Masala Dosa

Masala dosa is a popular South Indian dish that consists of a thin, crispy pancake made from fermented rice and lentil batter. The dosa is typically stuffed with a spicy potato filling and served with various accompaniments like chutney and sambar.


Masala Dosa….

Masala Dosa


  • 1 cup regular rice (any variety)
  • 1/4 cup parboiled rice (idli rice)
  • 1/4 cup urad dal (split black lentils)
  • 1/2 teaspoon fenugreek seeds (methi seeds)
  • Salt to taste
  • Water (for soaking and grinding)

For the potato filling:

  • 3 to 4 medium-sized potatoes
  • 1 tablespoon oil (preferably coconut or vegetable oil)
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 sprig of curry leaves
  • 2 green chilies, finely chopped
  • 1 medium-sized onion, finely chopped
  • 1/2 teaspoon turmeric powder
  • Salt to taste

For serving:

  • Coconut chutney
  • Sambar
  • Spicy tomato chutney

Preparation method!

  1. Dosa Batter:
  • Wash the regular rice, parboiled rice, urad dal, and fenugreek seeds together. Soak them in water for 5 to 6 hours.
  • Drain the soaked ingredients and grind them to a smooth paste using a blender or a wet grinder. Add water gradually as needed to achieve a thick, pouring consistency.
  • Transfer the batter to a large bowl, add salt, and mix well. Allow the batter to ferment overnight or for at least 8 hours, covered in a warm place.
  1. Potato Filling:
  • Boil the potatoes until they are tender. Peel them and roughly mash them with a fork or potato masher. Set aside.
  • Heat oil in a pan on medium heat. Add mustard seeds and let them splutter. Then add cumin seeds and curry leaves, followed by chopped green chilies and onions. Sauté until the onions turn translucent.
  • Add turmeric powder and salt, and mix well.
  • Add the mashed potatoes to the pan and mix them with the onion mixture, ensuring the potatoes are coated with the spices. Cook for a few minutes to let the flavors blend. Remove from heat and set aside.
  1. Making Masala Dosa:
  • Heat a dosa tawa or a non-stick pan on medium heat. Once hot, sprinkle a few drops of water on the surface. If it sizzles, the tawa is ready.
  • Take a ladleful of dosa batter and pour it onto the center of the tawa. Using the back of the ladle, spread the batter in a circular motion to form a thin, even dosa.
  • Drizzle a little oil or ghee on the dosa’s surface and around the edges.
  • Cook the dosa on medium heat until it turns golden brown and crispy.
  • Place a portion of the prepared potato filling in the center of the dosa. Fold the dosa over the filling to form a cylindrical or triangular shape.
  • Remove the masala dosa from the tawa and serve it hot with coconut chutney, sambar, and optionally, spicy tomato chutney.


  1. Rich in dietary fiber: The combination of rice and lentils in masala dosa provides dietary fiber, which aids digestion, promotes bowel regularity, and helps maintain a healthy gut.
  2. Nutrient-dense filling: The potato filling in masala dosa is often prepared with spices like turmeric, mustard seeds, and cumin seeds, which offer various health benefits. Potatoes themselves are a good source of vitamins, minerals, and antioxidants.


Masala dosa is beloved for its combination of textures and flavors, with the crispy dosa complementing the spiced potato filling. It is a popular breakfast or brunch item in South India but can be enjoyed at any time of the day.

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