Masala Dosa Recipe, How to Make Masala Dosa Recipe | Dosa Recipes

Masala Dosa: Masala Dosa Recipe, How to make Masala Dosa

Masala Dosa Recipe with step by step photos. Its a detailed post to make both the dosa batter and potato filling.

Masala Dosa is a famous recipe not only in India but abroad too. Masala Dosa  is on the menu list of many North Indian Specialty restaurants too. Though making Masala Dosa is a long process, but its worth it.

masala dosa

Usually the first day i make idlis from the batter and then the next day i make dosa. For making dosa the batter has to be slightly thin than the idli batter. The leftover batter can always be refrigerated and used when required.

masala dosa recipe

The basic plain dosa recipe calls for soaking urad dal/skinned black lentils and rice. The soaked lentils and rice are then finely ground and fermented overnight. Warm temperature is important for the idli-dosa batter to ferment well.

crispy masala dosa

I have used regular rice and parboiled rice in half-half ratio. Plus have added poha too. Poha make the dosa crisp and at the same time the Dosa retains its softness too. It also gives a nice golden brown color to the dosa.

Methi seeds are added to aid the fermentation process. You could use 2 cups of regular rice or 2 cups of idli rice for making the dosa as well. So this masala dosa recipe is for a crisp, golden brown masala dosa but one which is still soft.

dosa batter ingredients

The Masala in the Dosa is a potato sabzi. Thats what i think. I may be wrong. There are some different variations in preparing it. This potato sabzi recipe is the way i always make it.

It is the easiest and simple version of it where lot of onions are added to the potato filling. This adds a hint of sweetness to the the potato filling and is much like the masala dosa we get in restaurants.  Without the Masala or Potato filling in the Dosa, the Dosa becomes a plain Dosa which can be had with coconut chutney and sambhar.

masala dosa filling sabzi

To make the Masala Dosa taste more better, you could use butter or ghee instead of oil. You could also apply red chutney made from garlic and red chillies on the dosa while making it. Do check out the notes mentioned below which make life easier while preparing the dosa.

I have divided the whole masala dosa post in three steps so that it is easy to understand and follow:

  • Preparing the dosa batter
  • Preparing the Potato Filling for the Dosa
  • Making the Masala Dosa

So, here is a step by step masala dosa recipe.

Preparing the dosa batter

1: Firstly clean and wash both the parboiled rice & regular rice and also urad dal. Soak, both the parboiled & regular rice and the urad dal separately for 4-5 hours. Soak the urad dal & fenugreek seeds together. Soak both the rice and poha together.

masala dosa - soaking rice urad methi poha

2: Drain the urad dal, but don’t throw away the water. Reserve the water.

masala dosa -    urad dal soaked

3: In a wet grinder, add the urad dal.

masala dosa - adding soaked urad in grinder

4: Add 1 or 2 tbsp of the reserved water and grind the urad dal. Keep on adding a few tbsps of water in between grinding. The batter should be light and fluffy when completely ground.

masala dosa - urad dal batter ground

5: Pour the urad dal batter in a deep pan or bowl.

masala dosa - urad dal batter

6: Drain the rice & poha. This pic is before i drained the rice and poha.

masala dosa - rice and poha soaked

7:  Add these in the wet grinder.

masala dosa - adding soaked rice poha to grinder

8: Use the urad dal strained water to grind the rice and poha too. Keep on adding a few tbsp of water while grinding. The rice should be completely ground. When you feel the batter with your finger tips, the batter should not feel grainy. It should be smooth and paste like. Don’t add too much water in the beginning. Keep on adding little water in between. Remember that batter should not be thick or thin. I hope all the pics give you an idea about the consistency of the batter.

masala dosa - rice batter for dosa

9: Now add the rice batter to the urad dal batter and mix well.

masala dosa - mixing dosa batter

1o: Add salt and some water if necessary and mix well . This is the basic idli – dosa batter.

masala dosa - salt added to dosa batter

11: Mix the batter well. Cover the bowl or container with a lid and keep the batter in a warm place.It should be left undisturbed for 8- 9 hours. Don’t use an air-tight lid. If you stay in a place where the temperature is cold, you could keep the batter in a warm place.

dosa batter

3: After fermentation, the dosa batter rises and doubles up as you can see in the picture below.

