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Masala Dosa Recipes for Lunch

masala-dosa-recipes-for-lunch

Masala Dosa Recipe

Ingredients:

Produce
1: Chilli, dried red
2: Chilli
2 tbsp: Coriander
1 inch: Ginger
1 pinch: Hing / asafoetida
1: Onion
3: Potato

Condiments
2 tbsp: Lemon juice
1 tsp: Mustard

Pasta & grains
3 cup: Sona masuri rice

Baking & spices
1/2 tsp: Methi / fenugreek seeds
1 tsp: Salt
1/4 tsp: Turmeric

Oils & vinegars
2 tbsp: Oil

Frozen
3: Curry, leaves

Liquids
1: Water

Other
null: 1 tsp chana dal
1 cup: Poha / avalakki (rinsed)
2 tbsp: Toor dal
null: 1 tsp urad dal

Instructions:

  • 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. 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. 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.
  • 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.
masala-dosa-recipes-for-lunch

Easy Masala Dosa Recipe

Ingredients:

Produce
1 pinch: Asafoetida
2: Chilli, green
1 tbsp: Coriander, leaves
1: Onion, medium size
2: Size potatoes, big

Condiments
1 tsp: Ginger paste
1 tsp: Lemon juice

Baking & spices
1/2 tsp: Mustard seeds
1: Salt
1/4 tsp: Turmeric, powder

Oils & vinegars
2 tbsp: Oil

Nuts & seeds
1 tsp: Cumin seeds

Frozen
10: Curry, leaves

Other
1 tsp: Chana dal
1 tsp: Urad dal
1 tbsp: Water or add as required

Instructions:

  • Collect all the required ingredients. Heat 2 tbsp oil in a pan or kadai. Once oil is heated add mustard seeds and cumin seeds. Let the cumin seeds sizzle up and the mustard seeds crackle. Add chana dal and urad dal. Fry until the dals become light brown. Then add chopped green chilli, curry leaves, and asafoetida.
  • Stir fry it for 30 seconds on low flame. Now add ginger paste. Fry till the raw smell of ginger goes away. After this, add thinly sliced onions. Cook the onions for 2 to 3 minutes or till the onions start getting translucent. When the onion turns translucent, add boiled and chopped potatoes. Also, add salt and turmeric powder. Pour 1 tbsp water. Mix it very well.
  • Using spatula or spoon, mash the potatoes well. Then add coriander leaves. Again mix it well. Once potatoes are cooked, turn the flame off. The potatoes should be slightly moist and not very dry. Now add lemon juice. Mix well and the masala is now done.
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Masala Dosa With Peas Recipe

Ingredients:

Produce
2 tsp: Chilli, Red
4 tbsp: Coriander, Leaves
100 g: Green peas, Fresh Frozen
1/2 tsp: Hing / asafoetida
2: No green chillies
4: No's green chillies
2: No's onion
300 g: Potato
1 1/2 tsp: Tamarind

Pasta & grains
1/2 cup: Parboiled rice / idli rice
1 1/2 cup: Sona masoori rice

Baking & spices
1 tsp: Methi, Seeds
1 tsp: Mustard seed
2 1/2 tsp: Salt
1/2 tsp: Turmeric, Powder

Oils & vinegars
2 tbsp: Cooking oil

Nuts & seeds
1 tbsp: Coconut, Fresh
1/2 cup: Coconut
1 tsp: Jeera seeds /cumin seeds

Dairy
1/2 tbsp: Oil / ghee

Frozen
1 Sprig: Curry, Leaves
1 sprig: Curry, leaves

Liquids
1/2 cup: Water

Other
null: 1 Tsp Chana Dal
1: No dry red chilly broken
1/2 cup: Poha
null: 1 Tbsp Puffed gram
null: 1 -11/2 Tsp Salt or as required
null: 1 Tsp Urad Dal

Instructions:

  • Rinse and wash Rice , Urad Dal , Chana Dal and Methi Seeds . Soak everything together in water for 6-8 hours.
  • 30 minutes prior to grinding the batter , wash and soak poha / flattened rice along with above soaked rice and dal.
  • After 30 minutes of soaking Poha , drain water completely , add soaked rice and dal to a mixer /grinder and grind to a smooth free flowing batter by adding water( ½ -⅔ cup) , part by part .
  • Transfer batter into a deep bowl , add salt ,mix it with hands and keep it aside in warm place for about 8-10 hrs or overnight for fermentation. In a mixer jar , add ¼ cup puffed gram , red chilli powder 2 teaspoon , coconut , tamarind and salt.
  • Grind to a smooth and thick chutney , add 1 -2 tablespoon of water only if required to grind chutney smooth. Transfer to a bowl and set side. Boil potato , remove skin , mash potato and keep it aside. Cook green peas and set aside. Heat 2 tablespoon of oil in a deep pan , add mustard seeds ,chana dal , urad dal and curry leaves.
  • Once dal turns golden brown , add sliced onions , green chillies , turmeric powder and saute till onion turns translucent. Add mashed potatoes , green peas , salt , 1 teaspoon of lime juice and mix well. Finally add in chopped coriander leaves , mix well and set aside.
  • Add coconut , green chillies , salt , tamarind , puffed gram , coriander leaves into a chutney jar. Add little water and grind . In a seasoning pan , heat oil /ghee , add mustard seeds , jeera ,urad dal and curry leaves ,red chilly and asafoetida fry well. Pour seasoning over the chutney and set aside till use. Heat griddle /tawa , wipe it with cut onion/ paper towel , take a ladle full of batter and spread dosa from centre.
  • Once base is firm drizzle 1 tablespoon of oil /ghee on top . Smear red chutney inside the dosa , add 2 tablespoon of Potato filling , fold and serve. Serve hot with coconut chutney and Sambar.

