Masala Dosa | How to make Dosa at home | Homemade dosa | Cook with me |

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Website - chetnamakan.co.uk
Twitter - / chetnamakan
Instagram - / chetnamakan
Facebook - / chetna.makan
Chetna Makan appeared on the Great British Bake Off in 2014 and won the 'Christmas bake off 2016'.
Her first book 'The Cardamom Trail' came out in April 2016.
Her second book 'Chai, Chaat & Chutney' came out in July 2017.
Her third book 'Chetna's Healthy Indian' came out in Jan 2019.
You can find the book in stores and online.This is an absolute treat of a meal, a dish made on special occasions, simple yet stunning!

[@silverdawn813]

i just made this! it's super delicious! i served it with chicken makhani and my family loved it. the only thing i did differently was use brown rice instead of white because that's all we had at home. also, i tried using a cast iron griddle and it stuck like crazy. i might have done something wrong. but i tried it again on a non-stick teflon pan and it worked great! thank you for this recipe, chetna! definitely a keeper.

[@TerraBuns]

Omg it looks so goooood!! I will have to find out how to get some urad dal and make these! A sambar recipe video would be great!!

[@FoodwithChetna]

Enjoy it Tara!

[@ekcs3941]

I’ve wanted to learn to make dosa for ages. This is so clear and easy to follow and understand. Thanks!

[@Kiwi-Mel]

Me too, watching it done makes it seem less daunting. I have had the ingredients for ages 🙄

[@cait__l]

Thank you for your continuous generosity in sharing your recipes!! Can’t wait for your next book 🍃

[@FoodwithChetna]

You are so welcome!

[@johncspine2787]

I love the next, or more recent dosa recipe..I think I finally got it to ferment. I tried the putting it in the sun, but it’s in a silver mixing steel bowl, it started to get too hot. Instead, I put it in my oven on the bread proofing setting at 85F, it sat for all day yesterday, but this morning it looks like it’s risen in the bowl. I’m not disturbing it until I make some chutneys and potatoes..I hadn’t heard of Chetna, she’s lovely. The net has so much information now, unless you “happen” to search correctly or someone sends a recommendation, you won’t see a lot of amazing stuff. It’s a real balance getting the rice and dal blended, thought I’d killed my vitamix blender, the thermal overload protector went off, I hadn’t put enough water in. I put some ice packs on it, 30 minutes of cooling and I was back in business. Today..the cooking. I’m going to try using my 16 inch steel pizza stone, it’s quite conditioned and hopefully nonstick.

[@FoodwithChetna]

yes its a sea of info out there.....

[@johncspine2787]

@@FoodwithChetna well..success in fermentation by using the oven at 85F (29C) proofing, but..when I made the dosas, they taste..sour..and not at all like the only restaurant dosas I had years ago..I was so disappointed! Is that a product of over-fermenting, or should I add something to the batter? I used exactly your recipe..the idli rice version and a little basmati, and urad dal. Also, if you don’t have time to reply don’t bother..you have a tremendous number of videos and comments, you seem to do a superhuman effort at replies! If I ever get the urge to try the recipe again, maybe it’ll turn out differently..

[@SkillmanHunter]

Chetna you have fast become my favourite cook after discovering you 2 days ago. I have watched hours and hours of your recipes and made one so far and it was delicious! Would you please make a samba video? You are amazing!

[@susannadeemer]

Love this. Sambar recipe would be wonderful!

[@Dan-zp4ex]

So happy to see you teaching your Indian receipt. Look so tasty !! Hiw can I buy your boiks. I live in Poland. Thank you so much Chetna.

[@FoodwithChetna]

Thanks Dan

[@garydaniels1341]

We've just got back from a walk so wanted something quick for dinner, so we have your book out for egg rice. We've had dosa from our Sri Lankan takeaway, its fascinating watching them prepare them, and very tasty too. I thought it looked quite involved when I read about them in your book, but looks easier watching your video.

[@FoodwithChetna]

Do try it, worth all the time!

