Sunday, August 5, 2012

Benne Masala Dosa

Benne Masala Dosa is one more popular dosa in the South Indian restaurants. Few months back, I had posted a recipe for Mysore Masala Dosa. I am always satisfied with that recipe.
Recently I got a recipe for Benne Masala Dosa in a FB group. Hence wrote it down, so that I can give it a try. I used her recipe to make the dosa batter. I made a few changes and the texture of the dosa turned out to be very good. I could nearly match it with a dosa made in a restaurant. But of course much healthy as you can always control the amount of butter going into it. Give it a try and I hope you all will love it!!

For Dosa Batter:

  • White Rice- 1 cup
  • Urad dal/ Split Black gram- 1 Tbsp
  • Red rice/ Kerala Matta rice- 1 Tbsp
  • Chanadal- 1 Tbsp
  • Toordal/ Pigeon Peas- 1 Tbsp
  • Moongdal/ Split Mung bean- 1 Tbsp
  • Beaten Rice/ Poha- Handful
  • Roasted Split gram/ Dalia- 1 Tbsp
  • Fenugreek seeds/ Methi- 1 tsp
  • Salt- To taste
The original recipe called for baking soda and sugar but I skipped it. Instead included methi seeds.


Wash and soak all the ingredients mentioned above except salt and beaten rice, for 4-5 hours. Then grind them together along with beaten rice (soak it in few tea spoons of water) to get a fine paste. The consistency of the batter should be medium thick. Let this batter ferment for 8-10 hours. Once fermented, add salt and adjust the consistency of the batter by adding water, if required (it should be medium thick). Dosa Batter is ready.

For Batate baaji (Potato Masala):

  • Potato, medium sized- 4
  • Onion, big sized- 1
  • Ginger- 1/2 inch
  • Oil- 2-3 tsp
  • Mustard seeds- 1 tsp
  • Curry leaves- Few
  • Green Chilli- 2-3
  • Turmeric powder- 1/4 tsp
  • Coriander leaves/Cilantro- 4-5 sprigs
  • Lemon juice- 1 tsp
  • Salt- To taste

Cook potatoes using a pressure cooker or a microwave oven. Peel the potatoes and chop it into desired size or mash it. Put it in a bowl.
Heat oil and add mustard seeds. Once it starts spluttering add curry leaves and chopped onions. 
Fry for a minute and then add chopped green chillies and grated ginger. 
Fry until the onion becomes translucent and then add turmeric powder. Fry for few seconds and add little water (1-2 cups). Close it with a lid and allow it to cook for few minutes. 
Once the onion looks cooked, add the cooked potatoes, salt and mix properly. Once the water evaporates completely turn off the heat. Garnish with chopped coriander leaves and add lemon juice. Mix well. Batate baaji is ready.

For Coconut Chutney:
  • Dalia/Roasted Chickpeas/Hurgadle- 3 Tbsp
  • Grated Coconut, fresh/ frozen- 1/2 cup
  • Green Chilli- 2-3
  • Tamarind- A very small piece
  • Coriander leaves/Cilantro- 5-6 sprigs
  • Salt- To taste
  • Oil- 1 tsp
  • Mustartd seeds- 1/2 tsp
  • Curry leaves- Few

Grind all the above ingredients except oil, mustard seeds and curry leaves. Add little water while grinding. Don't grind  the chutney very smooth. Adjust the consistency of the chutney (I make it medium thick). Transfer it into a bowl.
For seasoning- Heat oil and add mustard seeds. Once it starts spluttering, add curry leaves and turn off the heat. Add this to the chutney and mix well. Coconut chutney is ready.

Once all the above items are ready, then we can start making Benne Masala dosa.


Heat the dosa pan. Add a ladel full of batter and spread it in circular motion.

Now add butter and close the lid for half a minute. Then the dosa starts turning brown.

At this stage place few table spoon of potato masala at the center of the dosa and then slowly start to roll it (like a news paper) or just fold it into half. Transfer it to a plate. Benne Masala Dosa is ready!!

Serve it hot with coconut chutney. Above measurement serves 3-4 people.