suggestions
- Serve the hot masala dosa with steaming sambar and fresh coconut chutney.
- For something different, serve with a small bowl of mint or tomato chutney.
- Adding a little ghee on the top of dosa makes it taste even better.
Tips for Perfect Masala Dosa
- Use a batter that has been fermented well to get a crisp texture.
- The tawa should be hot but not blazing when you pour the batter.
- Always immediately spread the batter in a circle.
- Don’t put too much potato masala on the dosa; less is more.
Final Thoughts
Making masala dosa at home may seem like a lot of work, but once you get the batter and filling down, it’s straightforward. It’s not just a meal; it’s an experience of tastes, smells, and textures that make South Indian food come to life on your plate.
Instead of ordering from a restaurant next weekend, try making this masala dosa recipe with chutney and sambar at home. I assure your family will adore it!
