Butter Masala Dosa - Tasty And Spicy Butter Masala Dosa Recipe

By Rajani kadali, Posted on 17/07/2020 - 19 Comments
Butter Masala Dosa - Tasty And Spicy Butter Masala Dosa Recipe

PREPARATION TIME

15m

COOKING TIME

30m

RATINGS

2.8 Average Ratings

COMMENTS

19 User Comments

very tasty and spicy butter masala dosa can be prepared very simply in the house in simple process let us learn the process

Ingredients of For Batter Preparation

0.5 cup Black gram
1.5 cup Rice

Ingredients of For masala preparation

0.25 cup Onion
1 no Potato
1 tbsp Mustard seeds
1 tbsp Chana dal
2 tbsp Oil
5 tbsp Butter
0.25 tbsp Turmeric powder
0.5 tbsp Red chili powder
0.5 tbsp Salt
0.25 tbsp Jeera powder

For masala preparation

now take the aloo and cut them in to long pieces, add water and boil

STEP : 1

now take the aloo and cut them in to long pieces, add water and boil

Cook them until they soften well and then take them out, peel the skin and cut them into pieces.

STEP : 2

Cook them until they soften well and then take them out, peel the skin and cut them into pieces.

Mash the potato into crumbles.

STEP : 3

Mash the potato into crumbles.

Switch on the stove and keep the pan and preheat the oil and then add the one tbsp of mustered seeds

STEP : 4

Switch on the stove and keep the pan and preheat the oil and then add the one tbsp of mustered seeds

Add urad dal and fry till it turn golden colour.

STEP : 5

Add urad dal and fry till it turn golden colour.

Add chopped onion and saute well.

STEP : 6

Add chopped onion and saute well.

Add salt as per taste to the masala.

STEP : 7

Add salt as per taste to the masala.

Now add turmeric powder and the red chilly powder.

STEP : 8

Now add turmeric powder and the red chilly powder.

Now take the smashed aloo and add to this fried masala. Mix well with all ingredients.

STEP : 9

Now take the smashed aloo and add to this fried masala. Mix well with all ingredients.

Take the prepared masala content in to the bowl and keep that aside.

STEP : 10

Take the prepared masala content in to the bowl and keep that aside.

Preparation for butter masala dosa

Soak black gram and rice for 4 hours, Wash and then grind them well like a fine paste. Keep aside and allow the batter to fermented.

STEP : 1

Soak black gram and rice for 4 hours, Wash and then grind them well like a fine paste. Keep aside and allow the batter to fermented.

Now take the grinded batter in to the bowl and add the salt for the taste and mix well with out any lumbs.

STEP : 2

Now take the grinded batter in to the bowl and add the salt for the taste and mix well with out any lumbs.

Pre heat dosa pan and drizzle drop of butter. Then spread ladle full of dosa batter into dosa. And then add butter over the dosa.

STEP : 3

Pre heat dosa pan and drizzle drop of butter. Then spread ladle full of dosa batter into dosa. And then add butter over the dosa.

Sprinkle geera powder and onion.

STEP : 4

Sprinkle geera powder and onion.

Place potato masala in the middle of the dosa and add remaining butter over the dosa.

STEP : 5

Place potato masala in the middle of the dosa and add remaining butter over the dosa.

Serve tasty and delicious masala dosa along with the coconut chutney.

STEP : 6

Serve tasty and delicious masala dosa along with the coconut chutney.

