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Making a Restaurant Style Crispy Dosa at Home is very easy But with the help of some tips and tricks of mine.

Trust me, your Masala Dosa is going to be soft as well as crispy and wonderfully delicious, same you eat in the Restaurants and Dhabas.

Now, let’s go to the part of how to make it.

In order to make Dosa, a large part of preparation is done 9-10 hrs prior to making it. Preparation includes soaking of two different types of rice, Urad Dal, Fenugreek seeds, Chana Dal, and Poha. Then grind them into a fine paste and let them ferment for a few hours.

After fermenting is done, the batter is poured over hot seasoned Griddle and spread over it like a Pancake.

The Dosa is allowed to cook until golden spots start to appear and the corners of Dosa have started to leave the Pan. These Golden spots are signs of crispy Dosa.

Now, you must be wondering the process of making Idli Batter is the some. So, here’s the difference between them.

Difference between Dosa Batter and Idli Batter

Yes, it’s true that Dosa can be made with Idli Batter, that too after adding some water to it. Because Idli Batter is thicker in consistency than the Dosa one.

The reason is, if the Batter is thick it will not be easily spread over the Tawa (Griddle) which might be a blunder in making Dosa. Dosa Batter should be flowy.

The second difference in a batter of both is the proportion of Rice and Urad Dal. For Idli, it is said that the proportion should be 4:1 of Rice: Dal. For Dosa, the proportion of Rice: Dal is 3:1, which is quite a big difference.

About Masala Dosa

Masala Dosa is a stuffed Dosa.

The Making of Masala Dosa requires two Parts, one is making Dosa Batter, which has the same recipe of Plain Dosa.

And the Second is the making of the Stuffing. Well, there is liberty in the choice of Stuffing. But, here we are making it in traditional style and Masala Dosa is made with Potato filling only.

You can add Paneer or Cauliflower or any veggies of your choice along with Potatoes. So, here Potato is seasoned with Mustard, Onion, and Tomato.

Tips By Me

Remember, the Fermentation of Batter is the key to Dosa. Please save enough time to let it ferment.

But the time of Fermentation depends on the climatic condition of your location.

In a cold climate, fermentation takes more than 12 hours and with this long duration of leaving the batter, the batter can turn smelly. So, to avoid this foul smell, rock salt or black salt is added. It speeds up the fermentation process as well as helps in avoiding incoming of such foul smell.

Remember to use Non-Iodized Salt.

And, it is best to add the salt right after grinding the batter in the cold region. But, if you are living in a hot climate, you can add the salt before making Dosas.

The addition of Iodized Salt prevents the batter from further fermentation. So, you can add Iodized Salt to stop Fermenting the batter.

Now, to make a Crispy Dosa, the consistency of Batter is the key. Thicker consistency, yet able to be spreadable over Griddle yields crispy Dosa.

But, if your batter is runny and thin, it will yield Soft Dosa. So, the addition of the right amount of water is important.

The right choice of Rice is quite important. To get the best result always use 50-50 idli rice and regular rice. But, Remember to use raw rice. Choosing a combination of Parboiled Rice and Regular Rice also gives the best result!!

Serving Suggestions

Well, Dosa is a protein-packed food. It is one of the healthy food, that nourishes our body.

Best to eat at breakfast with your favorite bowl of chutneys. Red Coconut Chutney, Classic Coconut Chutney, on my blog goes beautifully with Dosa along with Sambar.

Even, Peanut Chutney tastes amazing with Dosa. In my home, mostly we eat Dosa with Peanut Chutney and Sambar only.

The Onion Chutney on my blog is a wonderful spread for Dosa. All you have to spread this chutney on Dosa, before spreading the Masala.

It will lift up the taste to some other level. Even, if you don’t have time to make Masala, you can spread this chutney over Dosa, it will not disappoint you.

Step by Step Recipe with Pictures

Let’s begin with Making the Dosa Batter.

First of all, wash a cup of regular rice and a cup of idli rice together or separately in enough water. And soak them in 4 cups of water.

Also wash and soak half a cup of Urad Dal, 2 tablespoons of Chana Dal, a teaspoon of fenugreek seeds in 2 cups of water. You can soak Dal and Rice together too. Soak them overnight or for 5-6 hours.

