Masala Dosa

Comments : 8 Posted in : Bachelor Recipes, Breakfast, Daal or Lentils, Dosa, For the Tiffin Box, Healthy food, Indian Cuisine, Kid Friendly, Shallow Fried, South Indian Cuisine, Urid Daal on by : ArchanaPotdar Tags: , , , , , , , , , ,

Can you imagine the shock you get when you discover that the basic everyday breakfast items are not on your blog?

Well I am still reeling under the shock of the discovery!
So here is my basic dosa batter. Not the instant kind but what is generally in the fridge for use in case of an emergency.
Basically I love dosa so I am more partial to dosa batter so this container is a tiny bit bigger than the idli batter and given the fact that these batters do not reside at once in the fridge no one notices the difference.



What you will need to make dosa is
  • 1 cup urid dal
  • 3 cups regular rice
  • 2 tsp methi /fenugreek
  • 1 cup of puffed rice (optional)


  • Wash and soak the rice and dal together with the fenugreek in sufficient water. Generally I choose a big vessel and see to it the level of water is atlest 1 inch above the dal and rice levels. The soak time is 8-10 hours.
  •  At the end of the soak time in case you are using the puffed rice in the rice dal mixture. It will almost immediately
    become soggy.
  • Drain the water from the rice and dal and grind in your blender to a fine paste using little water.
  • After grinding transfer to a big container. The batter is going to ferment and almost double up.  Cover and let it stand in a warm place for 12 hours.
  • After 12 hours your batter is well fermented. Stir and add salt.
  • Take a non-stick tava (traditionally beed was used) grease it lightly and then heat it.
  • Take a ladle of the dosa batter and in smooth circular moments spread it on the tava. If you want it thin the spreading will have to be faster and with lesser batter  but if you want it thick then take your time to spread the batter.
  • Cook till the edges turn brown. Gently work on the edges (especially if you have a paper dosa on the tava) and peel the dosa off the tava. If your dosa is thin enough you do not have to turn it over else do turn it over and cook it to your liking.
  •  Serve hot with potato veggie and chutney.



The puffed  rice helps the batter to ferment better any you get nice dosa that are thin for paper and holey ones in case of set dosa.
You can substitute puffed rice with beaten rice (1/2 cup) but be ready for dosa that look a bit blackish.
The big dosa cucumber can be used, I cannot remember its names it looks like a big huge cucumber and when you cut it open it’s like a melon. Only peel it and deseed it again a cup of grated cucumber can be used. I use it rarely as finishing the rest of the cucumber is a problem in my place.
Some variations
in dosa that you may be interested in are

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