Masala Dosa is a South Indian favorite—thin, golden rice crepes wrapped around a flavorful potato filling. It’s crisp on the outside, soft inside, and served with coconut chutney, tomato chutney, and hot sambar. The magic of masala dosa lies in the balance between the fermented batter and the spiced potato stuffing. Though it takes time to prepare the batter, once ready, making dosas is simple. This recipe serves 4 and makes around 8–10 masala dosas.
Ingredients
For the Dosa Batter:
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2 cups dosa rice or parboiled rice
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½ cup urad dal (split black gram)
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2 tablespoons poha (flattened rice) or cooked rice
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½ teaspoon fenugreek seeds (optional)
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Water as needed
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Salt to taste
For the Potato Masala Filling:
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3 medium potatoes, boiled and mashed
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1 tablespoon oil
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1 teaspoon mustard seeds
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½ teaspoon cumin seeds
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1 sprig curry leaves
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1 medium onion, thinly sliced
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1 green chili, finely chopped
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½ teaspoon grated ginger
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¼ teaspoon turmeric
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Salt to taste
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Chopped fresh coriander
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1 tablespoon lemon juice
For Cooking:
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Oil or ghee for greasing the pan
Instructions
1. Prepare the Batter
Wash and soak rice and poha together. Soak urad dal and fenugreek seeds separately for 6 hours. Drain and grind the urad dal to a smooth paste. Grind the rice to a slightly grainy paste. Combine both with salt and mix. Cover and let it ferment overnight in a warm spot until bubbly and slightly risen.
2. Make the Potato Filling
Heat oil in a pan. Add mustard seeds and let them pop. Add cumin, curry leaves, green chili, and ginger. Sauté for a few seconds, then add sliced onions and cook until soft. Stir in turmeric and mashed potatoes. Mix well and add salt, lemon juice, and coriander. Cook for 2–3 minutes and keep aside.
3. Make the Dosas
Heat a flat pan or tawa over medium-high. Grease lightly with oil. Stir the batter and pour a ladleful in the center. Spread it quickly into a thin round circle. Drizzle a few drops of oil around the edges.
Let the dosa cook until golden and crisp. Place a spoonful of potato filling in the center. Fold the dosa over it and press lightly. Remove from the pan.
4. Serve
Serve hot with coconut chutney, tomato chutney, and a bowl of sambar.
Masala Dosa is a beautiful blend of texture and flavor—crisp crepe, soft filling, and tangy-sweet accompaniments. It’s not just a dish, it’s an experience that’s loved across India and beyond.