fermented dosa batter

Method to make the Potato Masala filling for Dosa:

1: Boil the potatoes in a pressure cooker or microwave. Cut them into small pieces. You could also mash them. In a wok or a shallow pan, heat oil or ghee. Add cashew nuts and fry them till golden brown. Remove and keep aside.

masala dosa filling 1

2: In the same pan, add the mustard seeds. Let it splutter. Then add the cumin seeds and chana dal. to get a more softer chana dal, you can soak the chana dal in hot water for 30 minutes. drain and then add them.

masala dosa filling 2

3: Fry the chana dal till they turn golden. Take care not to burn them.

masala dosa filling 3

4: Now add onions and curry leaves.

masala dosa filling 4

5: Fry the onions till they get softened. Then add the chopped green chillies, ginger and fry for a minute.

masala dosa filling 5

6: Add the turmeric powder and asafoetida and fry for 15-30 seconds. Isn’t that a lovely vibrant yellow color…..

masala dosa filling 6

7 : Add the chopped boiled potatoes.

masala dosa filling 7

8: Mix the potatoes properly with the masala. Add salt and fried cashew nuts. Cook this potato mixture for 2-3 minutes. Keep on stirring it so that the potatoes do not get burnt.

masala dosa filling 8

9: Finally add chopped coriander leaves to the potato sabzi. mix well.

masala dosa filling 9

 10: This is your basic masala for the dosa. The masala has to be dry. But if you want, you could add a little water.Don’t make it too watery as then the dosas become soggy if you put the masala in it. If you would like to serve the potato masala separately, then you can make it in the gravy form. Some people add tomatoes too. You can also experiment.

Making Masala Dosa:

1: Now heat a flat iron griddle or a non stick pan. Apply 1-2 tsp oil on the griddle. If using non stick pan than no need to apply 1-2 tsp oil on the griddle. Take a a big spoonful of the dosa batter. Pour it on the griddle. As soon as you pour it, quickly spread the batter in a circular manner to get a thin and round dosa . Pour some oil on the top and edges. Some folks also use onion half dipped in oil and then smear the pan with it. At home my mom does this way.

how to make masala dosa 1

2: Flip and cook the other side.

how to make masala dosa 2

3: Flip again. Now add the potato masala on the dosa.

how to make masala dosa 3

4: Cover the masala dosa with its remaining half and let it cook for 15-30 sec.

how to make masala dosa 4

5: Remove from the griddle and serve masala dosa hot with spicy sambhar and coconut chutney.

masala dosa with coconut chutney

If you are looking for more dosa recipes then do check rava dosa with video, mysore masala dosa, pav bhaji dosa, ragi dosa, poha dosa, moong dal dosa and mumbai mysore masala dosa.

Masala Dosa Recipe below:

