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4.17 from 6 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 tablespoon Carrot finely chopped
  • 2 Green chilli
  • 1 tablespoon Finely chopped ginger
  • 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


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.


  • 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.