[@paulakeay4317]

I love your food and videos, I wondering if you could show a video about how to make idli please? I love South Indian food

[@FoodwithChetna]

Sure

[@farinanoireet1596]

This looks amazing, thank you!! Yes, would most certainly like to see your sambar recipe! 🙏

[@FoodwithChetna]

You got it!

[@alonnasmith5520]

Hey Chetna, I love your cookbooks and Vlog. Dosa question: I've read that when grinding the rice you should leave a bit of tiny grit, which in turn makes a crispier dosa. Then grind the lentils to a smooth paste. You grind both to a smooth paste. Your thoughts? I will try it your way. Thanks for all your hard work!

[@FoodwithChetna]

To be extremely honest the batter would never get to a cream stage, there will be very slight grittiness always there with rice,

[@alonnasmith5520]

@@FoodwithChetna Thank you Chetna!! Starting a new batch today. XO

[@gsparks8444]

That looks so delicious! Can’t wait to try this. Would love to see a video on how to make sambhar. Thanks!

[@FoodwithChetna]

Coming soon!

[@1234j]

Super video. Can't believe I missed it. I don't have a telly, but discovered your amazing channel here recently. You inspire 🎉. Thank you.

[@sparkasaurusdonna]

I love Dosa! And I'm so happy to see this video. I tried before but didn't get the consistency right. It helps so much to see it done. THANK YOU!!!!!

[@FoodwithChetna]

My pleasure 😊

[@HolyMess420]

Wow, this is so interesting! I've been wondering what dosa were for a while now. 😮 Everything looks so good. 😋 Thanks! 💜💚

[@FoodwithChetna]

Thanks

[@crankiemanx8423]

Oh my goodness,that looks amazing...and it's also gluten free,just what I need.thank you so much for sharing.i love your vids❤️

[@FoodwithChetna]

You are so welcome!

[@prisca.a6795]

Aah! A dish after my own heart. We love adding a lil' homemade idli podi (chutney powder) while making dosas at home!

[@FoodwithChetna]

Sounds great!

[@kaydevi5499]

Hi chetna absolutely love your recipes.. I’ve only discovered you recently and am addicted to your channel , love love love dosa but have never made it at home . Could you please do a video on sambar please 💖

[@FoodwithChetna]

Thank you so much and yes will share soon!

[@kencase2179]

One of my favorites! Would you post a video showing how you make Sambar?

[@FoodwithChetna]

Yes I will

[@ThatGuy-dj3qr]

This looks so good! I wonder why I have never seen this dish in any of our local Indian restaurants? It looks like a bit of work, but I think I will try it.

[@nikithanagaraj1024]

Lovely recipe.. so easy too my mom adds salt to the batter after fermentation otherwise u get tat raw taste from the dosa.. in our house children eat just the plain dosa with ghee so then salt gives the taste.. For variation for next days My mom adds finely chopped onions, grated carrot, coriander, finely chopped chillies, spring onions U can add or skip any ingredients in these and mix it with batter and have it with chutney it’s called uttapam or onion dosa

[@FoodwithChetna]

Yes, you are right. We love Uttapam and make it with the last day of the batter.

[@ketsgo4it]

Looks so yummy & please share the recipe for sambhar as really want to make this 😍

[@FoodwithChetna]

Sure 😊

[@majsheikh1025]

Thanks much clearer recipe, with simple ingredient! Can u.plz show how to do the chutneys too

[@tanya8873]

This recipe is so great. Please share the recipe of coconut chutney and sambar tooo. Then gonna try this out . ♥️

[@carefreedelight2355]

It may be easy, Chetna, but you have to admit it is an art form also!

[@voyagesbaladesdecouvertes7708]

It looks soooo good! Thank you Chetna! 💖😋

[@FoodwithChetna]

My pleasure 😊

[@chamiedayasiri5437]

I never knew how easy it was. Thanks! Should i be adding yeast to help the fermentation?

[@FoodwithChetna]

No need

[@pranavmurali8022]

One of my comfort foods.

[@FoodwithChetna]

I love it too

[@thedonnellyfamily]

We love dosas and have them nearly every week 😊 i usually make a big batch of dosa batter (quite thick) and then take some and water down to user straight away, and freeze the rest in portions... makes it a v quick meal another day as we also freeze masala filling.

