Masala Dosa Recipe (Restaurant Style)

Ingredients

• ½ cup urad dal ((skinned black gram))
• 3 tablespoon chana dal ((bengal gram) (or 2 tbsps chana dal & 1 tbsp toor dal))
• 1½ cup raw sona masuri rice ((refer notes))
• ½ cup idli rice ((optional, can skip or substitute with raw rice))
• 3 tablespoon poha ((flattened rice))
• ½ teaspoon methi seeds ((fenugreek seeds))
• ¾ teaspoon pink salt or non-iodized salt ((or as needed))
• 1¼ cups water to blend dal ((adjust if needed))
• ½ to ¾ cups water to blend rice ((refer notes))
• 2 cups potatoes cubed ((500 grams or 3 medium))
• 1 tablespoon oil
• ¼ to ½ teaspoon mustard (seeds)
• ½ teaspoon cumin ((jeera))
• 1 teaspoon chana dal ((bengal gram) (optional))
• 1 teaspoon urad dal ((skinned black gram) (optional))
• 1 pinch asafoetida ((hing)(optional))
• 1 teaspoon ginger ((grated or paste))
• ¾ to 1 cup onions (thinly sliced)
• 1 sprig curry leaves
• 2 green chilies (chopped or sliced)
• ¼ teaspoon turmeric ((haldi))
• ½ to ¾ teaspoon salt ((adjust to taste))
• 2 tablespoon coriander leaves (finely chopped)
• Butter as needed ((preferably unsalted cultured butter))

Directions