Fail-proof masala dosa batter
This is the best fail-proof kheema masala dosa batter recipe that I know of. A crispy gluten-free dosa that includes a spread of minced meat, fresh cilantro, jalapenos, and cheese makes this a drool worthy weekend meal. Lentils, fenugreek seeds, and rice comes together to make the perfect crispy dosa every single time-trust!
Chicken Kheema Dosa
You guys! This is down right GREAT food right here. Add it to your menu, because you will not be disappointed. The crunch, Indian spiced ground meat chicken kheema, plus the extra spices and cheese… OH MY!
Fail-Proof Kheema Masala Dosa Batter
For the last 20+ years (yes, I have been cooking forever) I have made my own dosa batter at home with a 3:1 ratio jasmine rice:urad daal. I add a tablespoon of fenugreek seeds and let it all soak for about 6-8 hours.
After it has soaked, use a blender and puree the ingredients until it forms a very fine batter. I use a Blend Tec, but you can use any blender you have as long as it allows you to go super fine.
Pour the batter into an Instant Pot and use the yogurt feature for 8-12 hours to ferment the batter. This always works to help the batter ferment. Especially in colder weather and it’s just down right failproof dosa batter.
What type of rice to use for Dosa Batter?
Honestly, I use what I have on hand. I have made this recipe with jasmine rice and basmati rice. Jasmine rice has made better dosa but if I do not have any on hand, I will use basmati rice to make the batter and they still turn out good. I do not find the need to to purchase idli, dosa, or any other specialty rice just for dosa.
Can this batter be used for Idli?
You bet! Use 1 cup of batter with 1 tablespoon of eno when making the batter. It will yield fluffy idli every single time. This batter is very versatile and I love that about it!
My history with this fail-proof dosa batter recipe
All of these years I have always enjoyed making my own batter because it has never failed me. Have I tried anything new and different? Yes, but it just doesn’t come out the way I like so I end up going back yo my fail-proof masala dosa batter. If you are crunching on time, then Indian Grocery Stores now sell batter in the refrigerated section so be sure to check them out. My favorite touch includes, organic ingredients especially since I began my pregnancy journey.
How to make a crispy fail-proof masala dosa
My pro tips:
- Leave the batter at room temperature for 30 minutes.
- Add some salt, a pinch of sugar, and water to reach the consistency you like.
- Wash and cool down the dosa pan between each dosa with ICE cold water.
- Use butter instead of oil to get a crispy brown dosa versus one with an oily texture.
The Curry Mommy Dosa Parties
Back when I first started making dosa in middle school, we would always have dosa parties! My Dad was a huge fan of dosa and living in Little Rock, Arkansas it was not something readily available to go purchase. Because of that, I was able to gain a lot of practice when it came to making round/oval dosa. Throughout the years, I learned how to make different types of dosa that you should try as well.
Different types of dosa to try
- Cheese Dosa (very kid friendly)
- Thin Uttapam with tomatoes, onions, jalapenos, and cilantro.
- Kheema dosa with ground meat
- Egg Dosa with egg kheema
- Achar Dosa with Achar masala
- Deep Dry Garlic Chutney or Prakash Thecha Chutney
“The Works” Fail-Proof Masala Dosa
Kheema Masala Dosa Batter Recipe
Fail-Proof Kheema Masala Dosa
MASALA DOSA BATTER
- ¼ cup urud daal
- ¾ cup jasmine rice
- ½ tsp fenugreek seeds
- ¾ tsp sugar (add after the batter is complete)
- salt (add after the batter is complete), I add about ½ tbsp
- dosa filling ingredients (cheese, kheema, cilantro, etc)
- Recipe is linked below
HOW TO MAKE THE DOSA
- Wash the fenugreek seeds, urud daal, and rice three times and then soak for about 6 hour in cold water.
- After about 6 hours, drain the water that was soaking the fenugreek seeds, lentils, and rice. DO NOT WASH, just drain the water it was soaking in.
- Using a belnder, such as a Blend Tec or Vitamix, blend the fenugreek seeds, urud daal, and rice mixture using just enough water to allow it to blend/mix. How much water to use? I fill the blender with water only to a point where half of the mixture is covered in water.
- Blend until the contents are very pureed and smooth to touch.
- Pour the batter in the Instant Pot and mix the batter with one of your hands for about 3-5 minutes. The warmth of your hand will help start the fermenting process.
- Now, close the Instant Pot lid, place it to sealing where no air comes out, and push the yogurt button. Set it to 12 hours.
- Check on the batter after 8 hours to see if it fermented. In some cases it may take an extra hour or so which is why I recommend setting the Instant Pot to 12 hours.
- Once fermented, you can add sugar and salt to the batter and immediately make dosa or refrigerate until you are ready to use it. Optional- add water to the batter to reach a consistency you are comfortable working with.
- Let the batter rest at room temperature for 30 minutes before cooking.
MAKING THE KHEEMA MASALA DOSA
- Take the dosa batter out of the refrigerator and let it sit at room temperature for 30 minutes. Be sure to add the salt, sugar, and water to get the consistency you prefer for the batter.
- Heat a flat non-stick pan on high heat. Once hot, cool it down with cold water. This can be done by 1. placing the pan under cold running water or 2. using a towel soaked in cold ice water and wiping the panNOTE: this has to be done between each dosa
- Place the pan back on the stove (medium-high heat) and pour batter into the middle of the pan. Wait a few seconds and then using a utensil like THIS spread the batter outwards in a circular motion making round ridges as you continue to spiral.
- Once the batter starts to dry out on top, take a stick of butter and dab it on the dosa so it is evenly distributed. You can add oil as well if you prefer. The dosa will peel on its own, do not worry. If anything you can help it peel on one edge.
- Serve and enjoy with chutney and sambar.