Crispy Masala Dosa

Crispy Masala Dosa




Prepration of Dosa batter


  • Row rice (pachari) – 1 cup
  • Cooked rice – 1/2 cup
  • Urad dal (Uzhunnu parippu) – 1/2 cup
  • Fenugreek seeds – 1 tsp
  • Water – for soaking
  • Salt – 1 tsp or to taste
  • Water – 1 cup
  • Oil or ghee – 4 tbsp


  • In a big bowl take rice, uraddal, fenugreek seed together and wash it well.
  • pour water and let it soak for 3 hours at least.
  • After the soaking is over Grind them in a grinder with 1 cup of water, grind it to a paste .
  • Then add 1/2 cup cooked rice and grind well.Add more water if needed.
  • At the same time make sure batter is medium thick consistency
  • Then Pour the batter into a container and close with a lid, allow to ferment for 8-10 hrs preferably overnight .
  • After it is fermented, the batter will rise up….your dosa batter is ready to use.
  • Then Add salt to the fermented batter and mix well.
  • Then start making the masala

Prepration of Masala


  • Beetroot- 2 medium
  • Potatoes-3 medium
  • Carrot- 1 big
  • Onion, chopped- 1 large
  • Green chillies, chopped-2-3
  • Ginger, finely chopped- 1/2 inch
  • Garlic, finely chopped- 3 cloves
  • Turmeric powder- 1/2 teaspoon
  • Salt- to tasteTo temper:
  • Oil – 3 teaspoons
  • Mustard seeds- 1/2 teaspoon
  • Urad dhal- 1/4 teaspoon
  • Curry leaves- 1 strand


  • Pressure cook the beetroot, potatoes and carrot together till soft for about 3- 4 whistles. Peel them and roughly mash them. If you feel difficult in mashing beet root grate them using carrot grator after cooking.
  • Heat oil in a pan and add the mustard seeds with urad dhal.
  • Once the mustard seeds splutter, add the curry leaves and fry for a second.
  • Now add the chopped onion and green chillies. cook for fifteen seconds.
  • Add the finely chopped ginger and garlic; saute for fifteen seconds.
  • Now add the mashed beetroot potato carrot mixture and turmeric powder, salt and about 1 and half cup of water.
  • Allow the mixture to boil well and cook till the veggies start to become mushy.
  • Cook according to your palatte. Because some do likes to find chunks of potatoes in the masala some like it like mashed consistency; switch off the gas.

Start making crispy masala dosa

  • Heat a non stick griddle (thava) once the pan is heated, reduce the flame to medium heat
  • Grease the griddle with oil soaked cotton towel or kitchen paper
  • Pour a laddle full of batter into the hot griddle, spread it using the back of the laddle into a circular motion from center to outward to make a thin and crunchy dosa
  • Then drizzle ghee or oil spread it all over the dosa
  • ย when it is crispy and golden brown,
  • add some masala top of the dosa and flip then remove it to a plate. Your crispy crunchy masala dosa is ready.
  • Enjoy crispyย  masala dosaย  with coconut chutney or sambar

TIP: If you live in a cold climate region. Fermenting process for the batter can be a bit of problem. So a small trick is to preheat your oven to lowest temperature, make sure to turn off oven and place the batter inside covered with a lid.




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Cook up a storm
Average rating:  
 1 reviews
by Kamini Kapoor on Cook up a storm

I like the use of beet root in the filling. I haven't seen that before.

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