Masala Dosa

This is one of the favourite breakfasts at my home. My colleague and friend Poornima brought this often for lunch(yes..she likes dosas, idlis in lunch box than rice). She always brought 2-3 extra so that we all could eat it. She knew so many good recipes that every time I used to wonder how many more she might know. Her dishes are always perfect(unlike mine, most of the time they come out bad).

Let me tell something about Poornima. She has a wonderful kid. We always talk about her kid Vai, who does not like to eat anything. Vai is in pre-nursery now and from morning to evening she sits hungry in the school. One day Poo said her daughter has improved a bit (that day Vai had two grapes for lunch…hahaha). I could not control my laugh!!!. Poo is worried a lot because she thinks Vai might become like me when she grows up if she continues her food habits. (I love cooking but don’t like eating much!!!).

I always wonder how Poo manages to cook for more than 10 people(she stays in joint family) early morning and still manages to catch office van by 8AM. She is amaging. I dont know what I would have done if I was in her place.

Okay…now I think it is better to give recipe rather than boring everybody with my stories….

For Bhaji

Onion 2
Potatoes 3
Green chillies 3
Mustard 1/2 tea spn
Chana dal 1/2 tea spn
Turmeric a pinch
Curry leaves 1 strand
Coriander leaves 5-6 strands
Oil 1 tea spn

Cook potatoes with a pinch of turmeric in pressure cooker or microwave. Peel and mash them with hand.
Heat oil and add mustard seeds. When they start spluttering, add chana dal, curry leaves and green chillies. Fry for a while. Then add chopped onion and fry till they are transparent. Now add potatoes and salt. Add a half cup of water. Cook for 2 minutes(till the water gets absorbed) and remove from flame. Garnish with coriander leaves.

For Red chutney:

Red chillies 7
Garlic 5 small cloves
Salt 1/4 tea spn

Soak chillies in 1/2 cup hot water and close the lid of the vessel). Keep for around 1/2 to one hour so that chillies become soft. Then grind them with garlic and salt to a smooth paste(do not add extra water).

Method for making masala dosa:
Spread dosa with the batter explained here. Take one spoon of chutney and apply on dosa(Chutney has to be applied on whole dosa, I have applied in only half side because I cannot eat too spicy). Take one table spoon of bhaji and keep in in one half of dosa and fold dosa.
Serve hot with coriander chutney.

Serves : 4
Preparation time : 30min

29 thoughts on “Masala Dosa”

  1. Dosas are a favorite with both me and my husband too! My only problem is that I like to eat them hot, straight from the tava.

    and shilpa, thanks for stopping by. I think i pipped you to the post. I found your blog listed in vkn’s “my dhaba” and visited and really liked it. Added it to my list a while back. 😛

  2. Shilpa,

    Thanks for dropping by my blog. Wish you a Happy Gudi Padava. I am a Maharashtrian & call my mum ‘Aayi’ too :). Adding you to my blogroll.


  3. Hi Shilpa,

    Visiting your site for the first time. You have good entries of recipes. I have bookmarked the corn soup in my list. Will try it soon.
    I make masala dosa similar to yours. In the red chutney I add two pearl onions.

  4. Hi shilpa,

    i am regular visitor of your site. i have tried a couple of ur recipes. i made masala dosa the same way u have described and it came out so well. i did not know how to make the red chutney and i am happy i could make that today.

    yesterday i tried methi egg fry. i was very tasty.

    thank u.

  5. thanks shilpa u are giving a very nice recipies .iam really touched by seeing ur recipies.keep the good work .god bless u and advance happy ganesh chaturti.iam from karnataka only.bye

  6. Dosas prepared in Tamilnadu and Karnataka differ very much. The crispy Paper roast masala doasa in Tamilnadu are flat , wafer thin and more spready. The typical Mysore Masla dosa is full bodied yet crispy and a wholesome treat . They are smeared with Red Chutney on one side served with butter in banana leaves and aloo masala.
    I understand the dosa batter for these are different form the usual dosa batter and contans lentils like Toor Dhal, Bengal grams and Methi seed besides small quantity of Poha and Rava and are cooked only on one side
    Can u post ur recipe for Mysore Masla dosa batter

  7. Hi, the link to the dosa batter doesn’t take me to the correct page..I guess u need to update the link to it..
    I’m talking about the following –
    (Method for making masala dosa:
    Spread dosa with the batter explained here. )

    Will appreciate if you can update that..Thanks!

  8. Thanks a lot for pointing out that Smitha. When I moved from blogger to my own domain, I think the old link remained as it was. I have updated it now.

  9. Hi Shilpa
    I am in the US and for years my wife and I have tried to make the crisp dosa that you usually get in a Hotel. It always resulted in total disaster. Finally thanks to your recipe I was able to make them and we all enjoyed it.
    Thanks so much
    Looking forward to review this site for more such recipes

  10. i hv a question…………in bhaji’s ingredients chana daal iz written iz it going 2 b boiled chana daal?????plz do let me knw..plzzzzzzz

    Shilpa: No, not boiled. Its just fried in oil as mentioned in recipe.

  11. Very clear explanation, and a nice touch. Pleasure following your recipe. Keep up the good work (aromas inclusive)!

  12. Hi shilpa…

    Can u pls tell me how to prepare aloo parathas..
    My dad likes this very much… pls help ..


    Shilpa: It is already on the site.

  13. You have mentioned everything here, but did not mention how make dosas, I mean what should be the ingredients for dosas.

  14. Pingback: Video: Making Rava Dosa and Masala Dosas « Arun Shanbhag

  15. Hi,,,,
    Its really yummy….. i really love Dosa’s & that 222222222 Masala dosa is my fav 🙂 when i go 2 hotels … sometimes i do cook it also 🙂

    love 2 all

  16. Shilpa..
    Thanks for the red chutney recipe..I had tasted this before in bangalore restuarnats before,but never got this recipe..And it came out perfectly good with this recipe..Thanks a ton…Can you please share the recipe of Veg Guassi ??this one i hv tasted in Pune rest,but culdnt find the proper recipe from net..

  17. Dosa – a crispy, golden marvel that turns breakfast into a delicious adventure! This recipe’s simplicity and versatility make it a go-to favorite. With its thin, lacy texture and served with flavorful chutneys, dosa is a culinary delight that never disappoints.

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