Masala Dosa is one of the most iconic dishes from South India. The crisp golden dosa filled with a warm flavorful potato masala creates a perfect blend of textures and taste. When served with coconut chutney and hot sambar it becomes a complete meal that feels satisfying and comforting with every bite.
The beauty of Masala Dosa lies in the contrast. The dosa is thin crisp and slightly tangy while the potato filling is soft mildly spiced and full of aroma from curry leaves and mustard seeds. Making authentic Masala Dosa at home is easier than it looks. You only need the right batter fermentation process and proper cooking technique to achieve that classic crisp texture.
This article explains every step in detail so anyone can create restaurant style masala dosa in their own kitchen.
Ingredients You Will Need
For the Dosa Batter
- 3 cups dosa rice or idli rice
- 1 cup urad dal
- 1 teaspoon fenugreek seeds
- 1 cup poha soaked for 20 minutes
- Salt to taste
- Water as needed
For the Potato Masala Filling
- 3 large boiled potatoes
- 1 tablespoon oil
- 1 teaspoon mustard seeds
- 1 teaspoon urad dal
- 1 teaspoon chana dal
- 1 sprig curry leaves
- 2 green chillies chopped
- 1 medium onion sliced
- 1 teaspoon turmeric
- Salt to taste
- Half cup water
- Fresh coriander chopped
For Serving
- Coconut chutney
- Sambar
- Tomato chutney optional
Step by Step Method to Make Masala Dosa
Step 1
Wash and Soak the Ingredients
- Wash the dosa rice and urad dal separately until the water runs clear.
- Add fenugreek seeds to the rice bowl.
- Soak the rice and dal in clean water for at least six hours.
- Soak the poha separately for twenty minutes before grinding.
Step 2
Grind the Batter
- Drain the soaked urad dal and grind it with a little water until it becomes thick light and fluffy.
- Transfer the dal batter to a large bowl.
- Grind the soaked rice and poha together using small quantities of water.
- The rice batter should be smooth with a slightly grainy texture.
- Combine the rice batter and dal batter.
- Add salt and mix gently with your hand.
Step 3
Ferment the Batter
- Cover the batter bowl and leave it in a warm place for eight to ten hours.
- The batter should rise and become airy with a mild tangy smell.
- Fermentation time varies depending on weather but the batter must increase in volume.
Proper fermentation is essential for crispy dosa.
Step 4
Prepare the Potato Masala
- Heat oil in a pan.
- Add mustard seeds and let them splutter.
- Add urad dal and chana dal. Sauté until golden.
- Add curry leaves and chopped green chillies.
- Add sliced onions and cook until translucent.
- Add turmeric and salt. Mix well.
- Add crumbled boiled potatoes and stir.
- Add half cup water and mix until everything combines.
- Cook for two to three minutes until the masala becomes soft and fluffy.
- Add fresh coriander and turn off the flame.
The masala should not be too dry or too watery.
Step 5
Prepare the Tawa for Dosa
- Heat a dosa tawa or flat pan on medium heat.
- Sprinkle a little water to check if the pan is ready.
- Wipe the surface with an oiled cloth or onion slice.
Step 6
Make the Crispy Dosa
- Pour a ladle of batter in the center of the tawa.
- Spread it in a circular motion to make a thin dosa.
- Drizzle a few drops of oil around the edges.
- Cook until the dosa turns golden and crisp.
- Do not flip.
- Place a portion of potato masala in the center.
- Fold the dosa gently and serve hot.
Repeat for all dosas.
Step 7
Serve the Masala Dosa
Serve immediately with
- Coconut chutney
- Sambar
- Tomato chutney
The dosa loses crispiness if kept for long so always serve fresh.
Tips for Making Perfect Masala Dosa
- Batter should be well fermented
- Make the dosa thin for crisp texture
- Do not pour oil too early or the batter will not spread evenly
- Stir the batter once before making each dosa
- Use a heavy thick tawa for best results
- Potato filling should be soft and mildly spiced
Variations You Can Try
- Add grated carrots or beetroot to potato masala
- Add paneer cubes for a richer filling
- Make spicy masala dosa by adding red chutney
- Make set dosa by keeping the batter slightly thicker
Approximate Nutrition per Serving
Values vary depending on oil and batter quantity
- Calories 280 to 350
- Carbohydrates 45g
- Protein 7g
- Fat 8 to 12g