[@FoodwithChetna]

Sounds like a good idea.

[@thedonnellyfamily]

@@FoodwithChetna loving your videos during lockdown, they are a joy to watch during these tough times. Always loved how naturally you are in front of the camera, right from the start on bake off. I'm currently ordering some spices online to help with cooking up some of your amazing recipes. I was lucky enough to visit Mumbai a few years ago, so amazing!

[@acass7323]

Thank you so much for sharing this recipe! I was just talking about wanting to learn to make dosas a couple days ago :D Quick question, is it possible to freeze the extra batter?

[@FoodwithChetna]

I have never done it but think it should work

[@kevinkongting1241]

Yum, coconut chutney recipe please!

[@FoodwithChetna]

Sure 😊

[@joebradshaw5247]

I enjoyed watching you On the great britsh baking challenge Enjoy your cooking .I love Indaing cooking

[@FoodwithChetna]

Thank you so much 😊 and welcome to the channel Joe

[@pinkyp4102]

😋 Delicious.. please share the sambar and 🥥 Coconut Chutney recipe.

[@FoodwithChetna]

Will upload soon

[@pinkyp4102]

@@FoodwithChetna thank u

[@charlottebester1184]

Hi I have alll your books recipes are fantastic. Can you please let me know the name of each of theses recipes in your books please

[@Molly-uj8sc]

Got your wonderful book and have been making loads of recipes from it over lockdown, quickly became my favourite cook book, thank you! 😍 I was making the dosas from the book and checked this video for visuals of the correct texture and realised I bought and blended the wrong dal, I have Urad dal chilka :( it's all blended and fermenting now... Do you think it will work OK? Thanks! Xxx

[@FoodwithChetna]

Yes it will still work and taste good but try and get the right dal next time because that will give you the right dosa!

[@yohash19]

Wow! This is one of my favourite videos of yours. So easy and effortless, I will have to try this soon! Thank you Chetna - amazing, once again. :)

[@FoodwithChetna]

My pleasure 😊

[@colinmills3175]

Hi Chetna, hope you well. Will try this tomorrow as a side to my Balti😁😁 delicious. Might have to practice in the pan though!! I wonder if you could use this batter to make Uttappams? Please take care and stay safe. Lots 🙏 love Colin

[@FoodwithChetna]

Yes Colin, this is the batter that is used to make uttapam as well.

[@colinmills3175]

Thanks Chetna. Brilliant XX

[@nobirahim1818]

You should have seen my reaction when I first started watching it. I don't think there's an emoji that aptly describes it. I don't know anyone that doesn't like dosa either 🤷🏻‍♀️ I can use this time now to find someone I know who's a good cook so that later, when we can meet up again and share some food with, we can eat it together. Masala dosa is best eaten in company, isn't it? 😄 Thank you so much for this recipe 😄 I'll like it as a point of reference

[@FoodwithChetna]

enjoy it

[@gsparks8444]

When you are cooking the dosa, should the flame be on low, medium or high? I watched your video several times but I don’t think you mentioned it. Thanks!

[@FoodwithChetna]

Medium heat

[@gsparks8444]

Food with Chetna Thank you!

[@aplusmp]

Deliciousssss, our mouths were watering. Please show us the sambar recipe too! Thank you Chetna, your channel is great

[@FoodwithChetna]

Will do soon

[@gnostie]

The pink frying pan is cute. Please do a sambar video when you have a chance.

[@tayleanruatha]

Oh that looks so good! I'm definitely trying it this weekend. 👍

[@tayleanruatha]

Yes to the ?same? Video, and any of the chutneys you haven't already done 😉

[@charlottebester1184]

This looks great is everything you made in the book if so can you please write what they are under please look love to make this combination 😋

[@emmakatejoyce8518]

I know it's not ideal, but is it possible to use whole urad dal for the batter and just soak it longer? Thank you!

[@cccm60]

Please show us how to make a samba. Would love to learn. We love dosas in our home too!

[@FoodwithChetna]

Will do soon

[@geetataneja2188]

Love your hair cut and the whole look

[@FoodwithChetna]

thanks

[@sudharamavana3898]

Perfect recipe. If you add fistful of poha you will get nice colour and crispier dose. In Karnataka we call it dose.

