for batter:

  • ▢3 cup sona masuri rice
  • ▢½ tsp methi / fenugreek seeds
  • ▢water (for soaking)
  • ▢1 cup urad dal
  • ▢2 tbsp toor dal
  • ▢2 tbsp chana dal
  • ▢1 cup poha / avalakki (rinsed)

for aloo bhaji:

  • ▢2 tbsp oil
  • ▢1 tsp mustard
  • ▢1 tsp urad dal
  • ▢1 tsp chana dal
  • ▢1 dried red chilli
  • ▢few curry leaves
  • ▢pinch hing / asafoetida
  • ▢2 chilli (finely chopped)
  • ▢1 inch ginger (finely chopped)
  • ▢1 onion (sliced)
  • ▢¼ tsp turmeric
  • ▢1 tsp salt
  • ▢3 potato (boiled & mashed)
  • ▢2 tbsp coriander (finely chopped)
  • ▢2 tbsp lemon juice


masala dosa batter preparation:

  • firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.
  • rinse well and soak in enough water for 4 hours.
  • in another bowl take 1 cup urad dal, 2 tbsp toor dal and 2 tbsp chana dal.
  • rinse well and soak in enough water for 2 hours.
  • after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in mixi if you do not have access to a grinder.
  • add water as required and blend to smooth paste.
  • scrape sides. the smooth and fluffy batter will be ready after 40 minutes.
  • transfer the batter to a large vessel and keep aside.
  • in the same grinder add soaked rice and 1 cup rinsed poha.
  • add water slowly and scrape the sides. blend to a coarse paste.
  • transfer the rice batter to the same urad dal batter.
  • mix well making sure everything is well combined.
  • ferment in a warm place for at least 8 hours or until the batter doubles in volume. if you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
  • once the batter is well fermented, mix gently, without disturbing the air pockets.
  • transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
  • mix well until the salt is well combined. masala dosa batter is ready. keep aside.

aloo bhaji preparation:

  • firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.
  • now add 2 chilli and 1 inch ginger. saute well.
  • also, add 1 onion and saute until onions shrink slightly.
  • further, add ¼ tsp turmeric and 1 tsp salt. saute well.
  • now add 3 potato and mix well, mash slightly making sure everything is well combined.
  • turn off the flame and add 2 tbsp coriander and 2 tbsp lemon juice.
  • mix well and aloo bhaji for masala dosa is ready. keep aside.

masala dosa preparation:

  • firstly, add a ladleful of batter on hot tawa.
  • spread as thin as possible making a crispy dosa.
  • take 1 tsp of butter and spread uniformly.
  • also, place 2 tbsp of prepared aloo masala in the centre.
  • roast until the dosa turns golden brown and crisp.
  • scrape the sides of dosa and roll the dosa.
  • finally, masala dosa recipe is ready to serve with coconut chutney and sambar.


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