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Masala dosa recipe, south Indian breakfast

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masala-dosa-recipe
Masala dosa is my favourite in my childhood days. I love the Potatoes cooked in a simple yet flavourful way that goes well as both stuffing for dosa and with puri/ poori. My dad takes us to restaurants only once in a blue moon. Even if we travel, my mom will pack idli or some variety rice. So we rarely get chance to restaurants. So if I get a chance, my order will be one and only the “masala dosa”.  And now, in contrast, now in Singapore, we eat out atleast 2-3 times a month, thanks to Aj😉. He is just like me in that case, love restaurant food and he is also like me when it comes to taste. His order for breakfast will be always poori, masala dosa. That’s it. Every single time. But at home he asks for my vegetable masala dosa. He always wants something special😎.

     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. Anyways I will also post a puri masala recipe in future, but just saying this can be used for puri too. 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. He loves that masala served there. It is so different from others. So here is my version of masala for dosai.

masala-for-poori-dosa

Masala dosa recipe

Recipe Cuisine: Indian  |  Recipe Category: Breakfast
Prep Time: 10 mins    |  Cook time: 10 mins    |  Serves: 4

Dosa batter recipe/ Dosa batter recipe(easy version)

Ingredients

Potatoes3, big sized
Onion1
Carrot, finely chopped2 tbslp
Green chilli2
Finely chopped ginger1 tblsp
Turmeric powder1/8 tsp
Salt3/4 – 1 tsp(adjust as per your taste)

 

To temper

Oil1 tblsp
Mustard3/4 tsp
urad dal1 tsp
Channa dal2 tsp
Cashew nuts5
Curry leaves1 sprig

 

Method

  1. Wash and cut each potato into 4 and pressure cook with 1/2 cup water for 3 whistles. 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-potato-masala
  2. Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add 1/4 cup water and turmeric.2-potato-masala
  3. Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.3-potato-masala
  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.4-potato-masal

Notes

  • Use 1/2 tsp 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 flavour, also helps in digesting the potato. If you finely chop, then you wont even get it to know while eating.
  • 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 flavour.

Fold the dosa into half, closing the masala filling and serve hot with chutney andtiffin sambar.
masala-dosa-south-indian

Is it not tempting?
masal-dosai-recipe

Reader Interactions

Comments

  2. 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!

    Reply

  26. 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:-)

    Reply

  56. 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

    Reply

  94. 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

    Reply

  96. 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. 🙂

    Reply

  104. 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.

    Reply

  106. 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 🙂

    Reply

  112. 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

    Reply

  124. 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

    Reply

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