Masala Dosai is a delicious South Indian breakfast dish. It is a time consuming dish that requires soaking so you must plan ahead. It seems tricky to make but with a little practice, you'll get the hang of it.
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3 cups (1 2⁄3 pints) boiled white rice , Do not use Basmati
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1 cups (½ pint) plain uncooked rice
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¾ cups Urad dal , You must only use Urad dal
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1 tsp fenugreek seeds
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1 yogurt
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1 tsp salt
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2 large potatoes , boiled, cooled, peeled and diced
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2 medium onions , finely chopped
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1 chili powder
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1 coriander , ground
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½ tsp cumin , ground
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½ tsp mustard seeds
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2 oil or ghee
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½ tsp turmeric
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1 blender
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- Serves:
- 1
- Preparation Time:
- 16 hours
- Cooking Time:
- 30 minutes
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Step 1: Rinsing the rice and dal
Rinse the rices and the dal thoroughly. Drain.
Step 2: Soaking the rice and dal
Put both rices in a bowl together and cover with room temperature water. Put the dal in it's own bowl and cover with room temperature water. Add all of the fenugreek seeds to one of the bowls. Both rice and dal need to soak overnight or for at least 8 hours.
Step 3: Re-rinsing the rice and dal
After the soaking is finished, give the rice and dal one final rinse.
Step 4: Grinding the rice
For the fastest grind, put the rice in the blender and cover with enough water so it is nearly 1/2" above the rice. Grind for several minutes. You may need to stop the blender and use a spatula to move the mixture around. Grind until the mixture is nice and smooth. Place the rice paste into a large bowl.
Step 5: Grinding the dal
Put the dal into the blender and cover with enough water so it is nearly 1/4" above the dal. Grind for several minutes. You may need to stop the blender and use a spatula to move the mixture around. Grind until the mixture is nice and smooth.
Step 6: Mixing the rice, dal and yogurt
Add the dal to the rice mixture and stir until well blended. The mixture will be very thick. Add the yogurt and mix well.
Step 7: Allowing the mixture to ferment
Cover the bowl and set it in a warm area for 8 hours.
 | Have the masala (filling) prepared before cooking the dosas so you can stuff the dosas immediately. |
Step 8: Cooking the masala
Heat the ghee in a large skillet and fry the mustard seeds for 1 minute. Add the chili powder, cumin, coriander, turmeric, onion and potatoes. Saute 2-3 minutes until the mixture is well blended and onions are tender.
Step 9: Cooking the dosa
Heat a greased skillet well and ladle the dosa batter into the middle. Use the back of a spoon to spread the mixture all over the skillet. Cook until crisp.
 | Do not make the dosa too thick. If you keep the dosa thin enough you will not need to flip it. |
Step 10: Filling the dosa
Remove the dosa when it is crisp and fill with a heaping spoonful of masala. Roll up the dosa.
Step 11: Serving the masala dosai
Serve the dosa with your favorite chutney. Coconut is especially delicious.
Enjoy your masala dosai. It is a delicious meal that is well worth the time spent making it.
