HomeBREAKFAST RECIPES HOME MADE POWDERED MIX – MASALA DOSA….. an absolutely winter friendly recipe/ಹೋಂ ಮೇಡ್ ಪುಡಿಯಿಂದ ತಯಾರಿಸಿದ ಮಸಾಲೆ ದೋಸೆ
30 December, 2018

HOME MADE POWDERED MIX – MASALA DOSA….. an absolutely winter friendly recipe/ಹೋಂ ಮೇಡ್ ಪುಡಿಯಿಂದ ತಯಾರಿಸಿದ ಮಸಾಲೆ ದೋಸೆ

Posted in : BREAKFAST RECIPES, Pancake| Dosay| Dosa| dose| on by : Divya Suresh

Yesterday when I was discussing about today’s breakfast with my second son, he suddenly said make masale dosay/masala dosa….. and I was about to say no…but at that moment it strike my mind that why don’t I try and make dosay/dosa in this method !!

It was there on my mind since long time, when I saw many posts of others making dosa using powdered mix. So…. went ahead and tried it – And it’s a huge hit !!!!!! happy me…….a big thanks to Mukund.

We all know that during winters the dosa/idly batter doesn’t ferment to the required level, so it’s difficult to get that perfect dosay. And it is very cold in Gurgaon right now – the minimum temperature is around 1 to 5 degrees almost everyday.

So instead of adopting many other methods of keeping the batter in warm conditions and getting fermented, I thought of grinding the ingredients which I regularly use for making masale dosay into a fine powder and make dosay. So immediately I gathered everything and rinsed well, spread them on a clean white cloth until next morning.

So last morning around 11’O clock I just powdered them in the mixie jar, stirred up into batter using required amount of water (used the warm water, not hot – just warm), Kept it covered till this morning. And today around 7’O clock I did add in the sugar and stirred the batter well and again kept it covered for 2 more hours, then made dosay/dosa.

And ……… to my surprise the masale dosay/masala dosay turned out exactly like how it turns out with the fermented batter !! So what I understood is, we just need to keep the stirred/mixed batter for more than 20 hours – actually not so difficult also, because mix/stir the batter the previous day morning and make dosay/dosa the next morning – that’s it!!

Ingredients : measuring cup used – 250 ml
  • Rice (Preferably sona masoori) – 1 cup
  • Black lentils (urad dal) – 1/4 cup
  • Bengal gram ( chana dal) – 2 tbsp
  • Beaten rice ( poha) – 1/4 cup
  • Fenugreek seeds – 1 tsp
  • Sugar – 1 tsp
  • Ghee/Oil – for roasting dosay/dosa
PROCEDURE :
  • Gather everything except sugar and rinse them well, drain all the water properly and spread them on a clean white cloth preferably in the evening/night
  • Now next morning, take everything in a mixie jar and grind them into a very fine powder
  • Slowly add in the warm water, little at a time and stir well till you get the dosa batter consistency, run the mixer grinder for a while, just to get everything mixed well, transfer to a container, cover and keep it aside till next morning
  • Add in the sugar and stir well, mean while prepare the chutney, Palya/subji etc, then make dosay/dosa by smearing little ghee or oil

Please click on this below link to see the detailed original/regular masale dosay recipe explained with step wise pics for making red chutney, potato palya/subji along with masale dosay on this blog –

MASALE DOSAY / MASALA DOSA
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