Masala dosa with peanut chutney

28th March, 2011

Masala dosa

Dosa is fermented crepe made out of rice and black lentils. It is very rich in carbohydrates and proteins and thus is a very healthy breakfast option. Having said that, dosa tastes good any time of the day. Masala dosa is a dosa with a vegetable filling. The filling is usually potato based with onions, tomatoes and peas. Coming from a south Indian family, this is one of our staple meals, yet every time I make, it becomes a favorite meal.
Dosa goes well with Sāmbhar or chutney.
The chutney I made with this is a very protein rich one. I learnt it when I was in vacation in India, from one of my parents neighbors and ever since is my favorite. It is very simple to make and involves no cooking (No wonder it is my favorite).

Ingredients
For Dosa

  • Par boiled rice/Idli rice – 5 cups
  • Whole urad dhal (Black lentils) – 1 cup (heaped)
  • Methi seeds – 2 tbsp
  • Salt – to taste
  • Oil (preferably sesame oil) – for making dosas. 
For masala (makes filling for about 12-16 dosas)
  • Potatoes (Boiled) – 4
  • Onion (Finely chopped) – 1
  • Tomatoes (Finely chopped) – 2
  • Green chilies (Chopped) – 2
  • Peas – ½ cup
  • Mustard seeds – 1 tsp
  • Black gram dhal/urad dhal – 1 tsp
  • Turmeric powder – ½ tsp
  • Chili powder – ½ tsp
  • Asafetida – a pinch
  • Curry leaves – few
  • Cilantro – 1 tbsp
  • Salt – to taste
  • Oil – 2 tsp
For peanut chutney
  • Roasted peanuts – 1 cup
  • Dry red chilies – 3
  • Salt – to taste
Procedure  
To make Dosa batter
  • Soak the lentil and rice overnight with methi seeds. Grind it into a smooth batter and add enough salt. Let it ferment in a warm place at least for 12-16hrs. You would know it is fermented when the batter rises.
To make masala filling
  • Boil the potatoes, peel the skin and mash it. Heat oil in a pan and add the mustard seeds, urad dhal, curry leaves, asafetida, green chilies and onions and fry them well.
  • Now add the tomatoes, turmeric powder, red chili powder and salt and cook for few minutes until the tomatoes cook.
  • Add the mashed potatoes and the peas and mix well. Add very little water, if needed and let it cook for few minutes. Add the chopped cilantro. Let the filling cool a little bit.
 masala for the dosa
To make Dosas 
  • In a non stick skillet, make thin circular crepes and pour about a tsp of oil on the sides. Let it cook on one side and then flip it and let it cook on the other side.
  • Flip it back again; keep some filling on one half of the dosa and then cover the filling with the other half. Make all the dosas in the same way.
To make chutney
  • Put all the ingredients in a blender and grind it well adding little water. The chutney is ready.
Masala dosa
 Serve hot !!!

Sending this recipe to



Nithu’s kitchen and Nivedhanam

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