Masala Dosa with Chutney Recipe

Masala Dosa - A delight from down south! Make this delicious South Indian Dosa with this recipe. Masala Dosa is famous all over the world for it's taste, size and the uniqueness. Originally coming from the Mysore in Karnataka, it has become popular among all over India and now the world. Usually eaten as a snack, it is also regularly served during breakfast.
Masala Dosa with Chutney picture

Summary

Preparation Time20 MinCooking Time20 Min
Ready In40 MinServings4
CuisineCourse
Main Ingredient

Ingredients

 Rice1 Cup (16 tbs) (plain - For Batter)
 Parboiled rice1 Cup (16 tbs) (For Batter)
 Urad dal1⁄4 Cup (4 tbs) (white - For Batter)
 Methi seed1⁄2 Teaspoon (fenugreek seeds - For Batter)
 Soda bicarbonate1⁄2 Teaspoon (For Batter)
 Curds1⁄2 Cup (8 tbs) (For Batter)
 Ghee/Oil12 Teaspoon (For Batter)
 Water1 Cup (16 tbs) (Adjust the quantity of water as needed for grinding the batter)
 Onions2 Large, vertically sliced (For masala)
 Potatoes2 Large (boiled)
 Green chillies5 (For masala)
 Chopped cilantro1 Tablespoon (coriander - For masala)
 Cashews10 , halved (For masala)
 Urad dal1⁄2 Teaspoon (For masala)
 Cumin seeds1⁄2 Teaspoon (For masala)
 Mustard seeds1⁄2 Teaspoon (For masala)
 Oil2 Tablespoon (For masala)
 Turmeric1⁄4 Teaspoon (For masala)
 Salt To Taste (For masala)
 Grated coconut1⁄2 Cup (8 tbs) (For the chutney)
 Red chilies/1 teaspoon red chilli powder4 (For the chutney)
 Tamarind1 Tablespoon (1 long bean - For the chutney)
 Garlic flakes2 (For the chutney)
 Groundnuts1 Tablespoon (For the chutney)
 Salt To Taste (For the chutney)

Directions

Chop potatoes coarsely. Chop green chillies. Heat oil, add cashews and brown lightly. Add dal, seeds and splutter. Add chillies and onions. Fry till tender. Add turmeric, salt,potatoes, coriander. Mix well.

Wash the rices and dal together. Add plenty of water and methi seeds. Allow to soak for 7-8 hours or overnight.Rewash the rice by draining the water 2-3 times. Grind to a paste. Rawa -like grains should be felt in

Add soda bicarb and salt and mix well. Keep aside in a warm place for 8-10 hours.Beat the curds well. Add to the batter, add more water if required. The consistency of the batter should be enough to thickly coat on a spoon when dipped. Heat the iron griddle or non-stick tawa well.

Pour a spoonful of batter in the centre, spread with the back of the spoon to a thin round. Pour a tsp. of ghee or oil over it. Spread chutney spread over dosa. Place a tbsp. masala in the centre. Fold into triangle to cover masala. Remove with spatula when crisp. Serve hot with chutney and/or sambar.

Chutney spread.

Can be Used in Masala Dosa and other dosa recipes. Grind all ingredients together to form a firm chutney. Use very little water.
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