[@bs8407]

Hi Chetna! I soaked and grinded the rice and lentils but I didnt add the fenugreek seeds this time? Does that made a difference to the 'rise' or fermentation? As it didn't rise this time. Thank you :)

[@Vindya_N]

Hi Chetna! May I know what’s your mixer brand and model please ? My mixer was Summit, and it’s not working anymore. Thought I’d buy a one that’s good for both all western and eastern this time..

[@sandrahedley1866]

Hi Chetna ! Thanks for recipe for dosa . I can't get my dosa to work .. I used red lentils and couldn't get mixture so smonth. Also it tastes bitter ? Wrong lentils maybe ? Been trying for years to make them ! Help !!! X

[@Winterknits]

oh goodness! my absolute favorite, Thank you!

[@FoodwithChetna]

You are so welcome!

[@norapalmer7856]

Hi Chetna! Thank you so much for showing how to make dosas! Will definitely give this a try. Question: do you use jagghery in the sambar? And do you make your own sambar masala or is there a good premade one you would recommend? Thanks again! :)

[@FoodwithChetna]

No I dont use jaggery in my sambhar and yes I make my own spice mix.

[@clawtooth35]

Is it ok to use Fenugreek Powder instead of whole seeds? That's all I have in the house at the moment. I assume it's ok so long as it's the seeds (the powder is white so I assume it's not leaves).

[@FoodwithChetna]

Yes

[@hobbiesworld8326]

Superb.. Regards from India

[@indaydaret7193]

Thank you for that Dosa recipe so I can make it also at home, about that book is that available in Dubai?

[@FoodwithChetna]

Yes I believe it is available there

[@indaydaret7193]

I will check it out if everything are okay thanks

[@bakergirl88]

Hi Chetna! Can I use brown basmati rice?

[@nikithanagaraj1024]

Baker Girl ya u can use any rice the colour won’t be white.. in south India in Bangalore we make dosa out of red rice.. brown rice.. we even have rice for dosa oly it’s called dosa rice everything works same

[@FoodwithChetna]

Yes you can

[@sansan-pt2kg]

Yes please a sambar video would much appreciated

[@naz1041]

Yummm this looks really delicious!

[@FoodwithChetna]

So good!

[@mildredz7777]

Me gusta mucho la comida de India!

[@bs8407]

Amazing! Thanks so much :)

[@FoodwithChetna]

You're welcome!

[@MrNigara]

Wonderful Chetna!!

[@FoodwithChetna]

Thanks

[@---------------------------...]

Which blender do you use for the grinding?

[@FoodwithChetna]

I only have one blender in my kitchen which I use for everything and its from Vitamix

[@---------------------------...]

@@FoodwithChetna Thanks! Looks quite powerful 👌

[@sherrmily]

I'm happy to say Dosa is our regular breakfast . While grinding batter we add 1/4cup of soaked sabudana or poha rice if we use any other rice.

[@cwong2310]

Does the dosa ferment covered in the pot?

[@FoodwithChetna]

Yes it does, I never leave it uncovered

[@purpleorchd6]

I love dosa and this is one thing I never make at home. There are a lot sides that are needed, which makes me lazy and being a Punjabi this is just not my forte !! 😂 . I am so badly craving one now !

[@FoodwithChetna]

Hope you will find the time to make them one day!

[@barbaracoutinho6088]

Could I use the same mixture for idli too? ❤️

[@heidigi836]

Barbara Coutinho hello dear, yes you can, but the you actually do not add more water after fermenting the batter. You simply add little salt and some "Eno fruit salt" which you shall find in any Indian shop or you may replace it by cooking soda. Mix it well, fill the batter into the greased idli moulds and steam for about 15 min

[@FoodwithChetna]

The proportion of idli is slightly different but if you have any spare dosa mix then yes you can use it without adding any extra water

[@barbaracoutinho6088]

Thank you. I haven't come across Eno near where I live but will try bicab soda.

