Mysore masala dosa using Kudavazhai heirloom rice.

Kudavazhai masala dosa

Today I have used Kudavazhai rice. Another beautiful red heirloom rice from Tamilnadu to make the Mysore masala dosa. We enjoyed the new dosa and welcomed it to my rice varieties I have started to use more often at home, replacing a fully polished white rice.
So why is it called Kudavazhai? (Kudai in Tamil means Umbrella ) Because the paddy when fully grown the panicles form an umbrella and spread in all four directions like an umbrella.


My love for the heirloom introduced me to so many beautiful descriptive names of the rice. karuppu kavuni, Mapillai samba, etc.. (Look up my previous posts for the names and its meanings too.), I fell in love with the names and the reason first and then the rice itself.

Today I remembered the Ghee roast I used to relish in Bangalore Cafe, a small but famous eatery near my house. The Covid has made all these experiences more precious than ever. It has been 8 months since I eat any street food or restaurant food. So here I am recreating the delicious butter masala dosa using my newfound Kudavazhai rice.

More about Kudavazai and its benefits Here.


Kudavazhai hierloom rice


Most of the heirloom rice varieties take more time to soak, hence I soak the ingredients for 8 hours in water. It is very easy to grind it after soaking it overnight. I use the grinder, but the dosa comes out equally tasty when using the mixer grinder too. don’t use excess water while grinding and make it a runny batter. Do check out the video for the batter consistency. I have used a small portion of white rice to compliment the starchiness of the red rice and help in making a crispy dosa. The Kuduvazhai masala dosa has more depth to its flavor than a regular masala dosa and much more nutritious..

Urad dal / Black gram de-husked


Urad dhal helps in making a dosa softer.  

Chana dal/ Black chickpeas de-husked


This makes the dosa crispier and gives it the golden colour.

More about black chickpeas here.


Best served with..

Best served with Onion garlic red chutney, and alu masala inside.

Enjoy this as a regular dosa dunked in sambar and a white chutney on thr side too.

The cast iron tawa I used for the recipe. 

I use the Mayer 20 inch cast iron pre-seasoned tawa. The tawa loves me and I love it back by washing it and applying a drop of oil on the tawa before placing it in the shelf to avoid rust.

Other heirloom rice recipes

Tips to make a perfect Kudavazhai masala dosa

1. Pouring the dosa batter on to the skillet  defines the pores of the dosa. Keep your laddle 6-8 inches from the tawa while pouring the batter.

2. If the dosa batter is too thick there will be very little holes. Add 1/4 cup of water to test again.

3. The batter can be kept in the refrigerator and used with in 12 hours.

Step by step video


Mysore masala dosa using Kudavazhai heirloom rice.

A Masala dosa as perfect as the Mysore Masala dosa with additional benefits of the heirloom rice.
Prep Time 14 hrs
Cook Time 30 mins
Course Indian, Main Course, Tiffen
Cuisine Indian
Servings 4 people
Calories 200 kcal


  • Saok all the ingredients except salt for 7-8 hours.
  • Girnd them in to a smooth paste in a mixer or grinder.
  • Set aside to ferment.

For the Potato masala

  • In a clean kadai add the oil followed by the mustard.
  • When the mustard splaters, add the green chilly and curry leaves.
  • Saute. When the aroma of the green chilli hits the nose, add the turmeric followed by the potato and salt.
  • Mix all the ingredients in to a smooth uniform thick mixture. Set aside

For the Onion red chutney

  • Saute the red chilly in 2 tbsp oil.
  • When they seem to darken slightly, add the garlic and onion. Saute.
  • Add the tamarind and salt. Saute for a few minutes.
  • Saute till the onions turn translucent and sloghtly brown.
  • Set aside to cook.
  • Grind into a smooth paste. Red chutney is ready.

For the dosa

  • Check of the fermented batter is in the correct consistency. Detial in the video.
  • Add the salt. Stir well.
  • Spread the dosa on a hot griddle.
  • Add the butter in small pieces in the inner circle of the dosa.
  • Spread the red chutney, spread it along the dosa evenly.
  • Close the dosa with a lid to get a crispier dosa and the back and a crispy well cooked soft in the front.
  • When the dosa is ready and crispy at the botom, serve the alu masala in it.
  • Serve the dosa with chutney and sambar for a filling meal
Keyword Black rice dosa , Karuppu kavuni dosa, Heirloom rice dosa

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