- View
Masala Dosa is a beloved dish from South India that has gained popularity across the globe. A perfect combination of crispy, thin pancakes and a spiced potato filling, this dish offers a harmonious blend of flavours and textures.
Whether enjoyed for breakfast, lunch, or dinner, Masala Dosa is one of those dishes that leaves an unforgettable mark on your taste buds, bringing together the simple joys of spiced comfort food wrapped in a savoury crepe.
Want to dive deeper into Indian Cuisine? Don’t miss our post on 34 Traditional Indian Foods to Try
What Is Masala Dosa?
Masala Dosa is a traditional Indian pancake made from a fermented batter of rice and urad dal (black lentils). The dosa itself is thin and crispy, with a mild, tangy flavour from the fermentation process.
It is filled with a mildly spiced potato mixture that typically includes onions, mustard seeds, curry leaves, and a pinch of turmeric. The dish is often served with sides of coconut chutney and sambar, a tangy lentil based vegetable soup, which complement the dosa perfectly. The result is a well-balanced meal with a variety of textures and flavours.
Ingredients and Taste
The dosa batter is made from rice and urad dal, soaked and ground to a smooth consistency before being left to ferment overnight. The fermentation lends a subtle sourness that contrasts beautifully with the savoury potato filling.
The filling, or “masala,” is a simple yet flavourful combination of boiled potatoes, sautéed onions, mustard seeds, curry leaves, green chilies, and turmeric.
The spices are not overwhelming but provide a gentle heat and earthy taste, balanced with the creaminess of the potatoes. The dosa itself is light and crispy, offering a satisfying crunch that contrasts with the soft, spiced filling.
The coconut chutney adds a creamy, slightly sweet element, while the sambar delivers a tangy and spicy note, elevating the entire experience. This mix of textures and flavours, crispy, soft, spicy, and creamy, makes Masala Dosa a delightful dish to enjoy.
A Taste of History
Masala Dosa hails from South India, particularly from the states of Karnataka and Tamil Nadu. Dosa, in its simplest form, has been enjoyed in India for centuries, with early mentions of the dish found in Tamil and Kannada literature dating back to the 1st century AD.
Originally, dosas were softer and thicker, but over time, the thin, crispy variety became more widespread, particularly with the invention of modern grinding techniques.
The addition of the spiced potato filling came later, during the 20th century, reportedly as an innovation from Udupi restaurants in Karnataka. These restaurants played a significant role in popularizing Masala Dosa not only across India but also in international settings. Today, it is considered one of India’s iconic dishes and is enjoyed by food lovers worldwide.
How to Make Masala Dosa (Spiced Pancake with Potato Filling)
Masala Dosa is one of South India’s most cherished dishes, combining crisp fermented rice crepes with a warmly spiced potato filling. The process involves patience and balance: fermentation for depth of flavour, gentle spice for comfort, and careful cooking for the perfect golden crisp. See the recipe card at the bottom for printable directions
Ingredients
For the Dosa Batter
- 1 cup parboiled rice
- 1 cup regular rice
- ½ cup urad dal (split black gram)
- 2 tbsp chana dal (split chickpeas)
- ½ tsp fenugreek seeds
- Water, as needed
- Salt, to taste
- Oil or ghee, for cooking
For the Potato Masala Filling
- 3 medium potatoes, boiled and mashed
- 1 medium onion, thinly sliced
- 2 green chillies, finely chopped
- 1 tsp mustard seeds
- 1 tsp urad dal
- 10 fresh curry leaves
- ¼ tsp turmeric powder
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt, to taste
- Fresh coriander leaves, chopped (for garnish)
Cooking Instructions
Step 1: Prepare the rice and lentils
Rinse the parboiled rice, regular rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in separate bowls for at least 6 hours or overnight. Proper soaking ensures the dosa batter ferments well later.
Step 2: Grind and ferment the batter
Drain the soaked rice and lentils. Grind them separately into smooth pastes, adding water gradually. Combine the two batters in a large bowl and mix well with your hand for better aeration. Cover and leave to ferment overnight or for 8 to 10 hours in a warm spot until slightly bubbly and airy.
Step 3: Season the batter
Once fermented, add salt and mix gently. The consistency should be similar to pouring cream, neither too thick nor too runny. Keep aside while preparing the potato masala.
Step 4: Prepare the tempering
Heat oil in a pan over medium heat. Add mustard seeds, urad dal, and curry leaves. Once they crackle, stir in the green chillies and sliced onions. Cook until the onions turn soft and lightly golden.