[@priyaarunachalam1894]

Hello Chetna, The rice preferred for dosa or idli is normally Idli rice and not Basmati rice. And the rice and the dal has to be washed thoroughly before soaking. The rice and the dal should be soaked only for 4 to 5 hours and not overnight. And we have to add salt once the batter is fermented. Lastly, that's too much oil for one dosa. I feel the above details were not explained in your video. Hope my feedback is useful.

[@FoodwithChetna]

Hi Priya, yes I am aware of the points you have mentioned but I live in UK and you cant always find different varieties of rice like in India so we have to use what is best here. I have spoken to many south Indian friends and they all soak the mixture overnight and I prefer it that way too

[@priyaarunachalam1894]

@@FoodwithChetna thank you for your response and feedback. I live in Germany but I make sure to follow the steps that I have mentioned in my comment, as the results are at it's best. I do agree the shortcomings of living abroad and struggling with fermentation and stuff. But yes, I definitely appreciate your efforts. Thank u and keep spreading the joy of cooking Indian dishes. :)

[@ilajnareiraw]

A tip - Half a cup of wet poha (flat rice ) to the batter makes it soft!

[@FoodwithChetna]

Thanks for the tip anjali

[@deen768]

Hi Chetna, could you please specify the details of the mixer used in this video

[@joeyodonnell123]

is there any way to freeze dosa batter? similar to how one may treat a sourdough starter by keeping it either in the fridge or freezer and feeding it weekly or even monthly .. ?!

[@FoodwithChetna]

Honestly speaking I am not into freezing any of my meals at all so cant give you a definitive answer

[@nasimab2658]

Would love to make this but it seems so time consuming.

[@CookingForGenZ]

First time watching your channel!!!!!!!

[@amruthat361]

We smash the potato to make the masala filling ,next time I will try this version

[@FoodwithChetna]

Yes I should have said this is just how my mum makes it so I do it just the same

[@lakshmikrishnan4637]

Nice Chetna👌

[@FoodwithChetna]

Thanks

[@tatjanaelevate]

Ohhhhhhh!!!!!❤❤❤❤❤❤❤❤🙏🤲

[@sharonkoshy9274]

Where can I find the cast iron pan you use for the dosa? Thanks

[@vanieartero3752]

Thank you❣️

[@FoodwithChetna]

You are very welcome

[@cyndicolzani235]

Please do a sambar recipe

[@anneramirez9577]

I have never had Sambar. What is in it?

[@FoodwithChetna]

lentils with spices

[@abigailmcleod3206]

Yes please, Sambar video!

[@FoodwithChetna]

Got it!

[@SkillCuisine]

Beautiful looking Sis ♥️

[@FoodwithChetna]

Thank you 🤗

[@Shokupan982]

Nothing beats a piping hot masala dosa!

[@FoodwithChetna]

I totally agree!

[@anikay3104]

Why didn't you wash your dahl and rice?

[@Jelezara]

Yum....but the scratching noice was so irritating

[@FoodwithChetna]

Its a kitchen Shikha and a kitchen that is cooking so much, there will be all sorts of noises

[@Jelezara]

@@FoodwithChetna true but that's where there background music comes in handy 😝

[@krutikakk4622]

Please study more South Indian recipes...I think you could do better!

[@sirslime1687]

That burnt dosa has to be a joke Feel bad for the western viewers 😂

[@144Donn]

I just put some some raita on my screen and tried to take a bite out of it! :)

[@FoodwithChetna]

hahaha

[@lynnebishop8072]

Sambar recipe please!! Xxx

[@FoodwithChetna]

On the channel now

[@atul444]

All your recipes are good but this one was sad... may be you didnt let the batter ferment properly...

[@gbz4732]

Please show us your coconut chutney

[@FoodwithChetna]

Sure!

[@geetataneja2188]

Sambhar bhi ajeeb sa hai sorry

[@FoodwithChetna]

yes its how I make it

[@geetataneja2188]

Aapko dosa banana nahi atta

[@FoodwithChetna]

ok Geeta

[@cnanavat]

I apologize but you should stick to baking.

[@sirslime1687]

😂😂

[@sb2384]

Agreed, I am her fan too but this is not how south indian fare looks like.