Masala Dosa

Masala dosa is a crispy dosa with spicy potato filling. It is the ultimate comforting breakfast dish served in South Indian restaurants. This dosa pairs well with breakfast sambar and coconut chutney.

It takes a little time to make masala dosa, but it is so worth it. Adding chana dal is optional, but it gives the dosa a crispy texture and golden color.

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Masala Dosa

Masala dosa is a crispy dosa with spicy potato filling. It is the ultimate comforting breakfast dish served in South Indian restaurants. This dosa pairs well with breakfast sambar and coconut chutney.

Course

Breakfast

Cuisine

Kerala

Servings

numbers

Ingredients

For Dosa Batter

• 1 1/2 cups Raw rice
• 1/2 cup Skinned whole urad dal
• 2 teaspoons Chana dal (kadala parippu)
• 1/2 cup Cooked white rice
• 1/2 teaspoon Fenugreek seed
• 1 pinch Instant yeast optional
• 1/2 teaspoon Sugar
• Ghee as required
• 1 3/4 - 2 cups Cold water
• Salt to taste

For Potato Masala

• 2 1/2 cups Potato cut into small cubes
• 1/2 cup Carrot cut into small cubes
• 1 cup Onion sliced
• 1 1/2 teaspoons Ginger chopped
• 3 numbers Green chilli chopped
• 1/4 teaspoon Turmeric powder
• 3/4 teaspoon Mustard seed
• 1 1/2 teaspoons Urad dal
• 2 sprigs Curry leaf
• 1/4 cup coriander leaves
• Salt to taste
• 1 1/2 tablespoons Coconut oil

Course Breakfast Cuisine Kerala Servings numbers Ingredients For Dosa Batter 1 1/2 cups Raw rice 1/2 cup Skinned whole urad dal 2 teaspoons Chana dal (kadala parippu) 1/2 cup Cooked white rice 1/2 teaspoon Fenugreek seed 1 pinch Instant yeast optional 1/2 teaspoon Sugar Ghee as required 1 3/4 - 2 cups Cold water Salt to taste For Potato Masala 2 1/2 cups Potato cut into small cubes 1/2 cup Carrot cut into small cubes 1 cup Onion sliced 1 1/2 teaspoons Ginger chopped 3 numbers Green chilli chopped 1/4 teaspoon Turmeric powder 3/4 teaspoon Mustard seed 1 1/2 teaspoons Urad dal 2 sprigs Curry leaf 1/4 cup coriander leaves Salt to taste 1 1/2 tablespoons Coconut oil

Instructions

For Dosa Batter

1. Wash and soak the raw rice, urad dal, chana dal, and fenugreek seeds for 6 hours.

   
2. Grind all the ingredients except salt to a smooth paste. Add salt, mix well and keep aside for 8 - 10 hours to ferment.

   

For Potato Masala

1. Cook the potatoes and carrots with the required amount of water and salt. Slightly mash the cooked potatoes and carrots, keep aside.

   
2. Heat oil in a large pan and fry the mustard seeds, urad dal, and curry leaves. Add onion, ginger, and green chilli, saute until golden.
3. Add turmeric powder and saute until the raw smell goes.

   
4. Add cooked vegetables along with a few teaspoons of water. Saute well for a few minutes.
5. Add coriander leaves, mix well and turn off the heat. Keep it aside.

   

For Masala Dosa

1. Heat a pan and pour a spoonful of batter into it. Spread the batter evenly in a thin circular shape and drizzle some ghee around it. Allow it to cook on medium-high heat until golden brown.

   
2. Place the masala on one half of the dosa and fold it. Serve hot.

   
3. NOTE - The above Potato masala is enough for 4 large masala dosas. Any leftover dosa batter will keep well in the fridge for 2 days.
4. I used Idli rice in this recipe.
5. One cup = 250 ml, one tablespoon = 15 ml, one teaspoon = 5 ml