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.
  • CourseBreakfast
  • CuisineKerala
Servings
4numbers
Servings
4numbers
Ingredients
For Dosa Batter
  • 1 1/2cups Raw rice
  • 1/2cup Skinned whole urad dal
  • 2teaspoons Chana dal(kadala parippu)
  • 1/2cup Cooked white rice
  • 1/2teaspoon Fenugreek seed
  • 1pinch Instant yeastoptional
  • 1/2teaspoon Sugar
  • Gheeas required
  • 1 3/4 – 2cups Cold water
  • Saltto taste
For Potato Masala
  • 2 1/2cups Potatocut into small cubes
  • 1/2cup Carrotcut into small cubes
  • 1cup Onionsliced
  • 1 1/2teaspoons Gingerchopped
  • 3numbers Green chillichopped
  • 1/4teaspoon Turmeric powder
  • 3/4teaspoon Mustard seed
  • 1 1/2teaspoons Urad dal
  • 2sprigs Curry leaf
  • 1/4cup coriander leaves
  • Saltto taste
  • 1 1/2tablespoons 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

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