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Dr. Nandi’s Masala Dosa Recipe

Dr. Nandi's Masala Dosa Recipe

South Indian delight on our vegetarian days. Masala Dosa with Coconut Chutney is one of my childhood favorites!

Use organic ingredients whenever possible.

  • Author: Therese
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Ingredients

1 1/2 cup cooked Rice

1/2 cup uncooked rice

1/2 cup whole urad dal (black lentils)

1/2 tsp fenugreek seeds

2 Tbsp channa dal

1 2 Tur dal – 1 1/2 tbsp

Salt needed

Instructions

Soak cooked rice, raw rice, urad dal, fenugreek seeds, channa dal and tur dal in water for 4-5 hours.

Wash and grind everything together to a smooth texture adding water, little at a time. We use our Vitamix blender.

Add needed salt (about a teaspoon) and leave it overnight in a warm place to ferment.

Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency which is a little thinner than pancake mix.

Heat a large non-stick griddle or large fry pan we use a cast iron skillet to medium high heat.

Add a tablespoon of organic high heat oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.

The batter should be very thin and it’s a bit of an art to get it right the first few times.

Drizzle a very little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.

Fold over to make a semi-circle or a roll.

This makes about 7 or 8 dosas.

Serve immediately with coconut chutney and sambhar.

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