Masala Dosa Powder Recipe

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Embark on a flavor-filled journey with my masala dosa powder recipe.

Elevate your dosa experience using dehusked black gram split, fenugreek seeds, and a touch of sugar.

This simple yet potent blend promises to enhance your culinary skills.

Follow my step-by-step guide with vibrant images, and unlock the secrets to perfect masala dosas.

Masala Dosa Powder


  • Essential ingredients of the masala dosa powder recipe includes urad dal, fenugreek seeds, sugar, flour, rice flour, and salt.
  • Do not wash the dal if you want a fine powder. Rub them with your kitchen towel instead.
  • You can achieve the ideal texture and flavor with optimal roasting, strategic grinding, and precise straining.
  • Keep the powder in a cool, dark, airtight container, checking for moisture regularly.
  • The masala dosa powder offers a rich, earthy, subtly sweet, and balanced spice flavor, suitable for various South Indian dishes.

How to Make Masala Dosa Powder? (Step by Step Guide with Images)

Step 1: First, pour ¾ cup de-husked black gram split (Urad dal) on a dry and clean kitchen towel. Rub nicely to clean the dal. Do not wash them with water or else you will not get a fine powder and will not be able to store it for a long time.

Pouring ¾ cup de-husked black gram split (Urad dal) on a dry and clean kitchen towel

Step 2: Now, take a frying pan and heat it on a low flame on your gas stove.

Heating a frying pan

Step 3: Pour the de-husked black gram split and 1 tsp of fenugreek seeds into the hot pan to dry roast them.

Pouring the de-husked black gram split and 1 tsp of fenugreek seeds into the hot pan

Step 4: Stir the ingredients for about two minutes.

Stirring the ingredients

Step 5: Now, turn the flame off and leave the pan aside to let the ingredients cool completely.

Letting the ingredients cool

Step 6: Take a grinder.

A grinder

Step 7: Pour the dal and fenugreek seeds into it.

Pouring the dal and fenugreek seeds

Step 8: Also, add 1.5 tsp sugar to it.

Adding 1.5 tsp sugar

Step 9: Grind it nicely to get a fine powder. Now take a strainer.

A strainer

Step 10: Pour the powder into the strainer.

Pouring the powder into the strainer

Step 11: Now, pour half a cup of flour, add 1 tsp salt, and 1 cup of rice flour to it.

Pouring half a cup of flour, add 1 tsp salt, and 1 cup of rice flour to it

Step 12: Strain it nicely to separate the coarser grains and discard them.

Straining it nicely

Step 13: Mix the powder nicely once again.

Mixing the powder nicely once again

Step 14: Your masala dosa powder is ready.

Masala dosa powder is ready

Pro Tips for Making Masala Dosa Powder

Optimal Roasting: Ensure a low flame while roasting dehusked black gram split and fenugreek seeds. This enhances their flavors without burning.

Cooling Time: Allow roasted ingredients to cool completely before grinding. This prevents condensation in the grinder, ensuring a fine powder consistency.

Dry Dal Preparation: Avoid washing dehusked black gram split after cleaning on the kitchen towel. A dry dal contributes to a longer shelf life and finer powder.

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Strategic Grinding: Add sugar while grinding for a touch of sweetness in your masala dosa powder. Grind until you achieve a smooth and fine texture.

Precise Straining: Use a strainer to separate coarser grains and achieve a silky-smooth powder. This step ensures a pleasant texture in your masala dosa.

Ingredient Quality: Opt for fresh and high-quality ingredients for an authentic South Indian flavor profile.

Experiment with Ratios: Adjust the quantities of flour, salt, and rice flour to personalize the taste and consistency of your masala dosa powder.

Enhance Versatility: Experiment with different proportions to use the powder in other South Indian dishes, adding a flavorful twist to your culinary creations.

Masala Dosa Powder Storing Tips

Cool Before Storing: Ensure that the masala dosa powder has cooled to room temperature before storing to prevent condensation in the container.

Airtight Container: Transfer the powder into an airtight container with a secure lid to protect it from moisture and air.

Dark and Dry Place: Store the container in a cool, dark place like a pantry or cupboard to maintain the freshness and flavor of the powder.

Avoid Direct Sunlight: Keep the container away from direct sunlight, as exposure to light can affect the quality of the masala dosa powder over time.

Check for Moisture: Periodically check the stored powder for any signs of moisture. If moisture is detected, consider using a fresh, dry container.

Labeling: Label the container with the preparation date to keep track of its freshness and ensure you use it within a reasonable time frame.

Regular Checks: Open the container occasionally to check for any changes in texture or aroma. If the powder appears clumpy or loses its aromatic appeal, it might be time to prepare a fresh batch.

Avoid Refrigeration: While some may consider refrigerating, it’s generally recommended to store masala dosa powder at room temperature for optimal flavor.

Use a Dry Spoon: When scooping out masala dosa powder, always use a dry spoon to prevent introducing moisture into the container.

How Does Masala Dosa Powder Taste?

Rich and Earthy Flavor: The combination of dehusked black gram split and fenugreek seeds provides a rich and earthy undertone to the masala dosa powder. This pairing creates a robust foundation for the overall flavor profile.

Subtle Sweetness: The addition of sugar during the grinding process imparts a subtle sweetness to the powder. This delicate touch balances the savory notes, adding a nuanced complexity to the taste.

Warm and Aromatic: The optimal roasting of ingredients enhances their natural aromas, infusing the powder with a warm and inviting fragrance. This aromatic quality heightens the overall sensory experience of the masala dosa.

