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Masala Dosa

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
Course: Breakfast
Cuisine: Indian
Servings: 4
Author: ramyaanagu


  • wet grinder - for dosa batter


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.

Potato Masala

  • 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.