Spicy Masala Dhosaa

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  • Food Type: Vegan

Recipe Type

Bread & rolls, savory

 Cuisine By Region


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  • 2 cups rice-preferably parboiled
  • 1/2 cup split and husked Black Gram (Dhuli Urad)
  • 1/2 tsp fenugreek seeds
  • 2 tsp salt
  • Oil to smear the pan for cooking the dosas

  • For the Masala for Dosas:
  • 500 gm (3 cups) potatoes-boiled, peeled and cubed
  • 1 1/2 cups onions-sliced not very thin
  • 2 green chillies-chopped coarsely (optional)
  • 2 Tbsp oil
  • 1 tsp mustard seeds
  • 6-7 curry leaves or 1/2 tsp dried curry leaves
  • 2 tsp salt
  • 1/4 tsp powdered turmeric
  • 1/2 cup water


  • Wash and soak the rice in one container and the dal and fenugreek seeds together in another container for 5-6 hours or over night, depending on the weather.
  • Grind dal mixture together to a very smooth consistency. Next grind the rice smooth too and mix the two batters.
  • Add salt and enough water to make into a dropping consistency. Leave to ferment over-night or more depending on the weather, till a little spongy.
  • If thickened too much, add a little water to thin a bit. Heat tawa, and brush oil over it. When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.
  • This will have to be very swift and will need a bit of practice.
  • After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
  • When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan. Put desired filling in the center, and fold the two edges over.
  • Serve accompanied with sambhar and chutney.

  • For the Masala Filling:
  • Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.
  • Add the salt and the turmeric and mix well, before adding the potatoes.
  • Turn the potatoes around till well mixed, and add the water, and let it simmer, for 2-3 minutes.
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