Masala Dosa with Sambhar and coconut coriander chutney

Dosas you all must have tried these yummy, crispy and flavorful dish. I so like dosas that I can have them for breakfast, lunch or dinner seriously.  I often make them at home as it simple (once you get the trick of making these crispy dosas I am sure you gonna make them almost everyday…:-D.

Dosas are famous staple food of Southern part of India. It needs little preparation and the main step here is to ferment the batter. The process of making of batter I will share with you guys below. Once the batter is fermented you can make these crispy dosa and enjoy them with Sambhar and Potato onion masala and coconut coriander chutney.

I have already shared the recipe of Sambhar in the blog. Please check. So let’s start with the ingredients and the process of making dosa.



  • 2 cups short-grain rice
  • ½ cup urad dal (split husked black lentils)
  • 1 teaspoon fenugreek seeds
  • ½ teaspoon salt
  •  Vegetable oil, for frying


  • 3 tablespoons ghee or vegetable oil
  • 1 teaspoon mustard seeds
  • ½ teaspoon cumin seeds
  • 2 small dried hot red peppers
  • 1 medium onion, diced
  • ½ teaspoon salt
  • ½ teaspoon turmeric
  •  Pinch of asafetida
  • 6 to 8 curry leaves
  • 2 small green chiles, finely chopped
  • 1 ½ pounds yellow-fleshed potatoes,  boiled, peeled and grated
  • ½ cup roughly chopped cilantro


For making Dosa Batter

  1. Put rice in a bowl, rinse well and cover with 4 cups cold water. Put urad dal and fenugreek seeds in a small bowl, rinse well and add cold water to cover. Leave both to soak for 4 to 6 hours.
  2. Drain rice and dal-fenugreek mixture in separate colanders. Put rice in a food processor, blender or wet-dry grinder. Add 1 cup cold water and grind to a smooth paste. It will take about 10 minutes, and it may be necessary to work in batches. Repeat the process with the dal-fenugreek mixture.
  3. Mix grind dal and rice together in a medium mixing bowl. Whisk together, adding enough water to obtain a medium-thick batter. (the batter should not be very thick or very thin). Cover bowl with a plastic wrap and set it aside in a warm place for fermentation. Once the bater is fermented you can some bubbles on the surface. Stir in the salt.
  4. You can use the batter straight away or refrigerate for later use. (Adjust the consistency )

For making  potato filling:

  1. Add ghee in a pan over medium heat. When ghee is hot add mustard seeds and cumin seeds. Wait for seeds to pop, about 1 minute, then add red peppers and onion. Cook, stirring until onions have softened, about 5 minutes. Season lightly with salt. Add turmeric, asafetida, ginger, curry leaves, green chillies . Stir to coat and let sizzle for 1 minute.
  2. Add potatoes and 1/2 cup water. Cook, stirring well to combine, until liquid has evaporated, about 5 minutes. Mash the potatoes a bit with the back of a wooden spoon. Season well with salt, add cilantro, then set aside at room temperature.

For Making Dosas

  1. To make dosas, set a griddle over medium heat. Brush with about 1 teaspoon vegetable oil. Ladle 1/4 cup batter in the center of griddle. Using bottom of ladle, quickly spread batter outward in a circular motion to a diameter of about 7 inches. Drizzle 1/2 teaspoon oil over the top.
  2. Leave dosa batter to brown gradually until outer edges begin to look dry, about 2 minutes, cooking on one side only. With a spatula, carefully loosen dosa from griddle.
  3. Bottom should be crisp and beautifully browned. Spoon 1/2 cup potato filling onto top of dosa, centering it as a strip in the middle of the round dosa. Flatten the potato mixture slightly. Using the spatula, fold the sides of the dosa around the filling to make a cylindrical shape.
  4. You can even make plain dosas and serve the masala alongside the dosa.
  5. Enjoy dosas.

4 thoughts on “Masala Dosa with Sambhar and coconut coriander chutney

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