Tuesday, August 28, 2012

Minty Masala Dosa/Crepe

Fed up of having a normal masala dosa, here is a twist to the dosa/ crepe. Here is my recipe for the minty  masala dosa. Please note I do not make idli and dosa batter separately, the below proportion I use for one week to make my idli and dosas. The first 3 times I make idli and then you can make nice crispy dosas or uthappams or whatever  you feel like having.


For the dosa:
Idli rice  – 3 ¼  cups
De-husked black gram dal / Urad dal – 1 cup
Fenugreek seeds / Methi dana – ½  tsp.

For the filling:
Boiled and peeled Potatoes - 3 large
Sliced  – 1 medium
Mustard seeds  ½  tsp.
Chana dal –  ½  tsp.
Curry leaves  – 2 sprigs
Coriander leaves – 4 sprigs
Green chillies slited – 5  nos
Asafoetida powder  – a pinch
Turmeric powder  - ¼  tsp.
Oil – 2 tsp.

Green chutney


Coriander leaves : 1 cup                                                                                                                           Mint leaves : ½ cup                                                                                                                                   Green chillies – 4 – 5 nos (upto your spice level)               
Lime juice – ½ tsp
Cumin seeds ½  tsp
Salt to taste
Grind the above to fine paste and the green chutney is ready to use and please ensure its thick and not watery, if its watery your dosa will turn soggy once you apply on it. Infact I ground it watery by mistake. So please be careful.

Wash, soak the rice  and fenugreek seeds in a  vessel and in another vessel soak the urud  dal for 6 hours.
Drain and grind the rice into a smooth batter  – while grinding rice add water little by little. Keep aside this batter.

Now to the grinder add the cleaned and drained urud dal  with little fresh water and let it grind for about  30 minutes till soft, light and fluffy. I am using a wet grinder  here. Keep the batter a little thick.

After 30 minutes of the urad dal grinding, now add in the rice batter to the urud  batter add  salt and allow it  grind for another 10 minutes.  Let the salt, rice and the dals get incorporated well. Now transfer this batter to a big bowl and nicely mix with your hand and leave it to  ferment.

Cover the batter and let it  get fermented so that we can go to the next step. Fermentation takes place between  8 -10 hours depending on the room temperature.  This is a very important step.

Preparation of the filling:

Peel and clean the potatoes and crumble them  well.

Heat a tsp. of oil and splutter the mustard seeds. Put in  channa dal, green chillies, hing and curry leaves and saute till the chana dal changes colour slightly. Add the sliced onions and a pinch of salt and saute till the onions turn light and translucent. Now throw in the crumbled potato and salt to taste and mix well. Sprinkle a little water if it is too dry. Remove from fire and set aside to cool.

Making of  the Minty masala dosa:

Heat a non stick griddle . When the griddle  is hot and ready

Reduce to flame to medium heat and pour a ladleful of batter in the centre of the griddle spreading in a clockwise circular motion to the outside till thin enough. (I like  dosa to be a very thin and crispy). Add some oil or ghee around the dosa.

Roast till the dosa changes colour and the brown rings start showing through.

Flip the dosa  and cook the other side for a few seconds. Flip over again and smear the mint chutney.

In the center put in  2  tbsp. of the potato filling in one half of the dosa and fold the dosa.

Remove onto a plate and serve immediately with coconut chutney, sambar or Idli  podi see here.

We  had it with chutney  as my hubby  loves it. The dosa has enough mint flavor  and activate your taste buds.  
Enjoy this yummy dosa!!


  1. nice dosa with aromatic mint flavor....

  2. Yummy dosai and chutney!!!. Please add link to Nithu's page also.. Thanks for linking it to the event.. Looking forward for more entries!!!


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