Masala Dosa Recipe
Golden, crispy, and irresistibly delicious — Masala Dosa is one of South India’s greatest culinary gifts to the world! With its paper-thin fermented rice–lentil crepe and flavorful spiced potato filling, this dish has transcended borders and found a place in every food lover’s heart. Whether it’s a hearty breakfast, a quick lunch, or a comforting dinner, Masala Dosa never fails to satisfy both cravings and nostalgia. 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.