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November 28, 2022 Breakfast

Masala Dosa Recipe – Spicy Potato Filled Dosai

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Masala Dosa Recipe. Crispy Masala Dosai. How to make Masala Dosa.

Masala Dosa is an easy and very popular, South Indian staple breakfast made with fermented rice and urad dal batter and stuffed with a spicy potato filling. It is probably one of the most famous dishes from South India, which is can be served for morning breakfast or also as an evening snack with tomato-onion chutney, coconut chutney and sambar.

3 masala dosa served with red chutney and the spicy potato filling, close-up view
2 masala dosa served with red chutney

Masala Dosa Recipe

Make this easy and delicious Masala Dosa recipe and enjoy a delicious and fun South Indian breakfast/lunch/Dinner!
5 from 4 votes
Print Recipe Pin Recipe
Prep Time 20 minutes mins
Cook Time 40 minutes mins
Fermentation time 15 hours hrs
Total Time 16 hours hrs
Course Breakfast, Lunch, Snack
Cuisine South Indian
Servings 20 Masala dosas

Ingredients
  

For Batter / Dosa –

  • 2 cups rice
  • ½ cup urad Dal rice to urad dal ratio 4:1
  • 1 tsp Methi Seeds / Fenugreek

For Potato masala:

  • 1 tbsp Oil
  • 1 tsp mustard Seeds
  • 1 tbsp chana dal
  • 10 curry leaves
  • ½ inch Ginger – minced
  • 2-3 green chillis – or to preference
  • 1 Onion sliced lengthwise
  • ½ tsp ground turmeric
  • 5 medium potatoes – boiled
  • 1 tsp red chilli powder
  • ¼ to ½ teaspoon sugar – optional
  • Salt – to taste
  • 1 tbsp Coriander -chopped

After Fermentation, to cook

  • Salt – as per taste
  • Oil – to roast dosas

Instructions
 

Dosa batter:

  • Soak rice for at least 6-7 hours.
  • Soak urad daal for 2 hours.
  • Soak fenugreek seeds for 1 hour.
  • Blend rice with one part of soaked fenugreek seeds and a bit of water, enough to grind all the rice to a pasty texture, add more later to adjust the consistency
  • Blend urad daal with a pinch of soaked fenugreek seeds,water.
  • Mix the two together in a larger bowl and let ferment in a place with a consistently warm temperature (yoghurt maker, oven with 30C temp) for 12-15 hours.
  • Add salt and dilute the batter to a thick consistency for idli (dilute for than dosa batter).
  • The extra batter can be stored in the refrigerator for up to 6 days.

Potato Masala preparation:

  • Firstly, in a large wok/pan/kadhai heat 2 tbsp oil and splutter mustard seeds, 1 tsp chana dal (if using) until dal turns golden and the mustard seeds splutter.
  • Then add curry leaves, and then chopped green chillis and minced ginger saute well.
  • In a few seconds, add sliced onions and saute until onions shrink slightly.
  • Next, add ground turmeric and 1 tsp salt and saute well.
  • Then add boiled and slightly crushed boiled potato, red chili powder and mix well.
  • Mash more, making sure everything is well combined, while also leaving it slightly chunky.
  • Turn off the flame and add chopped coriander and a squeeze of lemon juice.
  • Mix well and set aside.

Masala dosa preparation:

  • Pour a ladleful of batter on a skillet (seasoned).
  • Spread as thin as possible to make a crispy dosa.
  • Once the top looks cooked, pour 1 tsp of oil and spread around the dosa.
  • Then, place 2 tbsp of the prepared potato masala in the centre.
  • Roast until the dosa turns golden brown and crispy.
  • Scrape the sides of dosa and roll the dosa carefully, with the help of your hands if required (be careful of the heat).
  • Now, masala dosa is ready to be served with coconut chutney and sambar.
Keyword Dosa, Masala Dosa, Masala dosai
Tried this recipe?Let us know how it was!

Related

Categories: Breakfast Tags: Dosa, easy masala dosa recipe, Indian breakfast, Indian street food, Indian vegan, Masala dosa, Masala dosa recipe, masala dosai, South Indian, vegan

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Reader Interactions

Comments

  1. Shabneel says

    November 30, 2022 at 3:22 pm

    5 stars
    Thank you for the recipe. It seems to be very easy.

    Regarding the rice, I want to know if it is sun-dried rice grains, or boiled rice grains.

    Reply
    • Beextravegant says

      April 5, 2023 at 11:23 am

      Hey Shabneel, thanks for the review! It’s raw white rice. You can use any variety of raw white rice!

      Reply
  2. Shruthi says

    April 7, 2023 at 10:14 am

    5 stars
    The authentic masala taste is muah! Always a favorite at home when I make it. 🥰 I use millets in the batter instead of rice and it comes quite well.
    Please do try out millet-baes dishes too. 🙂

    Reply
    • Beextravegant says

      April 7, 2023 at 2:59 pm

      I definitely need to try this with millet next time! What an interesting switch!
      So happy to hear that you enjoyed the masala. I’m super addicted to it!!

      Reply
  3. Kimaya Goel says

    April 7, 2023 at 1:35 pm

    5 stars
    Hi Anjali! Big fan! Loved the simplicity and amazing texture of your rice. I made it. I used my homemade biryani masala. Which one did you use?

    Reply
    • Beextravegant says

      April 7, 2023 at 3:30 pm

      Hi Kimaya, I’m so glad you liked the recipe!
      Are you talking about my biryani recipe or the masala dosa recipe?

      Reply
  4. Moushumi says

    July 18, 2023 at 8:54 am

    Hi, when u say 1 cup of rice, do you mean 240/250ml cup or the rice measure cup which cups with the rice cookers? Bec that cup is only 160ml. Please advise. Thank youuuu 🙏

    Reply
  5. Danah says

    February 20, 2024 at 7:12 pm

    5 stars
    Thanks for a great recipe. Instructions are very helpful and the results delicious. I’ll be making this again.

    Reply

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I’m a full time Instagram/TikTok/YouTube content creator, recipe developer, and freelance food videographer and photographer, specializing in short format videos (reels, tiktok, shorts etc).

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