Masala Dosa Recipe | South Indian Breakfast Masal Dosai

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Masala Dosa

Nov 21, 2013         one comment.

Masala Dosa or Dosai is a south Indian savory Crepe filled with a mixture of cooked potatoes and onions!

Here’s how to make delicious Masala Dosa!

MASALA DOSA RECIPE | South Indian Crepe filled with Potatos

For the “Masala” or the filling part, you’ll need –
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

For the “crepe” or the Dosa, use homemade or store bought Dosa Batter. If refrigerated, get it out half hour before. Take some batter and thin it out with a bit of water (measures given in printable recipe below)
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Heat oil in a pan with high sides. Add mustard seeds. When they start to splutter, add jeera and fry for 30 seconds. Then add the curry leaves and chopped green chilli and fry for 30 seconds
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Add the onion, turmeric powder and hung powder. Mix well and let it cook for 2-3 minutes
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Add salt and mix well. Let the onions sweat and cook down.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Stir occasionally. Do not let it burn. Cook on medium heat for 10 minutes or until the onions have reduced down considerably.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Add the mashed potatoes
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Mix well and cook for a final 5 minutes, mixing from bottom up t avoid burning.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

That’s it! Your filling is done. Let it cool a bit. (You can prepare this a day ahead and stre in refrigerator. Just before making the Masala Dosa, warm it up in the Micrwave or stove top)
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Let’s get making the Masala Dosa! For a video tutorial on how to make the Dosa, you can check out my elaborate post on the art of making dosa! Basically, take a ladle full of thinned batter and pour in the middle of a hot griddle. Using the back of the ladle, spread it out to a thin circle
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Pour about a teaspoon of oil around and in the middle of the crepe/dosa. Let it cook and crisp up on medium heat. If your dosa is super thin, it shouldn’t take more than 1-2 minutes
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Make sure the dosa is super thin. However, if it is not, you can loosen the edges, flip the dosa so that the other side can cook as well. Let it cook for 2 minutes and flip back so that we can fill with the Masala. >> SKIP the flipping part if you manage to make a super thin dosa. Just loosen the edges of the dosa.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Fill one half of the Dosa with the Masala. Some people like a LOT of masala while some like a little bit only. How much ever you want to fill, fill evenly.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Flip the other side of the dosa and close it on top of the side with the masala. Press gently to seal all sides.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

If you want, you can add a bit of Ghee / Butter and cook (crisp up) for 1 minute. That’s it! Your Masala Dosa is ready.
Masala Dosa Recipe | South Indian Breakfast Masal Dosai

Do me a favor? Please eat it with Coconut Chutney and Sambar?! 🙂

Print

Masala Dosa


  • Author: Kavitha
  • Prep Time: 30 mins
  • Cook Time: 5 mins
  • Total Time: 35 mins
  • Yield: 20 1x
Scale

Ingredients

For Dosa Batter – makes about 3-4 cups of batter enough to make 20 Dosas. Or use your version or store bought batter

  • 1 cups Idli Rice (find in any Indian general store)
  • 1/5 cup Urad Dal (split black lentil)
  • 1/5 Tbsp Salt (or as required)
  • Water

For Masala – makes 4 cups of filling (can make about 10-20 Masala Dosas depnding on how much filling you want)

  • 4 Large Potatoes – boiled, peeled and mashed by hand / masher / fork – (*don’t mash too finely)
  • 2 Large Onions, finely chopped
  • 1 teaspoon Black Mustard Seeds (Rai // Kadugu)
  • 2 teaspoons Jeera // Cumin Seeds
  • 24 Long Green Chillies, finely chopped (varies depending on how spicy you want the Masala to be)
  • 2 Tablespoons roughly torn Curry Leaves
  • 1 teapsoon Turmeric (Haldi) powder
  • 1 teaspoon Hing (Asafetida) powder {*skip and use garlic powder if you can’ find this}
  • 3/4 Tablespoon Salt (adjust to taste)
  • a pinch of Sugar (optional)
  • 4 teaspoons Vegetable Oil

For the Masala Dosa

  • Dosa Batter
  • Masala Filling
  • Vegetable Oil
  • Butter / Ghee – optional

Instructions

Dosa Batter

  1. Wash and soak the uncooked rice for 5-8 hours or overnight. DO not over soak or it may spoil the rice
  2. Soak the Urad Dal for 1-2 hours.
  3. In the grinder (or powerful blender), add the Urad Dal with enough water to make it into a smooth, sticky batter. It takes around 20 minutes. Remove into a large container & set aside.
  4. Add the rice with enough water to make it into a smooth batter. It takes around 30-40 minutes in a grinder
  5. Add the rice batter to the previously ground Urad Dal paste. (Alternatively, You could actually mix & soak both the rice & lentils together and grind together too, but sometimes the rice takes longer to grind)
  6. Add salt and mix well.
  7. Cover and let it sit in a warm spot for 2-4 hours to let the batter ferment. It will rise in volume.
  8. Refrigerate it until use.

Masala Filling

  1. Heat oil in a pan with high sides. Add mustard seeds. When they start to splutter, add jeera and fry for 30 seconds. Then add the curry leaves and chopped green chilli and fry for 30 seconds.
  2. Add the onion, turmeric powder and hing powder. Mix well and let it cook for 2-3 minutes
  3. Add salt and mix well. Let the onions sweat and cook down. Stir occasionally. Do not let it burn. Cook on medium heat for 10 minutes or until the onions have reduced down considerably.
  4. Add the mashed potatoes, mix well and cook for a final 5 minutes, mixing from bottom up to avoid burning.
  5. That’s it! Your filling is done. Let it cool a bit before making masala dosai.

Making the Masala Dosa

  1. If the batter is in the refrigerator, take it out half an hour before making the Dosa. If it has been in the fridge, it would be very thick. For each ladle of batter, use about a tablespoon of water (or more if required) to thin out the batter. The batter should be of pouring and spreading consistency.
  2. Take a ladle full of thinned batter and pour in the middle of a hot griddle. Using the back of the ladle, spread it out to a thin circle
  3. Pour about a teaspoon of oil around and in the middle of the crepe/dosa. Let it cook and crisp up on medium heat. If your dosa is super thin, it shouldn’t take more than 1-2 minutes
  4. Make sure the dosa is super thin. However, if it is not, you can loosen the edges, flip the dosa so that the other side can cook as well. Let it cook for 2 minutes and flip back so that we can fill with the Masala. SKIP the flipping part if you manage to make a super thin dosa. Just loosen the edges of the dosa.
  5. Fill one half of the Dosa with the Masala. Some people like a LOT of masala while some like a little bit only. How much ever you want to fill, fill evenly.
  6. Flip the other side of the dosa and close it on top of the side with the masala. Press gently to seal all sides. (Looks like a semi circle now)
  7. If you want, you can add a bit of Ghee / Butter and cook (crisp up) for 1 minute. That’s it! Your Masala Dosa is ready.

Notes

  1. You can prepare the Masala a day or two ahead and store in refrigerator. Just before making the Masala Dosa, warm it up in the Micrwave or stove top
  2. Dosa Batter can be made ahead as well. Usually, a day old batter works best!
  3. This can be eaten for lunch or dinner or an evening snack too.
  4. You can make any filling you like and adopt the same method of making. For example >>

I love this book for South Indian cuisine! If you love South Indian food as much as I do, you should get this book! 🙂

Other recipes you should try –
Plain DOSA
dosai

Andhra Pesarattu
pesarattu

Idli
idli

 




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