Masala dosa powder is made by roasting and grinding dehusked split black gram or urad dal. It is mixed with ground fenugreek seeds and plain flour, rice flour, sugar, and salt.
This special powder enhances the taste of traditional South Indian dishes like dosas to make them more flavorful and delicious. Enhance your culinary skill following my simple recipe.
KEY TAKEAWAYS
- Masala dosa powder needs simple ingredients like ground urad dal, fenugreek seeds, flour, and sugar to make at home.
- Store the powder in a dry and clean glass container. Make sure it is airtight and store it in a cool and dark place away from heat, moisture, and direct sunlight. Do not refrigerate it.
- Though this powder is primarily meant for making dosas, you may also sprinkle it over idli and uttapam while cooking for an additional burst of flavor.
- Though masala dosa powder will offer a distinct taste, you can also get almost similar taste in dosa batter made with store-bought idli/dosa batter mix or a combination of rice flour and soaked urad dal at home.
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.
Step 2: Now, take a frying pan and heat it on a low flame on your gas stove.
Step 3: Pour the de-husked black gram split and 1 tsp of fenugreek seeds into the hot pan to dry roast them.
Step 4: Stir the ingredients for about two minutes.
Step 5: Now, turn the flame off and leave the pan aside to let the ingredients cool completely.
Step 6: Take a grinder.
Step 7: Pour the dal and fenugreek seeds into it.
Step 8: Also, add 1.5 tsp sugar to it.
Step 9: Grind it nicely to get a fine powder. Now take a strainer.
Step 10: Pour 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.
Step 12: Strain it nicely to separate the coarser grains and discard them.
Step 13: Mix the powder nicely once again.
Step 14: Your masala dosa powder is ready.
Recipe Card
Masala Dosa Powder
Ingredients
- 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
Instructions
- 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.
- Now, take a frying pan and heat it on a low flame on your gas stove.
- Pour the de-husked black gram split and 1 tsp of fenugreek seeds into the hot pan to dry roast them.
- Stir the ingredients for about two minutes.
- Now, turn the flame off and leave the pan aside to let the ingredients cool completely.
- Take a grinder.
- Pour the dal and fenugreek seeds into it.
- Also, add 1.5 tsp sugar to it.
- Grind it nicely to get a fine powder. Now take a strainer.
- Pour the powder into the strainer.
- Now, pour half a cup of flour, add 1 tsp salt, and 1 cup of rice flour to it.
- Strain it nicely to separate the coarser grains and discard them.
- Mix the powder nicely once again.
- Your masala dosa powder is ready.
Notes
- I always use fresh urad dal of high quality to make this powder at home. This renders the right taste and authentic taste profile.
- Roast the dehusked black gram split and fenugreek seeds carefully over a low flame. Make sure not to burn them, otherwise, they will render a bitter taste.
- Allow sufficient cooling time to the roasted ingredients before grinding. This will render a fine consistency of the powder, preventing condensation in the grinder.
- Always use dry urad dal to make this powder. I typically recommend rubbing them with a kitchen towel rather than washing and then drying them. This will affect the shelf life and the consistency of the powder.
- I usually strain the powder after grinding to separate the coarse grains. This offers a smoother and finer texture to the powder. You can re-grind the coarse grains and add them if you want.
