masala dosa recipe, masala dosai | how to make south indian masala dosa

potato masala dosa

The recipe of masala dosa is very easy to prepare.  I usually prepare it for morning breakfast or for dinner whenever there is dosa batter available at home.  There is another type of masala dosa which is mysore masala dosa and nowadays, rava masala dosa is also very much liked by many people.

For easy and crispy dosa batter recipe, click the link.

Serve masala dosa hot with coconut chutney and piping hot sambar.  

You might be interested in dosa recipes like crispy rava dosa , set dosa, green gram dosa and many others.  

masala dosa recipe

preparation time:  10 minutes
cooking time:  20 minutes
recipe type:  breakfast
cuisine:  south indian
serves: 2

• par boiled rice – 1 1/2 cup
• raw rice – 1/2 cup
• urad dal – 1/2 cup
• fenugreek seeds – 1/2 teaspoon
• salt – to taste
• ghee or oil – for making dosa

for potato masala

• potatoes – 4 (unpeeled)
• mustard seeds – 1 teaspoon
• chana dal or bengal gram dal – 1 teaspoon
• urad dal – 3/4 teaspoon
• cashew nuts – 5 – 6
• curry leaves – 10 – 12
• ginger – one small piece
• asafoetida powder / hing – a pinch
• onion – 1 (sliced)
• green chili – 1, finely chopped
• turmeric powder – 1 teaspoon
• lemon juice – 1 tablespoon
• oil – 2 tablespoon

How to make masala dosa recipe with step by step pics

2.  Drain the rice and dal, transfer it to a blender or food processor and grind till smooth.

3.  Transfer the ground contents into another clean bowl, add salt, mix well.  Keep it aside for 8 – 10 hours.

Potato masala for masala dosa 

4.  Cook potatoes in a pan or pressure cooker with enough water and cook until it is cooked well.  Drain it and let it cool.

5.  Peel off their skin, return to the pan and mash well.

6.  Heat oil in a pan, add mustard seeds, chana dal, and curry leaves.  Stir-fry for about 3 minutes.  Add the onion and fry for about 2 minutes.

7.  Then add chili powder, turmeric powder and saute till the raw smell goes off.

8.   Finally, add mashed potatoes and combine well.  Turn off the stove, keep it aside.

for masala dosa


9.  Take the dosa batter, add enough water to make the batter of thick pouring consistency.

10. Heat a large non-stick pan or tawa, and brush it lightly with a little ghee or oil.

11. Pour in one ladleful of dosa batter and quickly spread it evenly into a thin circle with the back of the ladle.

12.  Drizzle 1 teaspoon of oil around the edges and at the center so that it does not stick to the edges of the pan.

13.  Cover the pan for 1 minute, or until crisp and golden, then flip it over to the other side. (Since we are covering with a lid and cooking the dosa, it is optional to flip to the other side.  But I always prefer doing it. )

14.  Again flip it, place some of the filling in the center, a teaspoon of butter or ghee, and fold the dosa into half.  (You can also fold it in triangle shape.)

15. Serve masala dosa hot with coconut chutney and hot sambar.

Masala dosa recipe below