Recipe

Instructions
Preparing the Dosa Batter:
1. Soaking:
- Take 3 cups of rice and 1 cup of urad dal. Wash them thoroughly with water.
- Soak the rice and dal together in water for 15 minutes. Add 1 teaspoon of fenugreek
seeds to the mix.
2. Grinding:
- After soaking, drain the water using a strainer.
- First, grind the rice into a semi-paste without adding water. Gradually add a little water as
needed to make a smooth paste.
- Add 1 tablespoon of sugar to the rice paste.
- Grind the urad dal separately, initially without water, then add about 3 tablespoons of
water to achieve a smooth consistency.
- Combine both the rice and dal pastes in a large mixing bowl. Add 1/4 teaspoon of salt
and mix well.
Tip: For an instant Dosa, mix the batter vigorously for 5-7 minutes to incorporate air, which
helps in better cooking.
3. Adding Baking Powder:
- Before making the Dosa, add 1/2 teaspoon of baking powder (or 1/4 teaspoon of baking
soda/Eno) to the batter and mix well.
Preparing the Chutney:
1. Grinding:
- In a mixer, add 1/2 cup of coriander leaves, 7-8 green chillies, a piece of ginger, a small
piece of tamarind (or lemon juice), and 1/3 cup of coconut.
- Grind without adding water initially. Then, add water gradually to achieve a smooth
consistency.
- Add 1/2 teaspoon of salt and mix well.
2. Tempering:
- In a small pan, heat 2 teaspoons of oil.
- Add 1 teaspoon of mustard seeds and 1 teaspoon of urad dal. Let them splutter.

- Add 1/4 teaspoon of asafoetida and 6-8 curry leaves.
- Pour this tempering over the prepared chutney and mix well.
Preparing the Stuffing (Masala Dosa):
1. Tempering:
- In a pan, heat 2 tablespoons of oil.
- Add 1 teaspoon of chana dal and 1 teaspoon of urad dal. Fry until golden brown.
- Add 1/2 teaspoon of mustard seeds, 1/2 teaspoon of cumin seeds, and 6-8 curry leaves.
2. Cooking the Onions and Potatoes:
- Add 2 sliced onions and sauté until they turn pink.
- Add 4 mashed potatoes and mix well.
- Add 1/2 teaspoon of turmeric powder, 1.5 teaspoons of sambar masala, and 1 teaspoon
of salt. Mix well.
- Add 1/2 cup of water and cook for 5-7 minutes on low flame until the stuffing is soft and
well combined.
- Garnish with fresh coriander leaves and turn off the flame.
Making the Dosa:
1. Cooking:
- Heat a large tawa (griddle) properly and then reduce its temperature slightly by sprinkling
some water.
- Pour 2 tablespoons of batter onto the tawa and spread it out in a circular motion to form a
thin layer.
- Cook on slow to medium flame.
2. Crisping:
- After a few minutes, drizzle some oil or ghee around the edges.
- Cook until the edges start to lift and the Dosa is crispy.
- Add the prepared stuffing in the center and fold the Dosa.
3. Serving:
- Serve the crispy Dosa hot with chutney.
Tips and Precautions:
1. Consistent Stirring: While grinding, initially avoid adding water to ensure a smooth
paste.
2. Vigorous Mixing: Mix the batter well to incorporate air, which helps in making the Dosa
crispy.
3. Proper Tawa Heating: Heat the tawa properly before pouring the batter and then reduce
the temperature slightly to avoid burning.
4. Separate Grinding: Grind rice and dal separately to achieve a smooth paste.
5. Immediate Use: Use the batter immediately after adding baking powder or soda for the
best results.
Conclusion:
Enjoy your delicious, instant crispy Dosa! If you liked this recipe, please share it with your
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