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Tuesday, September 9, 2014

This peas masala dosa idea was given to me by my little co-sister after she had this in a restaurant. She told me to try this giving hints of the ingredients what she saw in the masala and I tried it as she said. When I tried and showed the picture, she was so happy as it was looking the same as she ate in the restaurant. Its so simple and you can try this when peas is in season. I used frozen peas what we get here. I am a dosa fan and in addition to
this peas masala dosa also adds on to my masala dosa favorites. Do this for a weekend spl breakfast and your family gonna love you for this.

Green peas masala dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 5 mins    |  Cook time: 20 mins    Makes: Stuffing enough for 6 dosa


Peas (I used frozen) - 1 cup

Onion - 1 large

Tomato - 2 large

Red chilli powder - 1 tsp

Coriander seeds powder - 1 & 1/2 tsp

Garam masala (or any masala powder like tandoori, pav bhaji, kitchen king) - 1/2 tsp

Ginger garlic paste - 1 tsp

Turmeric powder - 1/8 tsp

Coriander leaves, chopped - 3 tblsp

Sugar - 1/2 tsp

Salt - As needed

Dosa batter - As needed

To temper

Oil - 2 tblsp

Cinnamon - 1 inch piece

Jeera or fennel seeds (Soambu/ saunf) - 1 tsp



  1. Heat a kadai and temper with cinnamon and jeera or fennel seeds. Add finely chopped onions and fry till transparent.
  2. 1-onion
  3. Add ginger garlic paste, fry for a minute in medium flame.
  4. 2-gg-paste
  5. Add finely chopped tomatoes, followed by red chilli powder, masala powder, turmeric, coriander powder and salt. Fry till everything turns mushy and to a masala.
  6. 3-masala
  7. Add the peas, sugar and mix well for a minute in medium flame.
  8. 4-peas
  9. Add 1/4 cup water, cook covered for 5 minutes in low flame (or until peas are cooked).
  10. 5-cooked
  11. Sprinkle water if its too dry and mix well. Add coriander leaves finally.
  12. 6-masala
  13. To make dosa (I used my idli dosa batter itself), pour a laddle full of batter and spread evenly. Let it get cooked half way, then place the masala, 2tblsp, in the mid. Fold Slightly in one side as shown below.
  14. 7-fold
  15. Again fold the same size in the other two sides to make a triangular shaped dosa. You can fold into two simply as well.
  16. 8-folded


    • Let the consistency of the peas masala be thick, not too runny gravy.
    • Cinnamon, fennel, gg paste and masala powders makes it the best flavorful masala. So do not skip it.
    • Do not stuff more masala than mentioned.

Serve hot. I had with sambar and red chuteny, you can pair it with coconut chutney or peanut chutney best too.

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  1. dosa looks yummy and masala really nice one

  2. Peas Masala looks yummy. Love crispy triangle dosa

  3. Lovely idea of dosa from your co sister. Looks amazing.

  4. Gonna mk ts weekend sure.....very tempting ,raji..

  5. picture perfect dosai! would make a great surprise breakfast for the weekend! yumm :)

  6. We get this in a restaurant in CBE raji and I eat it every time looks delish

  7. Wow , Ive never ever had Peas Masala Dosa...Everytime its either Saravana Bhavan or Rathna Cafe and its always Onion rava or plain butter roast....drooling Raks!

  8. great idea of wrapping filling inside dosa


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