4.7 from 27 reviews
Masala Dosa Recipe
masala dosa recipe : crisp rice - lentil crepes stuffed with spiced potato filling.
RECIPE TYPE: breakfast, snacks
CUISINE: south indian
SERVES: 10-12 dosa
INGREDIENTS (measuring cup used, 1 cup = 250 ml)
Ingredients for the Dosa Batter:
  • 1 cup regular rice
  • 1 cup parboiled rice/ukda chawal
  • ½ cup spilt black lentils or urad dal
  • ¼ cup poha/flattened rice
  • ¼ tsp fenugreek seeds (methi)
  • salt to taste
  • water as required
Ingredients for the Masala - Potato filling:
  • 4-5 potatoes/aloo
  • 10-12 cashewnuts/kaju (optional)
  • 10-12 curry leaves/kadi patta
  • 1 tbsp chana dal/bengal gram
  • 3 onions sliced or chopped
  • ½ tsp mustard seeds/rai
  • 1 tsp cumin seeds/jeera
  • 1 or 2 chopped green chillies/hari mirch
  • 1 or 1.5 tsp chopped ginger or grated ginger
  • 2 tbsp chopped coriander leaves/dhania
  • ½ tsp turmeric powder/haldi
  • a pinch of asafoetida/hing
  • 3 tsp oil or ghee
  • salt
Preparing the Dosa Batter:
  1. Rinse the rice and urad dal separately first.
  2. Soak the parboiled rice, regular rice and poha in a bowl or pan.
  3. In another bowl soak the urad dal-methi in enough water
  4. Grind the urad dal with methi to a fine and fluffy batter.
  5. Grind the rice and poha to a smooth batter.
  6. Mix both the rice and urad dal batter with salt.
  7. Cover and let the batter ferment for 8-9 hours.
Preparing the potato filling-sabzi:
  1. Soak the chana dal in hot water for 30 minutes.
  2. Later drain the chana dal and keep aside.
  3. Heat oil or ghee. Fry cashew nuts and keep aside.
  4. Splutter the mustard seeds. add cumin seeds and drained chana dal.
  5. Fry the chana dal well. Now add the onions and curry leaves.
  6. Fry the onions till they become soft. Add the green chilies and ginger.
  7. Add the turmeric powder and asafoetida. Mix well.
  8. Now add the boiled chopped potatoes. Add the fried cashew nuts and salt
  9. Cook for 2-3 minutes stirring well. Add chopped coriander leaves. Stir and keep aside.
Preparing the Masala Dosa:
  1. Heat a flat pan or a flat non-stick pan. Smear some oil if using an iron pan or griddle. don't smear oil on a non stick pan, as then you won't be able to spread the dosa batter.
  2. Spread the dosa batter in a circular way on the pan. Add some oil on top
  3. Flip and cook the other side. Flip again.
  4. Spread the potato sabzi filling on one side of the dosa.
  5. Cover with the other half and let the dosa cook for 15-30 seconds.
  6. Serve masala dosa hot with coconut chutney and sambar
- If you are unable to spread the batter on the pan, then add some water to the dosa batter. this will help you in spreading the batter evenly on the pan.
- To get golden brown dosa, the pan should be hot. But the flip side is that if the pan is very hot, then you cannot spread the dosa batter nicely. Either sprinkle water on the pan and then wipe it. This brings down the temperature of the pan. Do this method on an iron pan. Don't do this on a non stick pan. It might affect the non stick coating.
- If using a non stick pan than as soon as one dosa is done, reduce the flame. Spread the dosa batter on the pan. now increase the flame and let the dosa cook.

{ 173 Responses }

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  1. surabhi singh says

    I really love your recipes… I have tried Hyderabadi paneer and kadhai paneer recipes
    . n they taste awesome.. Thank u so much..for so simple and helpful recipes…:*

  2. Gauri Parashar says

    Hi Amit, thank you for the recipe, you always make everything too simple to understand. I came to know about your site when I was searching the recipe of instant coffee. The way you explain the recipes along with pictures is a unique approach. I don’t even want to visit any other site after I get to know about yours.
    The things which I like about your blog is:
    1- First of all you give a nice introduction of the dish, after which you explain everything step by step very clearly. And at the end you give the whole recipe in a nutshell.
    2- Your approach of explaining the recipes that is with PICTURES. I am in love with this.
    3- Everything is given in layman’s language.
    4- You reply to most of the comments which means you read them and efforts of the readers (those who write the comments) are not in vain.
    Thank you so much and Good Luck :)

  3. Anju says

    I made this at home and it was an instant hit…. Also the green chutney sandwich with coriander leaves…. My dad even called it five-star like :) ….. ( this was the first time my parents ate a sandwich made out of coriander leaves) …… It made my day …. Thank you …. :)

  4. Nishu Jain says

    Hi Dassana,
    Can u please post khichda recipe, and not khichdiii.
    gehu ka kuta hua khichda banate hai alag alag caste ke log like muslim and others too. I want you to post it….

  5. Nishu says

    Hi Amit,
    I too simply love ur site. Each time I see get so excited that I think of making all the dishes in one single day.
    I want to ask one query.I did all that was mentioned above for making dosa batter, but the batter didn’t rise no were near like urs did. I guess it did not even rise or got fermented. What could hav3 been the reason.
    And also I was unable to grind the rice batter to a very thin paste, despite grinding the batter for 3 times.It still had little touch of very small granules feel.
    plz help.

    • says

      the fermentation or doubling, tripling of the batter depends on the temperature. a warm temperature is always good. do you live in a cold climate or is it cold season where you live. if yes then its due to the cold temperature. i always preheat the oven at a very low temperature for 15 to 20 minutes. switch off and then keep the batter in the oven. you can also wrap the batter in a warm towel and keep near a warm place. fine rice granules in the batter are fine. it need not be a paste.


