Masala Dosa Recipe – crunchy crepes made with rice and lentils wrapped around a yummy potato filling. The ghee-roasted, crispy dosa goes well with hot sambar and fresh coconut chutney.
Masala Dosa Recipe:
Crispy masala dosa bursting with potato stuffing – absolutely delicious! Masala dosa is a tasty and popular South Indian breakfast dish. Learn how to make this delicious dosa recipe.
For the potato filling:
- To make the potato curry, first wash and cut the potatoes into half. Place them in a pressure cooker, pour sufficient water and cook till they are done. Then cool, peel the potato jackets and cut the potato into cubes. Keep them aside.
- Meanwhile, peel and slice the onion, slit the chilli and chop ginger finely. Also wash and finely chop fresh coriander leaves. Wash curry leaves and keep aside.
- Heat oil in a kadai. Then splutter mustard seeds. Toss in jeera and sauté for 1-2 seconds.
- Then put in the curry leaves, grated ginger and green chillies. Saute for a few seconds.
- Next add asafoetida and onion slices. Fry over medium heat till the onions turn translucent.
- Now season with salt, turmeric powder and red chilli powder. Mix all the masalas well.
- Then add the boiled potatoes and combine well. Add a little water and mix everything well. Cook for a couple of minutes over low-medium heat.
- Garnish with fresh coriander leaves. Potato masala curry is ready to be served with crisp dosa.
For the dosa recipe:
- Wash and soak urad dal, rice and methi seeds either for 5-6 hours or overnight.
- Then grind the drained rice, dal and methi seeds to fine batter, adding water a little at a time.
- Transfer prepared batter into a bowl and blend well with your hand. Leave overnight to ferment.
- Next day, sprinkle salt and combine well.
- Heat a non stick tava. Pour a ladle full of batter on the tawa and spread it in a circular motion. Let the dosa cook for a few seconds. Drizzle oil over the dosa.
- Flip the the dosa over. Cook for a few seconds more. Turn the dosa over again. Add the potato masala filling in the middle of the dosa and then fold the dosa.
- Serve crispy Masala Dosa with coconut chutney and sambar.
If you are searching for more dosa recipes, then do try out Bread Dosa
Crispy Dosa Recipe details below:
Crispy Dosa With Potato Masala
Masala Dosa South Indian style is a classic breakfast recipe made with fermented rice and dal. With a spicy potato masala folded inside, Andhra Crispy Masala Dosa with potato filling is best served with chutney and sambhar. Learn how to cook masala dosa.
Servings: 6
Calories: 535kcal
Ingredients
For Dosa Batter:
Ingredients
- Raw rice – 3 cups
- Whole Urad Dal – 1 cup
- Fenugreek seeds – ½ tbsp
- Water as required
- Salt to taste
For Potato Filling:
Ingredients
- Potatoes - 3 large
- Mustard seeds – ½ tsp
- Cumin seeds - ¼ tsp
- Curry leaves - 1 sprig
- Asafoetida – a pinch
- Ginger - 1 tsp, finely chopped
- Green chillies – 1, finely chopped
- Onion - 1 large, sliced
- Red chilli powder- ¼ tsp
- Turmeric powder - ¼ tsp
- Water - as required
- Coriander leaves - 1 to 2 tbsp, finely chopped
- Salt to taste
- Oil – ½ tbsp
Instructions
Dosa Preparation:
- Wash and soak raw rice, whole urad dal and fenugreek seeds for 5-6 hours.
- Drain, wash and grind the urad dal, rice and fenugreek seeds to a smooth batter, adding water a little at a time.
- Transfer the dosa batter into a large bowl and mix well.
- Keep the batter in a warm place to ferment overnight. The batter will rise in volume and will become light and fluffy.
- Add salt and mix well. The dosa batter is now ready.
- Heat a non stick pan and spread a ladle full of dosa batter in a circular motion with the back of the ladle. Allow to cook for a couple of seconds and then drizzle oil/ghee over the dosa.
- When the edges start to peel, flip the dosa over and cook for a minute or two till both sides turn a crispy brown. Flip over once again, place 2-3 tbsp of the potato masala at the centre, fold the dosa.
- Serve piping hot Masala Dosa with sambar and coconut chutney.
Potato Masala Preparation:
- Wash and halve the potatoes. Pressure cook till soft. Cool, peel the skin and keep aside.
- Slice the onion, finely chop ginger and slit green chilli. Wash and chop coriander leaves. Wash and pick curry leaves.
- Heat oil in a frying pan. Add mustard seeds and allow to crackle. Toss in the cumin seeds and sauté for a couple of seconds.
- Add curry leaves, green chillies and grated ginger. Stir.
- Add asafoetida and sliced onion and fry until the onions turn pink.
- Add turmeric powder, red chilli powder and salt. Mix well.
- Add potatoes, combine well. Sprinkle a little water and ensure the potatoes are well coated with the masalas. Cook for a 1-2 minutes and remove.
- Garnish with coriander leaves and use as filling for dosa.
Notes
* To enhance taste, use butter/ghee.
* To season pan, pour a few drops of oil on the pan and smear uniformly with a sliced onion.
* To season pan, pour a few drops of oil on the pan and smear uniformly with a sliced onion.
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