Masala Dosa is South Indian style crepe stuffed with spicy potato filling. the dosa is made from rice, lentils, methi, and the stuffing with potato, onion, tomato & curry leaves, served with chutneys and sambar. Masala dosas are best when eaten hot as the masalas would make the dosa soggy if its sits for long.
It some of THE most popular Indian dish loved by food lovers across the world and why no, its crisp and soft filled with the goodness of spicy potato filling makes it a unique dish. Even thought there are varieties of dosas from different regions in India, like the Rava dosa, Utappam, Adai, Appam Pesarattu, masala dosa still tops the list for me followed by rava masala dosa.
Even though dosas are made on a regular basis in most south Indian households the masala dosas are usually reserved for occasions. Amma used to make these over the weekends along with the coconut chutney and the piping hot sambar. I still remember eagerly waiting for these crisp Saturday night dinners. Both my kids love dosas but not willing to try any stuffing for a long time. But surprisingly this time my older one gobbled up more than usual amount of dosas with masalas and wanted me to make this kind of dosas more often. So success!!!
I always double up my Idli batter as my dosa batter as well. These come out pretty good. Here is my idli batter recipe. If you make this specifically for dosa add a fistful of channa dal to the batter to make golden crisp dosas.
For stuffing I saute onions and tomatoes in tempered oil, mustard, channa dal, ginger and green chills. Then add in mashed boiled potatoes. The consistency of the masala should not be too thick or too watery. Adjust water accordingly.
filling. the dosa is made from rice, lentils, methi, and the stuffing
with potato, onion, tomato & curry leaves, served with chutneys and
- wet grinder – for dosa batter
- 3 cup Par boiled rice
- 3/4th cup Urad dal preferably whole
- 2 tbs Channa dal
- 1/2 cup Beaten rice/Poha
- 2 tbs Fenugreek seeds
- salt to taste
- 4 large Potatoes Boiled and mashed
- 2 medium Onion chopped
- 1 medium tomato chopped
- 1 tsp mustard seeds
- 1 strand Curry leaves
- 1 tsp Channa Dal
- 1 tsp urad dal
- 2 tsp Ginger Adjust to taste
- 1-2 clove garlic Optional
- 1 tsp Turmeric
- 1 nos green chillies
- salt to taste
- water as needed
- Coriander Leaves to taste
For Dosa Batter
- Soak the rice, Channa dal and falt beaten rice in one large bowl and soak the Urad dal and fenugreek seeds in another for 5-6 hrs.
- After the dal and rice are well soaked grind the urad dal and fenugreek first into a nice smooth consistency. Add water as needed. the final mix should be non sticky and airy.
- Then grind the Rice , dal mix into a smooth paste. The mix should be smooth and not be grainy.
- Mix both the batter together and add salt to taste.
- Let the mix ferment for 6 to 8 hrs. Then the batter is ready for making crispy dosas.
- Boil till soft or pressure cook until 2 whistles. Don't over cook as it will get too mushy.
- Chop onions, chilies and tomatoes and set it aside.
- In a pan add oil and add the tempering ingredients- Musturd seeds, turmeric powder, curry leaves, channa and urad dal and let it turn golden brown.
- Now add in the chopped onion and tomatoes along with the green chilies. saute it well for few minutes – 3-4mins. Onion has to turn transparent and the tomato well cooked
- Once the mix is well cooked add in the ginger and mashed potato to the mix. Give it a nice stir. let the mix cook for 5 mins in low flame. Add little water if needed.
- Add chopped coriander and squeeze a little lemon and turn off the heat. Lemon is optional.
- Masala is ready for stuffing.
Making Masala dosa
- Make round and crisp dosas with the fermented dosa batter on a n iron skillet or a non-stick skilliet.
- Spread some ghee or oil to make it nice and crisp.
- Flip the dosas and let it cook on the other side as well
- Flip the dosa again and add a good spoonfull of masala in the center and fold the dosa,
- Serve it with chutney and Sambar.