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Crispy South Indian Masala Dosa filled with spiced potato masala and served with coconut chutney and sambar.

Masala Dosa Recipe | South Indian Potato Dosa

Masala Dosa is a classic South Indian recipe made with crispy dosa, soft potato masala, and simple Indian spices. Serve it hot with chutney and sambar.
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Prep Time 20 minutes
Cook Time 19 minutes
Fermentation Time 12 hours
Total Time 12 hours 39 minutes
Course: Breakfast, Main Course, Snack
Cuisine: Indian
Ingredients Method Notes

Ingredients
  

For Dosa Batter
  • * 2 cups dosa rice or parboiled rice
  • * 1/2 cup urad dal
  • * 2 tablespoons chana dal
  • * 1/2 teaspoon methi seeds
  • * 1/4 cup poha
  • * Water as needed
  • * Salt as needed
For Potato Masala
  • * 4 medium potatoes boiled and peeled
  • * 1 tablespoon oil
  • * 1/2 teaspoon mustard seeds
  • * 1 teaspoon chana dal
  • * 1 teaspoon urad dal
  • * 8 to 10 curry leaves
  • * 2 green chillies chopped
  • * 1 inch ginger finely chopped
  • * 2 medium onions thinly sliced
  • * 1/2 teaspoon turmeric powder
  • * Salt as needed
  • * 2 tablespoons chopped coriander leaves
  • * 1 teaspoon lemon juice optional
For Making Dosa
  • * Dosa batter as needed
  • * Oil or ghee as needed

Method
 

  1. Rinse rice, urad dal, chana dal, and methi seeds well.
  2. Soak rice separately for 5 to 6 hours.
  3. Soak urad dal, chana dal, and methi seeds together for 5 to 6 hours.
  4. Soak poha for 15 to 20 minutes before grinding.
  5. Grind urad dal, chana dal, methi seeds, and poha with a little water until smooth.
  6. Grind rice separately into a smooth batter.
  7. Mix both batters in a large bowl.
  8. Cover and ferment for 8 to 12 hours, or overnight.
  9. Add salt after fermentation and mix gently.
  10. For the potato masala, heat oil in a pan.
  11. Add mustard seeds and let them crackle.
  12. Add chana dal and urad dal. Fry until light golden.
  13. Add curry leaves, green chillies, and ginger.
  14. Add sliced onions and cook until soft.
  15. Add turmeric powder and salt.
  16. Add boiled mashed potatoes and mix well.
  17. Add a little water if needed and cook for 2 to 3 minutes.
  18. Add coriander leaves and lemon juice. Mix and turn off the heat.
  19. Heat a dosa tawa on medium heat.
  20. Pour a ladleful of batter and spread it thin in a circular shape.
  21. Drizzle oil or ghee around the dosa.
  22. Cook until golden and crisp.
  23. Place potato masala in the center.
  24. Fold or roll the dosa and serve hot.

Notes

* Fermented batter gives the best flavor and texture.
* Use medium heat for crispy dosa.
* Do not spread dosa on a smoking hot tawa.
* Add water slowly while adjusting batter consistency.
* Serve masala dosa immediately for the best crisp texture.