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Hotel Masala Dosa Recipe

Time and servings

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Ingredients

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for dosa batter:

  • 1½ cup red rice
  • 1½ cup raw rice
  • 1 tsp methi / fenugreek
  • 1 cup urad dal
  • 2 tbsp chana dal
  • 2 tbsp urad dal
  • 1 cup poha / avalakki (thin)

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for aloo bhaji:

  • 2 tbsp oil
  • 1 tsp mustard
  • ½ tsp urad dal
  • ½ tsp chana dal
  • pinch hing
  • few curry leaves
  • 3 chilli (finely chopped)
  • 1 inch ginger (finely chopped)
  • 1 onion (sliced)
  • ¼ tsp turmeric
  • 4 potato (boiled & mashed)
  • ½ tsp salt
  • 3 tsp lemon juice
  • 2 tbsp coriander (finely chopped)

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Instructions

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how to make hotel style masala dosa batter:

  1. firstly, in a large bowl take 1½ cup red rice, 1½ cup raw rice and 1 tsp methi.
  2. rinse well and soak the rice for 5 hours.
  3. also soak 1 cup urad dal, 2 tbsp chana dal and 2 tbsp urad dal for 2 hours.
  4. drain off the water from the dal and transfer it to the grinder.
  5. grind for 30 minutes, adding water as required.
  6. make sure to have soft and fluffy urad dal batter.
  7. transfer the urad dal batter to a large vessel and keep it aside.
  8. in the same grinder, add soaked rice, 1 cup poha.
  9. grind the rice to coarse batter adding water as required.
  10. transfer the rice batter to the same bowl.
  11. mix well, making sure everything is well combined.
  12. cover and ferment the batter for 8 hours or until the batter is well fermented. if you are living in a cold climate then you can keep it in an instant pot (yoghurt mode) or in the oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
  13. after the batter has fermented well, mix gently adding salt as required. dosa batter is ready to make dosa.

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how to make aloo bhaji:

  1. firstly, in a large kadai heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, pinch hing and few curry leaves.
  2. splutter the tempering on medium flame.
  3. also add 3 chilli, 1 inch ginger and saute slightly.
  4. further, add 1 onion and saute until the onions shrink without turning brown.
  5. now add ¼ tsp turmeric and saute slightly.
  6. further add 4 potato, ½ tsp salt and mix well.
  7. mash the potato well until it turns smooth.
  8. add 3 tsp lemon juice and 2 tbsp coriander. mix well.
  9. aloo bhaji is ready to enjoy masala dosa.

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how to pour bengaluru style hotel masala dose:

  1. firstly, add a ladleful of batter on hot tawa.
  2. spread slightly thick to make bangalore style dosa.
  3. spread some oil and butter uniformly.
  4. also, place 2 tbsp of prepared aloo masala in the centre.
  5. roast until the dosa turns golden brown and crisp.
  6. scrape the sides of the dosa and fold half.
  7. finally, bangalore hotel style masala dosa recipe is ready to serve with coconut chutney.

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How to make hotel style masala dosa batter

1
firstly, in a large bowl take 1½ cup red rice, 1½ cup raw rice and 1 tsp methi.
2
rinse well and soak the rice for 5 hours.
3
also soak 1 cup urad dal, 2 tbsp chana dal and 2 tbsp urad dal for 2 hours.
4
drain off the water from the dal and transfer it to the grinder.
5
grind for 30 minutes, adding water as required.
6
make sure to have soft and fluffy urad dal batter.
7
transfer the urad dal batter to a large vessel and keep it aside.
8
in the same grinder, add soaked rice, 1 cup poha.
9
grind the rice to coarse batter adding water as required.
10
transfer the rice batter to the same bowl.
11
mix well, making sure everything is well combined.
12
cover and ferment the batter for 8 hours or until the batter is well fermented. if you are living in a cold climate then you can keep it in an instant pot (yoghurt mode) or in the oven (just heat the oven until it turns slightly warm and then turn off) to ferment.
13
after the batter has fermented well, mix gently adding salt as required. dosa batter is ready to make dosa.

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How to make aloo bhaji

1
firstly, in a large kadai heat 2 tbsp oil. add 1 tsp mustard, ½ tsp urad dal, ½ tsp chana dal, pinch hing and few curry leaves.
2
splutter the tempering on medium flame.
3
also add 3 chilli, 1 inch ginger and saute slightly.
4
further, add 1 onion and saute until the onions shrink without turning brown.
5
now add ¼ tsp turmeric and saute slightly.
6
further add 4 potato, ½ tsp salt and mix well.
7
mash the potato well until it turns smooth.
8
add 3 tsp lemon juice and 2 tbsp coriander. mix well.
9
aloo bhaji is ready to enjoy masala dosa.

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Video

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Notes

  • firstly, adding red rice helps to get dark golden brown colour.
  • also, to make extra crispy dosa, you can add rice flour to the fermented batter.
  • additionally, roasting the dosa with oil and butter helps to get a crispy texture.
  • finally, bangalore hotel style masala dosa recipe tastes great when prepared slightly thick and crispy.
Original recipe by Hebbar’s Kitchen: https://hebbarskitchen.com/hotel-bangalore-masala-dosa-recipe/