In the morning, wash and soak half a cup of Poha in one cup of water for 30 minutes. Drain the water, and Grind them to fine Paste. Add 1.5 cups of water. This Quantity of water was right according to me.

Adding more water can thin its consistency and this Dosa batter is not perfect for the purpose. If your batter is thinner than required, it will stick to your Griddle and Dosa will break into pieces.

Fermentation is the key to the recipe.

After grounding the batter, add a pinch of rock salt and allow it to ferment in a warm place for 6 hours. Fermentation is the key to the recipe.

After fermentation, the batter will rise and you can see small air pockets in the batter too. You can see, how beautifully the batter has risen and you can see air pockets too.

Leave the Batter aside. Start Preparing the Masala to be filled in the Dosa.

Making the Masala

Masala is made of Potatoes and some spices. So, the first step will be Boiling the Potatoes. Meanwhile, finely chop tomatoes and slice the Onions. Make a paste of ginger-garlic.

Now, heat oil in a pan. When the oil is hot, add mustard seeds, cumin seeds, curry leaves, red chilies, bay leaf, a pinch of asafoetida. Let the seeds splutter. The seeds spluts so rapidly that it can burn you. So, cover the pan immediately after adding seeds.

Add the sliced onions to it. Fry it till the onions become translucent. Add Ginger Garlic Paste. Cook it until the rawness of the garlic goes away.

Add Chopped Tomatoes and salt. Adding Salt along with Tomatoes fastened the cooking of tomatoes. And the tomatoes will become mushy. Add all the spices .i.e. turmeric powder, coriander powder, cumin powder, red chilly powder, a pinch of Amchur Powder. Cook the masalas until the oil is separated at the nooks of the Pan.

Add Boiled, Mashed Potatoes. Mix well with the Masalas. Let the flavors of Masala get fully incorporated with Potatoes. Cook for some 5-6 minutes and Turn off the flame. Keep the Masala aside to let it cool.

Making the Dosa

For Making Dosa, Cast Iron Tawa is best. But you can make it on Non-Stick Tawa by following tips.

You have to oil the Tawa 4-5 days before making Dosa. Leave the Tawa for one day. Next day, wash the Tawa with plain water only. And Repeat the Process for the other days. You will find amazing results when you will make Dosa on this Griddle. The Dosa will be crispy.

So, now moving towards the Recipe. Heat the Tawa. When the Tawa is hot, wipe it with a wet cloth. Brush the Tawa with Oil. Pour a spoon of Batter in the center of the Tawa and with the help of a spoon, spread the Batter in an outward direction in a circular way. Within a few minutes of cooking, the Dosa will be turning into Golden Brown and will start to leave the Sides.

With the help of Spatula, try to unstick the remaining parts of Dosa. When it’s done, Spread the Masala over half of it. And Cover the Dosa with another half of the Dosa.

Repeat the Process in making more Dosas. Serve hot with Chutney and Sambar.

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Restaurant Style Masala Dosa

Making Restaurant Style Crispy and soft Masala Dosa at home is very easy, But with some simple tips and tricks of mine. Here is How to Make it.
Course Breakfast
Cuisine Indian
Keyword Dosa, Dosa Recipe, Masala Dosa, masala Dosa Recipe, Restaurant Style Masala Dosa
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Servings 10 Dosa
Author Pooja Mahto

Equipment

  • Cast Iron Tawa/ Non Stick Tawa
  • Grinder

Ingredients 

For Dosa Batter

  • 1 cup Idli Rice
  • 1 cup Regular Rice
  • 1/2 cup Whole Skinned Urad Dal
  • 2 tbsp Chana Dal
  • 1 tsp Fenugreek Seeds
  • 1/2 cup Poha
  • 2 tsp Black Salt/ Rock Salt
  • 1.5 cups Water; to grind

For Masala

  • 5-6 Boiled Potato; Mashed
  • 2 Onions; Sliced
  • 2 Tomatoes, Chopped
  • 2 Red Chily
  • 5-6 Curry leaves
  • 1 tsp Mustard Seeds
  • 1 tbsp Mustard Oil/ Coconut Oil
  • 1 tsp Cumin seeds
  • a pinch Asafoetida
  • 1 tsp Coriander powder
  • 1/2 tsp Turmeric powder
  • 1 tsp Cumin powder
  • 1 tsp Red chilly powder
  • 1/2 tsp Amchur Powder

