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Top 5 Best-Loved Dosa Recipes 2020

Top 5 Best-Loved Dosa Recipes 2020

Top 5 Best-Loved Dosa Recipes 2020 Recipes- An indispensable South Indian classic, dosa is ubiquitous in India. Just a bite of those thin, wafer-like crepes loaded withflavouful masalas transports you to heaven. Did you know that the ‘dosa’ is listed on the World’s 50 most Delicious Foods? It also comes under the list of top ten Tasty Foods of the world and we are not complaining. And once you will try one of these creative and delicious dosa recipes, you’ll vouch for the rankings as well.
For those who don’t know, dosas are a typical South Indian staple consisting of crepes made from fermented rice and lentils, accompanied with sides such as sambar (a tangy lentil soup with vegetables) and various kinds of chutney (coconut, tomato, tamarind, mint).
The beauty about a dosa is that it is such a versatile dish. You can change the contents, the condiments as well as the base flour from which it is made, and it can give any fast food a run for its money.
Here are our Top 5 Best-Loved Dosa Recipes 2020, each one with its own twist. Try these and you will most definitely join the Dosa Fan Club.
How to make Top 5 Best-Loved Dosa Recipes 2020!!!!!

1. Masala Dosa

Top 5 Best-Loved Dosa Recipes 2020


For the batter:
• 1 cup regular rice
• 1 cup parboiled rice
• 1/2 cup split black lentils (urad dal)
• 1/4 cup flattened rice (poha)
• 1/4 tsp fenugreek (methi) seeds
• Salt to taste
• Water as required

For the potato filling:
• 4-5 potatoes, boiled and chopped
• 10-12 cashew nuts (optional)
• 10-12 curry leaves
• 1 tbsp split Bengal gram (chana dal)
• 3 onions, sliced or chopped
• 1/2 tsp mustard (rai) seeds
• 1 tsp cumin (jeera) seeds
• 1-2 green chillies, chopped
• 1 tsp ginger, chopped or grated
• 2 tbsp coriander leaves, chopped
• 1/2 tsp turmeric (haldi) powder
• A pinch of asafoetida (hing)
• 3 tsp oil or clarified butter (ghee)
• Salt to taste
• Water as required


For the batter:
• Rinse the rice and urad dal separately.
• Soak the parboiled rice, regular rice and poha in a bowl or pan.
• In another bowl, soak the urad dal and methi seeds in water.
• Grind the urad dal with the methi seeds to a fine and fluffy batter.
• Grind the rice and poha to a smooth batter.
• Mix both the rice and urad dal mixtures and add salt.
• Cover the batter and let it ferment for 8 to 9 hours.

For the potato filling:
• Soak the chana dal in hot water for 30 minutes.
• After, drain it and keep it aside.
• Heat the oil or ghee. Fry the cashew nuts in it and keep them aside.
• Splutter the mustard seeds in the same oil. Add the jeera and chana dal. Fry the chana dal well. Then, add the onions and curry leaves.
• Fry the onions till they become soft. Add the ginger and green chillies.
• Add the turmeric powder and asafoetida. Mix well.
• Then add the potatoes, cashew nuts and salt.
• Cook for 2 to 3 minutes, stirring well. Switch off the flame and add the coriander leaves.

To make the dosas:
• Heat a flat iron or non-stick pan. If you’re using an iron pan, smear some oil on it. Don’t put oil on the non-stick pan, or you won’t be able to spread the dosa batter on it.
• Spread the dosa batter in a circular fashion on the pan. Put a little oil on it.
• Flip it and cook the other side. Flip it again.
• Spread the potato filling on one half of the dosa.
• Fold it over so the stuffing is covered and let the dosa cook for 15 to 30 seconds.
• Serve it hot.

• You can use this recipe to make dosas without the potato filling as well.
• If you are unable to spread the batter on the pan, add some water to the batter. This will help you spread it evenly.
• For golden brown dosas, the pan should be hot, but it shouldn’t be too hot, or you won’t be able to spread the dosa batter evenly. If you’re using an iron pan, sprinkle water on the pan and wipe it down between dosas. This brings down the temperature of the pan. If you’re using a non-stick pan, turn down the heat as soon as one dosa is done. Spread the batter for the next one on the pan, then increase the heat and let the dosa cook.

2. Mysore Sada Dosa

Top 5 Best-Loved Dosa Recipes 2020


For the batter:
• 1 cup parboiled rice
• 1/4 cup split black lentils (urad dal)
• 3 tbsp split yellow lentils (toor dal)
• 3 tbsp semolina (rava)
• 1 tsp fenugreek (methi) seeds
• Salt to taste
• Water as required

For the red chutney:
• 5-6 cloves garlic
• A dash of ginger
• 2 red chillies
• 1/2 onion, chopped
• 2 tbsp fried split Bengal gram (chana dal)
• Salt to taste


For the batter:
• Soak the rice, urad daltoor dal and methi for about 4 hours.
• After, mix in the rava, salt and water. Make a batter and let it ferment overnight.

