Masala Dosa Recipe with step by step pictures and video. If you are even tiniest bit familiar with Indian Cuisine, you MUST have heard of masala dosa recipe for sure. It is more of South Indian cuisine, but relished through out the country or rather the world.
Have you been to any Indian Restaurant and searched for the masala dosa recipe on the menu? There will hardly be any Indian restaurant that serves typical breakfast and doesn’t serve this amazing delicacy along with medu vada.
Potato filling is very important part of the masala dosa
A lot of the restaurants will offer their own variations to the potato filling or the poriyal but the method and the technique will be the same. Make the dosa, add in the poriyal.
The taste would differ for the poriyal and that would make or break of the dish. I have found that some restaurants serve too runny poriyal. Or some would make the dosa too soft which would become soggy when the potato filling is added.
Hence making the perfect potato is very important for making the perfect masala dosa.
Nothing can beat a perfect poriyal inside the perfectly crisp dosa. Who would need any chutney or sambar to go with it when you have the perfectly cooked potato filling in it.
Making dosa batter
- Soak 3 cups idli rice and 1 cup urad dal at least for 6 hours.
- Grind to make a fine batter.
- Leave it to ferment overnight or at least 6 hours till it rises.
- Add salt and a pinch of baking soda to the fermented batter.
- Mix well, add water if necessary to a thick running consistency.
- Proceed to make dosa as per procedure.
Things to remember while making this masala dosa
- You can add 1/4 tsp of fenugreek seeds while soaking the rice and dal.
- Also, you can add 2 tbsp of cooked rice while grinding the batter.
- You can also make the dosa batter with rice flour.
- Do not make the potato poriyal runny. That would make the dosa soggy.
- Always serve hot for perfect taste.
- You can serve the masala dosa with coconut chutney and sambar too.
Masala dosa is
- Incredibly tasty.
- Heavy and filling.
- Perfect to serve your guests.
- Easy to make yet elegant to present.
Step by Step pictorial
- Heat oil and add the whole spices.
2. Once the garlic turns brown, add the onion and fry until golden brown in color.
3. Add in the turmeric powder and salt. Mix well.
4. Add boiled and mashed potato and mix well. Set aside this potato poriyal
5. Spread dosa batter in hot tava. Drizzle oil. Cook on low heat till it starts browning.
6. Place the potato poriyal in the middle, fold over the dosa and serve immediately.
Let’s get started with the masala dosa recipe, how to make masala dosa recipe
Masala Dosa recipe
Watch the Video
What You Need:
- 2 large potatoes, boiled and mashed
- 1/2 tsp mustard seeds
- 1 tsp cumin seeds
- 1 tsp urad dal
- 1/2 tsp chana dal
- 4 cloves garlic
- 2 whole dry red chili
- few curry leaves
- 1 onion, finely sliced
- 1/2 tsp turmeric powder
- salt to taste
- 1 tbsp oil
- dosa batter
- oil for drizzling
How To Make:
Preparing Potato Poriyal
- Heat oil in a pan and add mustard seeds.
- When the mustard seeds splutter, add the cumin, red chili, curry leaves, urad dal, chana dal.
- Fry for a minute, add the onion. Fry the onions till brown, add the salt and turmeric.
- Add boiled and mashed potatoes, mix well. Add little water if necessary
- Stir well until well combined and remove from fire. Set aside this potato poriyal.
Preparing masala dosa
- Heat a tawa, and splash little water on it. Spread the dosa batter on it. Drizzle some oil.
- Cook till the dosa turns brown. Place some potato poriyal in the middle and fold over.
- Serve the masala dosa recipe hot.
Recipe Notes
- The cook and prep time excludes the dosa batter preparation time. You can also try it with readymade dosa batter.
- Drizzling water before adding the dosa batter makes spreading easier.
- When you are spreading the batter, try doing it quickly. If the tawa gets too hot, it will be difficult to spread.
Nutrition Value: (estimates)
Signing off until next time,
Fareeha.
This recipe was originally published in May 2016. Step by step photos and video have been added. The recipe has been made printable in October 2018.
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Nammi says
yumm I love masala dosa
Fa's Kitchen says
The masala dosa is indeed very yummy and tasty
Bintu | Recipes From A Pantry says
My SIL loves making these for us – so I will send her your version to make as well as they look very good..
Fa's Kitchen says
The masala dosa is really so yummy. I hope you enjoy this version too.
Emma @ Supper in the Suburbs says
I love masala dosa but until reading this post I would never have considered making it myself at home. Your instructions are so clear and simple. Thank you for sharing 🙂
Fa's Kitchen says
I am glad you loved it Emma. I hope you would try it someday.
Just Jo says
What a treasure trove of recipes – I love dosas but haven’t had much success making proper ones. Lucky we have a South Indian restaurant or two nearby so I can get my fix 😉 I’m pinning these and will definitely be having a go soon 😀
Fa's Kitchen says
Thank you so much Jo. We do make the dosa batter at home too with the rice flour. It is pretty easy with that. I hope you would try it one more time. Lemme know if you want the measurements for it.
Cookilicious says
Oh my..my all time fav meal..masala dosa..your post is making me miss home.. 🙁 Amazinng photography! 🙂
Fa's Kitchen says
Thank you so much. Hope you are gonna to make it soon.
rookaya says
Hi how do I make the batter for the masala dosa???
Fa's Kitchen says
If you are looking for a quick and easy dosa batter, you can try it with the rice flour.
Soak 1 cup ural dal/split black lentil for 2-3 hours. Grind well to make a fine paste.
Next mix 4 cups rice flour with water to make a smooth batter. Mix in the urad dal paste and thoroughly mix with hand.
Keep the batter on the thicker side as you can always add water just before making the dosa.
Allow to ferment overnight in a warm place. By morning, it must have risen considerably.
Next day add in the salt, and your dosa batter is ready to make.
Just remember that it is 1:4 for dal:rice flour ratio. That’s it.