Masala Dosa Recipe
Learn how to make crispy, golden Masala Dosa at home with perfectly fermented dosa batter. Get easy tips for preparing the batter and making restaurant-style dosas every time.
Servings 8 Dosas
Calories 180kcal
Ingredients
- 1 ½ cups sona masoori rice
- ½ cup urad dal gota
- 1 tablespoon toor dal
- 1 tablespoon chana dal
- ½ teaspoon methi seeds
- ¼ cup medium poha
- salt to taste
- 1 teaspoon sugar
- oil (or ghee) for cooking dosa
Instructions
Soaking
Soak raw white rice (Sona Masuri or dosa rice), whole urad dal, chana dal, and toor dal, methi seeds together in water.- Separately, soak medium poha in water for about 20 minutes.
Grinding:
Drain the soaked ingredients and transfer them to a blender. Add ½ cup water and grind into a smooth batter. Add more water, if needed, to achieve a medium-thick, pourable consistency.Fermentation:
Add salt to taste, then gently mix the batter well with your hand. Mixing by hand helps incorporate air into the batter, making the dosa softer and lighter.- Cover the batter and let it ferment in a warm place for 8-12 hours. In cold climates, use an oven with the light on or the Instant Pot Yogurt mode to help maintain a warm temperature.
- Fermentation is done when the batter doubles in volume and develops a slightly sour smell. Add sugar, stir the fermented batter gently. Mix well before making the dosa.
Cooking:
Heat a non-stick dosa tawa and pour a ladleful of batter onto it. Spread the batter in a circular motion to form a thin dosa. Drizzle a little ghee or oil around the edges and on top for extra crispiness.- Cook until the bottom turns golden brown, You dont have to cook both sides. Spread a tasty potato masala mixture over the dosa. Serve hot with coconut chutney or sambar.
Nutrition
Calories: 180kcal | Carbohydrates: 37g | Protein: 6g | Fat: 0.4g | Saturated Fat: 0.1g | Polyunsaturated Fat: 0.1g | Monounsaturated Fat: 0.1g | Sodium: 4mg | Potassium: 42mg | Fiber: 4g | Sugar: 1g | Vitamin A: 1IU | Vitamin C: 1mg | Calcium: 22mg | Iron: 1mg