    Hey Buddy !!
    Well I guess u r keeping gud. I must tell you that I m your really big fan, actually I am ca student and whenever I get bored and exhausted I try out your recepies and its quiet relaxing. Its lyk I want ur autograph …… Your recepies are amazziiinnnngggggg ……. These exotic recepies really are marvellous.. I’ve tried quiet many .. A grand salute to u for being so diversingly talented. Hope I cud meet u some day!!
    Lots of affection and wishes 4 u…. GUD DAY!!

  7. Rizwana Khan says

    Hey dassana
    your recipes are really wonderful
    I have cooked many food items followed by your recipes.
    thanks a lot.

  8. jayashree says

    I love to see all ur dishes turning out extremely well. I need some more variations and new recipes for breakfast.

  9. Paul says

    Hi Dassana

    I just love your recipes,they always turn out perfect!

    I really want to make dosa but i can´t get urad dal where i live,can i replace urad dal with anything else? another lentil? grain? bean?


  10. Anu says

    Hi, I tried this recipe today in not so sunny England and fermented the dough overnight in the oven. It came out perfect and was easy to spread and had nice crispy dosas, I made your coconut chutney as an accompaniment and it was amazing, I will definitely make them again! Thanks!

  11. Tim says

    I’m making some batter right now. My blender couldn’t get the rice batter totally smooth – so I passed it through a sieve. It’s looking promising, now just to see if I can get the fermentation going in an English winter….(I’ve left it in a warm spot)….

    • says

      if there the batter is a bit grainy, its fine. its difficult yo grind rice in a blender. i would suggest to keep the batter in a warm oven (oven which has been preheated before and then switched off) or lighted oven or near a heater wrapped with some warm clothing like a shawl.

  12. Gunjan & Pallavi Malhotra says

    Really nicely explained and loved your recipe and plus point of the screen shots . Kudos ! Keeping doing the good work.

  13. Vasumthra Gopinathan says

    Hai, this is the first time I am viewing for site. It is very easy to understand the steps and the photos of the recipes are also making us to get things more easier. Good luck.

  14. Venu Gopal says

    the batter was perfect. But I tried on the tawa, it was sticky and not thin like rice paper, I could not proceed. I have freezed the batter, waiting for your advice.

  15. Sadia says

    Hey Dassna, as a first-timer i had issues in fermentation of batter. After waiting for 3days i added 1/2 teaspoon baking soda and 1/4 teaspoon yeast. It worked! I skipped poha rice as i couldnt find that in Islamabad. And also missed fenugreek seeds. But still your recipe did wonders :) many thanks for sharing!

  16. ROM says

    Hi Dassana:
    Fantastic blog site with fabulous recipes. I tried several different recipes and various ingredients for making the dosa. Each time the dosa comes out very good but still I am not able to replicate the taste of the dosa that is made in Udipi and other South Indian restaurants. I am wondering what is their secret? Do you know what ‘tricks’ they use to get that taste in the restaurants? (I hope it is not patented!)

    Do you know how to make ‘Chakrapongali’ (I am sure there are many variations of this spelling)? A very popular sweet dish made with rice/moongdal/jaggery in Andhra and Tamil Nadu. Please post the recipe, if you know.
    Thanks very much,

    • says

      thanks rom. depending on the ratio of rice to urad dal and the kind of rice used, dosas can be spongy, flat, crisp or soft. in udipi restaurants, they serve crisp dosa. to achieve this crispness, you can add 0.35:1 proportion of urad dal to rice. here use regular rice. parboiled rice or idli rice gives a soft texture. for a more soft texture in the dosa 0.5:1 proportion works well. i do know about sakkarai pongal. i was anyways planning to add it for the makar sankranti festival. lets see if i get time to prepare and post it.

      • Rom says

        Dassana, thanks very much. More than the crispiness or softness of the dosa, I am more intrigued by the flavor and taste of the dosas made at most of the South Indian restaurants. Whenever I eat in one of the Udipi or similar restaurants, instead of enjoying the dosa, I try to mentally ‘deformulate’ the product with a hope that I might get some clue as to why it tastes a lot better than homemade dosa. I wonder if they smear ghee as a finishing touch before serving it to their customers. I don’t know..just guessing.

