Masala Dosa is a crispy, classic, popular South Indian breakfast recipe filled with a potato-and-onion masala (bhaji) and spicy green chutney. For a complete restaurant-style experience, serve it with filter coffee or masala chai.
Masala dosa
This is my grandmother's traditional method for making masala dosa. She spreads a thin layer of restaurant-style green coconut chutney, then adds potato-onion masala (or bhaji). It takes the dosa to the next level. This style of dosa is also served in MTR restaurants. We prepare masala dosa atleast once a week and on special occasions like birthdays, weddings, and anniversaries.
Also, check out the davangere benne masala dosa recipe and five different types of chutney that can be served with this dosa.
Ingredients
Rice: Dosa rice or sona masoori for crispiness.
Urad dal: Protein in the batter. Makes the dosa fluffy and helps in fermentation.
Toor dal: Makes dosas extra-crispy with a nutty aroma.
Sabudana (Tapioca pearls): A Secret ingredient in many households for making dosa crispy, and also helps spread the batter easily.
Methi: Fenugreek seeds help ferment the batter naturally and balance the flavor.
Maida: You can skip it, but adding it to the dosa batter makes it extra thin and crisp, just like restaurant-style paper dosa and masala dosa.
Check out the recipe card for the full list of ingredients.
Preparation of batter
- Add rice, urad dal, toor dal, sabudana, and methi to a bowl. Wash 2 to 3 times with water, then soak for 3 to 4 hours.
- In a mixer jar or wet grinder, drain the soaked ingredients and add them, along with a bit of water, to grind into a thick, smooth paste.
- Transfer it to a bowl. Cover and ferment for 8 hours or overnight.
- Next morning, add salt and maida and mix well. The dosa batter for crispy masala dosa is now ready.
Check here for recipes on onion potato masala filling (bhaji) and green chutney specially made for this dosa.
Crispy masala dosa
- Heat the tava or skillet on medium flame. If using a non-stick, do not grease; if using a cast-iron pan, grease it with ghee or butter.
- Pour a laddle full of batter and spread it in a circular motion. Drizzle ghee or butter.
- Cook until it becomes golden brown and crisp. Now spread a tablespoon of green chutney and place a spoonful of onion potato bhaji at the center.
- Fold the dosa. Serve hot and enjoy.
Tips
- Adding green chutney is optional inside, but it enhances the flavor. Top restaurants like MTR serve it this way. Ensure you serve the dosa immediately, straight from the pan.
- For the best flavors, always cook the dosa with ghee or butter.
- For a crispy masala dosa, ensure the batter is neither too thick nor too thin.
- Dosa will turn soggy if the batter is thick, the flame is low, or you have over-stuffed the chutney and filling.
- The dosa batter sticks to the pan if it is overfermented, or the pan is too cool or too hot. Always preheat he pan on medium flame.
- You can make the dosa in a mixie jar or a wet grinder. For best results, a wet grinder is preferred.
- You can skip maida, but adding it to the dosa batter makes it extra thin and crisp, just like restaurant-style paper dosa and masala dosa.
Variations
- Mysore masala dosa: Add spicy red chutney inside instead of green one.
- Onion masala dosa: Add finely chopped onions inside or on the surface of the dosa.
- Cheese masala dosa: Add the grated cheese on top of the potato filling and the dosa surface (kids' favorite).
- Ghee podi dosa: spread a generous amount of spicy lentil powder (podi) and drizzle ghee before adding the potato filling.
What to serve with masala dosa?
- Dosa can be served with green coconut chutney, spicy red chutney, sambar, gunpowder, or idli podi.
- For a restaurant or cafe-style experience at home, serve it with classic filter coffee or spiced Indian masala chai.
More Indian dosa recipes
Recipe card
Masala Dosa Recipe
Equipment
- dosa pan
Ingredients
- 1 ⅓ cup Rice dosa rice
- ⅔ cup Urad dal black gram
- 2 tablespoon Toor dal pigeon peas
- ¼ cup Sabudana tapioca pearls
- 1 teaspoon Methi fenugreek seed
- ½ cup Maida all purpose flour, optional
- Salt to taste
- Ghee or Butter for Cooking Dosa
- Potato Onion Masala
- Spicy Green Chutney
Instructions
Preparation of masala dosa
- Add rice, urad dal, toor dal, sabudana, and methi to a bowl. Wash 2 to 3 times with water, then soak for 3 to 4 hours.
- In a mixer jar or wet grinder, drain the soaked ingredients and add them, along with a bit of water, to grind into a thick, smooth paste.
- Transfer it to a bowl. Cover and ferment for 8 hours or overnight.
- Next morning, add salt and maida and mix well. The dosa batter for crispy masala dosa is now ready.
- Check here for recipes on onion potato masala filling (bhaji) and green chutney specially made for this dosa.
Crispy masala dosa
- Heat the tava or skillet on medium flame. If using a non-stick, do not grease; if using a cast-iron pan, grease it with ghee or butter.
- Pour a laddle full of batter and spread it in a circular motion. Drizzle ghee or butter.
- Cook until it becomes golden brown and crisp. Now spread a tablespoon of green chutney and place a spoonful of onion potato bhaji at the center.
- Fold the dosa. Serve hot and enjoy.
Video
Notes
- Adding green chutney is optional inside, but it enhances the flavor. Top restaurants like MTR serve it this way. Ensure you serve the dosa immediately, straight from the pan.
- For the best flavors, always cook the dosa with ghee or butter.
- For a crispy masala dosa, ensure the batter is neither too thick nor too thin.
- Dosa will turn soggy if the batter is thick, the flame is low, or you have over-stuffed the chutney and filling.
- The dosa batter sticks to the pan if it is overfermented, or the pan is too cool or too hot. Always preheat he pan on medium flame.
- You can make the dosa in a mixie jar or a wet grinder. For best results, a wet grinder is preferred.
- You can skip maida, but adding it to the dosa batter makes it extra thin and crisp, just like restaurant-style paper dosa and masala dosa.
Nutrition
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