Masala Dosa

Name: How to Make Masala Dosa | Easy & Delicious Masala Dosa Recipe
Total time: 8 h
Yield: 3
Cuisine: south-indian

Dosa is a classic South Indian crepe made from a fermented batter of rice and urad dal (black gram). Thin, crispy, and golden-brown, it’s enjoyed as a breakfast staple or anytime snack across India. Traditionally served with coconut chutney, sambar, or potato masala filling, dosa is both light and satisfying. The fermentation process enhances flavor and gut-friendly benefits. While plain dosa is the most basic form, it can be transformed into masala dosa, cheese dosa, and more. It’s a great balance of carbs and protein, making it a healthy, delicious meal for all age groups.

prep time 8 Hour

cook time 20 Mins

chef Vikram Joshi

Step 1

Soak: Wash and soak rice and urad dal with fenugreek seeds separately for 4–6 hours.

Step 2

Grind: Grind urad dal first into a smooth, fluffy batter. Then grind rice coarsely. Mix both batters well and add salt.

Step 3

Ferment: Let the batter ferment overnight or for 8–12 hours in a warm place until it doubles in volume.

Step 4

Prepare Pan: Heat a flat non-stick or cast-iron pan. Pour a ladleful of batter and spread it in a circular motion into a thin crepe.

Step 5

Cook: Drizzle oil around the edges. Cook until golden and crispy. Flip if desired (usually not flipped).

Calories 120 Kcal

Total Fat 3 g

Carbs 20 g

Protein 3 g

ESSENTIAL ITEMS

1.5 cups Raw rice

0.5 cup Urad dal

1 tsp Fenugreek seeds

Water

1 tbsp Oil or ghee

Recipe by:

Vikram Joshi

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