        • says

          its the grinding equipment they use. they use the heavy commercial stone grinders which really grinds the soaked urad dal and rice very well. in a mixer-grinder or blender, we cannot get these results. but in a table top wet grinder which can be used at home, these results can be achieved to some extent. and of course ghee or butter definitely adds to the taste.

          • rom says

            Dassana, thanks very much for your input. You might be correct about the restaurant style equipment and the resulting taste you get from the final product. I have one of the table top wet grinders (with stone) and I grind the batter using that. Still I am not even close to the taste of the dosa that is served in the restaurants. It’s ok…I just wondered as how the restaurants can create that taste in a dosa.

            • says

              welcome rom. i also have a table top wet grinders with stones. a few of my inputs. firstly the urad dal has to be ground really well. meaning its should be like soft peaks of a whipped cream. this can be achieved with a stone grinder. when i make idli or dosa, i grind the urad dal really well. here the amount of water also helps. so for 1/2 cup of urad dal with 1/4 tsp methi seeds (fenugreek seeds) i take 1.5 cups of water. this is for making dosa. for idli the water can be reduced a bit. then i remove this fluffy soft peaked ground urad dal batter and then add rice with some poha/parched or flattened rice to the grinder. the i grind rice. mix everything in a bowl and add salt. allow to ferment it for 8 to 9 hours. this period of time works well in summers, but in winters i keep the batter for 12 to 14 hours.

  17. Eila says

    I have become a great fan of yours. Everything I make, referring from ur posts, turns out to be great. Thanku for this dosa batter recipe. Worked out very well

    • says

      coz the batter has to be a bit thick. then you can spread it evenly. also the tawa should not be very hot. if you use iron tawa, then sprinkle some hot water on the iron tawa or lift the tawa for some seconds away from the fire and then place it again. don’t sprinkle water on a hot non stick tawa. it will remove the non stick coating.

  18. Sakshi says

    I’ve tried to make dosas so many times….on non – stick tawa and iron griddles too…but dosa batter sticks to the tawa and every time it’s a big disappointment ……Please help.

    • says

      season the tava. heat the tava first. spread oil all over and let the oil get heated gently. remove from flame. once the oil has cooled, wipe it with a cloth. and spread again a fresh thin layer of oil without heating. keep the tava with the oil for a couple of days before using. when about to make dosa, wipe the oil layer. heat the tava and then spread a new layer of oil. let it heat up then again wipe it. then again spread the oil and make the dosa. if non stick, then don’t spread oil. for iron tava, you can spread the oil. use a halved onion to spread the oil. ideally non stick should not give you this issue. only poor quality non stick tavas will have this sticking problem.

  19. Renu says

    First of all I would like to tell u dat I am a doc. by profession but a passionate cook too, I am a hard core punjabi. In these days I am on a long break from my profession, for a year and a half or so. So in these days me, my kitchen and my cooking…… All balae-2. Today I thought of making dosa but made it with only soaked rice (One badder Renu abit of mine, neither I learned cooking from anybody nor do I ask or seek any recipe for anything, so just my own mind and my trials and last but not the least they almost turn out to be very good.) so today my dosa didn’t turn out to be as nice like other things. So just tried to fetch out my mistakes and some gud recipe and just landed here….. This seems a very good, simple and yummy one. Thanks a ton….. God bless u. Dr Renu Tiwari.

    • says

      good to know about you renu. in fact cooking without seeking help from anywhere with your creativity is a rare habit and the food turns out good too. with soaked rice only, we make dosas which are called as neer dosa . the batter can be fermented or not. the consistency is thin unlike the regular dosa batter. do try this recipe too. its a good one provided the fermentation conditions are suitable like temperature.

  20. Manisha says

    Hello Amit,
    This recipe is vividly written with such illustrations . .. just blows away my mind. I am not a South Indian but with a great love for their food culture. I tried making dosa as directed by you. For a first timer I guess I did well. Thanks for sharing.

  21. Sukanya says

    Most helpful recipe! I love the illustrations as well as the step by step approach. Thank you so much for taking the time.

  22. Abhisek De says

    I’m a bachelor S/W Engg. I love your website, and your recipes are so well illustrated. Wonderful job.

