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Breakfast Snacks

Authentic Masala Dosa | Kerala Style Masala Dosa

Crispy on the edges, soft in the middle — this authentic masala dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 2 servings

100 g Parboiled Rice Puzhungalari
100 g Raw Rice (Pachari)
50 g Whole Black gram (Uzhunnu)
1 tsp Fenugreek seeds (Uluva)
2 nos Potato cooked, medium
1 nos Onion — chopped
1 nos Tomato
2 nos Green chillies
Curry leaves, a few
1 tbsp Ginger Garlic Paste
3 tbsp Oil
1 tsp Mustard seeds
Coriander leaves A bunch
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
For Preparing Dosa Batter:-For preparing Kerala Style Masala Dosa, first soak the ingredients in water for about 2 to 3 hrs.
Step 2
Grind it in a blender adding water in steps into a very fine batter.
Step 3
Add salt and keep it overnight for fermentation.
Step 4
For Preparing Potato Masala:-Heat the oil in a pan or a kadai.
Step 5
Let the mustard seeds crackle.
Step 6
Add onion and cook until it turns brown.
Step 7
Add ginger-garlic paste and cook again.
Step 8
Add slit green chillies, turmeric powder, tomatoes and continue to sauté.
Step 9
Add mashed potatoes followed by water and salt.
Step 10
Cook, till it becomes thick.
Step 11
Add chopped coriander leaves and set aside.
Step 12
For Preparing Masala Dosa:-Heat up a dosa tawa.
Step 13
Pour a ladle of dosa batter on the tawa and spread it thin.
Step 14
Pour oil or ghee over it.
Step 15
When one side is cooked, place a portion of the masala in the center and cover it with the other half of the dosa.
Step 16
You need not turn the dosa to cook both the sides.
Step 17
Serve Masala Dosa hot with Sambar and Chutney.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.

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Breakfast Snacks

Authentic Masala Dosa | Kerala Style Masala Dosa

Crispy on the edges, soft in the middle — this authentic masala dosa is a breakfast staple across Kerala. The batter comes together quickly and the dosa cooks in under a minute on a hot tawa.

Ingredientsfor 2 servings

100 g Parboiled Rice Puzhungalari
100 g Raw Rice (Pachari)
50 g Whole Black gram (Uzhunnu)
1 tsp Fenugreek seeds (Uluva)
2 nos Potato cooked, medium
1 nos Onion — chopped
1 nos Tomato
2 nos Green chillies
Curry leaves, a few
1 tbsp Ginger Garlic Paste
3 tbsp Oil
1 tsp Mustard seeds
Coriander leaves A bunch
1/2 tsp Turmeric powder
Salt, to taste

Preparation

Step 1
For Preparing Dosa Batter:-For preparing Kerala Style Masala Dosa, first soak the ingredients in water for about 2 to 3 hrs.
Step 2
Grind it in a blender adding water in steps into a very fine batter.
Step 3
Add salt and keep it overnight for fermentation.
Step 4
For Preparing Potato Masala:-Heat the oil in a pan or a kadai.
Step 5
Let the mustard seeds crackle.
Step 6
Add onion and cook until it turns brown.
Step 7
Add ginger-garlic paste and cook again.
Step 8
Add slit green chillies, turmeric powder, tomatoes and continue to sauté.
Step 9
Add mashed potatoes followed by water and salt.
Step 10
Cook, till it becomes thick.
Step 11
Add chopped coriander leaves and set aside.
Step 12
For Preparing Masala Dosa:-Heat up a dosa tawa.
Step 13
Pour a ladle of dosa batter on the tawa and spread it thin.
Step 14
Pour oil or ghee over it.
Step 15
When one side is cooked, place a portion of the masala in the center and cover it with the other half of the dosa.
Step 16
You need not turn the dosa to cook both the sides.
Step 17
Serve Masala Dosa hot with Sambar and Chutney.

Tip

The pan must be properly hot before you pour the batter. Sprinkle a few drops of water — if they sizzle and evaporate immediately, the temperature is right.