For batter

  • Rice – 2 cup
  • Split black gram/urad dal – 1 cup
  • Fenugreek seeds/methi – 1/2 tsp
  • Salt to taste
  • Water for soaked

For aloo masala

  • Boiled potato – 4
  • Onion(chopped) – 2
  • Green chillies (chopped) – 2
  • Ginger (grated) – 1/2 inch
  • Coriander leaves – 1 tbsp
  • Hing – 1 pinch
  • Mustard seeds – 1/2 tsp
  • Curry leaves – 6-8
  • Turmeric powder – 1/2tsp
  • Salt to taste
  • Cooking oil

Cocunut chutney for serving.


  • Firstly, wash and soak rice and methi for 4-5 hours.
  • Now soak urad dal for 4-5 hours.
  • Transfer the soaked rice into the blender and blend it into smooth batter.
  • Further, blend urad dal and methi into smooth batter.
  • Now, take a large mixing bowl pour both batter into it and mix it well.
  • Cover it and keep it aside to ferment for 8-10 hours.
  • Add salt to fermented batter and mix well.
  • To prepare aloo masala heat a pan and add sufficient oil, add hing, mustard seeds, curry leaves, turmeric powder and fry it for a second.
  • Now, add green chilli, onion and grated ginger and fry it for a minute.
  • Further, add boil potatoes and stir well.
  • Add Coriander leaves and salt to taste and cook it for 2 minutes.
  • To prepare dosa heat a non stick tawa put some oil and rub using an absorbent paper.
  • Now, pour a ladleful of batter on tawa and spread it in a thin circle and smear a little oil over it.
  • Then, cook the dosa for a minute or till golden brown from underside.
  • Further, add aloo masala at the center.
  • Fold and transfer into a serving plate.
  • Serve hot masala dosa with coconut chutney.

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