Instructions

Making Batter

  • Wash a cup of regular rice and a cup of idli rice together or separately in enough water. And Soak them in 4 cups of water.
  • Wash and soak half a cup of Urad Dal, 2 tablespoons of Chana Dal, a teaspoon of fenugreek seeds in 2 cups of water. You can soak Dal and Rice together too. Soak them overnight or for 5-6 hours.
  • In the morning, wash and soak half a cup of Poha in one cup of water for 30 minutes. Drain the water, and Grind them to fine Paste. Add 1.5 cups of water.
  • After grounding the batter, add a pinch of rock salt and allow it to ferment in a warm place for 6 hours.
  • Leave the Batter aside. Start Preparing the Masala to be filled in the Dosa.

Making Masala

  • Boil the Potatoes. Finely, chop tomatoes and slice the Onions. Make a paste of ginger-garlic.
  • Heat Oil in a Pan.
  • When the oil is hot, add mustard seeds, cumin seeds, curry leaves, red chilies, bay leaf, a pinch of asafoetida. Let the seeds splutter. The seeds spluts so rapidly that it can burn you. So, cover the pan immediately after adding seeds.
  • Add the sliced onions to it. Fry it till the onions become translucent. Add Ginger Garlic Paste. Cook it until the rawness of the garlic goes away.
  • Add Chopped Tomatoes and salt. Adding Salt along with Tomatoes fastened the cooking of tomatoes. And the tomatoes will become mushy.
  • Add all the spices .i.e. turmeric powder, coriander powder, cumin powder, red chilly powder, a pinch of Amchur Powder. Cook the masalas until the oil is separated at the nooks of the Pan.
  • Add Boiled, Mashed Potatoes. Mix well with the Masalas. Let the flavors of Masala get fully incorporated with Potatoes.
  • Cook for some 5-6 minutes and Turn off the flame. Keep the Masala aside to let it cool.

Making Masala Dosa

  • Heat the Tawa.
  • When the Tawa is hot, wipe it with a wet cloth. Brush the Tawa with Oil.
  • Pour a spoon of Batter in the center of the Tawa and with the help of a spoon, spread the Batter in an outward direction in a circular way.
  • Within a few minutes of cooking, the Dosa will be turning into Golden Brown and will start to leave the Sides.
  • With the help of Spatula, try to unstick the remaining parts of Dosa. When it's done, Spread the Masala over half of it. And Cover the Dosa with another half of the Dosa.
  • Repeat the Process in making more Dosas.
  • Serve Hot with Chutney and Sambar!!

Pooja Mahto

Hello all.
Thank you for stopping by on SheWritesFood. It is basically a blog page on the vivid delicacies of India and the other corners of the globe.
My name is Pooja Mahto and this is my little space of the social world.
Indigenously, I'm from Bihar but currently living in Uttarakhand. I'm the sole handler and creator of this page.
I started cooking way back during my teen days as a casual hobby. Little did I know that it will turn out into a passion that I'll live and breathe each day.
As with life, whatever I have learned inside the kitchen is through repeated mistakes and misfortunes but the one thing which kept me going was my love for the flavours.
Cooking is anything but tedious. It is not only a basic necessity of life but also one of the most imaginative activities that a human finger can do.
My reason for starting this blog is pure and simple, my sheer love for cooking. The fun of experimenting with the various flavours and then waiting with bated breath for its veracity is truly magical.
I was a rookie when I started and I don't think that I have reached my destination. However, despite the failures, I have been able to enjoy the journey with complete acceptance. All this has been possible only because of my passion and understanding of the craft of cooking.
My Mumma has been a pillar all through the way, right from teaching me how to stir a dish to bake a cake. She has been my confidant and inspiration to keep going and to keep trying.
My goal is to share my recipes and experiences with you all so that you can go and try the same. There is no better feeling that to cook a dish with all your heart and soul and then listen to all the ravings by your loved ones.

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