Masala dosa with chutney

 Here’s a step-by-step recipe for making delicious Masala Dosa with Coconut Chutney — just like in South Indian homes and restaurants 🌿🥔🥥

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🧂 Ingredients

For Dosa Batter

• Raw rice – 2 cups

• Urad dal (split black gram) – ½ cup

• Fenugreek seeds – ½ tsp

• Water – as needed

• Salt – to taste

• Oil or ghee – for roasting

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For Potato Masala (Dosa Filling)

• Boiled potatoes – 3 to 4 (medium-sized)

• Onion – 2 (thinly sliced)

• Green chillies – 2 (slit)

• Ginger – 1 tsp (finely chopped)

• Mustard seeds – ½ tsp

• Curry leaves – few

• Turmeric powder – ¼ tsp

• Oil – 2 tbsp

• Salt – to taste

• Coriander leaves – chopped (for garnish)

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For Coconut Chutney

• Fresh grated coconut – 1 cup

• Roasted chana dal (pottukadalai) – 2 tbsp

• Green chillies – 2

• Ginger – ½ inch

• Salt – to taste

• Water – as needed

Tempering for Chutney (optional but tasty):

• Oil – 1 tsp

• Mustard seeds – ½ tsp

• Curry leaves – few

• Dry red chilli – 1

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🍛 Preparation Steps

1️⃣ Make the Dosa Batter

1. Wash and soak rice, urad dal, and fenugreek seeds for 5–6 hours.

2. Grind to a smooth batter, adding water gradually.

3. Keep the batter covered and ferment overnight (8–10 hours) until it doubles and turns slightly airy.

4. Add salt and mix well before using.

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2️⃣ Prepare the Potato Masala

1. Heat oil in a pan, add mustard seeds and let them splutter.

2. Add curry leaves, green chillies, and ginger – sauté for a few seconds.

3. Add onions, fry until soft and golden.

4. Add turmeric powder and salt.

5. Add boiled, mashed potatoes and mix well.

6. Sprinkle a little water if dry; cook for 2–3 minutes.

7. Add chopped coriander leaves, mix, and keep aside.

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3️⃣ Make Coconut Chutney

1. Grind coconut, roasted chana dal, green chillies, ginger, and salt with water into a smooth paste.

2. For tempering – heat 1 tsp oil, add mustard seeds, curry leaves, and red chilli.

3. Pour over the chutney and mix.

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4️⃣ Cook the Masala Dosa

1. Heat a dosa tawa (griddle) and grease lightly with oil.

2. Pour a ladleful of batter and spread into a thin circle.

3. Drizzle some oil or ghee around the edges.

4. Cook until the dosa turns crisp and golden.

5. Place 2 tbsp of potato masala in the center and fold the dosa.

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5️⃣ Serve

Serve hot masala dosa with coconut chutney and sambar (optional).

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Would you like me to include restaurant-style sambar recipe too (to serve with the dosa)?