Category: Dosa

Masala Dosa

Lazily lying on my bed, I could hear the rhythmic whistles of pressure cooker boiling potatoes. Chutney being grounded in the mixie added melody. My lazy ass shot up from the bed out of excitement coz it was ‘Masala Dosa’ today! Amma would juggle between two Dosa tawas coz she had to keep up with the pace at which they were being consumed. Yet she could hear arguments on whose plate the next Dosa should land up. Poor her was blamed each time for being exhibiting favoritism! She would say I think I must upgrade to another two Dosa Tawas to satisfy you people…
Masala Dosa is undisputedly the King of all Dosas. Don’t you agree? And I regret to have introduced my Bong family to Masala Dosa first. Now they demand for Bhaji and Chutney with any other Dosa that I prepare. My Amma used to make dry chutney which she smeared on the Dosa before adding Bhaji, but Bongs like the Coconut Chutney to be served as a side… So I make a liquid version of chutney that is tempered.
Well here is my version of Masala Dosa:
Green Chutney:
Grind together the following ingredient with water as per required consistency
Coconut grated – ½ cup
Green chillies – 7-8 or as per spice tolerance
Tamarind – marble sized ball
Ginger – ½” piece
Salt to taste
Temper the chutney with Coconut oil (1tbsp) + mustard seeds (1/2 tsp) + red chillies (1 or 2) + Curry leaves (10-12 sprigs)
Potato bhaji:
Potatoes – 4-5, medium sized, boiled, peeled and cut into 1 cm cubes
Onion – 3, medium sized, but into cubes
Oil – 2 tbsp
Mustard seeds – 1/2 tsp
Cumin seeds – ¼ tsp
Green chillies – 3-4 or as per spice tolerance, slit
Curry leaves – 10-15 sprigs
Salt to taste
Turmeric powder – 1 tsp
Lemon juice – 1 tsp
Coriander leaves – handful, finely chopped
  1. Heat oil in a pan. Add mustard seeds and cumin seeds. Once they start spluttering add slit green chillies and stir till they change colour.
  2. Add curry leaves and turmeric powder and combine.
  3. Add chopped onion and sauté till they turn translucent.
  4. Add potato cubes, salt and ½ cup of water and combine well. Cook till the onion and potatoes are blended well together.
  5. Switch off the flame and add lemon juice and coriander leaves on top. Mix well.
Dosa batter:
Soak together for 5-6 hours
Boiled Rice / Idli Rice – 1 cup
Raw Rice – 1 cup
Black gram Lentil / Urad Dal – ¾ cup
Fenugreek seeds / Methi – ¼ tsp
Grind to smooth paste with little water and keep aside for overnight. (Not in refrigerator)
Next morning, add salt as per taste and water as per required consistency. (Make a small dosa initially to check the salt, also you would if you need to add more water if the batter is not spreading properly.)
Making Dosa:
  1. Heat Dosa Tawa by sprinkling few drops of oil.
  2. Once the Tawa is piping hot, take a ladle of dosa batter, pour it in the centre and spread it in a circular motion uniformly. (This comes with practice)
  3. Drizzle some more oil, reduce flame to sim, cover with lid. After a minute remove the lid, increase the flame. Once the Dosa is fried as desired, add Bhaji in the centre, fold it and serve with Chutney

I like my Dosas ‘Size 0’ in thickness, crisp and fiery hot right off the tawa. Post marriage, my in-laws wanted to try out Nayi Naveli South Indian Bahu’s ‘Dhosha’ (thats how Bengalis pronounce it and I scream in my mind on hearing the mis-pronunciation. One of the reasons why I always knew my kids’ names would begin with any alphabet but S or A, S would become Sh and A would be O, Phew!) The tawa they had was not anywhere near to the traditional flat Dosa tawa. It was the one in which they made Roti which was steep in between. The batter would go and settle in the centre as if in an Appam Kadai. Well then one of my closest friends got a Dosa Tawa shipped for me all the way to Kolkata and it is now one of my prized possessions. It always yields me fool-proof Dosas and earns me showers of appreciations.
Neer Dosa is very easy to prepare. I generally prepare it with Batata Song. You may also serve it with grated coconut + melted Jaggery combo, or simply melt some Jaggery and serve as a dip with the Dosa. Also another best accompaniment would be previous night’s left over chicken curry. Yummm!
Raw rice – 1 cup
Grated coconut – 1/2 cup
Salt to taste

1. Soak the raw rice overnight.
2. Grind it with coconut to a smooth batter.3. Add salt to taste and water if required.4. The texture should be a little more thinner than the regular dosa batter.
5. Once the dosa tawa is fuming hot, sprinkle the batter using a ladle all over. Add enough oil. Reduce flame to sim and close with lid. No need to roast on both sides. Open the lid after a minute or two. Increase flame and remove using a spatula (My daughter pronounces Pakula)