26 February 2011

Masala Dosa | How to Make Indian Masala Dosa

Before I started my blog I always wondered the way my other blog friends neatly wrote their blog post, presented their post, photos everything...It takes so much effort to start and maintain a food blog just like how we cook for the first time and curse for everybody :) My today's post is a very common and most loved breakfast dish. 


Masala Dosa -Rice & Dal Crepes/Dosas with Aloo/Potato & Onion Stuffing

Preparation Time: 15 min (exclusive of fermentation Time)  
Cooking Time: 20 min
Makes: 15 dosas
Difficulty Level: Easy


1.5 cup Dosa Rice
1 / 2 cup Urad Dal split
1 tsp Methi/fenugreek seeds
1/ 4 cup thin/paper avalakki/poha
1Tbsp Besan / Chickpea powder
Salt per Taste
Ghee to roast


Wash and soak rice & Dal/ lentil together in water for about 3-4 hrs. Soak in warm water the Methi seeds separately.  Grind together all the ingredients except for salt and the Besan powder.

Do not add too much water to the batter and keep the batter overnight to ferment.

Next day add enough water to make the batter in dropping consistency. Do not add too much water. Add salt and Besan powder and mix well and keep ready the batter. Heat the iron griddle and add 1.5 ladle of batter and make medium dosas.

Once Dosa is cooked add a tsp of ghee and roast it and then top over and add the stuffing and serve hot with your favourite chutney.
Potato & Peas Palya -Boiled Aloo and Peas Cooked With Indian Spices

Preparation Time: 20 min
Cooking Time 10 min
Makes: one medium bowl
Difficulty Level: Easy
Shelf Life: day or Two


4-5 medium potatoes boiled/pressure cooked
1 medium onion chopped
3 /4 cup frozen /dry peas
1.5” ginger chopped
2 cloves garlic chopped
2 green chillies chopped
2 tsp cashews crushed
Salt per taste
1 tsp sugar
½ tsp turmeric powder

For the Seasoning

1.5 tsp oil
1 tsp mustard seeds
1 tsp jeera / cumin seeds
2 red chillies broken (byadagi variety)
1 strand curry leaves

Pressure cook the potatoes in pressure cooker. Peel and cut into bite sized chunks and keep it aside. Take a pan add to it the tampering items except the curry leaves. Wait till the mustard and jeera crackles. Add the curry leaves, garlic & ginger & onion and fry till translucent.

Add the peas, turmeric powder and green chillies add 1/ 4 cup water and mix well and close the lid. Just when the water boils add the salt, potatoes, and sugar mix well and close the lid. Let it cook till the peas are cooked or till the water is evaporated completely.  

Finally add the crushed cashews and serve hot with the Dosas. This sabji can be used for puris too


  1. Looks yum ....and lovely pics

  2. One of my favorite breakfasts of all time!!

  3. yummy.....my hubby's fav BF.....looking so crispy and yummy,,nice click too..first time here..your blog looks lovely,,,,

  4. Yumm, that soo marvellous and inviting masala dosa, am just drooling here..

  5. Wow loved the firts click its come our so perfect...lovely Masala dosa ....my family fav:)


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