Masala Dosa with Achaari Palya


  • ¼ cup idli rice or regular rice – 100 grams
  • ⅕ cup regular rice – 100 grams
  • 1/10 cup urad dal – 50 grams 
  • 2 pinches of fenugreek seeds 
  • ¾ tablespoons thick poha 
  • Water
  • ⅕  teaspoon rock salt 
  • oil as required

Ingredients For Potato Filling

  • 2 potatoes medium-sized potatoes
  • ½  tablespoons oil 
  • ⅕  teaspoon mustard seeds
  • ¼  tablespoon chana dal soaked 
  • ½  cups thinly sliced onions 
  • ¼  teaspoon finely chopped ginger
  • 2 to 3 curry leaves
  • ¼  teaspoon chopped green chillies 
  • 1/10 teaspoon turmeric powder
  • ¼  pinch asafoetida (hing) 
  • ⅕  cup water
  • 1 tablespoon chopped coriander leaves
  • 2 teaspoons of MOLO Gobhi Gajar Pickle
  • Salt as required


Soaking Lentils And Rice

  • In a bowl take the idli rice along with the regular white rice.
  • Now to this bowl you can add urad dal and fenugreek seeds.
  • Rinse the rice, seeds and lentil and put them aside.
  • Take a separate bowl, and add the flattened rice.
  • Rinse it a couple of times and then add poha to the bowl containing the rinsed rice+lentils+methi seeds.
  • To this add 1 ½  cups water. Mix and cover with a lid and soak everything for about 5 to 6 hours.

Making Dosa Batter

  • Now from the bowl drain all the water and add the soaked ingredients in a wet grinder jar.
  • Add  ¾ cup water and grind it till turns into a grainy consistency of rice in the batter. A smooth consistency of batter also works.
  • Put the batter in a bowl.
  • To this pan now add ½ tsp rock salt. Mix it very well. Cover it and put it aside for 7-9 hours, or as may be required. 
  • Fermentation will double or triple up the volume of the batter and you will see small air pockets in the batter with a sour aroma.

Preparation For Potato Filling

  • For the potato filing first rinse and then boil potatoes in 2 cups water for 5 to 6 whistles in a pressure cooker.
  • While the potatoes are being cooked, soak the chana dal in hot water for about 30 minutes. Then drain the chana dal and keep aside for now
  • Once the potatoes are boiled, peel and chop them up. 
  • Cut the the onions finely and also chop up the green chilies and coriander leaves.

Making Potato Filling

  • Heat oil or ghee on a non-stick tawa. 
  • Lower the flame and add mustard seed and then add the chana dal.
  • Heat the chana dal for 3-5 minutes till they turn slightly golden. Now add the onions, curry leaves, green chilies.
  • Saute the onions stirring often till they soften and turn translucent.
  • Add the turmeric powder and asafoetida (hing). Mix very well.
  • Add water. Mix well and simmer for 3-4  minutes.
  • Next, add the mashed potatoes. Mix and stir well.  
  • Season with salt. 
  • To this now add add two teaspoons of Molo Gobhi Gajar Pickle.
  • Saute and stir for 3-4 minutes. 
  • Once the potato has cooked, take it off the heat. Add the coriander leaves. 
  • Keep the potato filling aside.

Making Dosa

  • Put a pan on the stove. Spread half a teaspoon of oil on the pan.
  • Pour the dosa batter on to the pan and spread the outwards from the centre. 
  • When you see the batter on the top has cooked well and the bottom has become crisp and golden, add some oil to the edges. 
  • Cook till the base is crispy and slightly golden.
  • When you see the edges separating from the pan, place a portion of the potato filling on the dosa. 
  • Fold and serve sada dosa hot. 
  • Serve these crisp masala dosa with sambar and an extra serving of Molo Gobi Gajar pickle.

Molo Moments