Curry Leaves Open Butter Masala Dosa

Curry  Leaves Open Butter Masala Dosa  is a tasty  and variety of  Dosa  recipe.  Curry Leaves Dosa is  one of the yummy and iron rich Dosa prepared in South India. I have served thid Curry Leaves Dosa  in  different way Called as  Curry Leaves Open Butter Masala Dosa. This Curry Leaves Open Butter Masala Dosa  comes so well  with the flavor of Curry Leaves.

This Curry Leaves Open Butter Masala Dosa  is like a boon  for people on weight loss plan  as curry leaves  helps to  burn  unwanted fats  and carbohydrates in the body.  This  Curry  leaves Open  Butter Masala Dosa  is very good for Patients  and weak people  asit over comes anemia since Curry leaves are rich in  iron.

Curry Leaves  Open Masala  Butter Masala  Dosa  tastes  good  when  served straight  from the pan. I have served  this  Curry  Leaves Open Butter Masala Dosa   by sprinkling  most popular  South Indian Cusine Chutney  powder  and topped  with Masala  Potato  palya or sabji  and butter.  Serve this Curry Leaves Open Butter Masala Dosa  along with green coconut chutney  and enjoy the unique taste of  curry leaves  this rainy season.

Preparation time  –   5 minutes

Grinding time   –  15 minutes

Total time  –   20 minutes

Makes –    18 to 20   dosa

Ingredients :-

  • 2 cups  dosa rice  or  long body rice
  • 1/4 cup  toor dal or thogari  bale
  • 1/4  cup black gram or uddina bale
  • 1/4  tsp fenugreek seeds
  • 8 to 10  green chilly
  • 3 to 4 cups  curry leaves
  • Salt to taste
  • 1/8 tsp  soda
  • Oil for roasting dosa
  • 1 cup chutney  pudi
  • 2 cups potato  paiya
  • 1 cup  green  coconut chutney
  • 1/4  cup butter in room temperature
Curry leaves  dosa batter is used to prepare Curry leaves Open  butter masala Dosa.
Curry Leaves open butter masala Dosa batter


Wash  Dosa rice, toor dal, fenugreek seeds and black gram nicely in water and soak it for 6 hour or over night.

After 6 hours   put this rice on the strainer and strain out the water nicely.

Wash curry leaves and green chilly   and then crush  it to coarse paste with out  water and keep aside.

Grind the strained dals and rice adding coarse crushed paste  to fine batter.

Fill the batter in a air tight container and ferment the batter for twelve hours in winter or 5 to 6 hours in summer.

Next day open the lid of the container and give a nice mix adding  salt  and soda.

Heat the nonstick tawa  slightly  and pour a ladle full of batter  and spread the batter on tawa quickly  as you wish thin or semi thick dosa.

Drizzle oil   all around nicely and roast the dosa on low or medium flame to get crispy dosa.

Allow the dosa to roast till crispy or soft.

I have prepared  semi thick dosa here but you may prepare thin crispy dosa and serve it like plain dosa  with only chutney.

Drizzle chutney pudi  all over the top of the dosa.

Place a ladle full   of palya on roasted dosa  and top it with butter.

Serve mouth watering healthy  Curry Leaves Open Butter masala Dosa with grren coconut chutney.

Tips :-

  • This curry leaves Batter should be thicker slightly when compare regular rice dosa batter.
  • You should drizzle oil all around the dosa to prepare crispy dosa nicely.
  • You may store this batter in the fridge for 4 to 5 days.
  • You may prepare onion uttapam using the left over batter.
  • You should always roast only one side of the dosa to prepare crispy dosa.

Health mater:-

Curry Leaves

  • Curry leaves are rich in vitamin A, B and C and also rich in iron.
  • Has  antioxidant properties.
  • Keeps diabetes under control.
  • Prevents cancer.
  • Good for hair care.
  • Good to heal health.
  • Reduces stress.
  • Increases immunity and fight against infections.
  • Good for eyes.
  • Heals wound quickly.
  • Helps to over come anemia.

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