Masala Dosa Recipe (Restaurant Style)

Method32 steps · about 16 hr 10 min

1. 1

   Step 1: Rinse the batter urad dal (½ cup), fenugreek and either 3 tbsp chana dal or 2 tbsp chana dal plus the separate 1 tbsp toor dal. Soak together in fresh water. Separately rinse and soak 1½ cups raw rice with the optional ½ cup idli rice or the same amount of additional raw rice. You may omit that optional ½ cup. Keep rinse and soak water separate from the measured blending water.

   Uses ½ cup urad dal · one batter choice: 3 tbsp chana or 2 tbsp chana plus separate 1 tbsp toor · one tablespoon toor only when chana reduced to 2 tbsp · 1½ cup raw sona masuri rice · ½ cup idli rice · ½ tsp fenugreek seeds · dal rinse and 4–5 h soak water; drain · rice rinse and 4–5 h soak water; drain

2. 2

   Step 2: Soak for 4 to 5 hours. 30 mins before you begin to make the batter, rinse poha (3 tbsp) twice. Pour water enough to immerse it fully. Soak it for 30 mins.

   Rice anddal soaking · 300 minUses 3 tbsp poha · poha rinse/30 min soaking water; drain

3. 3

   Step 3: Later drain the water from the dal completely and add to a blender jar along with poha.

   Uses same urad/chosen chana-toor/fenugreek, not tempering dals · same separate poha supply

4. 4

   Step 4: Add only the measured 1¼ cups dal-blending water. Add batter salt now if needed for your climate; otherwise reserve it for step 22. Add it only once.

   Uses 1¼ cup water · batter salt only if adding before fermentation, omit 22

5. 5

   Step 5: Blend the batter well until thick, frothy and smooth. While you blend ensure your blender doesn't heat up and get overloaded. So give a break in between and blend.

   Uses same drained dals/poha plus 1¼ cup blending water and conditional salt

6. 6

   Step 6: Transfer the batter to the bowl in which you soaked the dal.

   Uses same blended batch

7. 7

   Step 7: Drain the rice soaked in step 1 and blend with the first ½ cup rice-blending water.

   Uses first half cup rice-blending water · same raw rice plus chosen optional idli rice, not fresh dry rice

8. 8

   Step 8: Blend to a slightly coarse, fine-semolina texture or smooth, as preferred. Add only the remaining up to ¼ cup rice-blending water if needed.

   Uses only remaining up to quarter cup rice-blending water · same rice with initial half cup water

9. 9

   Step 9: Pour this rice batter to the dal batter & mix well. You can check the video or step by step photos to know the consistency of batter.

   Uses same batch with only needed remaining quarter cup water · same frothy blend

10. 10

    Step 10: Put the combined batter in roomy covered bowls with space to rise. If dividing it for separate days, ferment only the portion you plan to use and promptly refrigerate the unfermented remainder.

    Uses same rice/dal batters mixed well

11. 11

    Step 11: Choose this warm-place route or the cold-climate assistance in step 12. Ferment the covered batter for 6–16 hours until risen and slightly fluffy. Avoid overfermenting.

    Chosen dosa fermentation · 600 minUses same batch for warm fermentation route

12. 12

    Step 12: For a cold climate, use this route instead of step 11. Preheat the oven at its lowest setting, about 50°C/120°F, for 10 minutes, then turn it off before placing the covered batter inside. Keep the light on if needed. Alternatively use an Instant Pot yogurt setting with an external lid, following its instructions. Ferment until risen and slightly fluffy, about 6–16 hours depending on conditions.

    Uses same batch only in a cold climate warmed oven, switched off or Instant Pot route instead 11

13. 13

    Step 13: Choose one potato method: step 13, 14 or 15. For ordinary boiling or steaming, cook the 500 g potatoes just until fork-tender, without making them mushy.

    Uses 500 g potato only ordinary boil/steam route · potato boiling/steaming or device-required pressure water; discard

14. 14

    Step 14: Instant Pot potato route only: cook the same potatoes under pressure for 5 minutes if small, 6–7 minutes if medium or 10 minutes if large. Use the water required by your cooker and open only after pressure has fully dropped.

    Medium-potato Instant Pot only · 7 minUses same 500 g potato only Instant Pot route, skip 13/15 · potato boiling/steaming or device-required pressure water; discard

15. 15

    Step 15: Stovetop pressure potato route only: place the peeled, diced potatoes in a bowl, partly cover with water and cook to three whistles, following your cooker instructions. Open only after pressure has fully dropped.

    Uses same 500 g potato only stovetop pressure route, skip 13/14 · potato boiling/steaming or device-required pressure water; discard

16. 16

    Step 16: While the potatoes cook, soak only the tempering teaspoon each of chana dal (1 tsp) and urad dal (1 tsp) in a little hot water for 30 minutes, then drain. Take the cooked potatoes from your chosen route once pressure has fully released, if applicable.

