Masala Dosa

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Masala Dosa Recipe (Original, Copyright-Free)

Masala dosa is a thin, crispy rice and lentil crepe filled with a lightly spiced potato mixture. It is a popular breakfast and snack that is best served hot with chutney and sambar.



Ingredients

For the dosa batter

  • 2 cups rice

  • ½ cup urad dal (split black gram)

  • ½ teaspoon fenugreek seeds (optional)

  • Salt to taste

  • Water as needed

For the potato masala filling

  • 3–4 medium potatoes, boiled and mashed

  • 1 medium onion, thinly sliced

  • 1–2 green chilies, chopped

  • 1 teaspoon mustard seeds

  • 8–10 curry leaves

  • ¼ teaspoon turmeric powder

  • 2 tablespoons oil

  • Salt to taste

  • Fresh coriander leaves, chopped (optional)



For cooking

  • Oil or ghee as needed

Instructions

Step 1: Prepare the Batter

  1. Wash the rice and urad dal separately until the water runs clear.

  2. Soak the rice, urad dal, and fenugreek seeds in water for 6–8 hours.

  3. Grind them into a smooth batter using enough water to form a thick but pourable consistency.

  4. Add salt, mix well, and leave the batter to ferment overnight or for 8–12 hours in a warm place. The batter should become slightly airy and rise.




Step 2: Make the Potato Masala

  1. Heat oil in a pan on medium heat.

  2. Add mustard seeds and let them crackle.

  3. Add curry leaves, green chilies, and sliced onions. Cook until the onions turn soft.

  4. Add turmeric powder and mashed potatoes.

  5. Sprinkle salt and mix everything well. Cook for 3–4 minutes, stirring gently.

  6. Garnish with chopped coriander leaves and set aside.

Step 3: Prepare the Dosa

  1. Heat a flat tawa or non-stick pan on medium heat.

  2. Pour a ladle of batter onto the center and spread it in a circular motion to form a thin layer.

  3. Drizzle a little oil or ghee around the edges.

  4. Cook until the bottom becomes golden and crisp.

  5. Place a portion of potato masala in the center and fold the dosa over the filling.

Serving Suggestions

Serve masala dosa hot with coconut chutney and sambar. It can also be enjoyed with tomato chutney or mint chutney for variety.

Tips

  • A well-fermented batter gives the best flavor and texture.

  • Spread the batter thinly for a crisp dosa.

  • Keep the heat medium so the dosa cooks evenly without burning.

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