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Restaurant Style Masala Dosa

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A classic South Indian crepe made from fermented rice and urad dal batter, filled with spiced potato masala. Crispy, golden, and perfect for any meal.

Ingredients

Scale
  • 1/2 cup urad dal (skinned black gram)
  • 3 tablespoons chana dal (bengal gram), or 2 tbsps chana dal & 1 tbsp toor dal
  • 1 1/2 cups raw sona masuri rice
  • 1/2 cup idli rice (substitute with raw rice if needed)
  • 3 tablespoons poha (flattened rice)
  • 1/2 teaspoon methi seeds (fenugreek seeds)
  • 3/4 teaspoon pink salt or non-iodized salt, or as needed
  • 1 1/4 cups water to blend dal (adjust as needed)
  • 1/2 to 3/4 cups water to blend rice (adjust as needed)
  • 2 cups potatoes, cubed (about 500 grams or 3 medium)
  • 1 tablespoon oil
  • 1/4 to 1/2 teaspoon mustard seeds
  • 1/2 teaspoon cumin (jeera)
  • 1 teaspoon chana dal (optional)
  • 1 teaspoon urad dal (optional)
  • 1 pinch asafoetida (hing) (optional)
  • 1 teaspoon ginger, grated or paste (optional)
  • 3/4 to 1 cup onions, thinly sliced (optional)
  • 1 sprig curry leaves (optional)
  • 2 green chilies, chopped or sliced (optional)
  • 1/4 teaspoon turmeric (haldi) (optional)
  • 1/2 to 3/4 teaspoon salt (adjust to taste)
  • 2 tablespoons coriander leaves, finely chopped (optional)
  • Butter as needed (preferably unsalted cultured butter)

Instructions

  1. Wash urad dal, chana dal, methi seeds, and rice separately. Soak dals and methi seeds together for 4-5 hours; soak rice separately for the same time. Soak poha for 15 minutes, then drain.
  2. Grind dal and methi seeds in a blender, adding water gradually to make a smooth fluffy batter. Set aside. Grind rice and poha together with water to a smooth batter. Mix both batters with salt, cover, and ferment overnight or for 8-12 hours.
  3. To make potato masala, heat oil in a pan. Add mustard seeds, cumin, chana dal, urad dal, asafoetida and let them splutter. Add ginger, onions, curry leaves, green chilies, turmeric, and sauté until onions are soft. Add potatoes and salt, cook covered until soft. Mix in coriander leaves and set aside.
  4. Heat a griddle, pour a ladleful of batter, and spread into a thin circle. Drizzle butter, cook until golden and crisp, then flip if needed. Remove, place potato masala in center, fold, and serve with chutney and sambar.

Notes

For best results, use a stone griddle (tawa) and maintain medium heat. The batter should be the consistency of pancake batter. Proper fermentation is key for fluffy, crispy dosas. You can store the batter in the fridge for up to 3 days. Freshly fermented batter yields the crispest dosas. Adjust salt, spices, and chilies as per taste.

Nutrition

Find it online: https://www.receipster.com/easiest-dosa-recipe/

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