Masala Dosa Recipe

Add 3 cups Sona Masuri rice and ½ tsp methi into a bowl.

Rinse well and soak in enough water for 4 hours.

In another bowl add 1 cup Urad dal, 2 tbsp Toor dal and 2 tbsp Chana dal.

Rinse well and soak in enough water for 2 hours.

After soaking dal for 2 hours, drain off the water and transfer to the grinder. 

Add water as required and blend into a smooth paste.

Then smooth and soft batter will be ready after 40 minutes.

Move the batter into a large vessel and set aside.

in the same grinder add soaked rice and 1 cup rinsed Pawa (Flaked Rice).

Add water slowly and scrape the sides. Blend to a coarse paste.

Transfer the Rice Batter to the Urad dal batter.

mix all ingredients well.

Leave in a warm place for at least 8 hours or until the batter doubles in volume.

once the batter is well set, mix gently, without disturbing the air pockets.

transfer 4 cups of the batter to a small bowl and add 1 tsp salt.

mix well until the salt is blended. The Masala Dosa batter is ready. keep it aside.

Heat 2 tbsp oil, 1 teaspoon mustard, 1 tsp urad dal, 1 tsp chana dal, 1 whole dry red chilli, 3 curry leaves & a pinch of Asafeotida (hing) in a Kadahi.

Then add 2 finely chopped chillies and 1 inch of ginger.

Add 1 onion and saute until onions shrink slightly.

Add ¼ tsp turmeric and 1 tsp salt. 

Now add 3 potatoes and mix well, mash slightly making sure everything is well combined.

turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.

mix well and aloo bhaji for masala dosa is ready. keep aside.

Add a Large spoonful of batter on hot Tawa.

spread as thin as possible making a crispy dosa.

take 1 tsp of butter and spread uniformly.

Place 2 tbsp of prepared aloo masala in the centre.

roast until the dosa turns golden brown and crisp.

scrape the sides of dosa and roll the dosa.

finally, masala dosa recipe is ready to serve with coconut chutney and sambar.