varieties of tiffin

masala dosai

Prepare the dosai batter as for rice dosai.

preparation of masala curry


  • potato - 150 gms.
  • Green peas - a handful
  • Onion - 1 big size
  • Salt - 1/2 tsp.
  • Blackgram dhal - 1 tsp.
  • Bengalgram dhal - 1 tsp.
  • Turmeric powder - a pinch
  • Green chillies - 2

masala-dosai picture

preparation of masala

  • Boil peas and potato (whole) seperately.
  • Peel potato and cut potato into pieces. Chop green chillies and onion.
  • Fry mustard, dhals in 2 tsp. of oil.
  • Add chopped green chillies and onion.
  • Fry well to reddish. Add potato, peas, turmeric powder and salt.
  • Mix well and remove from fire.

preparation of masala dosai

  • Pour a ladle full of batter on a dosai pan and spread batter to form circle with back of the ladle.
  • Pour a tsp. of oil around the dosai.
  • When the dosai is cooked well, keep a tbl.sp. full of masala in the middle and fold.
  • Don't turn the dosai.
  • Add a little more oil.
  • Keep until crisp and reddish.
  • Now turn the otherside without unfolding.
  • Now add a little oil and keep until crisp.
  • Remove and serve hot with coconut chutney, sambar or tomato chutney.

Idli | Rava idli | Dosai | Masala dosai | Rava dosai | Appam | Kuzhipaniyaram | Masala vadai | Idiappam | Ven pongal | Sarkarai pongal

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