Introduction
Crispy, golden, and stuffed with flavorful potato masala — Masala Dosa is one of South India’s most iconic and loved dishes.
Served hot with creamy Coconut Chutney and spicy Sambar, it’s a wholesome meal that brings together comfort, taste, and tradition in every bite.
Let’s make this restaurant-style Masala Dosa at home — crispy on the outside, soft inside, and bursting with flavor!
🧾 Ingredients
For the Dosa Batter:
- 2 cups rice
- ½ cup urad dal (split black gram)
- 2 tbsp chana dal (optional, for crispiness)
- 1 tsp fenugreek seeds (methi)
- Water (as required for soaking & grinding)
- Salt to taste
For the Potato Masala Filling:
- 3 medium potatoes (boiled and mashed)
- 1 medium onion (sliced)
- 1 green chili (slit)
- 1 tsp mustard seeds
- 1 tsp urad dal
- ½ tsp turmeric powder
- 8–10 curry leaves
- 1 tbsp oil or ghee
- Salt to taste
- 2 tbsp chopped coriander leaves
For the Coconut Chutney:
- ½ cup grated coconut (fresh or frozen)
- 2 tbsp roasted chana dal (dalia)
- 1 small green chili
- ½ inch ginger piece
- Salt to taste
- Water as needed
- 1 tsp oil (for tempering)
- ½ tsp mustard seeds
- 4–5 curry leaves
🍳 Step-by-Step Preparation
Step 1: Prepare the Dosa Batter
- Wash rice, urad dal, chana dal, and fenugreek seeds thoroughly.
- Soak them together in water for 6–8 hours or overnight.
- Drain and grind to a smooth, fluffy batter using minimal water.
- Transfer to a large bowl, cover, and ferment overnight or 8–10 hours in a warm place.
- After fermentation, add salt and mix gently.
Step 2: Make the Potato Masala
- Heat oil in a pan. Add mustard seeds and let them splutter.
- Add urad dal, curry leaves, and green chili. Sauté for 30 seconds.
- Add sliced onions and cook until translucent.
- Add turmeric powder and salt.
- Add boiled, mashed potatoes and mix well.
- Sprinkle chopped coriander and mix again. Set aside.
Step 3: Prepare the Coconut Chutney
- In a blender, add coconut, roasted chana dal, green chili, ginger, salt, and little water.
- Blend into a smooth chutney.
- For tempering, heat 1 tsp oil, add mustard seeds and curry leaves, and pour it over the chutney.
Step 4: Make the Dosa
- Heat a non-stick or cast-iron tawa on medium flame.
- Pour a ladle of batter in the center and spread it in a circular motion to make a thin dosa.
- Drizzle oil or ghee around the edges.
- Cook until the base turns golden and crispy.
- Place 2 tbsp of potato masala in the center and fold the dosa.
Step 5: Serve Hot!
Serve your crispy Masala Dosa with Coconut Chutney and Sambar for an authentic South Indian experience.
🍴 Serving Suggestions
- Serve with Coconut Chutney, Tomato Chutney, and Sambar.
- Add a small cube of butter on top for a “Butter Masala Dosa” version.
💡 Tips & Variations
- Fermentation time may vary based on weather; keep in a warm spot.
- For extra crispiness, add 2 tbsp of rice flour to the batter before making dosas.
- Try Rava Masala Dosa using semolina for a quicker version.
❤️ Why You’ll Love It
- Crispy and golden on the outside, soft inside
- Classic combination of dosa, chutney, and masala
- Healthy, filling, and perfect for breakfast or dinner
- 100% vegetarian and gluten-free