10 Different Types of Dosa Recipes in 2020

Masala Dosa Recipe: How to Make Masala Dosa | Easy Masala Dosa Recipe

Dosa is a rice pancake, originating from south India, in history of dosa it is said that they were made using only rice but over time, people started to add urad dal / black lentils to give texture and taste its smooth batter with a dash of salt. it’s healthy you can have any time of the day. There are different types of dosa recipes and different types of chutney for dosa.

First on the list for the different types of dosa recipes we have:-



  • For dosa
  • Idli rice / Raw rice
  • 2 cups Urad dal
  • ½ cup Chana dal
  • ½ cup Poha / Beaten rice
  • ½ cup Fenugreek seeds / Methi seeds
  • ¾ tbsp Rava / Semolina
  • 2 tbsp Oil / Ghee
  • Salt
  • For Red Chutney
  • Onion 4 small
  • 2 big Ginger
  • 1 big piece Garlic
  • 5 big cloves
  • 7 small cloves Chana dal
  • 2 tbsp Dry red chilly – As per taste (Take a mix of Kashmiri red chilly and normal dry chilly)
  • Tamarind – a small gooseberry sized Turmeric powder
  • ¼ tbsp Oil
  • Salt
  • For White Chutney
  • Grated coconut
  • 5-6 handfuls green chilly
  • Ginger 1 big piece
  • Cashew nuts 8 (Optional)
  • Curd
  •  Small onion
  • Curry leaves
  • Mustard seeds
  • 1 tbsp Salt
  • Oil
  • For the potato filling
  • Potato 1kg (Boiled)
  • Onion 2.5 big
  • Green chilly
  • Ginger1 big piece
  • Mustard seeds
  • 1 tbsp Cumin seeds
  • 1 tbsp Urad dal
  • 1 tbsp Chana dal
  • 2 tbsp Lemon juice
  • Coriander leaves
  • Curry leaves (Optional)
  • Water – ½ cup
  • Salt
  • Oil

 steps :

  •  Wash rice, urad dal, chana dal and fenugreek seeds well
  • Add poha also and soak for 2-3 hours. Grind it to a smooth paste adding some water. Transfer the batter to a bowl and add more water, if required. Cover and keep the batter aside in a warm spot overnight or for 6-8 hours for fermentation.
  • Add Rava and mix well. Set aside the batter.
  • To make red chutney
  • heat oil in a pan and add chana dal. Once the chana dal starts to turn golden, reduce the flame and add dry red chillies. Add thinly sliced onion, garlic and ginger.
  • When the onion starts to turn translucent, add turmeric powder. Add tamarind and turn off the heat.
  • Once cool, blend this to a smooth thick paste. Add a spoon or two of water, if required
  • Add salt and mix well. Set aside the red chutney.
  • To make white chutney
  •  grind grated coconut, ginger, green chilly, cashew nut, curd and salt adding water.
  • Heat a small pan and splutter mustard. Add curry leaves. Once its done, switch off and add the tempering to the chutney.
  • To make the potato filling,
  • heat oil in a pan and splutter mustard. Add chana dal and urad dal. Once they turn golden, add cumin seeds, thinly sliced onion, ginger and green chilly.
  • Once the raw smell is gone, add boiled and mashed potato. Reduce the heat and add coriander leaves, salt and half cup water. Increase the flame. Add lime juice. Once the mixture is dry and everything is combined well, switch off and set aside.
  • Adjust the consistency of dosa batter adding more water, if required. Heat the dosa pan. Pour a ladle of batter and spread the batter outward as a thin layer in a circular motion.
  • Drizzle some oil/ghee over the top. Once it starts to turn crispy, reduce the flame and spread a spoon of the potato filling in the centre. Gently lift the edges and fold the dosa.
  • Transfer to a plate and enjoy the hot masala dosa with white chutney and red chutney.