For the red chutney:
• Roast the chana dal until it is slightly browned.
• You can roast the onion, garlic and ginger for a minute as well, or just add them raw to the blender.
• Blend all the ingredients to form a paste.

To make the dosas:
• Heat a little oil in a pan and spread the dosa batter over it.
• Pour a little oil around the dosa and fry it well.
• Smear the dosa with the red chutney.
• Fold it and serve it hot.

Note: You can make potato filling and stuff it in this dosa, to make a Mysore masala dosa.

3. Mini Soya Dosas

Top 5 Best-Loved Dosa Recipes 2020

• 1/2 cup rice flour (chawal atta)
• 1/4 cup split black lentil flour (urad dal atta)
• 1/4 cup soya flour
• 1/4 cup grated cucumber
• 1/4 cup finely chopped coriander
• 1 1/2 tsp finely chopped green chillies
• Salt to taste
• 1/2 tsp fruit salt
• Oil for greasing and cooking
• Water as required

• Combine the chawal atta, urad dal atta and soya flour along with 1 1/2 cups of water and mix well to make a thin batter.
• Add the cucumber, coriander, green chillies and salt and mix well.
• Just before cooking, add the fruit salt and mix gently.
• Grease a non-stick mini uttapa pan with a little oil, pour approximately 1 1/2 tbsp of the batter into each mould and spread it gently.
• Cook them using a little oil, until they turn crisp and golden brown on both sides.
• Repeat the process to make one more batch.
• Serve immediately.

4. Paneer Chilly Dosa

• 1 cup dosa batter
• 6 tbsp butter
• 6 tbsp chopped onions
• 6 tbsp shredded cabbage
• 6 tbsp chopped tomatoes
• 6 tbsp sliced capsicum
• 1 tsp finely chopped green chillies
• 8 tbsp tomato ketchup
• 8 tbsp chilli-garlic sauce
• 2 tsp soy sauce
• 2 tsp chilli powder
• 2 tsp garam masala
• 1 cup chopped cottage cheese (paneer)
• 4 tbsp finely chopped spring onion greens
• Salt to taste

• Heat a non-stick pan, sprinkle a little water on it (it should sizzle immediately) and wipe the water off using a piece of cloth.
• Pour a quarter of the batter on the pan and spread it in a circular motion to make a thin dosa.
• Place 1 tbsp of butter in the centre, add 1 1/2 tbsp onion, 1 1/2 tbsp cabbage, 1 1/2 tbsp tomato, 1 1/2 tbsp capsicum, 1/4 tsp green chilli, 2 tbsp tomato sauce, 2 tbsp chilli garlic sauce, 1/2 tsp soya sauce, 1/2 tsp chilli powder and 1/2 tsp garam masala. Mix the masala well, then cover it and cook it for 3 minutes.
• Take off the lid and mash the masala lightly using a potato masher.
• Add 1/4 cup paneer, 1 tbsp spring onion greens, salt and another 1/2 tbsp butter. Mix the masala well, cover it and cook it for another minute.
• Fold the dosa over to make a semi-circle or a roll.
• Place the dosa on a plate and serve it immediately. Repeat the process to make 3 more dosas.

5. Rava Dosa

• 1/2 cup semolina (rava)
• 1 1/2 tbsp flour (maida)
• 1 1/2 tbsp rice flour (chawal atta)
• Salt to taste
• 1 1/2 tbsp oil
• 1 tsp cumin (jeera) seeds
• A pinch of asafoetida (hing)
• 3-4 curry leaves
• 1 1/2 tbsp coriander, finely chopped
• 2 tsp green chillies, finely chopped
• 1/4 cup onions, finely chopped
• Oil for greasing and cooking
• Water as required

• Combine the ravamaidachawal atta, salt and 1 cup of water in a bowl and mix well till no lumps remain.
• Add 1 more cup of water and mix well. Keep aside.
• Heat the oil in a small pan and add the jeera.
• When the seeds crackle, turn off the flame and add the hing and curry leaves, mix them in well and add the tempering to the prepared batter.
• Add the coriander, green chillies and onions to the batter and mix well.
• Heat a non-stick pan, grease it lightly with oil and sprinkle a little water on it.
• Pour 1/2 cup of batter on it and spread it in a circular manner. Pour a little oil in the holes of the dosa and cook it until it’s crispy.
• Repeat to make the remaining dosas.

Hope you like my information about Top 5 Best-Loved Dosa Recipes 2020….


I am Manasvi Ravi Phulawade The Author, Cook, Baker and Photographer behind Art of Palate.

My primary goal is to treat you the way I like to be treated, which means, if you have any questions, feel free to hit the comments section?. I will be happy to share what I have learned so far.

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