• Keshy - Ceylon Tastes

Masala Dosa | Super Easy, Crispy Dosa for beginners


Dosa is a staple dish in India, it is a crispy savory version of crepes. With a traditional masala (potato filling) dosas make a perfect vegetarian breakfast or dinner. Serve it with your favorite chutney.

I’ve seen as many versions of this dish as there are cooks. Some recipes are rather straightforward. Others, modeled along with the south Indian Dosa, which requires tons of technique which enough to make you second guess. 


This is not the traditional way of making the Dosa. I used the equipment I have available to make it but I can guarantee you it tastes like something you buy from an Indian restaurant. 

I’ve noticed these crispy Dosas will get softer with time, so my suggestion is to serve immediately. 

Before making the Dosa, I suggest you prepare the Masala and any chutney you prefer and later prepare the Dosa, it’s so quick to make it so you can serve the right way.


Equipment

  • Non-Stick Frying Pan


Ingredients

For the Dosa

  • 190 grams Brown Rice flour 1.5 Cups

  • 90 grams Urad flour 3/4 Cups

  • 2 Tsp Salt or to tastes

  • 2.5 Cups Water

For the Masala

  • 4 Small Potato 

  • 4 Tbsp Olive Oil

  • 1 Cup Water

  • 3 Minced Garlic 

  • 2 Tsp Mustard Seeds

  • 1 Tsp Turmeric 

  • Red Chili Powder/ Flakes

  • Few Curry Leaves

  • 1 Tsp Salt

  • 1/2 Tsp Pepper

  • 3/4 Cup Onion

Instructions

  • In a bowl, add rice flour and urad flour.

  • First I added 1/2 of the water, start mixing using a spoon. Slowly add the rest of the water until the right consistency. Refer to the attached video for more clarification.

  • The batter should be mixed well with no dry flour, try to remove all the lumps.

  • Cover and let it rest for about 10 hours in a warm dry place.

  • When you are ready to make the dosa, add salt into the mixture ( I ended up adding few teaspoons) 

  • I have also added a few tablespoons of water to get the consistency I want. Check the video to see the right consistency 

  • Heat a large nonstick frying pan (saucepan) on medium heat.

  • Once it’s hot, add little water to cool it down and to make sure it is at the right temperature. Check the photo to see how water should bubble up.

  • Take about 1/8th cup of the batter using a ladle or scoop, pour it in the middle.

  • Now gently start spreading the batter in a circular motion. Refer to the video and photo for more clarification.

  • Once the dosa starts to brown on the edge and some parts of the middle, drizzle little oil on the top.

  • Roll the dosa, keep it in the heat for about 30-40 seconds.

  • Now you have a beautiful crispy Dosa

  • Serve immediately with the previously made Potato Paste ( or masala) as Dosa gets softer when it gets warmer

For the Potato Mixture ( Masala)

  • Add Mustard seeds into a pan with oil heating in medium heat

  • Add curry leaves

  • Now add minced garlic, let it fry, and add chopped onion

  • let the mixture tender and it's time to add potato cubes. The smaller the cubes the quicker it gets to cook

  • let it cook for a few minutes. At this time add all the spices

  • Once everything is mixed well and coated well, add water. The amount of water will depend on the mixture you have. I've added water until it covers the potato. 

  • Wait till potato mixture is fully cooked and all the water has evaporated. 

  • Now it's time to mash the potato using a spoon or masher. The masala mixture will become clumpy. So that's when to test the salt level and remove from heat

For the Dosa

  • 190 grams Brown Rice flour 1.5 Cups

  • 90 grams Urad flour 3/4 Cups

  • 2 Tsp Salt to tastes

  • 2.5 Cups Water

For the Masala

  • 4 Small Potato 

  • 4 Tbsp Olive Oil

  • 1 Cup Water

  • 3 Minced Garlic 

  • 2 Tsp Mustard Seeds

  • 1 Tsp Turmeric 

  • Red Chili Powder/ Flakes

  • Few Curry Leaves

  • 1 Tsp Salt

  • 1/2 Tsp Pepper

  • 3/4 Cup Onion

In a bowl, add rice flour and urad flour.

I got mine from Asian Market. If you can’t find the flour, you can also find the dhal and grind it.

First I added 1/2 of the water, start mixing using a spoon. Slowly add the rest of the water until the right consistency. Refer to the attached video for more clarification.

The batter should be mixed well with no dry flour, try to remove all the lumps.

Cover and let it rest for about 10 hours in a warm dry place.

When you are ready to make the dosa, add salt into the mixture ( I ended up adding few teaspoons) 

I have also added a few tablespoons of water to get the consistency I want. Check the video to see the right consistency 

Heat a large nonstick frying pan (saucepan) on medium heat.

Once it’s hot, add little water to cool it down and to make sure it is at the right temperature. Check the photo to see how water should bubble up.

Take about 1/8th cup of the batter using a ladle or scoop, pour it in the middle.

Now gently start spreading the batter in a circular motion. Refer to the video and photo for more clarification.

Once the dosa starts to brown on the edge and some parts of the middle, drizzle little oil on the top.

Roll the dosa, keep it in the heat for about 30-40 seconds.

Now you have a beautiful crispy Dosa

Serve immediately with the previously made Potato Paste ( or masala) as Dosa gets softer when it gets warmer.



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