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Masala Dosa | No onion no garlic Masala Dosa | Spicy potato stuffed crispy lentil crepes


1. White urad dal (split/whole) 1 cup
2. Dosa rice 2 cup
3. Salt to taste
4. Fenugreek seeds 2 tsp (optional)


1. Soak 1 cup of white urad dal (lentil) and 2 cups of rice in water for 6-8 hours or over night. After 8 hours drain the water and grind them to fine paste.
2. Add sufficient amount of water, so that the batter can be easily shaped to crepes on the skillet.  Keep the batter in room temperature for 6-8 hours in summer days. In winter days keep the batter in warm places like inside the oven (without switching on the heat) or microwave (switched off).
3.  Add salt after the batter is fermented, as salt can avoid fermentation.
4. To make the dosa, switch on the gas to medium heat, after you pour the batter and make the dosa turn the heat to high mode.
5. Serve hot with chana dal and coconut chutney and enjoy your masala dosa with no onion & garlic.

To make onion masala dosa, you can simply put some chopped onion after making the dosa.

                                          Thank you, eat healthy and stay healthy

Click here for potato stuffing (no onion & garlic) 

Click here for chutney (lentil & coconut)

Click here for tips to make dosa at home


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