Ingredients:  For Making Dosa:

  •  2 1/2 cups Rice
  • 1 cup Urad dal
  • 1/2 cup Poha / Flattened rice
  • 1 tbsp Chana dal •
  • 1/4 tsp Fenugreek seeds For Making Aloo Masala
  • 2 tsp Oil
  • 1/2 tsp Mustard seeds
  • 1/2 tsp Cumin seeds •
  • 1 Dried red chilli
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • Chopped Ginger
  • A pinch of Hing
  • 8-10 Curry leaves
  • 1 finely chopped Onion
  • Chopped Green chillies
  • 1/4 Turmeric powder
  • 2 medium-size Potatoes
  • Salt to taste
  • Finely chopped Coriander leaves
  • For Making Masala for Mysore Masala Dosa
  • 7~8 Dried red chillies
  •  Chopped Ginger
  • 1 tsp Chana dal
  • 1 tsp Urad dal
  • Lemon juice
  • Salt to taste
  • 3~4 Garlic cloves
  • 1 tsp Cumin seeds
  • 7~8 Curry leaves


  • Method For Making Dosa:

  •  Wash rice really good with water 3-4 times.
  • Add enough water in the rice and keep it aside.
  • Add chana dal, fenugreek seeds add urad dal. • Wash urad dal really good 3-4 times with water.  Add enough water.  Soak rice and dal separately in enough water for about 4-5 hours. Transfer the soaked dal into the blender jar and blend it finely.
  • Add minimum water while blending. • Transfer the blended dal into a pot. • Wash the really good and transfer them into a blender jar. No need to soak poha. • Add rice in the same blender jar and blend them fine.
  • Transfer the blended rice into the pot having blended rice.
  • Add salt and mix well. • Cover and ferment the batter for about 10-12 hours.
  • For Making Aloo Masala:
  • Heat up oil in a pan. • Add mustard seeds and let them pop up. • Add cumin seeds and let them splutter. • Add dried red chilli, chana dal and mix well quickly.
  • When chana dal begins to turn the colour add urad dal and mix well.
  • Add ginger, hing curry leaves and mix well. You can use grated ginger too.
  • After frying everything well add onion and mix well. You can use sliced onion too.
  • Fry until onion turns nice and soft for about 5-6 minutes. • Add green chillies and continue cooking.
  • You can use green chilli paste in place of chopped green chillies.
  • When the onion begins to turn light golden add turmeric powder and mix well.
  • Add a little water and mix well.  Boil, peel & mash the potatoes.
  • Add mashed potatoes, salt to taste and mix well. You can add a little more water if you want.  Cover and steam on medium for about 5 minutes.
  • Remove the lid and turn off the gas.  Add coriander leaves, mix well and aloo masala is already.
  • For Making Masala for Mysore Masala Dosa:
  • Heat up oil in a pan.
  • Add cumin seeds and let it splutter. Add garlic, ginger, chana dal, dried red chillies and mix well. •
  • When chana dal begins to get the light colour to add urad dal and fry well. • Turn off the gas and add curry leaves
  •  Mix well and transfer everything into the blender jar. • Add salt to taste, lemon juice and blend everything
  • Add a little water and blend it like chutney consistency.
  • Masala for Mysore masala dosa is ready.
  • For Making Dosa:
  • Heat up the pan on medium heat. Sprinkle water to reduce the temperature of the pan so that the batter won’t stick at one place after adding on the pan.
  • Spread a little oil on the pan.  Add the batter at the centre of the pan and spread it evenly. With the help of ladle remove the excess batter and make dosa nice & smooth.
  • Spread a little oil along the edges & on the dosa. When dosa begins to turn a little brown from underneath, add butter and a spoonful chutney and spread it well overall the dosa. Add aloo masala and fold the dosa.
  • Mysore masala dosa is already. Serve with sambar & chutney.



