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+ servings

Masala Dosa

Rich masala dosa
Prep Time 30 mins
Total Time 30 mins
Cuisine Kerala
Servings 4 people


For making Dosas:

  • 300 gm Rice
  • 100 gm Black gram Uzhunnuparippu
  • 25 gm Bengal gram Kadalaparippu
  • 1/2 tsp Fenugreek seeds Uluva
  • 100 gm Butter or Ghee
  • Salt As reqd

For making Masala:-

  • Coconut Half, grated
  • ½ tsp Bengal gram Kadalaparippu
  • ½ tsp Black gram Uzhunnuparippu
  • 100 gm Peas
  • 1 no Carrot
  • 2 nos Onions cut into thin and long slices
  • ½ kg Potatoes boiled
  • 2 nos Tomatoes finely chopped
  • 8 - Cashew nuts
  • 10 nos Raisins – 8 Onakka munthiri
  • Salt As reqd
  • ½ tsp Turmeric powder
  • 2 nos Red chilly Kollamulaku
  • ½ tsp Red chilly powder
  • ½ tsp Sambar masala powder
  • 1 tsp Mustard seeds
  • 2 tbsp Oil
  • 1 glass Water
  • Coriander leaves A few, chopped
  • 4 - Curry leaves


  • For making plain Dosas: 1)Soak rice, Bengal gram, Black gram and fenugreek seeds together and keep it overnight. For fermentation, keep it for 12 hours in summers and 24 hours in winters.
  • Grind them together in a grinder.
  • At the time of making Dosas, add salt. The batter should be of liquid consistency.
  • For making masala: 1)Heat oil in a vessel.
  • Add mustard seeds, dry red chillies & curry leaves.
  • Next, add Bengal gram and Black gram. Fry them for half a minute.
  • Add the sliced onions and fry for 2 minutes.
  • Add a glass full of water followed by peas and carrot.
  • When done, add the mashed potatoes, grated coconut, cashewnuts and raisins and mix well.
  • Add sliced tomatoes followed by salt, turmeric powder, red chilly powder and sambar powder.
  • Finally, add chopped coriander leaves.
  • For making masala dosas: 1)Heat µtava¦ or µdosa kallu¦ and spread a big spoonful of batter over it. Make the dosas thin and crisp by using ghee or butter. Roast it from one side.
  • :-If there is any problem to spread dosas, then add 1 tbsp of Semolina(Rava) in the paste.
  • Spread the masala in the middle and fold it in the desired shape
  • :- Serve with Sambar and Chutney. :- Makes 15-20 dosas.
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