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Comments (19)
Jishnudev Patra Jishnudev Patra
This dosa recipe is little bit new type of. It looks yummy and rich. If you are in diet than please skip the butter part because butter contains so much of fat so health conscious people do avoid this butter part. You can eat it without butter too. Because it is so healthy. This recipe is south Indian recipe and i like southern dish a lot. Those dish are really very lite to eat and so healthy too. This dosa with some chutney and some sambar just heavenly taste it is. I really love to add this to my daily diet. And i recommend my friends and family too that they should give it a try too. Thank you for your recipe it was really healthy, yummy and crispy.
Jaswanth Jaswanth
It is a variety of the famous South Indian food flapjack, which has its beginnings in Tuluva Mangalorean cooking. This south Indian crepe produced using rice and dal hitter, has procured India its put on worldwide cooking map. It is produced using rice, lentils, potato, methi, and curry leaves, and presented with chutneys and sambar. In contrast to paper or sada tostada's, this pikelet contains a hot and fragrant stuffing made with bubbled or pounded potato, onion and flavors in the middle of flimsy moved plain dosa or in the middle dosa flanks. An appropriately made fresh and appetizing Indian galette is magnificently tasty, and genuinely easy to make at home, with this proviso: the hitter should be aged for the time being for the right surface and essential sharp flavor. Notwithstanding, when the hitter is prepared, it very well may be refrigerated and saved for a few days, even seven days. For aging, Cover the hitter and keep it's anything but a warm spot to mature until the player rises and turns somewhat effervescent. On the off chance that you live in a warm spot, leave it on the counter for the time being. It might take somewhere in the range of 5 to 16 hours relying upon the temperature. In the event that you live in a colder areas, preheat the broiler at the most minimal setting (140 F or 60 C) for 10 mins. Mood killer the broiler. Keep the player inside and turn ON the broiler light. You can likewise utilize your moment pot to mature with the yogurt settings. Utilize an outside cover and not the IP top. I age it for 6 to 7 hours in my stove or in the Instant pot for 6 hours. Don't over mature the player as we don't need vaporous hitter. I would age for 12 hours at 24 C indoor temp. Aging test: To check if the masala thosai hitter is aged well, drop a large portion of a spoon of this player into a bowl loaded up with water. Very much aged hitter will drift and not sink. Thus, the term to mature relies upon your climate conditions. Matured player remains useful for 3 days in the cooler. Past that it starts to go bad except if you live in a freezing place. In the event that you don't incline toward acrid thosai, refrigerate the player without maturing. Unfermented hitter saves great in the refrigerator for 3 to about a month. Moreover, I wanna share not many stunts to forestall hotcake player from adhering to dish. galette is best delighted in when presented with vegetable sambar and white coconut chutney. Warmth non-stick tawa or iron level tawa over medium fire. At the point when it is medium hot, sprinkle not many drops of water over the surface and stand by until water dissipates. Add ½ teaspoon oil over tawa and spread it's anything but a wet kitchen fabric. (sprinkling water and spreading oil with wet fabric keeps flapjacks from adhering to the outside of skillet.) Repeat this cycle prior to making every hotcake. Stay away from this test if utilizing a non-stick dish as it harms the covering and will twist the skillet extra time. This test is just for solid metal skillet: Test if your cast iron dish is hot enough by sprinkling some water. In the event that it sizzles and water dissipate bit by bit, it implies the dish is prepared to utilize. More than the formula, an ideal iron and an oven are urgent to make wonderful masala thosai. Frying pan/tawa/dish: You can make fresh thosai's both on a cast iron container and on a weighty base non-stick skillet. In any case, cast iron container make them fresh as well as grant that profound brilliant shading and a one of a kind smell. Assuming you extravagant those profound brilliant to brown thosai, utilize cast iron skillet. I utilize both, a 10 inch cast iron container and a substantial base non stick prospect them. An ordinary non-stick skillet will not help you make best fresh thosai that are profound brilliant in shading. Pick the one with a substantial base, which has an additional metal layer fixed at the base for an even warmth appropriation. Eateries utilize huge frying pans/tawas made of iron, cast iron, soapstone and even steel. These are ceaselessly ablaze/heat for