  • Rice,
  • Split black gram lentil (Urad ki dhuli dal),
  • Salt (Namak),
  • Fenugreek seeds (Methi),
  • oil as required.
  • Soak Rice, dal and Fenugreek seeds (Methi) for 6 hours. Grind them to a fine thin batter by adding little water.
  • Add salt to it and leave it covered for 12 hours for fermentation.
  • Now heat a non-stick tawa and spread 1 tbsp of the batter on the whole of the pan. Put little water on the tawa and wipe it with a clean cloth before making each dosa.
  • Best serve with hot Sambhar and Coconut Chutney.
  • sambhar and chutney recipe you can go through from any of the above recipe.



  • 8 tsp white butter Ready-made dosa batter as required
  • Salt to taste
  • Oil for drizzling
  • 4 tbsps Khutana powder
  • 1 medium onion, finely chopped
  • 4 tbsps freshly chopped coriander leaves
  • 4-5 green chillies, chopped
  • Sambhar to serve Coconut chutney to serve
  • In a bowl, add dosa batter, salt to taste, and mix well. Set aside.
  • Heat a non-stick tawa, drizzle oil and grease the tawa using a piece of muslin cloth.
  • For one dosa, pour a ladle full of dosa batter and spread it evenly to make a thin dosa.
  • Add 1 tsp white butter, ½ tbsp Khutana powder, and mix it well on the dosa and spread it evenly.
  • Sprinkle a little chopped onion, ½ tbsp chopped coriander, a few pieces of green chillies and cook till the base is cooked completely.
  • Loosen the edges and roll it, take it off the heat. Similarly, make more.  Serve hot along with sambhar and coconut chutney.



  • Idli batter – 2 cup
  • Salt – ½ tsp or as per taste
  • Mozzarella cheese – 2×2 inch
  • chunk Butter – 2 to 3 tbsp
  • Tomato chutney – ½ cup
  • Oil – 2 to 3 tbsp
  • Capsicum (finely chopped) – ½ cup
  • Sweet corn – ½ cup
  • Mushroom (finely chopped) – ½ cup
  • Coriander – ½ tsp
  • Salt – ¼ tsp or as per taste
  • Chaat masala – ½ tsp
  • Black pepper (freshly grounded) – 1/4 tsp
  • Directions Getting ready:

  •  Rinse and finely chop the capsicums. Rinse the mushrooms as well and clean them with a cloth.
  • Slice the mushrooms thinly.
  • Making: Let us start with making the stuffing for dosa.
  • heat 2 tsp oil in a pan or wok and add following spices to it –ginger paste, sweet corn, capsicum, mushrooms, chaat masala, salt, coriander powder, black pepper.
  • Stir and sauté the vegetables for a while or until crunchy. Keep the wok covered.
  • Stuffing is ready, turn off the flame and transfer it to another bowl.
  • Add ½ tsp salt to the idli batter and mix well.
  • Heat a non-stick tawa or skillet and spread some oil over it. Pour 2 tsp batter over the tawa and spread it evenly in round shape. Then pour some oil all around the dosas as well.
  • Now spread some butter over the dosa evenly and layer it with some 2 to 3 tsp tomato chutney.
  • Then spread 2 to 3 tsp stuffing over the dosa, evenly and grate some cheese as well.
  • Fold the dosa and roast till it gets golden brown in colour and crispy. Stack the dosa over a plate and similarly prepare all the dosas.

This is my favourite dosa from the list of different types of dosa recipes.



  • Raw Rice – 1 cup
  • Salt
  • Oil
  • Water
  • Method 
  • Soak raw rice for about 5 hours. 
  • Add it to a mixer jar, add salt along with it and grind it to a smooth batter.
  • Add enough water to get a buttermilk consistency. 
  • Heat a dosa skillet and grease it with oil. 
  • Pour a ladle of the batter and spread it.  Close and cook it.  Take the Neer Dosa from the pan and fold it. 
  • Serve it along with sambar and chutney.



