Masala Dosa with coconut chutney/dip recipe|| simple and easy to make

Dosa is crisp from outside and have a perfect sour taste when munched into it. It can be plain or it can have a simple potato filling.

A properly made crisp and savory Dosa is wonderfully delicious, and fairly simple at home. The batter must be kept overnight to get a the correct texture and required sour tare. With a traditional spicy potato filling it makes a perfect vegetarian breakfast,lunch or dinner.

We like to eat it coconut chutney/dip

Type: Breakfast,lunch or dinner it’s a whole meal

Preparation time: 24 hours

Cooking time: 25-30 minutes

Ingredients for Dosa batter:

  • 2 cups of plain rice
  • 1/2 th cup urad dal (split and dehusked gram lentils)
  • 1/4 th cup chana dal (yellow split peas)
  • 1 tsp fenugreek seeds
  • Salt

Procedure for the Dosa batter:

  • In a bowl first wash all the ingredients except salt
  • Pour as much water to cover all the ingredients
  • Keep it covered and in a warm and dry place for 12 hours
  • Now grind the mixture by taking minimum water into fine paste but while touching you might get a very minimum grainy texture
  • Again cover and keep it for 12 hours in a warm and dry place
  • After 12 hours, take batter and beat it more to make it more airy
  • You can use beater if you want
  • Now you can add a pinch of salt
  • Keeo it aside
  • Now lets make the masala

Ingredients for Dosa filling/masala:

  • 1 lb potatoes boiled almost 90% and roughly smashed
  • 1 tsp mustard seeds
  • 1 tsp cumin seeds
  • 7-8 curry leaves
  • 1 tsp turmeric powder
  • 1 tsp red chilli flakes
  • Salt to taste
  • 1/2 cup chopped onions
  • 1 tsp lemon juice( optional)
  • 1/4 th cup chopped coriander leaves

Procedure for Dosa filling/masala

  • Boil 1lb of potatoes almost 90% and smash them roughly
  • Now in a pan add 2 tbs oil
  • 1 tsp mustard seeds
  • 6-7 curry leaves
  • 1 tsp whole cumin seeds
  • 2 tsp chopped green chillies (heat is upto you)
  • At this point add the boiled roughly smashed potatoes
  • Mix them
  • Now add 1 tsp turmeric powder and 1 tsp red chilli flakes
  • Add 1/2 cup freshly chopped onions
  • Add some chopped coriander leaves
  • Add 2-3 drops of lemon juice(optional)
  • Salt to taste
  • Keep it aside aside

Ingredients for the coconut chutney/dip:

  • 1 cup grated coconut
  • 2 tbs water
  • 1 tsp mustard seeds
  • 1 tsp yellow split peas/chana daal
  • 6-7 curry leaves
  • 2-3 green chillies
  • Salt to taste

Procedure for coconut chutney/dip:

  • In a pan add 1 tbs oil
  • Temper the 1tsp mustard seeds, 1 tsp chana daal(yellow split peas=, 6-7 curry leaves and 2-3 green chillies
  • In a blending jar blend the 1 cup coconut with 2 tbs water
  • In that jar add the tempered curry leaves and green chillies
  • Again blend it
  • Chutney/dip is also ready
  • Keep it in the refrigerator

Now its time to make and serve the Dosas:

  • Take a heavy pan and heat it up
  • Now add splashes of water 2-3 times and rub it with a clean towel
  • The purpose is to keep the top cool while adding the batter
  • Take a laddle full of dosa batter and pour it over the pan
  • Now start spreading from the centre to outwards
  • Allow the batter to dry
  • Then add 1 tsp of oil
  • Take a spatula full of masala/filling
  • You can see that the layer starts leaving the pan
  • Now take a spatula and roll it
  • Keep on repeating the process with rest of the batter
  • Serve it while hot and crisp with the cold coconut chutney/dip

We’ve added a step by step video of the recipe👇

Serve this as a breakfast, lunch or dinner

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