BM #137 Week 4 Day 3 - 

For the letter X, Xacuti masala came to the rescue and so I tried out this variation of the traditional Masala Dosa using the Xacuti masala to flavor the aloo sabji. 

The Xacuti masala powder I made at home was mildly spiced as opposed to the store bought one. I shared these Dosas with my Goan friend and she said she loved the variation and that until then she never had a chance to taste a milder version of the masala. :)

Ingredients - 
Oil/Ghee needed to shallow fry
Dosa Batter -
Kodo Millet 1 cup
Rice 1/2 cup
Urad Dal 1/2 cup
Chana Dal handful
Methi Seeds 1 tsp
Xacuti Aloo Masala - 
Onions, finely chopped  2 Tbsp
Potatoes boiled and roughly mashed 2 cups
Xacuti Masala 2 tsp
Turmeric and Salt as needed
Seasoning (Oil 2 tsp, Chana Dal 1 tsp, Urad Dal 1 tsp, Jeera 1/2 tsp, curry leaves few)

Method Of Preparation -

To Make Dosa Batter - 
Wash and soak rice, kodo millet,  fenugreek seeds, chana dal and urad dal in about 3-4 cups of water for about 4-5 hours.

In a blender add the soaked rice, chana dal,  urad dal, fenugreek seeds and the millet. Add water sparingly and grind until the batter is smooth but with a grainy texture.

Transfer the batter into a big vessel, add salt as needed and mix well.

Cover, set aside in a warm place for 8-10 hours allowing it to ferment.

To make Xacuti Aloo Masala - 
In a heated pan, add oil and rest the seasoning ingredients. 

Saute onions and add the roughly mashed potatoes, salt, turmeric and xacuti masala. Add about 1/4 cup of water to let the masala blend in. Adjust the consistency of the sabji.

Remove form heat and allow it to slightly cool.

To make Xacuti Masala Dosa - 
On a heated tava(griddle), pour a ladleful of batter and spread it thin in a circular motion. Spray some oil to the edges of the dosa. 

On the top side of the dosa place a ladleful of the xacuti aloo masala Fold the Dosa into half and remove from the pan.

Continue with the rest of the batter. Refrigerate any left over batter.

Serve with any choice of chutney.


Preparation Time 30-40 minutes + soaking and fermentation time 15 hours
Makes 12-14
Posted by Harini R on Friday, August 26, 2022


  1. Srivalli Says:
  2. Yea this is what I made too and enjoyed the new taste..good one Harini

  3. Rafeeda AR Says:
  4. I am so tempted now to know how this dosa would have tasted. The masala with Xacuti spices has me drooling...

  5. preeti garg Says:
  6. I made this xacuti masala for xacuti Goa gravy recipe.. but using in dosa is makes tastier... Good one.

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