  • Raw Rice – 1cup
  • Idli Rice – 1cup
  • Moong Dhal – 1 cup
  • Tomato – 10 to 12nos.
  • Red Chilly – 10nos
  • Hing – 1/2tsp
  • Salt to taste
  • Method:-
  • Add idli rice, Raw rice and moong dal in one bowl soak this for 3hrs.
  • First put red chilly, tomato, salt and grinder it and take that in the bowl and grind that soaked thing and mix both and make like dosa batter (should be in rava Latham) Then Tomato dosa is ready


Different Types of Dosa Recipes

  • 2 cup Fine Rava / Sooji
  • 2 tsp Rice flour
  • Water
  • Salt to taste
  • 1 tsp Lemon juice
  • 1 tbsp Green chilli paste
  • Coriander leaves
  • Oil
  • Method:
  • In a bowl take rava.  Add rice flour and mix well. You can add maida or besan instead of rice flour.  Add water and make a thin batter. Make sure batter should be runny and not thick at all.  Add salt, lemon juice, green chilli paste, coriander leaves and mix well.
  • You can add curd instead of lemon juice.  You also can add little ginger if you like. Heat up a pan on medium heat. The pan should neither be too hot nor too cold.
  • Brush a little oil on the pan. Stir the batter well before making dosa.  Add batter starting from the edges and then at the centre.  Cook on medium heat for about 3-4 minutes When dosa gets nice golden colour from the lower side and if you feel upper side is raw, flip it over.  Cook from the other side as well.
  • Take out the Rava dosa into a plate.  Rava dosa is already.
  • Serve Rava dosa with chutney.
  • Tips: • Use raw rava only. No need to roast the Rava. • Maida or besan gives nice binding to the batter. • For each batch of making dosa stir the batter well before adding on the pan as Rava settles down at the bottom. • As the pan is hotter at the centre, start adding batter from the edges and finish at the centre.


Different Types of Dosa Recipes


  • 1 cup finger millet (ragi) flour
  • ½ cup of rice flour
  • ¼ cup split skinless black gram (dhuli urad dal) flour
  • 2 dried red chillies,
  • seeded ½ teaspoon coriander seeds
  • ½ teaspoon fenugreek seeds (methi dana)
  • 1 cup yoghurt
  • Salt to taste
  • Oil as required
  • Potato bhaji 3 large potatoes, boiled, peeled and cubed
  • 1 tablespoon oil
  • 1 teaspoon split skinless black gram (dhuli urad dal)
  • ½ teaspoon mustard seeds
  • 2 sprigs of curry leaves
  • 2 green chillies,
  • chopped 1 large onion,
  • chopped ¼ teaspoon asafoetida
  • ½ teaspoon turmeric powder
  • Salt to taste
  • 2 tablespoons chopped fresh coriander leaves
  • 1 teaspoon lemon juice
  • Method
  • Mix finger millet flour, rice flour, black gram flour, yoghurt and sufficient water to a batter of pouring consistency.
  • Blend red chillies, coriander seeds and fenugreek seeds with sufficient water to a coarse paste.  Add prepare paste in a batter and set aside for overnight to ferment.
  • To make the potato bhaji, heat the oil in a non-stick pan, Add the urad dal, mustard seeds and when they splutter add curry leaves, green chillies, onion sauté till lightly browned. Add asafoetida, turmeric powder, salt and mix well.
  • Add potato and mash with the help of the back of the spoon. Cook for 2-3 minutes, add the coriander leaves, lemon juice and mix well.
  • Mix the batter well, adjust salt according to taste and batter should be pouring consistency.
  • Heat a non-stick tawa and pour a ladle full of batter, spread evenly and grease with a little oil. Cook for 1-2 minutes
  • Spread potato bhaji evenly and fold in half.  Serve hot with chutney.


