Masala Dosa Recipe – South Indian Style

 Masala Dosa Recipe – South Indian Style

Masala Dosa is one of the most iconic dishes from South India, beloved across India and globally. It features a crispy, golden-brown rice and lentil crepe filled with a mildly spiced potato filling. Typically served with coconut chutney and sambar, it’s a complete meal that's both satisfying and delicious.

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📝 Ingredients

For Dosa Batter:

• 2 cups rice (preferably parboiled rice or idli rice)

• ½ cup urad dal (split black gram without skin)

• 2 tbsp chana dal (optional, for crispiness)

• 1 tsp fenugreek seeds (methi)

• Salt, to taste

• Water, as needed

• Oil or ghee, for roasting dosas

For Potato Masala (Filling):

• 3–4 medium potatoes (boiled & mashed)

• 1 large onion (thinly sliced)

• 1–2 green chilies (slit or chopped)

• 1-inch piece ginger (grated)

• 1 tsp mustard seeds

• 1 tsp urad dal

• ½ tsp turmeric powder

• 8–10 curry leaves

• 2 tbsp oil

• Fresh coriander leaves, chopped

• Salt to taste

• A pinch of asafoetida (hing)

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🧑‍🍳 Preparation Steps

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Step 1: Preparing Dosa Batter

1. Soak the Ingredients: Wash and soak rice, urad dal, chana dal, and fenugreek seeds in water separately or together for at least 4–6 hours.

2. Grind the Batter: Drain the soaked ingredients and grind into a smooth, slightly coarse batter using minimal water. Traditionally, wet grinders are used, but a high-powered blender also works well.

3. Ferment the Batter: Pour the batter into a large bowl, add salt, mix well, and let it ferment overnight or 8–12 hours in a warm place. The batter should rise and turn slightly airy and bubbly.

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Step 2: Preparing the Potato Filling (Masala)

1. Cook Potatoes: Boil the potatoes until soft. Peel and mash them roughly—some chunks add texture.

2. Tempering: Heat oil in a pan. Add mustard seeds and let them splutter. Add urad dal, curry leaves, green chilies, and grated ginger. Sauté for a few seconds.

3. Add Onions & Spices: Add sliced onions and sauté until translucent. Add turmeric, a pinch of hing, and salt.

4. Add Potatoes: Add the mashed potatoes and mix well with the onion mixture. Add a little water to moisten the filling and make it easier to spread.

5. Garnish: Finish with chopped coriander leaves. Set aside.

   
   
   

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Step 3: Making the Dosa

1. Heat the Tawa: Use a well-seasoned cast iron tawa or a non-stick pan. Heat it until a drop of water sizzles and evaporates.

2. Spread the Batter: Pour a ladleful of batter in the center and quickly spread it in a circular motion to form a thin crepe.

3. Drizzle Oil: Drizzle a little oil or ghee around the edges and on top. Cook until the dosa turns golden and crispy. No need to flip unless it's thick.

4. Add Masala: Place a portion of the potato filling in the center or one side. Fold the dosa over the filling.

5. Serve Hot: Serve immediately with coconut chutney and sambar.

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📷 Images

1. Dosa Batter After Fermentation

2. Potato Masala Preparation

3. Spreading Dosa on Tawa

4. Masala Dosa Served with Chutney and Sambar

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🔥 Pro Tips for Perfect Masala Dosa

• Fermentation: The key to a good dosa is well-fermented batter. In colder climates, place it in an oven with the light on or near a warm stove.

• Tawa seasoning: For cast iron tawas, sprinkle a few drops of water to test heat and wipe with onion dipped in oil for seasoning.

• Crisp Texture: A slightly runny batter spread thinly gives crispier dosas.

• No sticking: Avoid using a brand-new non-stick pan or low-heat tawa—it makes dosas stick.

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🥥 Chutney & Sambar (Optional but Recommended)

Coconut Chutney:

Blend grated coconut, green chilies, ginger, roasted chana dal, salt, and a little water. Temper with mustard seeds, curry leaves, and dry red chilies.

Sambar:

Make sambar with toor dal, vegetables, tamarind, sambar powder, and a tempering of mustard seeds, curry leaves, and hing.

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🧺 Serving Suggestions

• Serve masala dosa hot and crisp.

• Pair with coconut chutney and piping hot sambar.

• Optionally add tomato chutney or peanut chutney for variety.

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🕰️ Time Required

• Prep Time: 10 minutes (excluding soaking & fermentation)

• Cook Time: 30 minutes

• Total Time: ~14 hours including fermentation

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🌱 Vegan & Gluten-Free?

Yes! Masala dosa is naturally vegan and gluten-free. Just make sure the chutney has no curd or dairy if you want it fully vegan.

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📌 Variations You Can Try

• Cheese Masala Dosa: Add shredded cheese on top of masala before folding.

• Mysore Masala Dosa: Spread red garlic chutney on dosa before adding masala.

• Set Dosa: A thicker, softer version served in stacks of 2 or 3.

• Rava Dosa: Made with semolina, not fermented—crisp and lace-like.

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❤️ Conclusion

Masala dosa isn’t just food; it’s an experience! The combination of crispy dosa, comforting spiced potato filling, and the creamy chutneys and tangy sambar makes it an unbeatable breakfast or meal. With a little planning for fermentation, you can bring the magic of South Indian tiffin to your home.