Masala Dosai with peanut chutney is a slight twist to the regular South Indian combo of Masala Dosa with coconut chutney. Having peanut chutney as a side for this masala dosai gives a very different flavor and can easily be a meal.

Dosai is a fermented crepe made out of rice and black lentils. It is very rich in carbohydrates and proteins, and thus is a very healthy breakfast option. Having said that, dosa tastes good at any time of the day.

Masala dosa with peanut chutney in a white plate - 1

Masala dosai is a dosa with a vegetable filling. The filling is usually potato-based with onions, tomatoes, and peas. Coming from a South Indian family, this is one of our staple meals, yet every time I make it, it becomes a favorite meal. Dosa goes well with Sāmbhar or chutney.

The chutney I made with this is a very protein-rich one. I learned it when I was on vacation in India, from one of my parents’ neighbors, and ever since, is my favorite. It is very simple to make and involves no cooking (No wonder it is my favorite).

Ingredients to make Masala Dosai With Peanut Chutney -

For Dosa -

  • Parboiled rice/Idli rice - 5 cups
  • Whole urad dhal (Black lentils) - 1 cup (heaped)
  • Methi seeds - 2 tbsp
  • Salt - to taste
  • Oil (preferably sesame oil) - for making dosas.

For masala - (makes filling for about 12-16 dosas)

  • Potatoes (Boiled) - 4
  • Onion (Finely chopped) - 1
  • Tomatoes (Finely chopped) - 2
  • Green chilies (Chopped) - 2
  • Peas - ½ cup
  • Mustard seeds - 1 tsp
  • Black gram dhal/urad dhal - 1 tsp
  • Turmeric powder - ½ tsp
  • Chili powder - ½ tsp
  • Asafetida - a pinch
  • Curry leaves - few
  • Cilantro - 1 tbsp
  • Salt - to taste
  • Oil - 2 tsp

For peanut chutney

  • Roasted peanuts - 1 cup
  • Dry red chilies - 3
  • Salt - to taste

Procedure to make Masala Dosai With Peanut Chutney -

To make Dosa batter

  • Soak the lentils and rice overnight with methi seeds. Grind it into a smooth batter and add enough salt. Let it ferment in a warm place for at least 12-16 hours. You would know it is fermented when the batter rises.

To make the masala filling

  • Boil the potatoes, peel the skin, and mash them. Heat oil in a pan and add the mustard seeds, urad dhal, curry leaves, asafetida, green chilies, and onions and fry them well.

  • Now add the tomatoes, turmeric powder, red chili powder, and salt, and cook for a few minutes until the tomatoes are cooked.

  • Add the mashed potatoes and the peas and mix well. Add very little water, if needed, and let it cook for a few minutes. Add the chopped cilantro. Let the filling cool a little bit.

masala for the dosa - 2

To make Dosai

  • In a nonstick skillet, make thin circular crepes and pour about a teaspoon of oil on the sides. Let it cook on one side and then flip it and let it cook on the other side.

  • Flip it back again; keep some filling on one half of the dosa and then cover the filling with the other half. Make all the dosas in the same way.

To make chutney

  • Put all the ingredients in a blender and grind them well, adding a little water. The chutney is ready.
Masala dosai with peanut chutney and masala on the side - Final product - 3
  • Serve hot !!!

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