Masala Dosa Recipe

Soak

Rinse the rice and parboiled rice together 3 times until water runs mostly clear. Rinse the urad dal and fenugreek seeds together. In separate bowls, soak the rice mixture with poha and the urad dal + fenugreek in cold water so both are submerged by 2–3 cm. Soak for 4–6 hours (or up to 8 hours) at room temperature.

Grind

Drain the urad dal and reserve the soaking water. Grind the urad dal and fenugreek with about 150–200 ml of the reserved water to a smooth, light, fluffy batter (5–10 minutes in a wet grinder or high-power blender, adding water sparingly). Next, grind the rice + poha with 250–350 ml fresh or reserved water until it is slightly grainy but smooth. Combine both batters in a large bowl, mixing thoroughly with your hand or a spoon to aerate. The combined batter should be pourable but thick (like heavy cream).

Ferment

Cover the bowl loosely and keep in a warm place (ideally 30–35°C) for 8–12 hours or until batter has risen and is bubbly. Fermentation time varies with ambient temperature.

Salt and Adjust

After fermentation, stir in 2 tsp salt and adjust consistency with water to make it spreadable (slightly thinner than pancake batter). If you need to use immediately, refrigerate only if you want to slow fermentation — chilled batter is harder to spread.

Cook Potatoes

Place the peeled, cubed potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer until just tender (12–15 minutes). Drain and lightly mash; keep slightly chunky.

Tempering

Heat 3 tbs oil or ghee in a skillet over medium heat. Add mustard seeds and let them pop. Add urad dal and chana dal; fry until golden. Add curry leaves and chopped green chilies and sauté for 30 seconds. If using, add asafoetida now.

Sauté Vegetables

Add the thinly sliced onion and sauté until translucent and beginning to brown (4–5 minutes). Add grated ginger and turmeric powder; sauté 30 seconds. If using tomato, add now and cook until it softens and oil separates (2–3 minutes).

Combine with Potatoes

Add the mashed potatoes and salt. Mix thoroughly so the spices coat the potatoes. Cook 2–3 minutes to heat through and allow flavors to meld. Stir in chopped cilantro and lemon juice. Taste and adjust salt or lemon. Keep warm.

Heat a large nonstick or cast-iron griddle (tawa) over medium-high heat until hot. Sprinkle a few drops of water; it should sizzle and evaporate quickly.

Reduce heat to medium. Stir the fermented batter. Pour about 3/4 cup (adjust to pan size) batter in the center of the tawa and quickly spread in a circular motion with the back of a ladle to form a thin crepe about 8–10 inches in diameter.

Drizzle 1/2 tsp oil or ghee around the edges and a little on top. Cook until edges lift and underside is golden brown and crisp (2–3 minutes). For a crispier dosa, increase heat slightly near the end.

Place about 1/2 to 3/4 cup of hot potato masala on one half of the dosa and spread evenly. Fold the dosa over the filling (or roll) and press gently.

Transfer to a plate. Repeat with remaining batter, stirring batter occasionally and adjusting heat so dosas cook evenly. Use remaining oil/ghee as needed (about 1/2 tbs per dosa).

Serve hot masala dosas immediately with coconut chutney and sambar on the side. Optionally garnish with extra cilantro or a squeeze of lemon.