  23. Fiona says

    Hi, I want to try this recipe but I have a question – if the chana dal is dry do you need to soak or pressure cook it? I’m really excited to try this, everything on this site tastes amazing :)

  24. Tejaswini says

    I can’t understand the parboiled rice meaning…
    so can i use only regular rice instead of using both

      • Mehz says

        Hi ..
        I am trying out your recipe today and i do not understand parboiled rice. In your ingredients list, you say to add 1 cup of regular rice and 1 cup of parboiled rice. Can i just add two cups of regular rice instead?

        • says

          Mehz, yes you can add 2 cup of regular rice like sona masuri or kolam or any other rice variety available. parboiled rice is called as ‘ukda chawal’ in hindi. to get a crisp texture you can also add 1 tbsp of chana dal.

  25. ummi yusuf says

    Hi there…I followed the same recipe. dosas were quite ok. But it dries out soon, within minutes after taking off from the skillet. I personally think I should reduce the amount of rice and use urad dal instead coz I didn’t like those chewy tiny bits of rice in dosa. Any thoughts?

    • says

      dosas have to be served immediately. otherwise they dry out. you can also keep them in a casserole. but then the crispness is lost. but they don’t dry out. you have to grind the rice more, so that you don’t get the tiny bits of rice. if you increase the urad dal, then the taste is different.

  26. Chris says



      • says

        Thanks a lot for the excellent step by step receipe but it seems rather difficult
        for us to make it, however if at all we try to make it, I will let u know the result.

        But having said that, I think it will be much easier to go to small restaurants in
        Karachi and hv the Masala Dosa there which are well made by Malbari Cooks
        and cost Rs.260/

        Raza Dossa – Karachi 8.5.2014

  27. says

    Ever since my childhood i am in love with this recipe called masala was just an awesome cooking blog i could ever find.Your preciseness dat photography my gosh everything was just awesome………:)

  28. Zara says

    Hello Dassana
    Is it possible to make DOSSA using
    • 2 cups regular rice POWDER
    • ½ cup urad dal/skinned & split black gram POWDER
    • ½ cup cooked rice or poha/flattened rice POWDER
    • ¼ tsp methi seeds/fenugreek seeds

    Mix all above to make DOSSA batter and then let the batter ferment for 7-9 hours?Will it be OK?

    • says

      hi zara, yes you can make dosa with the following flours. i just made recently. i used 1.25 cups rice flour. 3/4 cup urad dal flour, salt and water. i did not use methi seeds powder or ground poha. i mixed everything with water except for salt and fermented for 11-12 hours, as its cold here. the dosa made this way turn out crisp and good. not like the dosa made with ground rice and urad dal, but they are still good.

      • Zara says

        Thank you Dassana for your quick response.I am from Dhaka,Bangladesh. We had very few restaurant in Dhaka Specially for Dosa. And I love DOSA very much,Pls don;t mind as I am asking too many question.Will it be fine if add little Chana dal which is called locally BOTER DAL to make little more CHRISPY?

        • says

          no problem zara. you can add chana dal flour which we call besan, but just a bit. so that the taste does not change. you can also add ground chana dal. but again just about 1 to 2 tbsp soaked and ground. if extra is added, then the taste will change. a little makes the dosa crisp and also gives a golden color.

  29. Mona says

    To Linda. To your query about freezing the batter, yes you can safely do it. I would recommend you freeze it in batches so you may thaw and use as per your need. Hope I have been helpful. Warm wishes, Mona.

  30. Linda says

    I had never had Dosa until I visited a friend in India two weeks ago. I fell in love with Dosa and Idli while there. I watched her and figured I can do that. With what I remember and your help, I feel I have made a very good start on the Dosa. Not quite as good as my friend but close. I think I need to thin the mix a little more.
    The problem is I watched my friend make them starting with 3 cups of rice and 1 cup of lentil. Forgetting there is only two of us at home and she was making for 10 with enough to last two to three days, I started with the same amount of rice and lentil, before I found you online.
    I am sure I have too much to use up before it will start to go bad. Do you know if I can freeze the mix and use it later or should I make up lots of Idli’s and give some to all my friends.

    • says

      thanks linda. 3:1 proportion of rice to the lentil proportion works well for crisp dosas. i am not sure about freezing the batter as i have never done it. you can keep the batter for about five days to a week.

