About

Crispy Masala Dosa

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Masala dosa is a South Indian, fermented thin crepe made with rice and split black lentils batter, smeared with red chutney, stuffed with a lightly cooked filling of potatoes, fried onions and spices.






The dosas will be crispy for more than 5 minutes and won't turn soggy. So I thought of sharing with you all. Follow step by step recipe for perfect and crispy masala dosas. 
So lets get started.

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Crispy Masala Dosa

Yield: 40 dosas
Author: Namitha Shenoy

A South Indian, fermented crepe made from rice and black lentils batter, smeared with red chutney, stuffed with a lightly cooked filling of potatoes, fried onions and spices.

Ingredients:

For Dosa Batter:
  • Urad dal - 1 cup
  • Dosa rice - 3 cups
  • Poha - ½ cup
  • Chana dal - ¼ cup
  • Methi/Fenugreek seeds - 1 Tbsp
  • Sugar - 1 tbsp
  • Salt to taste
  • Ghee/oil/Butter for frying dosa
For Potato Bhaji
  • Potatoes (Boiled and mashed) - 4 nos. medium sized
  • Onion (finely chopped) - 4 nos. medium sized
  • Coconut oil - 4 tbsp
  • Turmeric powder - ¼ tbsp
  • Asafoetida/hing - ½ tbsp
  • Mustard seeds - 1 tbsp
  • Jeera/Cumin seeds - ½ tbsp
  • Urad dal - 1 tbsp
  • Curry leaves - 1 sprig
  • Salt to taste
For Red Chutney :
  • Byadgi Chilli (soaked) - 1 handful
  • Ginger - 1" (roughly chopped)
  • Garlic cloves - 10 to 12
  • Tamarind paste - ½ tbsp
  • Cooking oil - ¼ cup
  • Sugar - 1 tbsp
  • Salt to taste

Instructions:

Making the batter:
  1. Wash thoroughly and soak urad dal, dosa rice, methi, chana dal and poha separately for 4-5 hrs.
  2. After 5 hrs, drain off all the water from urad dal and grind in a mixer, adding water little by little. Grind until you a smooth and fluffy batter.
  3. Now in the same jar, add dosa rice and methi mixture, drain off all the water and grind until you get a smooth and fluffy batter.
  4. Grind poha and chana dal till you get a smooth batter.
  5. Add all these batters in a large bowl or vessel. Mix well in single direction for almost 5 minutes. 
  6. Batter should be neither thick nor watery. 
  7. Close and set aside to ferment it over-night. 
Potato Bhaji :
  1. Heat a kadai or pan. Add coconut oil. 
  2. Add mustard seeds, jeera, urad dal and allow it to splutter.
  3. Now add curry leaves and give it a mix. Then add hing and mix well.
  4. Add chopped onions and saute for 5 mins. Add little salt to quicken the cooking process.
  5. Allow it to cook until onions turns soft and translucent. 
  6. Now add turmeric powder and mix well. 
  7. Add boiled and  slightly mashed potatoes, salt to taste and mix until everything is well combined and completely dry.
  8. Potato Bhaji is ready.
Red Chutney :
  1. In a mixie jar, add all the ingredients under "Red Chutney" except oil. 
  2. Just pulse for 2 minutes. You will get a coarse paste.
  3. Now add oil and blend it a smooth paste.
  4. Keep  aside.
Making Dosas :
  1. Dosa batter ferments well in 8 hrs if the weather is hot. 
  2. Scoop out the required batter you want to prepare dosas. (Remaining batter you can refrigerate ) 
  3. Add sugar and salt to taste and mix well. Add water if required.
  4. Now heat a tawa on high flame. Once hot, reduce the flame to medium and sprinkle some water to normalize the temperature.
  5. Take a ladle full of batter and pour on the tawa. Now spread gently in a circular motion clockwise .
  6. Add ghee/oil on the sides of the dosa and allow it to fry for a minute. Flame should be on medium.
  7. Now take a tablespoon of red chutney and spread evenly. Cook it for a minute.
  8. Spread a tablespoon or more of potato bhaji in the center of the dosa and cook it for 25-30 seconds. 
  9. Now gently fold the dosa to half or triangle or roll.
  10. Serve immediately as it is. Or serve with chutney or sambhar :)

Notes:

  1. Roast the dosa on medium flame to get nice golden and crispy masala dosa.
  2. Scoop out the required amount of batter to prepare dosa and add salt and sugar only to it. Remaining batter can be stored in fridge.
  3. Maintain the temperature of the the tawa. It shouldn't be very hot. If the tawa is hot, then u cannot spread the dosa thin. It will clump up.
  4. You can store the red chutney upto a month in fridge.
  5.  Make sure potato bhaji is dry enough or else dosa will turn soggy.
Created using The Recipes Generator

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