South Indian Crispy Masala Dosa | मसाला डोसा
A crispy, golden dosa made with fermented rice and lentilbatter, topped with spicy homemade podi chutney and served with flavorful potato bhaji.
Ingredients
Dosa Batter
- 2 cups rice
- ½ cup urad dal split, skinned black gram
- ½ cup poha flattened rice
- 2 tablespoons toor dal split pigeon peas
- 2 tablespoons chana dal split Bengal gram
- ¼ teaspoon fenugreek seeds
- 1 tablespoon gram flour besan
- 1 tablespoon all-purpose flour maida
- 1 teaspoon salt or to taste
- 1 teaspoon sugar
- Water as needed
- Ghee for cooking
For the podi chutney (gunpowder chutney)
- 1 tablespoon oil
- 2 tablespoons chana dal
- ¼ cup urad dal
- ⅓ cup dried red chilies preferably Kashmiri chilies
- 1 handful curry leaves
- 1 tablespoon white sesame seeds
- ½ inch ginger chopped
- Salt to taste
- ¼ teaspoon asafoetida hing powder
- ½ teaspoon coriander powder
For the potato bhaji
- 1 tablespoon oil
- ¼ teaspoon mustard seeds
- ¼ teaspoon chana dal
- ¼ teaspoon urad dal
- 1 green chili finely chopped
- ¼ teaspoon chopped ginger
- ⅛ teaspoon asafoetida hing powder
- 1 dried red chili
- 1 sprig curry leaves
- 2 medium potatoes boiled and mashed
- ¼ teaspoon turmeric powder
- Salt to taste
- ¼ cup water
- 1 tablespoon chopped coriander leaves
Instructions
- Firstly, wash the rice - 2 cup, urad dal - 1/2 cup, poha - 1/2 cup, toor dal - 2 tbsp, chana dal - 2 tbsp, and fenugreek seeds - 1/4 tsp. Wash them thoroughly 2–3 times, or until the water runs mostly clear.
- Now add enough fresh water to cover the ingredients and let them soak for approximately 4 hours.
- Drain and grind the soaked ingredients into a smooth batter, adding water as needed. Transfer to a large bowl.
- Cover and ferment in a warm place for 8–12 hours or overnight, until airy and slightly risen.
- Gently mix the fermented batter with 1 tbsp gram flour, 1 tbsp all purpose flour, salt, and sugar - 1 tsp. Add water to achieve a smooth, spreadable consistency.
- For the podi chutney, heat 1 tsp oil and roast the chana dal - 2 tbsp and urad dal - 1/4 cup until golden. Add the dried red chilies - 1/3 cup, add handful curry leaves, sesame seeds - 1 tbsp, and ginger - 1/2 tsp. Roast until aromatic. Add salt to taste, asafoetida - 1/4 tsp, and coriander powder - 1/2 tsp, then cool completely and grind to a powder.
- For the potato bhaji, heat oil - 1 tsp and splutter the mustard seeds - 1/4 tsp. Add the chana dal - 1/4 tsp, urad dal - 1/4 tsp, chopped green chili - 1, chopped ginger - 1/4 tsp, asafoetida - a pinch, dried red chili - 1, and few curry leaves . Sauté, then add mashed potatoes - 2, turmeric powder - 1/4 tsp, salt as per taste, and water. Cook until well combined and finish with coriander leaves - 1 tbsp.
- Heat a dosa tawa over medium heat. Pour in a ladleful of batter and spread into a thin circle.
- Drizzle ghee around the edges and cook until the underside is golden and crispy.
- Sprinkle podi chutney over the dosa, cook for another minute, then fold and serve hot with potato bhaji and your favorite chutney or sambar.
Video
Notes
- Fermentation time varies with room temperature.
- Let the roasted podi ingredients cool before grinding.
- Adjust the dried red chilies to your preferred spice level.
- Use oil instead of ghee for a vegan version.
- Store leftover podi chutney in a clean, dry, airtight jar.