Makhana Masala Dosa is very crispy and stuffed with Aloo masala. Makhana/ Lotus seeds/ Foxnuts are very healthy. Lotus seeds/ Makhana are low in cholesterol, saturated fat and sodium. Therefore, they are good for the heart too. They are good sources of magnesium, potassium, manganese, protein, and phosphorus. So this recipe is very healthy and instant. With this Makhana Dosa recipe, you can also checkout Sprouted Moong Dal Dosa Recipe. I have shared few more healthy recipes prepared with Makhana that you can try
Caramelized Makhana with jaggery,
Finally, I would like you check out my Breakfast Recipes Collection and Snacks Recipes Collection also.
Instructions for how to make Makhana Masala Dosa:
Aloo Masala Preparation:
- Firstly, in a pan/kadai heat 2 tsp oil and splutter 1 tsp mustard seeds.
- Add 7-8 curry leaves, a pinch of Hing and then add handful peanuts. Roast them on low flame.
- Next, add 1 chopped onion, 2 green chili and 1 tsp ginger garlic paste. Alternatively, you can add finely chopped ginger and garlic. Sauté until onions shrink slightly.
- Add ⅓ tsp Turmeric Powder, 1 tsp Coriander Powder, ¼ tsp Ground Black Pepper, ¼ tsp Red chili powder, ½ tsp Sambhar Masala, salt to taste and ½ tsp Dried Mango Powder/ Amchur.
- Mix all the spices well and cook on low flame for 2 minutes.
- Add 4 boiled potato and mix well, mash slightly making sure everything is well combined.
- Turn off the flame and add 2 tbsp chopped fresh coriander leaves. Mix well and Aloo Bhaji for masala dosa is ready. Keep it aside.
Dosa batter preparation with Phool Makhana:
- Heat a pan and add 2 cups of lotus seeds/ phool makhana/ makhane to it.
- Then dry roast them on low flame for 7-8 minutes or until they become crunchy.
- Transfer the roasted makhane to a blender/grinder jar and grind to a coarse powder.
- Keep the makhana powder in the grinder jar and add more ingredients- 1 cup rava/semolina, 1/2 cup sour curd and 1 cup hot water to the grinder jar.
- Blend to a smooth paste. Add more water if required to make dosa batter consistency.
- Transfer makhana dosa batter to a bowl.
- Just before preparing dosas, add 3/4 tsp salt and 1/2 tsp baking soda and mix them well. Makhana Dosa Batter is ready.
Makhana Masala Dosa Preparation:
- Heat tawa/ griddle on medium flame, then firstly apply oil on the tawa and next sprinkle some water over it. Wipe off the tawa with napkin/ cloth.
- Add a ladleful of dosa batter on tawa. Make sure tawa is not too hot.
- Spread as thin as possible making a crispy dosa.
- Spread uniformly 1 tsp Ghee/butter over it.
- When dosa starts to golden in colour, place 2 tbsp of prepared aloo masala in the centre.
- Scrape the sides of dosa and roll the dosa. Then sprinkle water on tawa and again wipe off it. Now, spread the batter for next dosa. Repeat this step for preparing all dosa.
- Makhana Masala Dosa is ready to serve. Enjoy it with coconut chutney or peanut chutney or kara chutney or sambhar.
1. Firstly, in a pan/kadai heat 2 tsp oil and splutter 1 tsp mustard seeds.
2. Add 7-8 curry leaves, a pinch of Hing and then add handful peanuts. Roast them on low flame.
3. Next, add 1 chopped onion, 2 green chili and 1 tsp ginger garlic paste. Alternatively, you can add finely chopped ginger and garlic. Sauté until onions shrink slightly.
4. Add ⅓ tsp Turmeric Powder, 1 tsp Coriander Powder, ¼ tsp Ground Black Pepper, ¼ tsp Red chili powder, ½ tsp Sambhar Masala, salt to taste and ½ tsp Dried Mango Powder/ Amchur. Adding sambhar masala is optional but it enhances the flavour of Aloo masala.
5. Mix all the spices well and cook on low flame for 2 minutes.
6. Add 4 boiled potato and mix well, mash slightly making sure everything is well combined.
7. Turn off the flame and add 2 tbsp chopped fresh coriander leaves. Mix well and Aloo Bhaji for masala dosa is ready. Keep it aside.
