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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.
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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.
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