📝 About This Recipe
A crown jewel of South Indian breakfast, the Masala Dosa is a masterpiece of textures and balanced spices. It features a thin, fermented rice and lentil crepe that is shatteringly crisp on the outside and soft on the inside, wrapped around a comforting, savory potato 'palya'. This iconic dish offers a symphony of tangy, earthy, and spicy notes that transport you straight to the bustling tiffin rooms of Bangalore and Mysore.
🥗 Ingredients
Dosa Batter
- 3 cups Parboiled Rice (Idli Rice) (soaked for 6 hours)
- 1 cup Whole Urad Dal (Black Gram) (husked/white variety, soaked for 6 hours)
- 1 teaspoon Fenugreek Seeds (Methi) (soaked with the rice)
- 1/2 cup Poha (Flattened Rice) (rinsed and soaked 10 mins before grinding)
- 1.5 teaspoons Salt (or to taste)
Potato Masala Filling
- 4 large Potatoes (boiled, peeled, and roughly mashed)
- 2 medium Onions (thinly sliced)
- 3-4 pieces Green Chilies (slit or finely chopped)
- 1 inch Ginger (finely grated)
- 1 teaspoon Mustard Seeds
- 10-12 leaves Curry Leaves (fresh is best)
- 1/2 teaspoon Turmeric Powder
- 2 tablespoons Oil or Ghee (for tempering)
For Frying
- 4-6 tablespoons Ghee or Butter (for drizzling on the dosa)
👨🍳 Instructions
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1
Grind the soaked dal and fenugreek seeds into a very smooth, fluffy paste using a wet grinder or high-speed blender, adding ice-cold water sparingly.
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2
Grind the soaked rice and poha into a slightly grainy consistency (like fine semolina). Combine the rice and dal batters in a large pot.
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3
Mix the batter thoroughly with your hands (natural microbes help fermentation) and let it ferment in a warm place for 8-12 hours until it doubles in volume and smells slightly tangy.
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4
To make the filling, heat oil in a pan and add mustard seeds. When they pop, add curry leaves, green chilies, and ginger.
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5
Add the sliced onions and sauté until translucent. Stir in the turmeric powder and salt.
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6
Add the roughly mashed potatoes and a splash of water. Mix well, cover, and cook for 5 minutes on low heat. Finish with fresh cilantro and set aside.
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7
Check the fermented dosa batter; add salt and a little water if needed to achieve a 'pouring' consistency that isn't too runny.
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8
Heat a non-stick or cast-iron tawa (griddle) over medium heat. Sprinkle a few drops of water; if they sizzle and evaporate, the pan is ready.
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9
Wipe the pan with a damp cloth. Pour a ladleful of batter in the center. Using the back of the ladle, spiral outward in a circular motion to spread the batter into a thin crepe.
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10
Drizzle 1 teaspoon of ghee or butter around the edges and a little in the center. Cook until the bottom turns golden brown and the edges start to lift.
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11
Place 2-3 tablespoons of the potato masala in the center or on one half of the dosa.
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12
Fold the dosa over the filling or roll it into a cylinder. Remove from the pan and serve immediately while hot and crispy.
💡 Chef's Tips
For the crispest dosa, ensure your batter is well-fermented; look for tiny bubbles and a light airy texture. Use a heavy cast-iron tawa for even heat distribution, which prevents the center from burning before the edges crisp up. If the batter sticks while spreading, your pan is too hot—wipe it with a wet cloth or a cut onion dipped in oil to cool it down. Adding a teaspoon of sugar to the batter just before making dosas helps in achieving a beautiful golden-brown color. Do not over-mash the potatoes; keeping some chunks provides a better texture against the thin crepe.
🍽️ Serving Suggestions
Serve hot with a side of spicy Coconut Chutney and tangy Tomato-Onion Chutney. A bowl of piping hot Sambar (lentil vegetable stew) is the traditional and essential accompaniment. Pair with a frothy glass of authentic South Indian Filter Coffee for the perfect breakfast experience. For an extra kick, spread a teaspoon of Red Garlic Chutney (Mysore style) on the inside of the dosa before adding the potatoes. Serve with a dollop of fresh white butter on top for added indulgence.