Masala dosa recipe, the most popular south Indian breakfast recipe among the many kids of dosa. Learn how to make easily at home.
One of my favorite in my childhood days. I love the potatoes cooked in a simple yet flavorful way that goes well as both stuffing for dosa and with puri/ poori.
Aj loves my vegetable masala dosa. He always wants something special😎. But would not complain if it is this potato masala as well. And always wants sambar and chutney to pair with.
Potato stuffing
When it comes to potato stuffing, it is simple burst of flavors. So south Indian! With mustard, curry leaves and turmeric, the flavor is elevated to another level.
I cannot stop comparing this with the poori masala, especially if you are like me, you can identify it. In contrast, I made it thick for making it possible to stuff the dosa.
So if you want, you can adapt the same recipe for puri too, by adding a bit of water and leaving few pieces of the potatoes not mashed. In fact, my FIL actually likes it this way ~ thick and completely mashed potatoes for puri too.
He says, see how it is mashed with no traces of potatoes at all, when we eat at Mathura restaurant at Mount road, Chennai. In other words, he loves that masala served there. It is so different from others.
Dosa batter Instructions
1. First, wash and soak dosa rice in vessel for 3 hours.
2. Same way was urad dal + fenugreek seeds together in another vessel.
3. After 3 hours, to begin with, drain water from urad dal + fenugreek seeds. Place in the blender.
4. Grind with ice water adding little by little and equally important, in regular intervals to prevent over heating and not all together. In other words, if you grind it right, it will have small bubbles seen in batter.
5. Then, transfer to a large vessel enough to hold both batter.
6. After that, place the rice, salt and cooked rice (if adding) in a mixie (blender).
4. Likewise, using ice water, grind to a smooth batter. Do give time in between if it is hot and also add water carefully without making it watery.
5. Then, transfer it along with ground urad dal batter.
6. After that, mix thoroughly and keep aside for fermentation.
7. Eventually, it will take from 12 to15 hours for fermentation.
8. To make dosa, firstly take required portion of batter in a mixing bowl. Then add very little water, say ¼ cup per 2 cups of batter.
9. Mix really well to make dosa. It spreads easily and evenly in dosa pan when we add water to batter and mix well.
This makes 15 + dosas approximately.
Now let’s see how to make masala
Recipe card
Masala dosa recipe
Ingredients
- 3 Potatoes big sized
- 1 Onion
- 2 tablespoon Carrot finely chopped
- 2 Green chilli
- 1 tablespoon Finely chopped ginger
- ⅛ teaspoon Turmeric powder
- Salt as needed
To temper
- 1 tablespoon Oil
- ½ teaspoon Mustard
- 1 teaspoon urad dal
- 2 teaspoon Chana dal
- 5 Cashew nuts
- 1 Curry leaves sprig
For dosa batter
- 2 cups Idli rice
- ½ cup Urad dal
- ½ teaspoon Fenugreek seeds
- ½ cup Cooked rice Or soak ¼ cup Poha (flattened rice) or Sago along rice and grind together.
- Salt – As needed
Instructions
Potato masala stuffing
- Wash and cut each potato into 4 and pressure cook with ½ cup water for 3 whistles.3 Potatoes
- Peel off the skin and mash it well.
- Heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.1 tablespoon Oil, ½ teaspoon Mustard, 1 teaspoon urad dal, 2 teaspoon Chana dal, 1 Curry leaves sprig, 5 Cashew nuts
- Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water, required salt and turmeric.1 Onion, 2 tablespoon Carrot, 2 Green chilli, 1 tablespoon Finely chopped ginger, ⅛ teaspoon Turmeric powder, Salt as needed
- Add the mashed potatoes, and mix well. Fry for 2-3 minutes, add oil if needed more.
Make dosa
- Spread 2 ladles of dosa batter (refer above for dosa batter instructions) thin over hot tawa.
- Drizzle some oil or best ghee. When it gets cooked, smear the top with ladle to make dosa cook evenly.
- No need to flip, just spread a ladle full of masala prepared in the middle.
- Cover it with dosa and serve it immediately.
Notes
- Use ½ teaspoon ghee along with oil for each dosa , which makes the masal dosa smell divinely. Restrict yourself to one or two to take care of your health/ diet.
- Adding finely chopped ginger not only enhances the flavor, also helps in digesting the potato. Just make sure to finely chop, then you wont even get it to know while eating.
- Even If you don’t want that, you can also grind the ginger and green chilli with water mentioned in step 2 and use it.
- I use coconut oil for making this masala, which adds more flavor.
- Make dosa slightly thick and ensure to cook in medium flame for crispy texture.
Stepwise photos
1. Wash potatoes firstly and cut each potato into 4. After that, pressure cook with ½ cup water for 3 whistles. Then peel off the skin and mash it well.
Now to begin with, heat a pan with oil and temper with the items given under ‘to temper’ table in order. Let the cashews turn golden.
2. After that, add chopped ginger, green chilli, onion, carrot and fry well for a minute. Then pour ¼ cup water and turmeric.
3. Add the mashed potatoes also and mix well. Continue by frying for 2-3 minutes, add oil if needed more.
4. Spread dosa (refer tips page – dosa tips) thin , drizzle some oil or best ghee and when it gets cooked, no need to flip, just spread a ladle full of masala prepared in the middle.
Fold the dosa into half, closing the masala filling and serve hot with chutney and tiffin sambar. Is it not tempting?
Sunday breakfast(more like brunch)alternate between Puttu-Kadala and Masala dosa for us.Love the full mashed version though I take the easier route and prepare the masala all together in a pressure cooker.Lovely yellow,I am sure this would make for a delicious spread!
