Vidyarthi Bhavan is a heritage South Indian restaurant in Bangalore. It is known for its crispy butter masala dosa. Inspired by its taste, we have recreated this recipe.

Written recipe for Masala Dosa

Makes 12 dosas

Dosa

Ingredients
Idli/Dosa rice – ½ cup
Red raw rice or hand pound rice – ½ cup
Urad dal – 6 tbsps
Chana dal – 2 tbsps
Toor dal – 2 tbsps
Poha, thick – 2 tbsps
Methi seeds – 1 tsp
Rice flour – 1 cup
Sugar – 1 tsp
Salt – 1 tsp

Method
1. Take idli/dosa rice, red raw rice, urad dal, chana dal, poha and methi in a vessel. Wash it well and soak it for 6 hours.
2. Grind it to a smooth paste and transfer it to a vessel.
3. Mix it well with hand or whisk for 2 minutes.
4. Cover it with a lid and keep it in a warm place to ferment overnight.
5. Two hours prior to making the dosas, add rice flour, sugar, salt and water accordingly and mix it well (see that there are no lumps).
6. Cover the lid and keep it aside.

Chutney

Ingredients
Fried chana dal – ¾th cup
Coconut, fresh or frozen – ½ cup
Green chilies – 6
Red chilies – 4
Salt – to taste
Garlic – 2 pods
Ginger – 1 inch
Coriander leaves – 1 fist
Mustard – 1/8th tsp.
Urad dal – ¼ tsp.
Oil – ½ tsp

Method
1. Take fried chana dal, coconut, green chilies, red chilies, salt, garlic and ginger in a blender and grind it dry. To this, add coriander leaves and water and grind it to a coarse consistency.

For seasoning
1. Take ½ tsp. oil in a vessel. To this add mustard seeds. Once the mustard seeds splutter, add urad dal and fry until it turns golden brown and add it to the chutney.


Potato masala

Ingredients
Potato – 500 gms
Oil – ¼ cup
Onion – 1 cup
Green chilies – 6
Salt – ½ tsp
Mustard – 1/8th tsp.
Turmeric powder – ¼ tsp.
Chana dal – 1 tsp.
Coriander leaves – 1 tbsp.
Curry leaves - 6
Water - ¼ cup

Method
1.Take oil in a thick-bottomed vessel. Once the oil is hot, add mustard, chana dal and curry leaves. To this add chopped onions and green chilies and fry till onions are transparent.
2. Now add turmeric powder, salt and mashed potatoes. Mix well and add water. Cook it for 3-4 minutes and add chopped coriander leaves and keep it aside.

Tips and Tricks

1. For best results, use a thick bottomed pan or griddle to make dosa.
2. Make sure dosa batter becomes fluffy and ferments well.
3. While preparing the batter, you can mix rice flour, sugar and salt in water before adding it to the fermented batter. This prevents lumps formation.
4. Fermentation of the batter depends on weather conditions. Puffing up of batter takes more time during winter than summer.
5. The ground batter can be fermented in an instant pot in yogurt mode or keep the ground batter container in a cooking range with its light on.
6. For quick cooking of potato, cook it in a pressure cooker or instant pot (3 minutes pressure cook in high and release the pressure immediately).

Storage
1. Leftover batter can be refrigerated for two to three days.
2. Potato masala can be frozen in an air tight box for months. Defrost before using.
3. Dry chutney powder can be frozen for months. Add coriander and water and grind to make chutney.

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