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Masala Dosa Recipe

Crispy South Indian masala dosa with fermented batter and spiced potato filling, written with practical checkpoints for reliable home results.
Print Recipe
Prep Time 25 minutes
Cook Time 35 minutes
Total Time 1 hour
Servings: 4 servings
Course: Breakfast
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For masala dosa
  • 2 cups dosa rice
  • 1/2 cup raw rice (optional, for extra crispness)
  • 1 cup urad dal
  • 2 tbsp chana dal
  • 1/2 tsp fenugreek seeds
  • 1/4 cup thick poha
  • 2 tsp salt (or to taste)
  • water, as needed for soaking and grinding
  • 2 tbsp oil or ghee for roasting dosas
  • 4 medium potatoes, boiled and lightly mashed
  • 1 medium onion, thinly sliced
  • 1 green chili, finely chopped
  • 1/2 tsp mustard seeds
  • 1/2 tsp urad dal (for tempering)
  • 8 to 10 curry leaves
  • 1/4 tsp turmeric powder
  • 1 tbsp oil for potato masala
  • salt, coriander leaves, and lemon juice for potato masala

Method
 

How to make masala dosa
  1. Rinse dosa rice, raw rice, and poha. Soak them together in enough water for 4 to 6 hours.
  2. Rinse urad dal, chana dal, and fenugreek seeds. Soak together for 4 to 6 hours.
  3. Drain urad mix and grind until smooth and fluffy using cold water little by little.
  4. Drain rice mix and grind to a smooth but slightly grainy batter. Avoid making it very thin.
  5. Combine both batters in a large bowl. Mix by hand for 1 to 2 minutes to aerate.
  6. Cover and ferment 8 to 12 hours in a warm place until batter rises and smells mildly sour.
  7. Add salt after fermentation and mix gently. Adjust with a little water to get flowing, spreadable dosa batter.
  8. For potato masala, heat 1 tablespoon oil. Splutter mustard seeds, add urad dal and curry leaves, then add green chili and sliced onion.
  9. Saute onions until soft. Add turmeric and salt, then add mashed potatoes with a splash of water.
  10. Cook 2 to 3 minutes, finish with coriander and a little lemon juice. Keep masala moist, not dry.
  11. Heat a cast-iron or heavy tawa on medium flame. Sprinkle water; if it sizzles and evaporates, tawa is ready.
  12. Pour one ladle batter in center and spread outward in circular motion to form a thin dosa.
  13. Drizzle oil or ghee around edges and on top. Roast on medium heat until base turns golden and crisp.
  14. Place potato masala in center. Fold dosa and remove when crisp and well roasted.
  15. Repeat remaining batter, regulating heat between dosas. Serve hot masala dosa with chutney and sambar.

Notes

Detailed masala dosa method with fermentation, tawa control, and potato masala guidance.