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masala dosa recipe.

 

🥔 Masala Dosa Recipe | Crispy South Indian Crepes with Potato Filling

Crispy, Golden Dosas Stuffed with Spiced Potato — The Ultimate South Indian Breakfast

Masala Dosa is a world-famous South Indian dish made with a thin, fermented rice-lentil crepe filled with a flavorful potato masala. Served with coconut chutney and sambar, this masala dosa recipe brings authentic Udupi-style flavor straight to your kitchen. It’s naturally vegan, gluten-free, and an all-time favorite for breakfast, brunch, or even dinner!

⭐ Why You’ll Love This Masala Dosa

  • 🥞 Crispy and golden dosas every time
  • 🥔 Savory, comforting potato filling
  • 🌱 Vegan, gluten-free & gut-friendly
  • ⏱️ Make-ahead friendly with freezer options
  • 🇮🇳 Restaurant-style taste at home

📝 Ingredients

For Dosa Batter (Makes 10–12 dosas):

  • 2 cups raw rice (or dosa rice)
  • 1/2 cup urad dal (split black gram)
  • 2 tbsp chana dal (optional, for color)
  • 1/4 tsp fenugreek seeds
  • Salt to taste
  • Water as needed
  • Oil or ghee, for cooking

Tip: Soak ingredients separately for 4–6 hours, then blend and ferment overnight for best results.

For Potato Masala Filling:

  • 3–4 medium potatoes, boiled and mashed
  • 1 large onion, thinly sliced
  • 2 green chilies, slit
  • 1 tsp mustard seeds
  • 1 tsp urad dal
  • 6–8 curry leaves
  • 1/4 tsp turmeric powder
  • Salt to taste
  • 1 tbsp oil
  • 2 tbsp chopped coriander leaves
  • Juice of half a lemon

🍽️ Instructions

Step 1: Prepare the Dosa Batter

  1. Rinse and soak rice, dal, and methi separately for 4–6 hours.
  2. Grind to a smooth batter using minimal water.
  3. Mix, cover, and ferment in a warm place for 8–12 hours until bubbly.
  4. Add salt and adjust water to make a pourable batter.

Step 2: Make the Potato Masala

  1. Heat oil in a pan. Add mustard seeds, urad dal, and curry leaves. Let them splutter.
  2. Add sliced onions and green chilies. Sauté until golden.
  3. Add turmeric and mashed potatoes. Mix well.
  4. Add salt, lemon juice, and coriander leaves. Cook for 2 minutes. Set aside.

Step 3: Make the Dosas

  1. Heat a cast iron or nonstick tawa on medium-high.
  2. Pour a ladleful of batter in the center and spread in circular motion to form a thin dosa.
  3. Drizzle oil or ghee around the edges.
  4. Cook until golden and crisp. No need to flip.
  5. Place 2–3 tbsp of potato masala in the center. Fold and serve.

🧑‍🍳 Tips & Variations

  • For ultra-crisp dosas, use cast iron and let the pan heat well
  • Add a spoonful of rava/sooji to the batter for extra crispiness
  • Use ghee or butter for rich, restaurant-style dosas
  • Try filling variations like paneer bhurji, cheese, or spinach
  • Store leftover batter in the fridge for up to 3 days

🍛 What to Serve with Masala Dosa

  • 🥥 Coconut chutney – classic and cooling
  • 🥣 Sambar – warm, tangy lentil stew
  • 🌶️ Tomato chutney or onion chutney
  • ☕ A cup of South Indian filter coffee

📦 Storage & Meal Prep Tips

  • Dosa batter keeps for up to 3 days refrigerated
  • Fermented batter can be frozen in portions
  • Potato filling can be made a day ahead
  • Reheat dosas on a tawa — avoid microwave for crispiness

📌 Pin It for Later!

Crispy. Flavorful. Authentic.
Save this Masala Dosa Recipe for your next South Indian feast at home!

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