Special Masala Dosa is not just a dish—it’s an emotion for many. With crispy texture, spicy filling, and hearty sides, it brings the warmth of South Indian kitchens straight to your plate. Make it once, and it’s sure to become a regular on your breakfast table!
🌟 IntroductionMasala Dosa is one of South India’s most iconic dishes—crispy, golden dosas filled with a flavorful spiced potato filling, served with coconut chutney and sambar. It’s a favorite across India, found everywhere from street stalls to 5-star restaurants. With this special recipe, you can recreate authentic masala dosa magic in your own kitchen!
Servings: 4
Cost: 100
Ingredients
🛒 Ingredients
🔸 For Dosa Batter:
- 2 cups idli rice or dosa rice
- ½ cup urad dal (split black gram)
- 2 tbsp poha (flattened rice)
- ½ tsp fenugreek seeds
- Salt to taste
- Water as required
🔸 For Masala (Potato Filling):
- 3–4 boiled potatoes (mashed)
- 1 large onion, thinly sliced
- 1 green chili, finely chopped
- 1 tsp mustard seeds
- ½ tsp turmeric powder
- 1 tsp urad dal
- A few curry leaves
- Salt to taste
- 1 tbsp oil or ghee
- Fresh coriander leaves (chopped)
- 1 tsp lemon juice
Instructions
- 1. Prepare the Dosa Batter – Wash and soak rice, urad dal, fenugreek seeds, and poha for 4–6 hours. – Grind into a smooth batter using water as needed. – Add salt and let it ferment overnight or for 8–10 hours until bubbly and risen.
- 2. Make the Masala Filling – Heat oil in a pan. Add mustard seeds, urad dal, and let them splutter. – Add curry leaves, green chilies, and sliced onions. Sauté until soft. – Add turmeric, salt, and mashed potatoes. Mix well. – Sprinkle chopped coriander and a dash of lemon juice. Keep aside.
- 3. Make the Dosas – Heat a nonstick or cast-iron tawa. Grease lightly. – Pour a ladleful of batter and spread into a thin circle. – Drizzle some oil or ghee around the edges. – When golden and crisp, place some masala in the center and fold the dosa.
- 🍽️ Serving Suggestions – Serve hot with coconut chutney, tomato chutney, and steaming sambar. – Add a dollop of butter for a “Benne Masala Dosa” twist. – Can be served as breakfast, brunch, or dinner.