Dr. Nandi’s Masala Dosa Recipe

Dr. Nandi’s Masala Dosa Recipe

  • 1 1/2 cup cooked Rice
  • 1/2 cup uncooked rice
  • 1/2 cup whole urad dal (black lentils)
  • 1/2 tsp fenugreek seeds
  • 2 Tbsp channa dal
  • 1 2 Tur dal – 1 1/2 tbsp
  • Salt needed
  1. Soak cooked rice, raw rice, urad dal, fenugreek seeds, channa dal and tur dal in water for 4-5 hours.
  2. Wash and grind everything together to a smooth texture adding water, little at a time. We use our Vitamix blender.
  3. Add needed salt (about a teaspoon) and leave it overnight in a warm place to ferment.
  4. Before making dosa, add a tsp of sugar, little water and mix well to get the dosa batter consistency which is a little thinner than pancake mix.
  5. Heat a large non-stick griddle or large fry pan we use a cast iron skillet to medium high heat.
  6. Add a tablespoon of organic high heat oil. Pour a ladleful of the batter on it and spread it in a circular motion to make a 225 mm. (9”) diameter thin circle.
  7. The batter should be very thin and it’s a bit of an art to get it right the first few times.
  8. Drizzle a very little oil over it and along the edges and cook on a high flame till the dosa turns brown in colour and crisp.
  9. Fold over to make a semi-circle or a roll.
  10. This makes about 7 or 8 dosas.
  11. Serve immediately with coconut chutney and sambhar.