Yum..yum..yum..My favourite. Perfectly made
Love masal dosas and this looks way too tempting
Who can say No to these yummy dosas..yummy..Love the tempting clicks..
I love Masala Dosa, your pics look so tempting… my son only eats Masala Dosa when we dine out his anytime alltime FAV :)! Will check on your dosa batter recipe now.
Always a fav at my place too..Adding carrots is a nice idea 🙂
Prathima Rao
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that is so delicious!!! love the color of the potato masala
Sowmya
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looks awesome Raji…
an all time fav looks like restaurant made..
love it! in fact, love all your dosha posts!
sorry! dosa*
OMG its too tempting and feel like grabbing from the screen.Perfectly made.
Just love ur breakfast recipes Raks.I am always lost when i browse ur breakfast recipes.I was planning to try the Puli sevai and now comes Masala Dosa:-) Started craving for it now:-)
yum
Looks great and perfect.
like you, masala dosa is the first thing i order whenever we go to any veg or south indian restaurant here. i liked your mashed potato version with carrots.
simply delicious
Love it… All time favorite…
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Masala Dosa looks very yummy dear.
Drooling over here.Loved the way u made the masala and clicks are awesome too
wow my fav dosa,luks delicious…Loved the last click raji,too gud.
Yummy masala dosa.. I too make the same way but add few coriander leaves too..Lovely clicks as always 🙂
Cant take my eyes from ur masala dosa,i can die for it.
It's finger licking delicious & tempting..
super clicks.. It has been ages since I did masala dosa.. now feel like some
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Been ages since I ate masala Dosa. Looks crunchy & yummy
wow yummy dosa … my all time fav…
Hi Raji,
Very tempting! I am a dosa fan and had been devouring a lot lately. Your beautiful pictures make it extra inviting! Keep the good work going. I have tried many recipes from your blog with excellent results. Thanks!
Sridevi Ravi
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Looks awesome, perfect as well as great.
Yummy dosa.. My fav.
Masala dosa is also my fav. yours looks really delicious. I never added cashews in masala. I will try next time. and I make thin dosa because my husband like thin n crispy dosa.
its 9+ now and so perfect for bfast ….tempting clicks ..yum
love it its divine simple things in life make ur whole day 🙂
love ur blog and ur receipes thank u for sharing it with us 🙂
nice dosa
Love the masaldosai..Me too used to make it during the weekends..I posted your Cornflour halwa recipe in my blog…Thanks for sharing…
Love Masala Dosa at any time of the day! Lovely pics.
one of all time favourite 🙂 perfect looking great shots Raks..
Tried it this morning 🙂 It Turned out very nice, Thank u for such a lovely post raks.
You can publish the next "Samaithu Par" book 🙂 awesome clicks Raks..
My all time favourite!
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Looks so crispy and perfect, feeling hungry seeing this dosas now!!
Oh my God i was awestrcuk by your receipes 🙂
Nice clicks.delicious.
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seeing ur post i am feeling hungry..let me have my luch first or i will die of salivating..perfect clicks..
Lovely clicks of Masala Dosa. Makes you wanna eat it right away. 🙂
I have tried this today and it was just YUMMY!! My parents loved it, even though the dosa that I made didn't look like yours yet it's taste was divine. I'm proud to say this is my first time cooking Indian food and it was a great experience. Can't wait to cook more Indian foods and thanks for this wonderful website. Keep it up
Hey Rak… your recipes are so practicle. Even items and ingredients you used are easily available in our home and market. You satisfied my search of collection of recipes in one blog. Thanks a lot. 🙂
I tried this and everyone loved it..thanks
I tried this and it was yum everyone loved it..
if someone in family doesn't like ginger, u can grind it. They will never find out 😀 😉
normally in karnataka restaurants, if you order for masala dosa,they prepare dosa with another ingredient,which they call as khara chutney.after the dosa is done,they line the penultimate ring of the dosa with khara chutney and in middle they put potato masala.Served with coconut chutney and sambar. The same goes with podi dosa,where khara chutney is replaced by chutney podi/milaga podi.The sambar has a little bit sweet taste.I havent had a very good masala dosa outside karnataka.Its always best there.
this summer i decided to cook Indian cuisines (which are not common in Pakistan) and start from masala dosa and surprise my family, and rakskitchen is going to help me 🙂
I am a hotel management student and a big fan of your blog. Keep up the good work. God bless.
I am a hotel management student and a big fan of your blog. Keep up the good work. God bless.
Hi
I have tried ur masala dosa receipe it really come out well. my husband loved it . He ate all the masala along with the ginger chutney.he liked it so much that he cannot resist with two, he generally don't eat potatoes.
a very big thanks for you as i'm trying lots of dishes from ur site. i have learned lot's of cooking basics and techniques to cook each variety carefully and without loosing the taste of the dish.
once again thanks for u, because ur blog i'm learned to cook and my family started loving all my dishes.
Thanks and keep going this in my everyday recipe index. because i see the recipe according to what i have at my home and start cooking accordingly. so first thing for me to do in the morning is decide what to cook from ur blog and then start my cooking.
thanks a lot for ur help and blog. keep rocking rak's.
thanks
Kokila
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one of the best masala dosa recipies
looks yummy…:)
Nice
Rak's makes cooking so easy. Have tried many recipes and all turned out to be good. Thanks.
Hello,
We are a franco-tamil cultural centre in Pondicherry and we are currently writting an article about what can be done out of an idli batter especially dosai and uttapam ! Your article's picture looks yummy! We would like to ask you if we can use the last one as an illustration ? We can put the photographer''s name on it of course and send you the link of the article once it is written !
Sita team's best regards