Dosa is a breakfast dish widely eaten in the Southern parts of the Indian sub continent. Dosa is made up of a batter consisting 2 parts of lentils and 1 part of rice. This batter is left to ferment at least for a night before making dosas. Dosa as a dish, has become so popular all over India that there are variants of this dish with western ingredients such as olives, jalapeños and even cheese! These yummy rice batter dosas often have a potato filling inside it called the ‘masala’. Dosa with a potato filling and spicy powder called “gun powder” or “karam podi” is called a masala dosa.

If you have ever been to the southern part of India, You have probably seen various varieties of Dosas. Moreover, there are some places which even serve 101 types of Dosas. These super flaky Indian pancakes go well with traditional peanut or coconut chutney, tomato chutney and also some hot delicious sambar. However, this tempting combination of dishes is not only an amazing breakfast, but can also be eaten as a light dinner. The key to making amazing dosas is spreading them thinly on the hot tawa. For making dosas, we use a special pan that has a flat bottom. This ensures that the dosas are thin and flaky.

FAQs About Dosas

Are dosas safe for children?

Yes, Dosas are very safe and healthy breakfast for children. You can serve them with coconut chutney or peanut chutney. However, keep in mind the allergies you child might have. Please consult your doctor for any allergies you might have.

Are dosas hard to make?

Dosas can be a tad bit hard to make for beginners. However, in a few attempts you can definitely master the art of making a perfectly round and flaky dosa.

Without any further ado, let us dive into the recipe

Assorted Dosa Recipes

Ingredients

For making the batter 

• ▢ 3 cups sona masuri rice
• ▢ ¼ tsp methi seeds
• ▢ water
• ▢ 1 cup urad dal
• ▢ 2 tbsp toor dal
• ▢ 2 tbsp chana dal

For potato filling 

• ▢ 2 tbsp oil
• ▢ 1 tsp mustard oil
• ▢ 1 tsp urad dal
• ▢ 1 tsp chana dal
• ▢ 1 dried chilli
• ▢ curry leaves
• ▢ 1 pinch hing
• ▢ 2 chillis green 
• ▢ 1 inch ginger
• ▢ 1 onion (finely chopped )
• ▢ ¼ tsp turmeric 
• ▢ 1 tsp salt 
• ▢ 3 potatoes (boiled and mashed)
• ▢ 2 tbsp coriander 
• ▢ 2 tbsp lemon juice 

To make karam podi for dosa

• ▢ 7-8 dry chillies
• ▢ 1 large roughly chopped onion
• ▢ 1 tsp cumin seeds
• ▢ salt (as needed )

Instructions

Making dosa batter 

• Firstly, in a large bowl take 3 cup sona masuri rice and ½ tsp methi.
• Then rinse well and soak in water until the rice is drowned for 4 hours.
• Now, in another bowl take 1 cup urad dal and 2 tbsp toor dal.
• Rinse well and soak in enough water for 2 hours.
• Then, after soaking dal for 2 hours, drain off the water and transfer to the grinder. you can also grind in a mixer if you do not have access to a grinder.
• Now, add water as required and blend to smooth paste.
• The smooth and fluffy batter will be ready after 40 minutes.
• Transfer the batter to a large vessel and keep aside.
• Now, grind the soaked rice as well. Add the rice batter to the urad dal batter and mix well. 
• Ferment in a warm place for at least 20 hours or until the batter doubles in volume. If you are living in a cold climate, then you can place the batter in the warm oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
• Once the batter is well fermented, mix gently, without disturbing the air pockets.
• Then transfer 4 cups of fermented batter to a small bowl and add 1 tsp salt.
• Mix well until the salt is well combined. Dosa batter is ready. keep aside.

How to make plain dosa

• Firstly, add a ladleful of batter on hot tawa.
• Then spread the batter in a circular manner using the ladle as thin as possible making a crispy dosa.
• Take 1 tsp of butter and spread uniformly. You can also use oil. 
• Then, roast the dosa util it is brown and crispy. 
• Steve it with coconut or peanut chutney. 

To make masala dosa 

• To make the masala, firstly, in a large kadai heat 2 tbsp oil and splutter 1 tsp mustard, 1 tsp urad dal, 1 tsp chana dal, 1 dried red chilli, few curry leaves, pinch hing.
• Then add 2 chilli and 1 inch ginger. saute well.
• Also, add 1 onion and saute until onions cook slightly.
• Further, add ¼ tsp turmeric and 1 tsp salt. saute well.
• Now add 3 potato and mix well, mash slightly making sure everything is well combined.
• Then turn off the flame and add 2 tbsp coriander and also 2 tbsp lemon juice.
• Mix well and aloo bhaji for masala dosa is ready. keep aside.
• Next, add a ladleful of batter on hot tawa.
• Spread the batter in a circular manner using the ladle as thin as possible making a crispy dosa.
• Then take 1 tsp of butter and spread uniformly. You can also use oil. Now add the potato filling to the centre of the dosa. 
• Roast the dosa util it is brown and crispy. 
• Then fold the masala dosa in half and serve it with yummy chutneys. 

To make karam podi dosa

• First soak 7-8 dry red chillies in enough hot water for 15-20mins.
• Then drain off the water and add it to the blender along with 1 large onion roughly chopped, ½ teaspoon cumin seeds and salt as needed.
• Blend into a smooth paste by adding very little water if needed. Check for salt and adjust as needed. Remove onto a bowl.
• Then, In a new blender add ¼ cup fried gram dal and 6 garlic cloves with skin along with salt as needed.
• Blend into a smooth powder and remove onto a bowl.
• Next, add a ladleful of batter on hot tawa.
• Then spread the batter in a circular manner using the ladle as thin as possible making a crispy dosa.
• Take 1 tsp of butter and spread uniformly. Now, spread the chilli paste and the powder on the dosa.
• Then, roast the dosa util it is brown and crispy. You can also add the potato filling if you like.
• Fold the dosa in half and serve it with yummy chutneys.

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