Kara Masala Dosa



1 cup urad dal/white lentils
3 cups rice flour
Salt to taste
oil or butter
  • Soak 1 cup urad dal/ split white lentil in 2 cup water for 5-6 hours.
  • Soak 3 cups of rice flour in 3 1/4 cup water whisking well to avoid lumps and make a smooth paste.  
  • Cover and set is aside for 4-5 hours.
  • Discard excess water from soakin gurad dal and grind in a blender or a food processor.
  • Add soaked rice flour paste to blend them well. It is okay if you cannot add the entire rice flour batter in your blender. Blend together whatever you can. Hand mix rest of it in a bowl.
  • Let the batter sit for 6-8 hours or more to ferment.
  • Add salt and mix well. I do not add any other rising agent like Soda bi carb to make idlis and uttampams. A well fermented batter will yield a delicious and well set crisp dosa.
  • Refrigerate or freeze extra batter and it is good for a busy week.
  • To make Schezwan Sauce (Spicy Chilli Garlic Sauce):
    Dry red chillies (deseed and devein them well) 6-7 large or around a cup of small ones. 
    Garlic (pealed) 5-6 cloves
    Oil 1/2 cup
    Vinegar 1 tsp (optional)
    Salt to taste
    • Deseed and devein dry red chillies and keep them aside. Heat oil in a frying pan till it is luck warm. oil should not be very hot or smoking. Soak the red chillies in the lukewarm oil for 3-4 hours. In a blender, coarsely grind all ingredients together. 
    • Store in an airtight container in the refrigerator and use as needed.
    To make potato masala: (to make 8-10 masala Dosas)
    4 large boiled potatoes
    1 large chopped onion 
    4 tsp. oil
    1 tbsp. urad dal/white lentil
    1 tbso. mustard seeds
    1-2 chopped green chillies
    Few curry leaves
    Pinch of turmeric
    Pinch of asoefoetida  
    Salt to taste
    Chopped cilantro
    • To start with 4 large potatoes, boiled, pealed and cut into small pieces.
    •  Heat 3-4 tsp. oil in a pan. Fry 1 tbsp. urad dal/white lentil, 1 tbsp. mustard seeds, few chopped green chillies or dry red chillies, curry leaves, pinch of turmeric and pinch of asoefoetida.
    • Add 1 large chopped onion. Add a pinch of salt and saute till it turns soft.
    • Add boiled, chopped potatoes, salt and turmeric if needed.
    • Mix well. Add 2-3 tbsp water. Cover and let the flavors blend well.
    • Add chopped cilantro and you are ready to make Masala Dosa!
    To make Kara Masala Dosa
    • Spread Dosa batter onto hot griddles. Add few drops of oil or butter. 
    • When dosa is about to be cooked, spread a tbsp. of chilli garlic on the dosa.
    • Add 3-4 tbsp. of Potato masala in the center of the dosa. Sprinkle some chopped onions over it. fold the dosa from the sides.
    • Serve Kara Masala Dosa with Sambar and Coconut chutney!!


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