Masala Dosa

Masala dosa is a popular South Indian dish featuring a crispy, golden-brown crepe made from fermented rice and lentil batter, filled with a spiced potato mixture. Served with coconut chutney and sambar, it’s a delightful blend of flavors and textures that makes for a satisfying meal any time of day.

Prep Time: 25 minutes
Cook Time: 30 minutes

Total Time
55 minutes

Servings: 4

Cuisine: Indian

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✦Ingredients ➦Instructions
  • For Dosa Batter
  • 1 ½ cups raw rice
  • ¾ cup urad dal, soaked
  • 1 tsp Fenugreek Seeds, soaked
  • 2 tsp Chana dal, soaked
  • 1 tsp Fenugreek Seeds, soaked
  • Salt to taste
  • 1 tsp sugar
  • For Bhaji
  • 1 tbsp Oil
  • ½ tsp Mustard seeds
  • 2 green chillies, chopped
  • ¼ tsp Asafoetida
  • 6-7 sambhar onions
  • 2 Large Potatoes, boiled
  • 6-7 curry leaves
  • Salt, to taste
  • Other Ingredients
  • Butter for roasting
    • For Dosa Batter-
    1. Add rice and fenugreek leaves in separate bowls along with sufficient water to soak and soak for 5 hours. Soak chana dal and urad dal separately.
    2. Drain the excess water from soaked rice, fenugreek seeds and chana dal. Transfer to a mixer jar and blend into a smooth paste.
    3. Transfer the prepared paste to an empty and clean bowl. Add sugar and mix well. Set aside till in use.
    4. Transfer the prepared paste to an empty and clean bowl. Add sugar and mix well. Set aside till in use.
    5. Once fermented, you will notice that the batter has risen. This is an indication of a well fermented batter.
    6. Add salt once and give this batter a slight mix. Keep aside till in use.
    • For Bhaji-
    1. Heat oil in a pan. Splutter mustard seeds, green chillies and asafoetida.
    2. Add onions and sauté till they are translucent.
    3. Add boiled potatoes, curry leaves and salt.
    4. Lastly, add coriander leaves and turn off the flame.
    • For Making Dosa-
    1. Heat a non-stick tawa and pour a ladle full batter on it. Spread it into a circular motion with the help of a ladle.
    2. Add butter on the edges and in the center. Cook on low flame.
    3. Spread a portion of prepared potato mixture all over the dosa.
    4. Cook till crisp and golden brown.
    5. Fold over and serve hot with coconut chutney and sambhar.