Login  |  Register
Recipe Search
Choose Category
Search by Keyword

Bean Sprout Salad

Daily Menu
Home  ?  Recipes  ?  Vegetarian  ?  Masala Dosa

Masala Dosa

A South Indian snack made with rice and lentils
Recipe By : Niru Gupta
Type: Vegetarian Serving: 15 Cooking Time: 2-3 minutes once the batter and masala is ready


  • 2 cups (360 g) rice, preferably parboiled (sela)
  • 1/2 cup (90 g) split and husked Bengal Gram ('Dhuli Urad')
  • 1/2 tsp fenugreek seeds (Methi Dana)
  • 2 tsp salt or to taste
  • An iron griddle or a thick bottomed frying pan
  • Oil to smear the pan for cooking the dosas
  • Masala for Dosas


  • Clean and wash the rice and lentil and soak together with the fenugreek seeds for about 5-6 hours (or overnight). Grind to a very smooth consistency.
  • Add the salt and enough water to make into a dropping consistency, and leave to rise for about 6-7 hours or till fermented.

  • To make the dosas, adjust the consistency of batter and if needed add enough water to make a smooth pouring consistency.

  • Heat the pan or griddle, and brush oil over it. When really hot, splash a little water over it, immediately, with a ladle, pour equivalent to about ╝ cup of batter onto it, spreading it thin, with a circular motion. (When doing this, do not press the ladle to touch the base of the pan. It should touch only the batter or else it will stick to the pan.) This will need a bit of practice so do not feel discouraged if not successful.

  • Lower the heat and when the edges brown a bit, dribble a little oil around the edges so that it seeps under the dosa.

  • When the edges start lifting prise the dosa off the pan, put the some filling in the centre, and fold the two edges over.

  • Lift it off the pan, and place on to the serving dish with the folded edges down.

  • For the masala:

  • Heat the oil in a heavy based pan and add the mustard seeds. When they begin to splutter, add the onions, curry leaves and green chillies, and sautÚ over high heat till the onions are a little transparent.

  • Add the salt and the turmeric and mix well. Add the potatoes and turn around till well mixed. Add the water, and let it simmer, for 2-3 minutes. You can serve the filling separately too if you so desire.

  • Currently 4/5 Stars.
  • 1
  • 2
  • 3
  • 4
  • 5
Current Rating 4/5 (1 votes)
About Niru Gupta
Contribute a Recipe
Everyday Indian
No Onion - No Garlic
Vrat Ka Khaana
Cooking the U.P. Way
Microwave Indian
Cook My Dear
Weight Loss Cookbook
Western Cookery
Paschimi Paak Pranaali
Menu Consultation
Menu Consultation for Party
Menu Consultation for Restaurants
Member's Registration Form
My Yatra - Mansarovar
My Trip to Mauritius
My Trip to Vietnam
My Trip to Cambodia
My Trip to New Zealand
My Trip to China
© Copyright. Nirus Kitchen. All rights reserved.