Recipe- Homemade Masala Dosa and Sambhar/ How to make dosa batter at home/ Tips to store the batter/ How to make it non sticky on tawa
Dosa, popular food of South India, made from a fermented batter of rice and black gram, served with sambhar and kind of chutneys.
Cook Time
Cook Time
Aalu Masala (Potato Stuffing)
How to make Dosa
  1. First of all keep the ingredient ready in separate bowls.
  2. Now wash rice nicely and soak in water for 6-7 hours.
  3. Also wash nicely urad daal, chana daal, poha and methi dana all together and soak in water for 6-7 hours.
  4. Now after 6-7 hours grind soaked daal mix using just sufficient water to smooth paste.
  5. Also grind soaked rice using just sufficient water to smooth paste.
  6. Now transfer both paste in a big box, mix them nicely and beat for few minutes. Then cover the box and keep aside for another 6-7 hours (in summers) or overnight (in winters) in a warm place. And let them ferment.
  7. Now check when the batter is fermented well. Its ready to use. If you are using right away use it, otherwise keep it in refrigerator and take it out when you want to cook.
  8. Now when you are ready to cook, take required batter in another bowl, add salt according to your taste and mix well.
  9. Now add little water (just 2 tsp at a time) in batches to pouring consistency.
  10. Now Heat tawa on high flame. When it is very hot, grease it with oil or ghee and wipe with clean kitchen towel.
  11. Now lower the flame and pour 1 ladder of batter in the middle of tawa and quickly spread it outward in a circular motion in a desired thickness with the bottom of ladder. And immediately turn the flame to high again.
  12. Now pour some oil or ghee around and over dosa and let it cook.
  13. When you see golden brown color on edges of dosa, start With a spatula, carefully loosen it from tawa starting from the edges and then from center.
  14. Now when you see bottom of dosa is cooked and looks crisp and brown spread 1-2 tbsp of potato filling in the center and fold the sides of the dosa around the filling to make a cylindrical shape. (Scroll down to see the recipe of potato stuffing)
  15. Serve immediately and continue making dosas one at a time in the same way. (Find the link of chutney recipes in Recipe Notes below)
How to prepare Stuffing
  1. To prepare potato stuffing, heat oil in a pan, cracker mustard seeds.
  2. Add chopped onion, chopped green chili and chana daal. Saute.
  3. Now add curry leaves, haldi, lal mirch powder, salt, aamchur powder and sambhar masala. Mix well.
  4. Now add boiled and peeled potato and mash them roughly using a spatula or hand. Mix well. (Do not cut potato with knife)
  5. Now add 2-3 tbsp water, mix well, cover and cook at low flame for 5 minutes.
  6. After 5-6 minutes, switch off the flame, mix it, cover the pan and keep aside.
How to make Sambhar
  1. In a pressure cooker take washed daal and all chopped vegetables.
  2. Add sambhar masala, salt and some tamarind (imli) pc.
  3. Now add sufficient water (it should be over 1 inch above vegetables).
  4. Pressure cook for 1 whistle on high and 2-3 whistle on low flame.
  5. Now as i used roughly chopped vegetables, i blend them little using a hand blender (because my family does not like big chunks of vegetables). You may also add finely chopped vegetables and avoid blending.
  6. I did not blend to make a paste, i just coarse the vegetables. And Cook it on medium flame for 7-8 minutes. Adjust water as per your taste and liking the consistency of sambhar.
  7. Now lets prepare tempering, for that take oil in a small pan, cracker mustard seeds, add curry leaves and sabut lal mirch. Fry.
  8. Add this tempering to sambhar.
  9. Sambhar is ready to serve with crispy dosa, idli or rice.
  10. Enjoy!
Recipe Notes
  • Soak rice separately, do not mix them with daals.
  • Use just sufficient water to grind both rice and daal mix.
  • Make sure while grinding rice paste must be very smooth, it should not be grainy.
  •  Be very careful while adding water to dosa batter, it should not be flowing consistency. Do not add more than 2 tsp at a time and make just pouring consistency.
  • Too thin consistency will make dosa sticky on tawa.
  • Too thick consistency will be difficult to spread in thin layer on tawa.
  • So adjust the consistency accordingly and carefully.
  • You may refrigerate the batter (without salt) in airtight box for 3 days. 
  • Do not add salt to whole batter if you are not using all at a time.
  • Adding salt in whole batter will make it more sour if you refrigerate for next day.
  • While cooking dosa, first heat the tawa at high flame, grease and wipe nicely.
  • Reduce the flame while pouring and spreading the batter and turn immediately to high flame. 
  • We will cook dosa only from one side. Do not flip it to cook other side.
  • For stuffing onion is totally optional. you may skip it if you do not want to use onion.
  • Click here to check the Recipe of Chutney- Daal ChutneyCoconut Chutney (White Chutney) / Tomato Sesame Chutney (Red Chutney) / Mint Chutney (Green Chutney) / Peanut Chutney (Orange Chutney)

    “Be Vegetarian Be Happy”
    “Live and Let Live”