Step 5: Add the spices and potatoes
Stir in the turmeric powder, then add the boiled, mashed potatoes. Season with salt and mix until the spices are evenly distributed. Add lemon juice and chopped coriander, then set aside to cool slightly.
Step 6: Heat the tawa
Place a flat non-stick or cast-iron tawa (griddle) over medium heat. Grease lightly with oil or ghee using a folded paper towel. The surface should be hot but not smoking.
Step 7: Spread the dosa
Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion outward to form a thin crepe. Drizzle a few drops of oil or ghee around the edges for crispness.
Step 8: Cook until golden
Allow the dosa to cook until the edges turn golden brown and the base becomes crisp. Avoid flipping. The top should appear cooked and lightly set.
Step 9: Add the potato filling
Spoon a portion of the potato masala into the centre of the dosa. Fold one side over the filling and roll gently into a cylindrical shape. Remove from the pan and place on a warm plate.
Step 10: Serve the dosa
Serve hot with coconut chutney, sambar, or tomato chutney. For an authentic touch, brush a little ghee over the top before serving. The crisp texture and spiced filling make every bite deeply satisfying.
Variations and Substitutions
- Rice: Idli rice or short-grain rice can replace parboiled rice if unavailable.
- Lentils: If urad dal is hard to find, use split mung dal for a milder taste.
- Oil: Traditional ghee enhances flavour but can be replaced with sunflower or sesame oil.
- Filling: Add peas or carrots for a vegetable variation of the masala filling.
Cooking Tips for Perfect Masala Dosa
- The key to crisp dosas is a well-fermented batter. If your kitchen is cool, keep the bowl in a warm oven (switched off) overnight.
- Always use a hot tawa; if the batter sticks, the pan is too cool.
- Stir the batter lightly before each use to maintain consistency.
- Avoid overloading the dosa with filling, which may make it soggy.
- For a restaurant-style crispness, drizzle a few extra drops of ghee at the edges while cooking.
Indian Masala Dosa Recipe
Ingredients
For the Dosa Batter
- 1 cup parboiled rice
- 1 cup regular rice
- ½ cup urad dal split black gram
- 2 tbsp chana dal split chickpeas
- ½ tsp fenugreek seeds
- Water as needed
- Salt to taste
- Oil or ghee for cooking
For the Potato Masala Filling
- 3 medium potatoes boiled and mashed
- 1 medium onion thinly sliced
- 2 green chillies finely chopped
- 1 tsp mustard seeds
- 1 tsp urad dal
- 10 fresh curry leaves
- ¼ tsp turmeric powder
- 1 tbsp lemon juice
- 1 tbsp oil
- Salt to taste
- Fresh coriander leaves chopped (for garnish)
Instructions
- Rinse the parboiled rice, regular rice, urad dal, chana dal, and fenugreek seeds thoroughly. Soak them together in separate bowls for at least 6 hours or overnight. Proper soaking ensures the dosa batter ferments well later.
- Drain the soaked rice and lentils. Grind them separately into smooth pastes, adding water gradually. Combine the two batters in a large bowl and mix well with your hand for better aeration. Cover and leave to ferment overnight or for 8 to 10 hours in a warm spot until slightly bubbly and airy.
- Once fermented, add salt and mix gently. The consistency should be similar to pouring cream, neither too thick nor too runny. Keep aside while preparing the potato masala.
- Heat oil in a pan over medium heat. Add mustard seeds, urad dal, and curry leaves. Once they crackle, stir in the green chillies and sliced onions. Cook until the onions turn soft and lightly golden.
- Stir in the turmeric powder, then add the boiled, mashed potatoes. Season with salt and mix until the spices are evenly distributed. Add lemon juice and chopped coriander, then set aside to cool slightly.
- Place a flat non-stick or cast-iron tawa (griddle) over medium heat. Grease lightly with oil or ghee using a folded paper towel. The surface should be hot but not smoking.
- Pour a ladleful of batter onto the centre of the tawa and spread it in a circular motion outward to form a thin crepe. Drizzle a few drops of oil or ghee around the edges for crispness.
- Allow the dosa to cook until the edges turn golden brown and the base becomes crisp. Avoid flipping. The top should appear cooked and lightly set.
- Spoon a portion of the potato masala into the centre of the dosa. Fold one side over the filling and roll gently into a cylindrical shape. Remove from the pan and place on a warm plate.
- Serve hot with coconut chutney, sambar, or tomato chutney. For an authentic touch, brush a little ghee over the top before serving. The crisp texture and spiced filling make every bite deeply satisfying.
