Crispy Masala Dosa Recipe: Authentic South Indian Breakfast Delight
Make crispy, golden Masala Dosa at home! Step-by-step recipe for authentic South Indian breakfast with potato masala, coconut chutney & sambar. Gluten-free & vegan.
Why This Masala Dosa Recipe is a Must-Try:
Crispy Perfection: Achieve that iconic golden, lacy texture that makes every bite irresistible.
Flavorful Filling: A spiced potato masala that’s perfectly balanced—savory, aromatic, and oh-so-satisfying.
Healthy & Wholesome: Fermented batter packed with probiotics, making it both delicious and gut-friendly.
Versatile & Customizable: Enjoy it plain, stuffed, or with your favorite chutneys and sambar.
Cultural Delight: Experience the essence of South India with every bite of this timeless classic.
“Masala Dosa isn’t just a dish—it’s a crispy, golden canvas that brings together the warmth of spices, the comfort of potatoes, and the joy of sharing a meal.”
Masala Dosa Recipe: Crispy South Indian Delight
Course: Breakfast, DinnerCuisine: South IndianDifficulty: Medium4
servings30
minutes40
minutes200
kcalMasala Dosa is a crispy, golden crepe made from fermented rice and lentil batter, stuffed with a flavorful spiced potato filling. This iconic South Indian dish is a perfect blend of texture and taste, served with coconut chutney and sambar. It’s a wholesome, gluten-free, and vegan-friendly meal that’s loved by all!
Ingredients
- For Dosa Batter
2 cups rice (preferably parboiled or idli rice)
1/2 cup urad dal (split black gram)
1/4 teaspoon fenugreek seeds (methi)
Salt to taste
Water (for soaking and grinding)
- For Potato Masala Filling
3 medium potatoes (boiled and mashed)
1 medium onion (finely chopped)
1-2 green chilies (finely chopped)
1/2 teaspoon mustard seeds
1/2 teaspoon cumin seeds
1/4 teaspoon turmeric powder
1/2 teaspoon grated ginger
A pinch of asafoetida (hing)
8-10 curry leaves
2 tablespoons oil
Salt to taste
Fresh coriander leaves (for garnish)
- For Serving
Coconut chutney
Sambar
Instructions
- Preparing the Dosa Batter
- Soak: Wash the rice, urad dal, and fenugreek seeds separately. Soak them in water for 6-8 hours.
- Grind: Drain the water and grind the urad dal and fenugreek seeds to a smooth, fluffy batter. Grind the rice to a slightly coarse consistency. Mix both batters together, add salt, and let it ferment overnight or for 8-10 hours in a warm place.
- Making the Potato Masala Filling
- Temper: Heat oil in a pan. Add mustard seeds, cumin seeds, and curry leaves. Let them splutter.
- Saute: Add chopped onions, green chilies, ginger, and a pinch of asafoetida. Sauté until onions turn translucent.
- Spice It Up: Add turmeric powder and mashed potatoes. Mix well and cook for 2-3 minutes. Garnish with fresh coriander leaves.
- Cooking the Dosa
- Heat the Pan: Preheat a non-stick or cast-iron dosa tawa (griddle) on medium heat.
- Spread the Batter: Pour a ladleful of batter onto the tawa and spread it in a circular motion to form a thin, even layer.
- Cook: Drizzle a little oil or ghee around the edges. Cook until the dosa turns golden and crispy.
- Assembling the Masala Dosa
- Add Filling: Place a portion of the potato masala in the center of the dosa.
- Fold: Gently fold the dosa over the filling to form a semi-circle or roll.
- Serving
- Serve hot with coconut chutney and sambar.
Notes
- Fermentation Tip: In colder climates, keep the batter in a warm place or inside an oven with the light on to aid fermentation.
- Batter Consistency: The batter should be smooth and slightly thick, like pancake batter. Add water if needed.
- Crispy Dosa Secret: Ensure the tawa is hot before spreading the batter, and use a non-stick or well-seasoned pan.