    Uses 1 tsp chana dal · 1 tsp urad dal · little hot water for 30 min tempering dal soak; drain · only chosen ordinary route, same cooked potato · only chosen Instant Pot route, same cooked potato · only chosen stovetop pressure route, same cooked potato

17. 17

    Step 17: Heat the filling tablespoon oil (1 tbsp). Add cumin, mustard and only the drained, softened tempering dals from step 16. Fry until golden.

    Uses 1 tbsp oil · ¼–½ tsp mustard seeds · ½ tsp cumin seeds · same teaspoon chana and teaspoon urad after separate 30 min soak

18. 18

    Step 18: Then add onions (¾–1 cup), curry leaves (1 sprig) and chilies. Fry until the onions turn lightly golden.

    Uses ¾–1 cup onion · 1 sprig curry leaves · 2 green chilies · same filling oil and spices

19. 19

    Step 19: Add hing and ginger (1 tsp). Fry until the aroma of ginger comes out.

    Uses 1 pinch asafoetida · 1 tsp ginger · same selected filling base

20. 20

    Step 20: Crumble the cooked potatoes from step 16 into the ginger-hing base. Add turmeric (¼ tsp) and the initial filling salt (½–¾ tsp). Use the separate 2–3 tbsp filling water only if needed; omit it if the potatoes are already too moist.

    Uses ¼ tsp turmeric · ½–¾ tsp salt · 2–3 tbsp water (optional potato filling) · same base aromatics · same one chosen potato route, crumble

21. 21

    Step 21: Saute for 2 to 3 mins. Add coriander leaves (2 tbsp). Taste and add more salt if needed. Set this aside.

    Uses 2 tbsp coriander leaves · extra filling salt only to taste · same filling with only needed water

22. 22

    Step 22: Use the batter fermented by your chosen route in step 11 or 12. Add a little separate thinning water as needed for a thick, pourable batter that spreads easily. Add salt to this portion only if you omitted it in step 4; reserve the rest of the salt with the unused batter.

    Uses batter thinning only as needed · salt for the chosen batter batch only if omitted 4 · only if 11 selected, same batch · only if 12 selected, same batch

23. 23

    Step 23: Heat your dosa tawa on a medium heat. If using cast iron pan, when it turns slightly hot, drizzle few drops of oil on it. Insert a fork or a butter knife into a cut onion and rub the oil all over the pan. If using cast iron griddle, you can also season it the previous night.

    Uses few drops cast iron greasing only · cut onion only for rubbing cast iron pan

24. 24

    Step 24: Check if your pan is hot enough by sprinkling little water on it. It is hot enough it will sizzle and the water evaporates. This tip is only for cast iron pan. Do not try this on a non-stick.

    Uses few cast iron hot pan-test drops; discard

25. 25

    Step 25: Stir the consistency-adjusted batter and take one ladle for one dosa. Reserve the rest of the batter.

    Uses one ladle from the same fermented batch, other batter reserved

26. 26

    Step 26: Pour it in the center of the hot tawa. Immediately begin to spread it in a circular motion starting from the center, keep moving your hand in clockwise direction, making circles until you reach the edges of the pan. Refer video or check images below.

    Uses same one portion only

27. 27

    Step 27: You can make thick or thin dosas as per your desire. If you are unable to spread the batter, it means the batter is too thick or the pan is too hot. Check the troubleshooting tips above.

    Uses same one crepe

28. 28

    Step 28: For this dosa, dot ¼ tsp soft butter around the edges and across the surface, or use ½ tsp oil instead. Use one fat route throughout: 5 tsp butter or 10 tsp oil for the batch of up to twenty dosas.

    Uses ¼ tsp butter for this one dosa only butter route · ½ tsp oil for this one dosa only oil route · same one crepe

29. 29

    Step 29: Cook this dosa over medium heat until the edges release. Flip and cook for 1 minute, then flip back.

    Uses same one crepe with one chosen fat dose

30. 30

    Step 30: Continue until the base is golden, crisp and fully cooked. Optionally spread ready-prepared red chutney for Mysore style. Place a portion of the potato filling from step 21 on one half, then fold or roll. Reserve the remaining filling for the rest of the dosas.

    Uses ready red chutney · same one crepe before filling · portion from the same prepared filling, reserve for later dosas

31. 31

    Step 31: Repeat steps 25–30 with the remaining batter, filling and chosen fat, making up to twenty dosas. Grease cast iron with the cut onion only as needed. Keep the pan moderately hot and serve each dosa freshly cooked.

    Uses few drops cast iron greasing only · cut onion only for rubbing cast iron pan · same first portion; repeat 25–30 with remaining batter/filling

32. 32

    Step 32: Serve crispy masala dosa hot with coconut chutney and tiffin sambar.

    Uses same 20 dosa preparation, serve hot