  31. Humera says

    Hi Dassana,
    Finally I tried Masala Dosa. I followed exact combination as you told me. It was perfect First I was so, scared to make it but the steps in the recipe helped me a lot. My hubby when he tried he said, better than the restaurant 10/10. Every thing the Dosa, the potato filling was yummy. the coconut chutney’s taste was amazing.
    The Thank you word is not enough for you. God bless you and your family with good health. You have really big heart, that you share your recipes and talent through your blog. This blog is No.1 because of you and your family effort.
    Thank you.

    • says

      chalo, now you will not be scared to make dosa at home. in fact the dosa and idlis made at home (if the batter ferments well) is much better than hotel ones. thanks for your prayers humera. i am touched.

      okay, by the way today i made dosa with urad dal flour and rice flour. they were good. not exactly like the ground urad dal and rice batter one. but still good enough when you want to prepare a hassle free dosa. i will add the recipe in some days.

  32. Humera says

    Hi Dassana,
    I live in Canada. I recently found your Blog. I tried your recipes, The Veg Pizza,Garlic Naan and the Dal tadka. They are a big hit in my family. Thank you for giving us opportunity to be great Cooking Expert like you.
    Now I want to make Masala Dosa with your recipe. This is my first time trying Dosa. I checked my neighbor hood Indian store. I found couple of rice which you mention in your description.
    Sona masoori rice, Idli rice, Basmati rice, Thick poha rice, Thin poha rice, Ragda poha rice(which was little brownish). Parboiled rice I can get it from other grocery store.
    I just want you to help me, which rice combination should I use. So, I can make the Dosa the way you are making it.

    • says

      thanks humera for trying the recipes as well as for your feedback on them. i suggest to use – 1 cup sona masoori rice + 1 cup idli rice or parboiled rice + 1/4 cup thick poha + 1/2 cup urad dal. the above proportion will give soft as well as crisp dosas. let me know how they turn out.

  33. Maya says

    Hiya Dassana,
    Here in Australia we do not get parboiled rice. I finally got a packet of poha and also have regular rice and rest of the items. Can you please let me know how to make without parboil rice. Thank you Dassana. Much appreciated for taking time and replying. Kindest regards Maya

  34. amrita Krishna says

    Thank you for sharing the recipe. My husband and my 1 n half year son loved turned out really awesome

  35. Mehak says

    Hello Mam,

    Mam plz tell is there any special idli rava ??? coz in punjab there is only one type….some times its thick n some times very thin….. so plz share recipe wd regular rice …. m eagerly waiting :)

    • says

      actually we get fine idli rava here. fine than sooji. i have never seen thick idli rava. with regular rice. use 2 cups of regular rice with 1/2 cup of urad dal and the rest of the ingredients is same as in this recipe. you can omit the poha for uttapams. uttapams are thick so you need a really good tava and spread a thick layer of batter. you can add some onions or tomatoes etc on top. sprinkle some oil. cover and let it cook. you can also turn over and cook if you want.

  36. Mehak says

    Hello Mam
    Hws going all…….after so many days m talking to u…..but I do visit ur site daily wdout any miss….as u know m a big fan of u n my day jst didnt complete wdout visiting ur site…..but now a days m helping my bro in his business so get less time for cooking n only enjoying by watching ur recipes ;)…… Mam, I hav 1 ques. abt this recipe is……what is parboiled rice??? how can I make it at home….coz I enable to get this in market in my city … or whats the alternative to it for Uttapam ….I really need to know coz my mom love to hav uttapam …. so plz guide……..
    JGD :)

    • says

      hi mehak. thanks dear. such a sweet cooment you have written. parboiled rice is called as ukda chawal. its basically rice which has been partially boiled in its husk and then dried, cooled and milled. its very difficult to get it in north india. you can check if you can get idli rava. if yes, then let me know, i will share uttapam recipe with idli rava. if not then also let me know, i will share uttapam recipe with regular rice.

  37. Maya says

    Just wow!!. Excellent blog. 5 stars. I am hoping to make it exactly following the recipe above. I am sure it will be delicious. Thank you for such wonderful pics and simple explanation. Your blog is highly recommended.

  38. Marini says

    Hi, I’m 18 and obviously have not made dosa by myself :p and I really like your website, explanations are superb! And I’ve tried so many of your recipes which turned out really amazing.
    Ive just got a quick question about this recipe. Would it be bad if I leave the mixture for more than the timeframe you have said on this recipe?
    Thanks in advance! :)

    • says

      you can keep the batter for a few hours more, only if the batter has not fermented and doubled. in winters i keep the dosa batter for 2-3 hours more. if the batter has fermented well, then no need to keep out. keep in the fridge.

