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Masala Dosa



  • Black gram dal - 1 cup
  • Roasted rice powder - 1 cup
  • Flour - 1 dsp
  • Soda-bi-carbonate - 1 tsp
  • Salt to taste
  • Ghee


  1. Soak 1 cup of black gram dal and grind to a smooth frothy paste. Sift the roasted rice flour through a fine sieve, add one cup of it and knead well and keep aside over night. In the morning add one dsp. Of flour and enough water to make a batter of pouring consistency. When it is time to cook the dosa, ad soda-bi-carb and salt to taste.
  2. Heat a greased griddle stone and when it is hot, sprinkle a little water on ti, and pour a ladle of batter and spread it paper-thin. Pour teaspoons of ghee on all sides to fry the dosa properly. The outside must be golden brown and crisp. Place potato masala filling and a little coconut chutney in side, and fold. Serve hots and crisp.