a few hours so they hold the warmth very well and make profound brilliant fragrant thosai without consuming them. Attempting to get something very similar at home is only incomprehensible as we don't warm the iron for such a long time as they do. Utilizing the right sort of oven is fundamental for make them the best. Utilize the biggest burner on your oven. Guarantee the warmth from your oven arrives at the edges of the dish so the masala thosai cook equitably all over and get brilliant and fresh. Most eateries use either ovens with enormous burners or electric thosai creators which cook the thosai equitably all over. Assuming you like to make profound brilliant masala thosai regularly at home, it is worth to have a customized set up in your kitchen by having a decent oven with an enormous burner and a cast iron frying pan. These fresh crepes are very habit-forming and scrumptious. Nobody needs to stop with one and this says how delightful they taste! Yet, making a decent unique eatery style masala thosai at home necessities testing a great deal. Throughout the long term I have tested a ton as they are a staple in my home. Aside from rice, urad dal and chana dal, the most generally utilized fixings in cafés are rice flour, semolina, chiroti rava and some even utilize universally handy flour and sabudana. These add to the flavor and fresh surface. So there is nobody equation or formula to make wonderful masala thosai. However, there are a ton of tips and deceives that will help you make them extraordinary sweet-smelling, brilliant and fresh. Custom made masala thosai's, If eaten with some restraint are solid. Yet, masala thosai's served in eateries, inns and road sides are stacked with calories as there is a great deal of spread and high carb fixings like refined flour are added to certain forms. Likewise more rice is utilized. There are various approaches to eliminate the carbs in this formula, lessen the measure of rice to 1.5 cups in the formula or utilize 1 section earthy colored rice with 2 sections white rice. You may likewise add a bit of millets and 2 parts of rice. Likewise cut down the serving size of potatoes to make sound masala thosai's. For masala thosai formula, regularly 4:1 proportion is followed since a higher measure of chana dal is utilized. I additionally make with 3:1 proportion . You can likewise utilize a similar measure of split urad dal. Chana dal and toor dal are utilized for a fragrance and profound brilliant shading. You may utilize just chana dal on the off chance that you don't lean toward toor dal. Methi seeds and poha help to lessen the harsh/intense and flaky surface of the thosai without making them excessively delicate. Without methi and poha the thosai will in general turn flaky and hurt the mouth while you eat. It is ideal to utilize atleast one of them. You can utilize a similar hitter to make uttapam and paniyaram. There are numerous sorts of masala thosai like mysore masala thosai, schezwan masala thosai, mumbai masala thosai, chettinad chicken masala thosai and so forth You can likewise make any of these with a similar player. You ought to carry the hitter to the right consistency. It must be thick, respectably thick and of pouring consistency. The hitter ought not be excessively breezy and light. Ordinarily after maturation hitter gets thicker. So add water and carry it to the right consistency. With a conventional hot potato filling, hotcakes makes an ideal veggie lover breakfast or lunch. This player cake formula discloses how to make hitter, potato masala (filling/stuffing) and join and cook them together into masala thosai without any preparation with bit by bit photographs. I at times like making variety to this formula, I Substitute any mix of cooked cauliflower, celery root and parsnips for potato, following the remainder of the formula precisely. This has gotten my go to formula and has never bombed me. Adhere to the directions to the formula and you'll have stunning blini.
Durishma M Durishma M
I love to have varieties of dosa. I am a really big dosa lover. I used for having dosa at least once in a day either in the morning or at dinner. Having dosas made by millets is my so fav. The stuffing preparation is so good. The stuffing can also be taken alone as a side dish. Taking these kinds of dishes once in a while is good. Thank you for sharing it with us.
J.Rekha J.Rekha
Very popular South Indian dish. Suitable for both breakfast and evening snack. Liked more by children. Thanks for sharing this recipe. Delicious and awesome. Also suitable for bachelors, staying alone, since steps given are easy to get.
Baijumon Thomas Baijumon Thomas
WOW!!.An awesome dish with easily available ingredients available always around us. It is easy to make beginners also because of the demonstration is simple to understand. Very well done and thanks for sharing.