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4.34 from 3 votes

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.
Prep Time10 mins
Cook Time30 mins
Course: Breakfast
Cuisine: Indian
Servings: 4


  • 3 Potatoes big sized
  • 1 Onion
  • 2 tbsp Carrot finely chopped
  • 2 Green chilli
  • 1 tbsp Finely chopped ginger
  • tsp Turmeric powder
  • Salt as needed

To temper

  • 1 tbsp Oil
  • ½ tsp Mustard
  • 1 tsp urad dal
  • 2 tsp Chana dal
  • 5 Cashew nuts
  • 1 Curry leaves sprig


  • Wash and cut each potato into 4 and pressure cook with ½ 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.
  • Add chopped ginger, green chilli, onion, carrot and fry well for a minute. Add ¼ cup water and turmeric.
  • Add the mashed potatoes and mix well. Fry for 2-3 minutes, add oil if needed more.
  • 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.


  • Use ½ 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.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 flavour.