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Recipe Name: Masala Dosa  
Category: Indian Sub Category: Vegetarian


Prep Time Cook Time Serves



Rice (preferably parboiled)   60 g
Washed urad dal   20 g
Fenugreek seeds   1/4 tsp
Salt   1/2 tsp
Oil   for frying
For Masala
Boiled potatoes   100 g
Onion   75 g
Mustard seeds   1/2 tsp
Channa dal   1 tsp
Washed urad dal   1 tsp
Curry leaves   a few
Red chilly whole   one
Salt   1/2 tsp
Haldi   1/4 tsp
Oil   1 tsp



For Dosa:


  • Soak rice along with fenugreek seeds and dal separately for 10-12 hours.
  • Grind the soaked dal and rice separately to a fine paste.
  • Mix the ground dal and rice, add salt and let it ferment for 18-24 hours in a warm place.
  • Heat a clean tawa and grease it. Spread a ladleful of mixture over it thinly, apply fat all around and cook till the side turns golden brown. Put a table spoonful of masala and fold it.
  • Serve hot with sambhar and coconut chutney.


For Masala:


  • Peel and chop boiled potatoes.
  • Chop onions.
  • Heat oil in karahi, add mustard seeds. When they splutter, add dals, whole red chilli and curry leaves, add the chopped onions.
  • Fry for a little while and add seasoning and potatoes. Mix well and cook covered for a few minutes on slow fire.
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Suggested Variation
There is no suggested variation for this recipe
Nutrition Facts
Serving Size   1 no.
Amount Per Serving
Calories 245 Calories from Fat 45
% Daily Value'
Total Fat  5 11
Saturated Fat  -
Trans Fat  -  
Cholesterol  -
Sodium  579 48
Total Carbohydrate  44 13
Dietary Fiber   1 3
Protein   6
Vitamin A   5   * Vitamin C   6
Calcium   38 * Iron   1
*Percent Daily Values are based on a 2,000 calorie diet. Your daily values may be higher or lower depending upon your daily needs