Masala Dosa (Masal Dosai)

My 155th recipe, “Masala Dosa | Masal Dosai”, the king of dosa. For folks who are hearing it for the first time, Dosa is a South Indian savory crepe made from a fermented batter of rice and dal.

Masala Dosa is a variation of the plain dosa. It is more crispier and has a delicious potato masala filling. Honestly, Masala dosa is something I rarely make at home. It is not that it is difficult to make, but I am always satisfied having dosa along with a simple coconut chutney. Only at times when I want to have a royal breakfast like today, I prepare the delicious potato filling to make a masala dosa.

Also, whenever I visit a restaurant, I generally stick with ordering a plain dosa or ghee roast. However, I can confidently say that RK would always order a masala dosa. It is his most favorite dosa and he loves it very much just like many others from India.

When I posted the dosa recipe on my blog, it received an overwhelming response with a large number of likes and pageviews. That itself shows how popular Dosa is among folks. This masala dosa being a superior version of the regular plain dosa is sure to impress anyone who tastes it 🙂

Masala Dosa | Masal Dosai

Masala Dosa

Revathi Palani

Masala Dosa is a savory South Indian crepe made from a fermented batter of rice and dal with a delicious potato filling. It is perfect for breakfast.

5 from 1 vote

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Prep Time 10 mins

Cook Time 15 mins

Total Time 25 mins

Course Breakfast

Cuisine Indian

Servings 10

Ingredients

  

• Dosa batter - As needed (*Refer notes for link to prepare dosa batter)
• Oil - As needed

For masala

• 3 Potato
• 1/2 inch Ginger (Finely chopped)
• 3 cloves Garlic (Sliced)
• 1 medium Green chilli (Finely sliced)
• 1 medium Onion (Finely sliced)
• 1 small Carrot (Finely Chopped)
• 1 handful Peas
• 1/4 tsp Turmeric
• 1/2 tsp Salt (Adjust as per taste)
• Coriander leaves - For garnishing

To temper

• 1 Tbsp Oil
• 1/4 tsp Mustard
• 1 tsp Broken urad dal
• 1/2 Tbsp Chana dal
• 1/2 tsp Jeera
• 1 Sprig Curry leaves

Instructions

 

• First wash and cook the potato until tender. Use any method you prefer. Peel its skin, mash it roughly and keep aside.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-1.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-2.jpg" alt="masala" width="48%" />
  
• Now heat a pan with oil, add the mustard and once it splutters, add the other ingredients listed under "To temper" in the given order. Once the chana dal and urad dal turns golden brown, add the ginger, garlic, green chilli and saute until the garlic starts changing color.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-3.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-4.jpg" alt="masala" width="48%" />
• Now add the onion and saute until translucent. Follow it by carrot, peas and give a quick stir. Add about 1/2 Cup of water, turmeric, salt and mix well. Turn the flame to low-medium and cook covered until the carrot and peas is cooked fully.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-5.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-6.jpg" alt="masala" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-7.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-8.jpg" alt="masala" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-9.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-10.jpg" alt="masala" width="48%" />
• By now the water would have also evaporated. Add the mashed potatoes and mix well to combine. Now turn the flame to medium-high and stir until the masala becomes dry. Turn off the flame and add the coriander leaves. Give a stir and keep aside.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-11.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-12.jpg" alt="masala" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-13.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-14.jpg" alt="masala" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-15.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-16.jpg" alt="masala" width="48%" />
• Now we can start preparing the dosa. Heat a tawa, take 3/4th ladle of batter and spread it into a thin dosa and sprinkle some oil to its corners and over it. Refer to my video here. Cook in medium flame until the side touching the tawa changes to golden brown, by now the top will be fully cooked as well. Place a ladle full of prepared masala at the center and fold the dosa over it.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-17.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-18.jpg" alt="masala" width="48%" /><br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-19.jpg" alt="masala" width="48%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/mado-20.jpg" alt="masala" width="48%" />
• Serve hot and enjoy with any chutney or sambar.
  <br><br><img src="//revisfoodography.com/wp-content/uploads/2017/03/masala-dosa-1.jpg" alt="masala dosa" width="100%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/masala-dosa-2.jpg" alt="masala dosa" width="100%" />&nbsp;<img src="//revisfoodography.com/wp-content/uploads/2017/03/masala-dosa-4.jpg" alt="masala dosa" width="100%" />
  

Notes | FAQ

- We need our masala to be dry and not watery. Otherwise once we place them in dosa, the dosa will turn soggy.

- Do adjust the spiciness (Green chilli) according to your taste.

- Adding carrot and peas is purely optional.

- Since you are not going to flip the dosa and cook it only on one side, the dosa should be spread out very thin. This will also give you a crispy dosa.

- Preferably cook the dosa in medium flame, so that the top gets a chance to cook as well.

- Instead of placing the masala at the center of the dosa, you can also spread it evenly on the dosa.

- Click here for the recipe and instructions for preparing homemade dosa batter.

Sending this recipe to the First Blog Anniversary Celebration of Delectable Flavours.