Masala Dosa With Carrot Recipe

Ingredients:

Produce
2 tbsp: Carrot
7: Chilli, Dry Red
2: Chilli, Green
5: Flakes garlic
1 tbsp: Ginger
2: Onion, Small
1: Onion
3: Potatoes

Condiments
1/2 tsp: Mustard

Baking & spices
1: Salt
1: Salt - as per your taste
1/8 tsp: Turmeric, powder

Oils & vinegars
1 tbsp: Oil

Nuts & seeds
5: Cashews

Frozen
1 sprig: Curry, leaves

Other
null: 2 tsp Chana dal
1 tsp: Urad dal

Instructions:

  • Roast chana dal and red chillies firstly, in medium flame with few drops of oil. Add shallots, garlic along and fry for 2 minutes.
  • Cool down and transfer to the mixer.
  • Grind it to a thick, yet spreadable chutney, with salt and a little water.
  • Wash and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles. Peel off the skin and mash it roughly. No large chunks as we are using as stuffing. Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
  • Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, salt and turmeric. Add the mashed potatoes and mix well. Fry for 2-3 minutes, drizzle oil if needed more. Heat dosa pan, spread the dosa batter evenly over the hot tawa. Drizzle some ghee or oil over it. Once the dosa is half cooked, add a tablespoon of prepared chutney.
  • Spread it using the back of a spoon around the dosa. Add butter if you want and spread it evenly too as it melts. Add 3-4 of the prepared aloo masala and its your option either to spread it slightly and fold the dosa or keep the masala and roll the dosa.

Masala Dosa With Coconut Chutney Recipe

Ingredients:

Makes 10

Produce
1: Chilli, Red
1: Chilli, Green
1: Chilli - 1 no, Green
1 leaves sprig: Coriander
2 cloves: Garlic
1: Garlic cloves - 4 nos
1 leaves tbsp: Mint
1: Onion - 1 no, Big
1: Onion or big onion - 3 nos, Small
1: Potato - 2 nos
2 pinch: Tamarind

Condiments
1: Coconut chutney
1: Water - use less to make thick chutney

Pasta & grains
1: Dosa rice
1/2 cup: Poha/ pressed rice

Baking & spices
1/2 tsp: Methi seeds / fenugreek
1/2 tsp: Mustard seeds
1: Salt
1: Sugar
1 pinch: Sugar
1/4 powder tsp: Turmeric
1: Turmeric

Oils & vinegars
1 tbsp: Cooking oil

Nuts & seeds
1: Coconut, Dessicated
1/2 cup: Coconut

Frozen
4: Curry, leaves

Liquids
3: Salt & water

Other
null: Chana dal - 1 tsp
null: Chana dal / Kadale bele - 1/4 cup OR
null: Fried gram dal /Roasted gram dal – 2 tbsp
null: To temper
null: Toor Dal - 4 tbsp
null: Urad dal - 1 tsp

Instructions:

  • Grind the soaked ingredients to a smooth paste adding the required water and salt. You can grind the batter in a big sized mixie jar. Remove the batter to a vessel and ferment it overnight or 12 hours.The next morning, batter would have raised well. Mix well and add 1 tsp of sugar. Mix well and leave the batter for 30 minutes to 1 hour without disturbing it.
  • Wash and pressure cook the potato for two whistles in low flame. Add turmeric powder and salt in the cooker. Remove the potato, peel the skin and mash it well. Set aside. Chop the green chillies and onion. Heat oil in a kadai and splutter mustard seeds, urad dal, chana dal, curry leaves. Add onion, green chillies and saute till transparent. Add the mashed potato, turmeric powder and required salt. Mix well. Add 1/4 cup of water if the masala is too thick and dry. Make the masala like a semi thick paste.Keep it in a plate.
  • Heat 2 tsp oil and roast chana dal till golden along with the red chutney ingredients without burning them.Grind everything to a smooth thick paste. Make sure you don’t add more water while grinding the chutney. It should be thick and spreadable.Remove the chutney to a bowl.

Masala Dosa Information

Rava masala dosa is also made similarly, but the batter is prepared by mixing rava, i.e. semolina. Sometimes, there are variations made to this dosa, including a mixture of onion-green chillies. Masala dosa is prepared from a batter made of urad dal, rice, stuffed with masala made of potatoes and onions.

It has a slight tangy taste due to the fermentation, and is savory rather than sweet. Without the filling, on its own it's called 'plain dosa' that can be eaten with a variety of vegetable curries. The accompaniments vary from state to state.

However, dosa is a healthy breakfast option for people who need a keep a check on their fat intake. A high amount of saturated fat increases the risk of heart diseases and a number of other health problems. Dosas are low on saturated fat, which makes them a healthy and safe breakfast option.

Garam masala, an Indian spice blend, roughly translates to “warming spices.” This is because the mix of ingredients heats the body, boosting the metabolism. Make no mistake: Garam masala is spicy, but not spicy. While it definitely packs a warm and flavorful punch, it won't necessarily burn your mouth.

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