Process Kitchen Logo With Background
Processkitchens cropped logo

Crispy Masala Dosa Recipe: A South Indian Favorite with Spiced Potato Filling

Masala Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. This Masala Dosa Recipe delivers a crispy dosa with a flavorful filling, perfect for breakfast or brunch. Serve with chutney and sambar for a complete meal that’s rich in flavor and texture. This traditional South Indian favorite is loved worldwide and makes for a delicious and wholesome meal.

Masala Dosa Recipe
Masala Dosa Recipe

A South Indian Favorite with Spiced Potato Filling

Masala Dosa is one of South India’s most beloved dishes, consisting of a crispy rice and lentil crepe filled with spiced mashed potatoes. This Crispy Masala Dosa Recipe brings together the perfect balance of textures and flavors: the light, crispy dosa paired with the soft, flavorful potato filling. The dosa batter is made by fermenting rice and lentils, creating a naturally airy crepe that crisps beautifully when cooked. Paired with chutneys and sambar, this dish is a complete meal that’s perfect for breakfast, brunch, or any time you crave the authentic taste of South Indian cuisine.

Why is it Called “Masala Dosa”?

The word Masala refers to the spiced potato filling, while Dosa is the name of the South Indian crepe made from fermented rice and lentil batter. Masala Dosa is one of the most popular variations of the dosa, filled with a flavorful masala mixture of boiled potatoes, onions, and spices. The dish is a staple of South Indian cuisine, often served as a special breakfast or brunch option. With its crispy texture and savory filling, Masala Dosa has gained international fame and is enjoyed in Indian restaurants around the world.

Masala Dosa Recipe
Masala Dosa Recipe

How Should Masala Dosa Taste?

A perfectly made Masala Dosa should be crisp on the outside, with a golden-brown surface that offers a slight crunch with each bite. The filling inside should be soft and well-seasoned, with a combination of mildly spiced mashed potatoes, onions, and fragrant curry leaves. The dosa itself should have a subtle tang from the fermented batter, while the spiced potato filling provides a comforting and flavorful contrast. When served with coconut chutney and sambar, it creates a complete and satisfying meal with a blend of spicy, tangy, and savory flavors.

Read More: Perfect Aloo Paratha Recipe: A Delicious Indian Stuffed Bread

It’s About How to Make It Super Yummy or Perfect

To make the Perfect Masala Dosa Recipe, follow these essential tips:

  1. Ferment the Batter Well: Proper fermentation is key to a light and crispy dosa. Ensure the batter rises and becomes slightly airy.
  2. Use Ghee for Crispiness: Adding ghee to the dosa while cooking helps achieve a crispy, golden-brown texture.
  3. Thin Batter for Thin Dosas: Make sure the dosa batter is of pouring consistency. Spread it thinly on the tawa to get the perfect crispy dosa.
  4. Flavorful Masala: The potato filling should be well-seasoned with spices, onions, and green chilies. Lemon juice adds a tangy brightness to balance the richness of the potatoes.
  5. Serve Hot: Masala Dosa is best enjoyed hot, right off the tawa, with a side of coconut chutney and sambar for an authentic experience.
Masala Dosa Recipe

Masala Dosa Recipe

Masala Dosa is a crispy South Indian crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. This Masala Dosa Recipe delivers a crispy dosa with a flavorful filling, perfect for breakfast or brunch. Serve with chutney and sambar for a complete meal that’s rich in flavor and texture. This traditional South Indian favorite is loved worldwide and makes for a delicious and wholesome meal.
Prep Time 12 hours
Cook Time 30 minutes
Total Time 12 hours 30 minutes
Course Breakfast, Main Course
Cuisine South Indian
Servings 4
Calories 250 kcal

Equipment

  • Mixing bowls
  • Wet grinder or blender
  • Tawa or griddle
  • Spatula
  • Ladle

Ingredients
  

For the Dosa Batter:

  • 1 cup rice
  • 1/4 cup urad dal (split black lentils)
  • 2 tbsp poha (flattened rice)
  • 1/2 tsp fenugreek seeds
  • Salt to taste
  • Water as needed

For the Potato Filling (Masala):

  • 4 medium potatoes (boiled and mashed)
  • 1 onion (thinly sliced)
  • 1 green chili (chopped)
  • 1/2 tsp mustard seeds
  • 1/2 tsp cumin seeds
  • 1/4 tsp teaspoon turmeric powder
  • 8-10 curry leaves
  • 1 tbsp oil
  • Salt to taste
  • 2 tbsp fresh coriander leaves (chopped)
  • 1 tbsp lemon juice

For Cooking:

  • Ghee or oil (for greasing the tawa)

Instructions
 

  • 1. Prepare the Dosa Batter
    Rinse the rice, urad dal, and fenugreek seeds together. Soak them in water for 4-6 hours.Soak the poha separately for 30 minutes before blending.Drain the soaked ingredients and blend them together with poha and water to form a smooth batter.Add salt to the batter and allow it to ferment for 8-12 hours or overnight. The batter should rise and become slightly airy.
    2. Prepare the Potato Filling (Masala)
    Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Allow them to splutter.Add sliced onions and green chilies, sauté until the onions turn soft and golden.Stir in the turmeric powder and boiled, mashed potatoes. Mix well.Add salt and lemon juice, and cook the mixture for a few minutes. Garnish with chopped coriander leaves. Set aside.
    3. Cook the Dosa
    Heat a tawa or griddle over medium heat. Lightly grease it with ghee or oil.Pour a ladleful of dosa batter onto the tawa and spread it in a circular motion to make a thin crepe.Drizzle a little ghee or oil around the edges and cook until the dosa turns golden brown and crispy.Place a portion of the potato filling in the center and fold the dosa.
    4. Serve HotServe the crispy Masala Dosa hot with coconut chutney and sambar for a traditional South Indian meal.

Notes

  • Fermentation: The fermentation of the dosa batter is essential for a light, airy texture. Make sure the batter rises and develops bubbles before cooking.
  • Consistency of Batter: The dosa batter should have a pouring consistency, not too thick or too watery. Add water as needed.
  • Crispy Dosa Tip: To get extra crispy dosas, spread the batter thinly and cook over medium heat. You can also add a little extra ghee or oil for a crispy texture.
  • Serving Suggestions: Masala Dosa is traditionally served with coconut chutney and sambar, but it can also be enjoyed with a tangy tomato chutney or mint chutney.
  • Storage: Leftover dosa batter can be stored in the refrigerator for up to 3 days.

Conclusion

This Crispy Masala Dosa Recipe is a delightful blend of textures and flavors that perfectly captures the essence of South Indian cuisine. With its crispy dosa shell and savory spiced potato filling, this dish is an all-time favorite for breakfast, brunch, or even a light dinner. The fermentation process gives the dosa a unique tangy flavor, while the ghee adds a rich crispness. Paired with chutneys and sambar, Masala Dosa is a wholesome and satisfying meal that will impress your family and guests alike. Whether you’re new to making dosas or an experienced cook, this recipe guarantees the perfect dosa every time!

Author

Other Categories

Get Your Recipe Book

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating