Masala dosa recipe (restaurant style) 1 2.5 tbsps chana dal. 2 1/2 cup urad dal. 3 2 cups rice. 4 2 cups rice flour. 5 1/2 cup poha. 6 1/2 tsp methi seeds. 7 1/2 cup maida (all-purpose flour) 8 1/4 cup semolina.
Any other aged raw basmati rice should work the same way. The same recipe works with 1.5 & 2 cups of rice. If you use 1.5 cups rice then you will not need 2 cups water to blend. For aroma you may add 2 to 3 tbsps of chiroti rava or fine semolina to the fermented batter just before you make the masala dosas.
Masala dosa as such does not have any unhealthy ingredient. It is higher in carbs from rice & potatoes but not something unhealthy. In restaurants however they may use used oil, loads of plain flour, stale batter etc. How Can I make dosa crispier? Make sure to add poha, chana dal in the batter.
If you use 1.5 cups rice then you will not need 2 cups water to blend. For aroma you may add 2 to 3 tbsps of chiroti rava or fine semolina to the fermented batter just before you make the masala dosas. Take a portion of the batter you want to use to a mixing bowl and add a proportionate amount of semolina.