Masala Dosa Recipe – Spicy Potato Filled Dosai

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, and with good reason!

Why You Need This Masala Dosa

Looking for a satisfying and healthy savory breakfast this summer that’s economical and easy to prep ahead of time for those busy mornings? Look no further than my Masala Dosa recipe.

1. It brings the authentic flavors of South India right to your home.
2. It’s naturally plant-based.
3. Whether you’re new to making dosa or a longtime lover, this version is approachable and customizable.
4. It’s ideal for breakfast, brunch, or even a cozy dinner.
5. It’s way more budget-friendly than takeout!

Ingredients for Masala Dosa

For the dosa batter

• Pulses and grains: rice and urad dal. You can use other substitutes, but the starches and proteins are perfectly in balance with this combination, giving the dosa the perfect crispy exterior.
• Spices: methi seeds/fenugreek gives the batter that oomph.

For the potato filling

• Spices: Mustard seeds, chana dal, curry leaves, ground turmeric, red chilli powder pack a lot of flavor into the dosa.
• Aromatics: Ginger, green chillis, onions, coriander give the otherwise bland potato filling a complexity and depth with their fragrance.
• Filling: Potato makes up the majority of the filling and gives the spices and aromatics a comforting, flavorful, and satisfying base to complement.

How to Make Masala Dosa

To make the masala dosa batter:

Soaking and fermentation

1. Soak rice for at least 6-7 hours, urad daal for 2 hours, and fenugreek seeds for 1 hour.
2. Blend rice with fenugreek seeds and a bit of water.
3. Blend urad daal with a pinch of soaked fenugreek seeds and water.
4. Mix the two pastes together in a larger bowl and let ferment overnight in a warm place.
5. Add salt and dilute the batter.

Filling preparation

1. In a large wok heat oil and splutter mustard seeds and chana dal until mustard seeds splatter.
2. Add curry leaves and chopped green chilis and minced ginger, then sauté well.
3. Add sliced onions and sauté until onions shrink slightly.
4. Mix in ground turmeric and salt.
5. Add boiled and slightly crushed boiled potato, red chili powder and mix well.
6. Mash until everything is well combined, while also leaving it slightly chunky.
7. Turn off the flame and add chopped coriander and a squeeze of lemon juice.
8. Mix well and set aside.

Masala dosa assembly:

• 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 oil and spread around the dosa.
• Then, place around 2 tbsp of the prepared potato masala in the centre.
• Toast 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 with the heat).

Common Mistakes When Making Masala Dosa

1. Skipping the fermentation step: Proper fermentation is key to that signature tangy flavor and bubbly, lacy texture. Don’t rush it—let the batter rest in a warm spot for 8–12 hours.

2. Using the wrong pan: Non-stick or seasoned cast iron works best. A stainless steel pan can make the dosa stick and tear.

3. Pouring batter on a hot pan: Cool the pan slightly before spreading the batter. Too hot, and it won’t spread evenly.

4. Overloading with filling: Too much potato filling makes the dosa soggy and hard to fold. Use about 2 tablespoons per dosa.

5. Skipping oil or ghee: A little oil around the edges helps achieve that golden, crispy finish. Don’t skip this step. Even if you’re oil-conscious, a tiny drizzle goes a long way…

Masala Dosa Pairs Great With…

• Coconut Chutney: Creamy, slightly sweet, and cooling—perfect to balance the spices.
• Tomato-Onion Chutney: Adds a tangy, spicy punch that complements the crispy dosa.
• Sambar: A hearty South Indian lentil stew that turns this dish into a full meal.
• Mint-Coriander Chutney: Fresh and zesty, for a green herbal kick.