Masala Dosa with Aloo Masala, Coconut Chutney & Onion-Tomato Chutney

Ingredients

• 3 cups Dosa Rice (Moti Rice) (short‑grain, washed until water runs clear)
• 1 cup Parboiled Rice (washed)
• 1 cup Urad Dal (Goat Urad Dal) (washed)
• 0.33 cup Poha (Flattened Rice) (soaked with rice and dal)
• 0.5 tablespoon Fenugreek Seeds (soaked with rice and dal)
• 2 tablespoons Salt (1 tbsp added before fermentation, 1 tbsp after)
• 1 tablespoon Sugar (helps develop golden colour)
• 2 tablespoons Oil (for aloo masala)
• 0.5 teaspoon Mustard Seeds
• 0.5 teaspoon Urad Dal (for tempering)
• 0.5 teaspoon Chana Dal
• 0.5 teaspoon Cashews (optional, adds crunch)
• 0.5 teaspoon Asafoetida (Hing)
• 3 pieces Green Chilies (slit lengthwise)
• 1 tablespoon Ginger (finely chopped)
• 1 tablespoon Garlic (minced)
• 10 pieces Curry Leaves
• 3 large Onions (sliced)
• 4 medium Boiled Potatoes (peeled and roughly mashed)
• 0.5 teaspoon Turmeric Powder
• 2 tablespoons Fresh Coriander Leaves (chopped)
• 1 cup Grated Coconut (fresh or frozen, thawed)
• 0.33 cup Roasted Chana Dal (or Dalia)
• 2 pieces Green Chilies (for coconut chutney)
• 1 pinch Cumin Powder
• 1 pinch Black Pepper Powder
• 2 tablespoons Oil (for coconut chutney tempering)
• 0.5 teaspoon Mustard Seeds (for coconut chutney tempering)
• 0.5 teaspoon Chana Dal (for coconut chutney tempering)
• 0.5 teaspoon Urad Dal (for coconut chutney tempering)
• 7 pieces Curry Leaves (for coconut chutney tempering)
• 3 pieces Dried Red Chilies (for coconut chutney tempering)
• 2.5 tablespoons Oil (for onion‑tomato chutney)
• 2 teaspoons Chana Dal (for onion‑tomato chutney)
• 2 teaspoons Urad Dal (for onion‑tomato chutney)
• 14 pieces Curry Leaves (for onion‑tomato chutney)
• 14 pieces Garlic Cloves (peeled and sliced)
• 2 inch Ginger (for onion‑tomato chutney) (peeled and chopped)
• 4 pieces Green Chilies (for onion‑tomato chutney)
• 2 tablespoons Coriander Stems (chopped)
• 4 pieces Kashmiri Red Chilies (dried)
• 2 medium Onions (for onion‑tomato chutney) (sliced)
• 6 medium Tomatoes (chopped)
• 2 tablespoons Oil (for onion‑tomato chutney tempering)
• 0.5 teaspoon Mustard Seeds (for onion‑tomato chutney tempering)
• 0.5 teaspoon Chana Dal (for onion‑tomato chutney tempering)
• 0.5 teaspoon Urad Dal (for onion‑tomato chutney tempering)
• 7 pieces Curry Leaves (for onion‑tomato chutney tempering)
• 0.25 teaspoon Asafoetida (Hing) (for onion‑tomato chutney tempering)
• 4 tablespoons Ghee (melted, drizzled on dosa)

Instructions

1. Wash Rice and Dal

   Place 3 cups dosa rice, 1 cup parboiled rice and 1 cup urad dal in a large bowl. Add plenty of water and rub gently until the water becomes cloudy. Drain and repeat washing until the water runs clear.

   Time: PT10M

2. Soak Ingredients

   Add 1/3 cup poha and 1/2 tbsp fenugreek seeds to the washed rice and dal. Fill with water to cover and let soak for 6‑7 hours (or overnight).

   Time: PT6H30M

3. Drain and Grind Batter

   Drain the soaking water. Transfer the soaked rice, dal, poha and fenugreek to the mixer‑grinder. Add about 2 cups water (adjust as needed) and grind to a fine, flowy consistency.

   Time: PT15M

4. Add Salt and Sugar, Begin Fermentation

   Pour the batter into a tall vessel. Add 1 tbsp salt and 1 tbsp sugar, whisk for 1‑2 minutes until uniform. Cover with a lid and let ferment in a warm place (≈150°F/65°C) for 8‑12 hours depending on ambient temperature.

   Time: PT5M

5. Fermentation

   Allow the batter to rise. In summer it ferments in about 8 hours; in winter 12‑13 hours. The batter should become airy and have a slightly sour aroma.

   Time: PT8H

6. Final Seasoning of Batter

   After fermentation, gently stir the batter once (do not over‑mix). Add another 1 tbsp salt to taste and give a light mix.

   Time: PT5M

7. Prepare Aloo Masala

   Heat 2 tbsp oil in a pan. Add ½ tsp mustard seeds, ½ tsp urad dal, ½ tsp chana dal and optional ½ tsp cashews; fry until lightly browned. Add ½ tsp asafoetida, 3 slit green chilies, 1 tbsp chopped ginger, 1 tbsp minced garlic and 8‑10 curry leaves; sauté 1‑2 min. Add 3 sliced onions, stir 2 min until translucent. Pour ½ litre hot water, cook 3‑4 min. Add 4 boiled, mashed potatoes, ½ tsp turmeric, pinch of sugar, salt; cook on medium, stirring, until water evaporates (7‑8 min). Finish with chopped coriander.