Balanced Spice Level: The precise combination of dehusked black gram split, fenugreek seeds, and other ingredients results in a balanced spice level. It delivers a harmonious blend of flavors without overpowering the palate.

Versatile Undertones: The masala dosa powder’s versatile nature allows it to complement various dishes, offering a subtle undertone that enhances the overall taste without dominating the primary flavors.

Satisfying Mouthfeel: The strategic grinding and straining process contribute to a fine and silky-smooth texture, ensuring a satisfying mouthfeel when incorporated into dosa batter. This consistency allows for a seamless integration of the powder into the dish.

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Masala Dosa Powder Featured Image

Masala Dosa Powder Alternatives 

There are practically no direct alternatives to masala dosa powder because this is a specific blend used in South Indian cuisine, designed to enhance the flavor of dosas.

If you are looking for a true alternative to masala dosa powder, you might consider ready-made dosa masala powders available in stores or online.

These commercial blends are specifically formulated for dosas and can provide a taste similar to the homemade version. Here are a few good alternatives.

Idli/Dosa Batter Mix: Ready-made idli/dosa batter mixes are available in many grocery stores. They typically include pre-ground urad dal and rice along with other ingredients. Follow the package instructions for making dosa batter.

Rice Flour and Urad Dal Mix: You can create a simple dosa batter at home by combining rice flour and urad dal. Soak urad dal, grind it into a smooth paste, mix it with rice flour, and ferment the batter. Adjust consistency with water as needed.

What Dishes Can Masala Dosa Powder be Used in?

Though the traditional use of masala dosa powder is primarily for dosas, you may use it for making a few other South Indian dishes.

Idli: Mix masala dosa powder into the idli batter before steaming. This adds a savory kick to the mild idlis.

Uttapam: Sprinkle masala dosa powder over the uttapam batter while it cooks. It provides a burst of flavor to the traditional South Indian pancake.

Recipe Card

Masala Dosa Powder Featured Image

Masala Dosa Powder

By Mita Mondal
Masala dosa powder is a special mix of ingredients used to make delicious South Indian dishes like dosas. It's made by roasting and grinding dehusked black gram split and fenugreek seeds with some sugar, flour, rice flour, and salt.
5 from 1 vote
Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 8
Calories 163 kcal


  • ¾ cup De-husked black gram split (Urad dal)
  • 1 tsp Fenugreek seeds
  • 1.5 tsp Sugar
  • ½ cup Flour
  • 1 cup Rice flour
  • 1 tsp Salt


  • Clean the Urad Dal: Start by placing ¾ cup of de-husked black gram split (Urad dal) on a dry kitchen towel. Rub them gently to clean the dal. Avoid washing them with water as this affects the quality of the powder.
  • Dry Roast the Ingredients: Heat a frying pan on a low flame. Add the de-husked black gram split and 1 teaspoon of fenugreek seeds to the hot pan. Stir them continuously for about two minutes until they release a nice aroma. Turn off the flame and let the ingredients cool down.
  • Grind the Ingredients: Transfer the cooled ingredients (dal and fenugreek seeds) into a grinder. Add 1.5 teaspoons of sugar to it. Grind everything together into a fine powder.
  • Strain and Mix: Use a strainer to sieve the powdered mixture. Add ½ cup of flour, 1 teaspoon of salt, and 1 cup of rice flour into the strained powder. Mix everything thoroughly to combine the ingredients evenly.
  • Final Preparation: Once mixed well, your masala dosa powder is ready to use!
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Cleaning the Dal: When cleaning the de-husked black gram split (Urad dal), use a dry kitchen towel to gently rub off any impurities. Avoid washing them with water as this affects the texture and shelf life of the powder.
Roasting Technique: Dry roast the dal and fenugreek seeds on a low flame to release their flavors without burning them. Stirring continuously for about two minutes helps achieve the right aroma and taste.
Cooling Process: After roasting, allow the ingredients to cool completely before grinding. This prevents condensation in the grinder, ensuring a fine powder consistency.
Grinding Method: Grind the cooled ingredients along with sugar until you achieve a smooth, fine powder. The addition of sugar during grinding enhances the taste of the powder.
Straining Process: Use a strainer to separate any coarser grains from the powdered mixture. This step ensures a silky-smooth texture in the final powder.
Combining Ingredients: Add flour, salt, and rice flour to the powdered mixture. Thoroughly mix all the ingredients to create a well-combined and balanced masala dosa powder.
Storage Tips: Store the masala dosa powder in an airtight container placed in a cool, dark area. Regularly check for moisture and clumping, and use a dry spoon to scoop out the powder to prevent it from becoming damp.
Ingredient Freshness: For the best flavor, use fresh and high-quality ingredients. Optimal ingredient quality contributes significantly to the taste of the final powder.
Customization: Adjust the quantities of ingredients according to your taste preferences. Experiment with ratios of flour, salt, and rice flour to personalize the flavor and consistency of the powder.
Versatility: While traditionally used for dosas, this powder can also be experimented with in other South Indian dishes like idlis and uttapams to add a unique flavor profile.
Following these recipe notes ensures a delightful, aromatic, and versatile masala dosa powder that will elevate your South Indian culinary experience.

Nutrition Info (Estimation Only)

Nutrition Facts
Masala Dosa Powder
Amount per Serving
Calories from Fat 9
% Daily Value*
Saturated Fat
Polyunsaturated Fat
Monounsaturated Fat
Vitamin A
Vitamin C
* Percent Daily Values are based on a 2000 calorie diet.
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In conclusion, master the art of making masala dosa powder with my simple yet potent recipe.

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Elevate your South Indian culinary experience with this flavorful blend, versatile for dosas and more.

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