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Masala Dosa Powder Featured Image

Masala Dosa Powder

By Mita Mondal
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.
5 from 1 vote
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Prep Time 10 minutes
Cook Time 10 minutes
Total Time 20 minutes
Course Breakfast
Cuisine Indian
Servings 8
Calories 163 kcal

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.
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Notes

  1. I always use fresh urad dal of high quality to make this powder at home. This renders the right taste and authentic taste profile.
  2. 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.
  3. Allow sufficient cooling time to the roasted ingredients before grinding. This will render a fine consistency of the powder, preventing condensation in the grinder.
  4. 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.
  5. 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.

Nutrition Info (Estimation Only)

Nutrition Facts
Masala Dosa Powder
Amount per Serving
Calories
 
163
Calories from Fat 9
% Daily Value*
Fat
 
1
g
2
%
Saturated Fat
 
0.1
g
1
%
Polyunsaturated Fat
 
0.1
g
Monounsaturated Fat
 
0.1
g
Cholesterol
 
1
mg
0
%
Sodium
 
45
mg
2
%
Potassium
 
30
mg
1
%
Carbohydrates
 
33
g
11
%
Fiber
 
5
g
21
%
Sugar
 
1
g
1
%
Protein
 
6
g
12
%
Vitamin A
 
2
IU
0
%
Vitamin C
 
1
mg
1
%
Calcium
 
26
mg
3
%
Iron
 
2
mg
11
%
* Percent Daily Values are based on a 2000 calorie diet.
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