   Time: PT15M

8. Make Coconut Chutney

   Blend 1 cup grated coconut, 1/3 cup roasted chana dal, 2 green chilies, pinch of cumin, pinch of black pepper, salt and enough water to a smooth paste. Transfer to a bowl.

   Time: PT5M

9. Temper Coconut Chutney

   In a small pan heat 2 tbsp oil, add ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp urad dal; fry until dal browns. Add 7 curry leaves and 2‑3 dried red chilies. Pour this tempering over the chutney and mix.

   Time: PT5M

10. Make Onion‑Tomato Chutney

    Heat 2.5 tbsp oil, add 2 tsp chana dal and 2 tsp urad dal; fry until golden. Add 14 curry leaves, 14 garlic cloves, 2‑inch ginger, 4 green chilies, 2 tbsp coriander stems, 4 dried Kashmiri red chilies; sauté 1‑2 min. Add 2 sliced onions, cook until translucent. Add 6 chopped tomatoes and salt; cover and simmer 12‑15 min until tomatoes are mushy. Let cool, then blend to a smooth paste without extra water.

    Time: PT30M

11. Temper Onion‑Tomato Chutney

    Heat 2 tbsp oil, add ½ tsp mustard seeds, ½ tsp chana dal, ½ tsp urad dal; fry until dal browns. Add 7 curry leaves and ¼ tsp asafoetida; pour over the chutney and stir.

    Time: PT5M

12. Heat Skillet

    Place the non‑stick skillet or cast‑iron tawa on medium flame. Heat to about 150°C; test by sprinkling a few drops of water – they should sizzle, not evaporate instantly.

    Time: PT5M

    Temperature: 150°C

13. Cook Dosa

    Pour a ladleful of batter into the centre of the hot skillet. Quickly swirl the pan to spread the batter thinly in a circular motion. Drizzle melted ghee around the edges. Cook on medium‑high heat until brown spots appear on the surface (about 2‑3 min). Place a spoonful of aloo masala in the centre, fold the dosa into a triangle or roll, and serve immediately.

    Time: PT30M

Nutrition Facts

Calories

620

Protein

12g

Carbohydrates

90g

Fat

20g

Fiber

8g

Ingredient Substitutions

• Instead of Dosa Rice (Moti Rice): Idli rice, short‑grain rice
• Instead of Parboiled Rice: regular rice
• Instead of Urad Dal (Goat Urad Dal): regular split black gram
• Instead of Poha (Flattened Rice): beaten rice
• Instead of Sugar: jaggery (small amount)
• Instead of Oil: vegetable oil, canola oil
• Instead of Cashews: almonds (small amount)
• Instead of Green Chilies: bird’s eye chilies
• Instead of Boiled Potatoes: sweet potatoes (different flavor)
• Instead of Grated Coconut: desiccated coconut (re‑hydrate)
• Instead of Roasted Chana Dal (or Dalia): roasted Bengal gram
• Instead of Oil (for coconut chutney tempering): vegetable oil
• Instead of Oil (for onion‑tomato chutney): vegetable oil
• Instead of Kashmiri Red Chilies (dried): regular dried red chilies (less color)
• Instead of Tomatoes: canned tomatoes (drained)
• Instead of Oil (for onion‑tomato chutney tempering): vegetable oil
• Instead of Ghee: clarified butter

Equipment Needed

• Large bowl or vessel for soaking
• Mixer‑grinder (or wet grinder)
• Whisk or spoon for mixing batter
• Non‑stick skillet or cast‑iron tawa
• Ladle or flat‑bottomed bowl for spreading batter
• Spatula
• Small pan for tempering (tadka)
• Knife and cutting board
• Measuring cups and spoons
• Blender or grinder for chutneys

Critical Steps — Do Not Skip

• Washing rice and dal until water runs clear
• Soaking for 6‑7 hours
• Grinding to a fine, flowy consistency
• Achieving proper fermentation (lacy, airy batter)
• Heating skillet to ~150°C before spreading batter
• Spreading batter thinly and adding ghee for crispness

Chef Tips from the Video

• Use a mix of dosa rice and parboiled rice for the perfect balance of crispness and softness.
• Adding a pinch of sugar during fermentation accelerates the process and deepens colour.
• When spreading batter, use a circular motion from the centre outward for an even thin layer.

Troubleshooting

Storage

Refrigerator: Batter can be stored in an airtight container for up to 2 days; re‑stir gently before use.

Freezer: Masala and chutneys freeze well for up to 1 month in sealed bags; thaw in refrigerator before reheating.

Room temperature: Cooked dosas are best served immediately; if left out, they become soggy.

Make-Ahead Tips

• Ferment the batter the night before; it improves flavor.
• Aloo masala can be prepared a day ahead and reheated on low heat.
• Both chutneys keep well refrigerated for 3‑4 days.

Frequently Asked Questions