  39. bheetar says

    hi dassana
    as u written above to soak the rice and poha… means regular rice or both regular + parboiled rice.. and if not soaking the parboiled rice then when we hav to add it.. plz explain.. thanks in advance

  40. saadia says

    i really love yr site.. love every recipe u post.. the way u teach here.. the pictures the,light technique, the utencils, step by step process including yr tips.. and the best thing is,if anyone have any problem u r always here to solve there problem ..
    im not only giving this recipe 5/5 but i want to give u 10/10 not that enough for me even 1000/1000 is less for u i can say… thanks for ur recipes.. really thankss

  41. says

    Even though we have Dosa almost like every other day, I rarely prepare Masala Dosa. Your Potato Filling “Sabzi” makes me really want to give this a try – at least to know how it tastes with Cashews etc. in them. I do occasionally go for Masala Dosa in the fast foods here in Bangalore but did not find (or observe may be) Sabzi prepared with all the fantastic ingredients. Thanks!

  42. Mihael says

    Namaste Dassana, I would like to express my deep gratitude for your work of sharing all the great recipes which are very granma feel recipes. I am adoring indian art of cooking and using in my everyday life since my first visit to India in 1991, when I became vegeterian spontaneously surrounded by all the godly food!!! Thank you!!!

    Mihael from Slovenia

  43. Bharath G. Shenoy says

    Thank you for the “Masala Dosa” website you have created.Your explanation has helped me in my English project

  44. smita dasgupta says

    I was unable to spread the batter on the pan. I made it last Monday. How to make dosa like

    • says

      dear smita, just add some water to the batter to thin it a little. this way you can spread the batter easily. also the pan should be not very hot. if it is hot, before you spread the batter, the batter starts cooking, so you cannot spread it. if using nonstick pan, then after making each dosa, sprinkle some water on the pan. this brings down the temperature of the pan.

      to make dosa like the restaurant, add about 1 tbsp chana dal and you make the dosa with 1:3 proportion of urad dal and rice respectively. hope this helps.

  45. harvinder says

    at the time its quite hot in delhi.. should i soak the ground batter overnight.. should i refrigerate the batter till its time to cook. i am a novice so i need a little help there.

    • says

      dear harvinder, you can ferment the ground batter overnight for at least 5-6 hours or even during the day time. in the hot temperatures if you keep the batter for 9-10 hours or more it becomes very sour and may even start giving foul odour. once the batter has that faint sour aroma and is risen than refrigerate and use when you want to make the idlis or dosa.

  46. Renuka says

    what is the ratio of rice to urad dal if i am using basmati rice…
    still 2 cups rice + 1/2 cup dal + 1/4 cup poha…….

    • says

      yes renuka you can add 2 cups rice with 1/2 cup urad dal. poha keep it to 1/4 cup only. if you want you can increase the urad dal quantity to 2/3 cup. for making crisper and golden browned dosa you can also soak about 1 or 2 tbsp of chana dal with the urad dal.

  47. Kara says

    Is there a problem with over soaking the lentils? I’ve never tried this before and want to this long weekend, but would like to do the soaking one night and the fermentation the next (rather than trying to monitor during the days) – is it a problem if the lentils soak longer than 5 hrs?

    • dassana says

      the soaking of lentils for a long time depends on the temperature conditions in the place you live.. well. you might ask how?

      if its a hot climate and you soak the lentils for more than 5 hours, the water will start to give an unpleasant smell and so the lentils.

      in a colder temperatures this does not happen and you can soak the lentils overnight…. no problem. in the winters and cooler climates of bangalore, i would soak the lentils overnight and never had any problem.

      • dhanesh says

        hi,i followed ur way to make masala dosa which u described above. but the batter coudn’t became fermented.shall i use both regular and parboiled rice to making the batter? or any one from both rice?need to add yeast too?

        • says

          there are many reasons due to which the batter does not ferment well. you can use regular and parboiled rice together. if you use only parboiled rice or regular rice, the texture becomes different. i suggest using both. you can add yeast if the batter does not ferment well. otherwise there is no need.