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.
Make this easy and delicious Masala Dosa recipe and enjoy a delicious and fun South Indian breakfast/lunch/Dinner!
Course Breakfast, Lunch, Snack
Cuisine South Indian
Keyword Dosa, Masala Dosa, Masala dosai
Prep Time 20 minutesminutes
Cook Time 40 minutesminutes
Fermentation time 15 hourshours
Total Time 16 hourshours
Servings 20Masala dosas
Ingredients
For Batter / Dosa –
2cupsrice
½cupurad Dalrice to urad dal ratio 4:1
1tspMethi Seeds / Fenugreek
For Potato masala:
1tbspOil
1tspmustard Seeds
1tbspchana dal
10curry leaves
½inchGinger – minced
2-3green chillis – or to preference
1Onionsliced lengthwise
½tspground turmeric
5medium potatoes – boiled
1tspred chilli powder
¼ to ½teaspoonsugar – optional
Salt – to taste
1tbspCoriander -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.
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.
Hey Shabneel, thanks for the review! It's raw white rice. You can use any variety of raw white rice!
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. :)
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!!
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?
Hi Kimaya, I'm so glad you liked the recipe!
Are you talking about my biryani recipe or the masala dosa recipe?
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 🙏
Thanks for a great recipe. Instructions are very helpful and the results delicious. I'll be making this again.
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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.
Hey Shabneel, thanks for the review! It's raw white rice. You can use any variety of raw white rice!
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. :)
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!!
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?
Hi Kimaya, I'm so glad you liked the recipe!
Are you talking about my biryani recipe or the masala dosa recipe?
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 🙏
Thanks for a great recipe. Instructions are very helpful and the results delicious. I'll be making this again.