Bangalore Style Masala Dosa Recipe

Learn how to make the best masala dosa in Bangalore, with a thick, crispy outside and tasty aloo bhaji filling. Great for breakfast or dinner, this hotel masala dosa recipe will take you right to the busy streets of Bangalore.

Ingredients

For Dosa Batter:

• 1½ cups red rice
• 1½ cups raw rice
• 1 tsp methi (fenugreek)
• 1 cup urad dal
• 2 tbsp chana dal
• 2 tbsp urad dal
• 1 cup poha (thin avalakki)

For Aloo Bhaji:

• 2 tbsp oil
• 1 tsp mustard seeds
• ½ tsp urad dal
• ½ tsp chana dal
• A pinch of hing (asafoetida)
• A few curry leaves
• 3 green chillies, finely chopped
• 1 inch ginger, finely chopped
• 1 onion, sliced
• ¼ tsp turmeric
• 4 potatoes, boiled and mashed
• ½ tsp salt
• 3 tsp lemon juice
• 2 tbsp coriander, finely chopped

Instructions

How to Prepare Hotel Style Masala Dosa Batter:

1. In a large bowl, take 1½ cups of red rice, 1½ cups of raw rice, and 1 tsp of methi.
2. Rinse well and soak the rice for 5 hours.
3. Soak 1 cup of urad dal, 2 tbsp of chana dal, and 2 tbsp of urad dal for 2 hours separately.
4. Drain the water from the dal and transfer it to a grinder.
5. Grind for 30 minutes, adding water as needed, to get a soft and fluffy urad dal batter.
6. Transfer the urad dal batter to a large vessel and set aside.
7. In the same grinder, add soaked rice and 1 cup of poha.
8. Grind the rice to a coarse batter, adding water as needed.
9. Transfer the rice batter to the same bowl as the urad dal batter.
10. Mix well to combine everything.
11. Cover and ferment the batter for 8 hours or until well fermented. If in a cold climate, you can ferment it in an instant pot (yogurt mode) or a slightly warmed oven.
12. After fermentation, mix gently and add salt as needed. The dosa batter is ready.

How to Prepare Aloo Bhaji:

1. In a large kadai, heat 2 tbsp of oil. Add 1 tsp of mustard seeds, ½ tsp of urad dal, ½ tsp of chana dal, a pinch of hing, and a few curry leaves.
2. Let the tempering splutter on medium flame.
3. Add 3 finely chopped green chillies and 1 inch of finely chopped ginger. Sauté slightly.
4. Add 1 sliced onion and sauté until the onions shrink without turning brown.
5. Add ¼ tsp of turmeric and sauté slightly.
6. Add 4 boiled and mashed potatoes and ½ tsp of salt. Mix well.
7. Mash the potatoes until smooth.
8. Add 3 tsp of lemon juice and 2 tbsp of chopped coriander. Mix well.
9. Aloo bhaji is ready.

How to Pour Bangalore Style Hotel Masala Dosa:

1. Heat a tawa and add a ladleful of batter.
2. Spread it slightly thick to make Bangalore style dosa.
3. Spread some oil and butter evenly.
4. Place 2 tbsp of prepared aloo masala in the center.
5. Roast until the dosa turns golden brown and crisp.
6. Scrape the sides of the dosa and fold it in half.
7. Your Bangalore hotel style masala dosa is ready to serve with coconut chutney.

Nutrition Information (per serving):

• Calories: 250
• Carbohydrates: 45g
• Protein: 6g
• Fat: 5g
• Fiber: 4g
• Sodium: 300mg

Tips for the Best Masala Dosa:

1. Fermentation: Ensure the batter ferments well; it’s crucial for the dosa’s texture.
2. Consistency: The batter should be neither too thick nor too runny.
3. Tawa Temperature: Maintain a medium-high heat for a crisp dosa.
4. Spreading the Batter: Use a ladle to spread the batter in a circular motion for even cooking.
5. Serving: Serve dosas immediately for the best taste and texture.

Enjoy the authentic flavors of Bangalore with this detailed masala dosa recipe. Perfect for any occasion, it’s a delightful way to explore South Indian cuisine!