Masala Dosa Recipe

Rinse rice, parboiled rice and poha separately until water runs clear. Rinse urad dal and fenugreek. Soak rice and parboiled rice together in 700 ml water and a pinch of salt for 4–6 hours. Soak urad dal and fenugreek together in 200 ml water for 4–6 hours. Soak poha (or cooked rice) in a little water for 15–30 minutes before grinding.

Drain urad dal, reserve the soaking water. Grind urad dal and fenugreek in a wet grinder or high-speed blender with about 100–150 ml of its soaking water until fluffy and smooth (about 8–12 minutes in a wet grinder). The batter should be aerated and slightly sticky.

Drain the rice and parboiled rice. Grind them with the soaked poha using around 300–350 ml of water to a smooth but slightly grainy batter (not paper-smooth). Combine the rice mixture with the urad dal batter in a large bowl.

Add 1.5 tsp salt and mix well by folding and pressing the batter to incorporate air. The final batter consistency should be pourable but thick enough to coat the back of a spoon—add small amounts of water if needed.

Cover and ferment at warm room temperature (27–32°C) for 8–12 hours or until doubled in volume and slightly bubbly. In cooler climates, ferment longer or place in an oven with the light on.

Place saffron threads in 2 tbsp warm milk and set aside to bloom for at least 10 minutes so it releases color and aroma.

Boil the diced potatoes in salted water until tender but not falling apart, 10–12 minutes. Drain and roughly mash or break into bite-sized pieces; set aside.

Heat 3 tbsp oil or ghee in a wide skillet over medium heat. Add 1 tsp mustard seeds; when they pop, add 1 tsp urad dal and 1 tsp chana dal. Fry until dal turns golden (30–60 seconds).

Add the thinly sliced onion and sauté until caramelized, about 10–12 minutes, stirring regularly to prevent burning. If onions brown too quickly, reduce heat.

Add chopped green chilies, curry leaves and turmeric and red chili powder. Cook 1 minute until fragrant.

Add the boiled potatoes and the saffron milk. Gently fold and cook 3–4 minutes so potatoes absorb saffron color and onion flavors. Adjust salt (about 1 tsp) and add lemon juice. Stir in chopped coriander leaves. Keep warm.

Rinse toor dal and place in a pressure cooker with 2 cups (480 ml) water and 1/2 tsp turmeric. Cook until soft and fully mashed (about 3–4 whistles), or simmer in a pot 25–30 minutes until tender. Mash lightly and keep aside.

In a saucepan, combine chopped tomatoes, mixed vegetables, sambar powder (2 tbsp), tamarind pulp, jaggery, salt and about 400 ml water. Simmer until vegetables are tender, 10–15 minutes.

Add the cooked dal to the vegetable-tomato mixture, combine and adjust consistency with additional water to reach a ladle-able broth (about 600–700 ml total). Simmer 5–8 minutes to let flavors meld.

Prepare tempering: heat 2 tbsp oil/ghee in a small pan. Add 1 tsp mustard seeds and 1/4 tsp fenugreek. When mustard pops add 2 dry red chilies, a pinch (1/4 tsp) asafoetida and 8 curry leaves. Pour the hot tempering into the simmering sambar and stir. Taste and adjust salt or sambar powder as needed. Keep warm.

The potato masala and sambar temperings use similar ingredients. For potato masala, the tempering was done at the start of the masala directions (mustard, dal, curry leaves). For additional finish, heat 1 tbsp oil, add 1/2 tsp mustard and a few curry leaves, pour over the mashed potatoes before serving to intensify aroma.

Once batter is fermented, stir it gently. If too thick, add a little water to reach a cream-thin pourable consistency similar to heavy cream. Add 4 tbsp oil or ghee to a small bowl for cooking.

Heat a non-stick or cast-iron griddle (tawa) over medium-high heat until hot. Sprinkle a few drops of water — it should sizzle and evaporate immediately. Reduce heat to medium for consistent cooking.

Ladle about 3/4 cup (adjust for size) of batter onto the center of the griddle and quickly spread in a circular motion with the back of the ladle to form a thin crepe (start from center, move outward). Aim for an even thin layer; edges can be slightly thinner.

Drizzle 1/2 tsp oil or ghee around the edges and a few drops on top. Cook until the bottom turns golden and crisp, 1.5–2 minutes. Do not flip for a traditional dosa; if you prefer crispier both sides, flip and cook 20–30 seconds more.

Place 2–3 tbsp of the warm saffron potato masala in the center of the dosa. Fold the dosa over the filling into a roll or triangle. Serve immediately with hot sambar and coconut chutney (optional).