Easy and Simple Crispy Masala Dosa

Crispy on the outside, soft on the inside, and bursting with flavorful surprises, this South Indian masala dosa is a not just dish but an complete full of flavours adventure.

It has taken me many years to learn how to make a good crispy dosa and soft idlis. It did not come naturally to me since I was born and brought up in North India and idli-dosa were not a part of my daily life.

After many years of practice and lot of learning, I can now say that I am good at this and I want to share my learning with you all.

For many people, who have not made this batter from scratch, it seems like an overwhelming task.

I can totally relate to the feeling, trust me on that. But now after making dosa at home almost every week for last few years, I can safely say that it’s not as hard as it looks. On the contrary, it is really easy and once you get a hang of it, there’s no looking back.

Soak Lentil and Rice separately or together for dosa?

When I started learning to make idli and dosa, I wondered why not soak the rice and dal (lentil) together for simplicity’s sake. Turns out, there’s a reason- rice and dal have different textures.

For fluffy idlis, you need the dal to be, well, fluffy. So, soaking and grinding them separately from the rice is the trick. However, when it comes to dosas, you can mix them up without any worries. It’s a little extra step, but it ensures that perfect idli fluffiness.

I tried soaking dal and rice separately, and then I tried soaking them together. Guess what?

There’s absolutely no difference! Seriously, zero! The dosa turns out awesome both ways. So, feel free to do it however you like ,it works like magic!

Now, when I make dosa, I just soak rice and dal together in one bowl. But, if I’m making batter for both idli and dosa, I stick to soaking dal and rice separately.

Easy tips to make perfect crisp Dosa

If you love crispy masala dosas, try these simple tricks at home!

Pick a Cast Iron Pan

Use a cast iron pan for super crispiness. It might need a bit of care, but once you get used to it, you’ll stick with it for making dosas

Add Chana Dal and Toor Dal

To make your dosas extra crispy, add chana dal and toor dal to the batter. Only for crispy dosas, not the regular one.

Heat the Pan Right

Make sure the pan is hot enough before pouring the batter. Sprinkle a few drops of water – if they sizzle and disappear quickly, it’s good. If not, heat a bit more.

Rub with Onion and Oil

Before pouring the batter, rub the pan with an onion dipped in oil. Cut an onion in half, dip it in oil, and rub it on the pan. Do this every time after making dosa.

With the help of these simple tips, you’ll make perfect crispy dosas at home!

Ingrediants for Masala Dosa

Ingredients 

Dosa Batter

• 3/4 cup rice , 150 grams
• 3/4 cup idli rice parboiled rice, 160 grams
• 1/2 cup urad dal gota 100 grams, dehusked whole urad dal or you can use urad dal dhuli (split urad dal)
• 1 tablespoon chana dal 18 grams
• 1 tablespoon toor dal 18 grams
• 1/2 teaspoon (methi seeds )fenugreek seeds
• 3 tablespoons poha flattened rice, 18 grams, soaked 20 to 30 minutes before grinding
• 1 teaspoon rock salt non-iodide
• ghee or oil to cook the dosa

Potato Masala

• 4 medium potatoes 425 grams, boiled and mashed
• 1 tablespoon oil 15 ml
• 1/2 teaspoon mustard seeds
• 1/4 teaspoon hing asafoetida
• 1 teaspoon chana dal soaked for 10 minutes in water
• 5-6 cashews broken
• 1 teaspoon chopped ginger
• 1 medium onion sliced
• 1-2 green chilies chopped, adjust to taste
• 10-15 curry leaves
• 1/2 teaspoon turmeric powder
• 1/2 teaspoon salt or to taste
• cilantro/coriander to garnish

Make the batter

1. In a big bowl, put sona masoori rice, idli rice, urad dal gota, chana dal, toor dal, and methi seeds.Wash everything and soak in about 5 cups of water for 5 to 6 hours.
2. Soak poha in 1/2 cup of water 20 to 30 minutes before grinding the batter.
3. Drain the water from the rice, dals, and poha, then transfer everything to a high-speed blender.
4. Add around 1 & 1/4 cups (10 oz/300 ml) + 1-2 tablespoons (15-30 ml) cold water, or as needed, to grind the batter to a smooth paste (total water around 315-330 ml).The amount of water needed may vary based on the type of rice/dal used, so start with less and adjust as needed. *Use the smoothie or soup button on your blender to grind the batter.
5. Transfer the batter to the steel bowl of your Instant Pot.
6. Add 1 teaspoon of rock salt (sendha namak) to the batter. Mix the salt into the batter with your hands for 2 minutes to help fermentation.
7. The batter should have a free-flowing consistency, not too runny or thick.
8. Place the batter in a warm spot to ferment. In a warm place, leave it on the counter. In a cold place, you can use the oven with lights on (oven off) or use the Instant Pot.
9. If using the Instant Pot, place the batter in the steel container and press the yogurt button. Set the time to 8 to 9 hours in summer and 13 to 14 hours in winter. Cover with a glass lid (not the IP lid).
10. After fermentation, the batter will have increased in volume and be frothy on top.

To check if it’s ready, drop some batter into a bowl of water – it should float. The batter is now ready to make dosas; set it aside while you prepare the potato masala.

Prepare the Masala Dosa Potato Mix

1. Boil the potatoes until they’re soft, then peel off the skin and mash them up. You can use an Instant Pot (high pressure for 10 minutes) or a stove-top pressure cooker (8-9 whistles) to boil them
2. In a pan on medium heat, warm up 1 tablespoon of oil. Once it’s hot, toss in mustard seeds and let them pop. Add hing and give it a good stir.
3. Now, add chana dal (I usually soak it for 10 minutes, then drain), cashews, and chopped ginger. Keep stirring until the chana dal, cashews, and ginger change color.
4. Throw in sliced onions, chopped green chilies, and curry leaves. Cook the onions for about 2 minutes until they get soft.
5. Mix in the boiled and mashed potatoes, along with turmeric and salt. Stir everything together. If it seems too dry, add a few teaspoons of water to make it a bit watery. I always do this.
6. Turn off the heat, toss in some chopped cilantro, and take the pan off the heat.

You’ve got a tasty potato masala ready.

Make the Masala Dosa

1. Heat a pan (cast iron or non-stick) on medium-high. To check if it’s hot enough, sprinkle water – it should sizzle and vanish.
2. Cut an onion, stick a fork in it, dip it in oil, and rub the pan with it.
3. Time to make dosa! Pour a ladle of batter in the center. Use the ladle to spread it thinly in a circular motion, starting from the inside and moving out. Practice makes perfect, so don’t worry if it’s tricky at first.
4. Drizzle oil around and in the center. Let the dosa cook until the bottom is golden brown. You only need to cook one side.
5. If you want, add some prepared potato masala on one side to fold or in the center to roll. You can also serve it on the side.
6. Scrape the sides to release it from the pan. Fold or roll the dosa like a paper.
7. Press with a spatula, then remove from the pan. Repeat for 12 to 15 dosas, depending on size. After each dosa, wipe the pan, rub with an onion in oil, or lightly grease before making the next one.
8. Serve hot with sambar, cilantro coconut chutney, or tomato chutney!

Enjoy your crispy and yummy masala dosa.

Nutrition

• Calories: 152kcal
•  Carbohydrates: 29g
•  Protein: 5g
•  Fat: 2g
•  Saturated Fat: 1g
•  Sodium: 306mg
•  Potassium: 71mg
•  Fiber: 3g
•  Sugar: 1g
•  Vitamin A: 32IU
•  Vitamin C: 18mg
•  Calcium: 18mg
•  Iron: 1mg