Masala Dosa Recipe

📝 About Masala Dosa

Masala Dosa is a popular South Indian crepe made from fermented rice and urad dal (lentil) batter, stuffed with a spiced mashed potato filling. The dosa is thin, golden, and crispy on the outside, while the potato masala inside is soft, tangy, and flavorful.

It’s typically served with sambar, coconut chutney, and tomato chutney — making it a complete, nutritious, and utterly satisfying meal.

Originating from Karnataka, masala dosa has become a national favorite across India and globally.

Serves: 4 | Prep Time: 20 mins | Fermentation Time: 8–12 hours | Cook Time: 30 mins

🍚 Part 1: Making Dosa Batter (Requires Soaking & Fermentation)

🧾 Ingredients for Dosa Batter

🔹 Step-by-Step Instructions – Dosa Batter

1. Wash & Soak (at least 6 hours):

   • Wash rice, urad dal, chana dal, poha, and methi seeds together 2–3 times.

   • Soak everything in enough water for 6–8 hours.

2. Grind to Batter:

   • Drain water and grind into a smooth batter using a wet grinder or mixer.

   • Add water little by little to get a thick yet pourable consistency.

3. Ferment Overnight:

   • Pour batter into a large bowl (leave space for rising).

   • Keep in a warm place for 8–12 hours until it doubles and turns slightly frothy.

4. Add Salt & Mix:

   • Mix the fermented batter gently.

   • Add salt to taste.

🥔 Part 2: Potato Masala Filling

🧾 Ingredients for Aloo Masala

🔹 Step-by-Step Instructions – Masala

1. Temper Spices:

   • Heat oil in a pan.

   • Add mustard seeds. Let them splutter.

   • Add urad dal and chana dal; sauté until golden.

2. Add Aromatics:

   • Add curry leaves, green chilies, and ginger. Sauté 1 min.

   • Add sliced onions and sauté till translucent.

3. Spice & Mix:

   • Add turmeric and salt.

   • Add mashed potatoes and mix well.

   • Sprinkle water if too dry. Cook for 2–3 mins.

4. Finish:

   • Add coriander leaves and lemon juice.

   • Turn off the heat. Set aside.

🔥 Part 3: Making Masala Dosa

🧾 Additional

🔹 How to Cook Masala Dosa

1. Heat Tawa:

   • Use a well-seasoned cast iron or non-stick tawa.

   • Heat on medium-high flame until hot.

   • Sprinkle water — it should sizzle. Wipe clean.

2. Spread Dosa Batter:

   • Pour a ladleful of batter in the center.

   • Quickly spread in a circular motion outward to make a thin dosa.

   • Drizzle ½–1 tsp ghee/oil around the edges and top.

3. Crisp It Up:

   • Let dosa cook until bottom is golden and crisp.

   • No need to flip unless preferred.

4. Add Masala:

   • Place 2–3 tbsp of the potato masala on one side of the dosa.

5. Fold & Serve:

   • Fold dosa over the masala or roll it.

   • Serve immediately.

🍽️ Serving Suggestions

Masala Dosa is best served hot with:

• Coconut chutney

• Tomato chutney

• Green coriander chutney

• Tiffin sambar

💡 Pro Tips