Different Types of Dosa Recipes


  • for Instant Oats Dosa
  • peanut Chutney:– (serve 4) measuring cup used,
  • 1 cup = 250 ml
  • 1 cup quick-cooking oats
  • 3/4 cup Rava (sooji or semolina)
  • 1 cup fresh Dahi (curd or yoghurt)
  • 1 tsp roasted Cumin seeds powder
  • 1 tsp coriander powder
  • Salt to taste
  • Red chilli powder as per taste
  • 1 cup water ( extra if required)
  • Oil
  • for preparing oats dosa For peanut chutney
  • 1 cup roasted peanuts
  • 1 tsp chopped green chillies
  • 1 tsp chopped ginger
  • 1 tsp garlic
  • Salt to taste
  • ¼ tsp coriander powder
  • ¼ tsp roasted Cumin seed powder
  • Some water
  • Salt to taste
  • Oil,
  • 1 tsp mustard seeds
  • some curry leaves for tempering
  • Method for preparing Instant Oats Dosa :
  •  1 grind 1 cup quick-cooking oats in a mixer or grinder to a fine flour.
  • take this oat flour in a mixing bowl. then add 3/4 cup Rava/sooji//semolina, add 1cup fresh curd, salt coriander powder, Cumin seeds powder, red chilli powder, add 1 cup water. stir and mix to a smooth consistency without any lumps.stir again and keep aside for few minutes.
  • then check the consistency and add some more water. the consistency should be thin and flowing like Rava dosa batter.
  • on a medium flame heat a cast iron pan or a non-stick pan. stir the batter in the bowl and take a ladle full of oats dosa batter and pour it from the circumference to the centre. And spread the batter.
  • sprinkle some oil around the sides and in the small holes or gaps and cook the Oats dosa.
  • once the base becomes crisp and golden, flip and cooks the other side. fold on the Tava and remove.
  • take in a plate and preferably serve these instant oats dosa hot. For making peanut Chutney In a mixer jar add one cup roasted peanut, salt, ginger, garlic, coriander powder, Cumin seed powder, green chopped chilli add water and make a paste.
  • For tempering heat oil in a small pan add 1 tsp mustard seeds and some curry leaves once cooked add it to the Chutney and cover it with a lid to let the flavour infuse.
  • This Instant Oat dosa is an easy breakfasts recipe that is perfect for busy families. Sometimes in you want to make something that is easy and hassle-free and of course very healthy.


Different Types of Dosa Recipes


  • 2 cups Dosa batter
  • Oil for cooking dosas
  • 4 tsp Chings Schezwan chutney
  • ½ cup finely chopped onions
  • ½ cup finely chopped bell peppers
  • ½ cup finely chopped cabbage
  • 1/2 cup chopped spring onion
  • greens For potato bhaji:
  • 1 tbsp oil
  • ½ tsp mustard seeds
  • 1 tsp soaked and drained chana dal
  • Curry leaves
  • ½ tsp finely chopped ginger
  • ½ tsp finely chopped green chillies
  • 4 medium-sized potatoes, boiled and roughly cubed or mashed
  • 1 tbsp Chings Schezwan chutney
  • Salt as required
  • Coriander leaves, finely chopped
  • Method:
  • In a pan, heat oil. Add mustard seeds and allow to crackle. Add chana dal and cook till pink. Add curry leaves, ginger, chillies and potatoes. Mix well till evenly coated.
  • Add Schezwan chutney and required amount of salt. Toss once. Add coriander leaves, mix well and keep aside.
  • In a bowl, combine onions, capsicum and cabbage. Mix well and keep aside. Heat a dosa tawa and spread oil on tawa. Pour a ladle of batter and spread to make dosa.
  • Smear some oil and flip. Cook on another side for a few seconds. Flip again.
  • Smear a tsp of Schezwan chutney and top with a small portion of mix vegetables. Cook for a few seconds.
  • Add a portion of potato mixture and spread. Top with onion greens and fold the dosa. Cut or services as required.

These were some of the different types of dosa recipes. hope you like it.. comment below

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