Masala Dosa Recipe

Soak

Rinse the parboiled rice, raw rice, and poha in several changes of water until the water runs mostly clear. Rinse the urad dal and fenugreek seeds separately. Soak the rice mixture and the urad+fenugreek in separate bowls covered with water for 4–6 hours (or overnight).

Grind

Drain the soaked urad dal and fenugreek. In a wet grinder or high-power blender, grind the urad+fenugreek with about 150 ml of water until smooth and slightly fluffy (5–10 minutes in a wet grinder). Transfer to a large bowl. Next grind the soaked rice (and poha) in batches with about 200–300 ml water total until a slightly coarse, smooth batter remains. Combine both batters, adjusting consistency with additional water so the batter is pourable but not thin (like heavy cream).

Ferment

Mix in 1 tsp salt, cover the bowl, and keep in a warm place (around 27–32°C / 80–90°F) for 8–12 hours until doubled and slightly bubbly. Fermentation time depends on ambient temperature.

Prepare for cooking

Stir the fermented batter gently; if too thick, mix in a little water to reach a crepe-like pouring consistency. Heat a cast-iron or nonstick tava (griddle) over medium-high heat and wipe lightly with oil before first dosa.

Cook potatoes

Place peeled halved potatoes in a pot, cover with water, add a pinch of salt, bring to a boil and simmer until tender (15–20 minutes). Drain and either mash coarsely or break into bite-sized pieces. Alternatively use a pressure cooker (1–2 whistles) or steam until soft.

Tempering

Heat 2 tbs oil in a frying pan over medium heat. Add mustard seeds and when they crackle add cumin seeds, urad dal and chana dal. Fry until the dals turn golden (about 30–45 seconds). Add curry leaves, chopped green chilies, and chopped ginger; sauté for 15–20 seconds.

Sauté onions & spice

Add the sliced onion and sauté until soft and translucent (3–4 minutes). Stir in turmeric and 1 tsp salt.

Combine with potatoes

Add the mashed/piece potatoes to the pan and gently mix so the spiced onion mixture coats the potatoes. Cook together for 2–3 minutes to blend flavors. Turn off heat, stir in chopped cilantro and lemon juice. Adjust salt and heat; set aside warm.

Whisk tamarind paste with 120 ml warm water until smooth. Add jaggery, red chili powder and salt. Simmer gently in a small saucepan for 3–5 minutes until slightly thickened. Taste and adjust sweet-sour balance. Cool to room temperature; keep in a small bowl.

Combine grated coconut, roasted chana dal, green chili, ginger, 60 ml water and salt in a blender and grind to a smooth but slightly coarse chutney. Transfer to a bowl. Heat 1 tsp oil in a small pan, crackle mustard seeds and add curry leaves; pour tempering over the chutney and mix.

Heat griddle

Heat the tava/skillet over medium-high. Sprinkle a few drops of water—if they sizzle and evaporate immediately, the pan is ready. Wipe with a lightly oiled paper towel or brush.

Spread dosa

Stir the batter once. Pour about 1/3 to 1/2 cup batter (adjust to size of pan) in center of hot griddle and immediately using the back of the ladle spread it in concentric circles outward to a thin crepe (thinner for crisp dosa). Drizzle a little oil or ghee around the edges and on the surface.

Cook & fill

Cook until the underside is golden brown and the edges lift (2–3 minutes). If you prefer, cover briefly to help cook through. Spoon 1/3 to 1/2 cup of hot potato masala down the center of the dosa and gently fold one side over the filling or roll the dosa. Cook another 30 seconds and transfer to a plate.

Serve

Serve dosas immediately with coconut chutney and tamarind chutney (and sambhar if you like). Repeat spreading and cooking with remaining batter, re-oiling the pan lightly as needed.