If you’re craving authentic masala dosa with a punch of flavor, this Masala Dosa Recipe with Spicy Garlic Chutney is your go-to guide. At Pulao Place, with locations in Werribee and Thomastown, we serve freshly made dosas that locals can’t stop talking about. But if you’re in the mood to bring the taste of South India to your own kitchen, follow this step-by-step recipe that adds an extra zing with a bold garlic chutney on the side.
Ingredients for Dosa Batter (Serves 4–5)
- 2 cups rice (idli rice or parboiled rice recommended)
- 1/2 cup urad dal (split black gram)
- 1/2 tsp fenugreek seeds (optional, for fermentation)
- Salt to taste
- Water – around 1 to 1.25 cups for grinding, plus more for soaking
- Oil or ghee for cooking
Step-by-Step Dosa Recipe
- Soak the Ingredients
In a large bowl, soak rice, urad dal, and fenugreek seeds in water (enough to cover by 2 inches). Let soak for at least 6 hours or overnight. - Grind the Batter
Drain the soaked ingredients and grind with water gradually to a smooth, slightly thick batter. - Ferment the Batter
Transfer to a large bowl, cover, and ferment in a warm place for 8–12 hours or overnight. The batter should rise and turn airy. - Add Salt
Once fermented, stir gently and add salt (½–¾ tsp or to taste).
How to Cook Dosa
Heat the Pan: Use a cast iron or non-stick tawa. Heat until water droplets sizzle on the surface.
Spread the Batter: Lightly grease, pour a ladle of batter, and spread in circles.
Drizzle Oil or Ghee: Add a few drops around the edges.
Cook Until Golden: Let it crisp up and turn golden. No need to flip for plain dosa.
Serve Hot: Enjoy with chutneys and sambar, or fill with spiced potato for masala dosa.
For the Masala (Potato Filling)
- 3 medium potatoes (boiled and mashed)
- 1 onion (thinly sliced)
- 1 green chili (chopped)
- 1 tsp mustard seeds
- 1/2 tsp turmeric powder
- 6-8 curry leaves
- 1 tbsp oil
- Salt to taste
- Boil and Mash Potatoes: Leave some chunks for texture.
- Tempering (Tadka): Heat oil, splutter mustard seeds, add curry leaves, green chili.
- Cook Onions: Sauté until translucent.
- Combine & Cook: Add turmeric, mashed potatoes, salt, and a splash of water. Cook for 2–3 minutes. Garnish with coriander (optional).
Prepare the Spicy Garlic Chutney
Ingredients:
- 10 garlic cloves
- 2 dried red chilies
- 1 tbsp roasted chana dal
- 1/2 tsp tamarind paste
- 1/2 tsp salt (or to taste)
- 4–6 tbsp water
Method:
- Roast Garlic & Chilies: In 1 tsp oil, sauté until golden and aromatic. Cool slightly.
- Blend: Add garlic, chilies, chana dal, tamarind, salt, and water. Blend to a smooth paste.
- Adjust to Taste: Add more chilies for extra spice.
This spicy garlic chutney adds that unforgettable zing to your masala dosa experience!
Skip the Hassle – Dine with Us!
If you want to skip all the prep and still enjoy authentic South Indian food near you, visit Pulao Place in Werribee or Thomastown. We serve fresh, crispy masala dosas every day – perfect for a quick bite or a relaxed family dinner.
FAQs About Masala Dosa
1. What is masala dosa made of?
It’s made from a fermented rice and urad dal batter filled with spiced potato filling.
Is masala dosa healthy?
Yes, it’s nutritious—rich in carbohydrates and protein. Pair it with sambar and chutney for a balanced meal.
Where can I get authentic masala dosa near Werribee or Thomastown?
Visit Pulao Place, where we specialize in South Indian food near you with house-made chutneys and flavorful fillings.
Why is my dosa not crispy?
Common issues include a pan that’s not hot enough or thick, under-fermented batter.
How long should I ferment dosa batter?
8–12 hours in a warm place; longer in colder conditions.
Can I use store-bought batter?
Yes, though homemade batter gives better results in taste and texture.
Whether you’re recreating this South Indian classic at home or visiting a trusted local eatery, masala dosa with spicy garlic chutney is a dish that never disappoints. And if you’re searching for South Indian food near you, Pulao Place is just around the corner in Werribee and Thomastown — ready to serve you the flavors of home.