8. Heat a pan and add 2 cups of lotus seeds/ phool makhana/ makhane to it.
9. Then dry roast them on low flame for 7-8 minutes or until they become crunchy.
10. Transfer the roasted makhane to a blender/grinder jar and grind to a coarse powder.
11. Keep the makhana powder in the grinder jar and add more ingredients- 1 cup rava/semolina, 1/2 cup sour curd and 1 cup hot water to the grinder jar. If curd is not sour then add 1/2 tsp lemon juice with it.
12. Blend to a smooth paste. Add more water if required to make dosa batter consistency.
13. Transfer makhana dosa batter to a bowl.
14. Just before preparing dosas, add 3/4 tsp salt and 1/2 tsp baking soda and mix them well. Makhana Dosa Batter is ready.
15. Heat tawa/ griddle on medium flame, then firstly apply oil on the tawa and next sprinkle some water over it. Wipe off the tawa with napkin/ cloth.
16. Add a ladleful of dosa batter on tawa. Make sure tawa is not too hot.
17. Spread as thin as possible making a crispy dosa.
18. Spread uniformly 1 tsp Ghee/butter over it.
19. When dosa starts to golden in colour, place 2 tbsp of prepared aloo masala in the centre.
20. Scrape the sides of dosa and roll the dosa. Then sprinkle water on tawa and again wipe off it. Now, spread the batter for next dosa. Repeat this step for preparing all dosa.
21. Masala Dosa with Makhana Batter is ready to serve. Enjoy it with coconut chutney or peanut chutney or sambhar.
Tips:
- The ratio for makhana dosa batter is very important i.e. 2 cups makhana, 1 cup Rava and 1/2 cup curd.
- If curd is not sour then add 1/2 tsp lemon juice with it.
- Always add hot/warm water for preparing this batter.
- Make sure add salt and baking soda just before preparing dosas.
- Adjust spiciness of Aloo masala according to your taste.
- Greasing tawa with oil is required just before first dosa, but sprinkling water and wiping off is required, before every time spreading dosa batter.
- Makhana Masala Dosa tastes great when prepared crispy, and served with Udupi style coconut chutney.
AuthorNidhi kakkarIngredients
Directions
1. Firstly, in a pan/kadai heat 2 tsp oil and splutter 1 tsp mustard seeds.
2. Add 7-8 curry leaves, a pinch of Hing and then add handful peanuts. Roast them on low flame.
3. Next, add 1 chopped onion, 2 green chili and 1 tsp ginger garlic paste. Alternatively, you can add finely chopped ginger and garlic. Sauté until onions shrink slightly.
4. Add ⅓ tsp Turmeric Powder, 1 tsp Coriander Powder, ¼ tsp Ground Black Pepper, ¼ tsp Red chili powder, ½ tsp Sambhar Masala, salt to taste and ½ tsp Dried Mango Powder/ Amchur. Adding sambhar masala is optional but it enhances the flavour of Aloo masala.
5. Mix all the spices well and cook on low flame for 2 minutes.
6. Add 4 boiled potato and mix well, mash slightly making sure everything is well combined.
7. Turn off the flame and add 2 tbsp chopped fresh coriander leaves. Mix well and Aloo Bhaji for masala dosa is ready. Keep it aside.
8. Heat a pan and add 2 cups of lotus seeds/ phool makhana/ makhane to it.
9. Then dry roast them on low flame for 7-8 minutes or until they become crunchy.
10. Transfer the roasted makhane to a blender/grinder jar and grind to a coarse powder.
11. Keep the makhana powder in the grinder jar and add more ingredients- 1 cup rava/semolina, 1/2 cup sour curd and 1 cup hot water to the grinder jar. If curd is not sour then add 1/2 tsp lemon juice with it.
12. Blend to a smooth paste. Add more water if required to make dosa batter consistency.
13. Transfer makhana dosa batter to a bowl.
14. Just before preparing dosas, add 3/4 tsp salt and 1/2 tsp baking soda and mix them well. Makhana Dosa Batter is ready.
15. Heat tawa/ griddle on medium flame, then firstly apply oil on the tawa and next sprinkle some water over it. Wipe off the tawa with napkin/ cloth.
16. Add a ladleful of dosa batter on tawa. Make sure tawa is not too hot.
17. Spread as thin as possible making a crispy dosa.
18. Spread uniformly 1 tsp Ghee/butter over it.
19. When dosa starts to golden in colour, place 2 tbsp of prepared aloo masala in the centre.
20. Scrape the sides of dosa and roll the dosa. Then sprinkle water on tawa and again wipe off it. Now, spread the batter for next dosa. Repeat this step for preparing all dosa.
21. Masala Dosa with Makhana Batter is ready to serve. Enjoy it with coconut chutney or peanut chutney or sambhar.
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