📝 About This Recipe
A crown jewel of South Indian tiffin culture, the Masala Dosa is a masterpiece of textures and flavors featuring a fermented rice and lentil crepe that is shatteringly crisp on the outside and soft within. Tucked inside is a 'Palya'—a fragrant, turmeric-stained potato mash tempered with mustard seeds and curry leaves. This iconic dish offers a perfect balance of tang from the fermentation and earthy heat from the spiced filling, making it an unforgettable breakfast experience.
🥗 Ingredients
Dosa Batter
- 3 cups Sona Masuri or Parboiled Rice (high quality short-grain rice)
- 1 cup Whole Urad Dal (skinned black gram)
- 1 teaspoon Fenugreek Seeds (Methi) (helps with fermentation and color)
- 1/2 cup Poha (Flattened Rice) (soaked for 10 mins; ensures softness)
- 1.5 teaspoons Salt (to taste)
Potato Masala Filling (Palya)
- 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
- 1/2 cup Ghee or Oil (for drizzling on the dosa)
👨🍳 Instructions
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1
Rinse the rice and urad dal separately. Soak the rice with fenugreek seeds in one bowl, and the urad dal in another bowl for at least 5-6 hours.
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2
Drain the urad dal and grind it with very little ice-cold water until it becomes a light, fluffy, and smooth paste. Transfer to a large pot.
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3
Grind the soaked rice along with the soaked poha into a slightly coarse paste (like fine semolina). Combine this with the urad dal paste.
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4
Mix the batter well with your clean hands (the natural bacteria in hands aids fermentation) for 2 minutes. The consistency should be thick but pourable.
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5
Cover and let the batter ferment in a warm, dark place for 8-12 hours until it doubles in volume and smells slightly tangy.
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6
Gently fold in salt to the fermented batter. Do not over-mix, as you want to keep the air bubbles intact.
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7
To make the filling: Heat oil in a pan. Add mustard seeds and let them splutter. Add curry leaves, green chilies, and ginger.
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8
Add the sliced onions and sauté until translucent. Stir in the turmeric powder and salt.
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9
Add the mashed potatoes and a splash of water. Mix well, cover, and cook for 3-4 minutes on low heat. Finish with fresh coriander and set aside.
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10
Heat a non-stick or cast-iron tawa (griddle) on medium heat. Sprinkle some water to check the temperature; it should sizzle and evaporate immediately.
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11
Pour a ladleful of batter in the center. Using the back of the ladle, spread it in a circular motion moving outward to form a thin crepe.
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12
Drizzle a teaspoon of ghee or oil around the edges and in the center. Cook until the base turns golden brown and the edges start to lift.
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13
Place 2-3 tablespoons of the potato masala in the center or on one half of the dosa.
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14
Fold the dosa over the filling and let it sit for 30 seconds to ensure maximum crispness before sliding it onto a serving plate.
💡 Chef's Tips
Use a heavy-bottomed cast iron tawa for the most authentic, crispy texture. Always wipe the tawa with a damp cloth or a piece of onion between making each dosa to regulate the surface temperature. If the batter is too thick, the dosas will be doughy; if too thin, they won't crisp up—aim for a 'dropping' consistency. Ensure the urad dal is ground to a very fine, airy foam; this is the secret to a light and porous dosa. For a restaurant-style 'Red Chutney' layer, spread a little garlic-chili paste on the inside of the dosa before adding the potatoes.
🍽️ Serving Suggestions
Serve piping hot with a side of fresh Coconut Chutney. Pair with a bowl of steaming vegetable Sambar for dipping. Add a dollop of white butter (makkhan) on top for an indulgent touch. Enjoy with a hot tumbler of authentic South Indian Filter Coffee. Serve with a side of 'Gunpowder' (Milagai Podi) mixed with gingelly oil.