Masala Dosa or masala dose is a popular South Indian breakfast/snack recipe which is stuffed with Potato masala/Aloo bhaji. Masala Dosa is crisp and thin with a stuffing of cooked and seasoned potatoes. It is very filling, aromatic and of course a tasty breakfast recipe. The recipe can be easily made at home. Masala Dosa tastes best when served with Coconut chutney and Sambar. It can be served with any chutney varieties and with urad dal Vada it makes an awesome breakfast.
Potato masala or potato bhaji stuffed inside the dosa makes it more tasty and filling too. As a variation, you can prepare mixed vegetable masala and place it in the dosa too. Masala dosa is very popular and a must have recipe in any tiffin centers and restaurants in South India. You can find masala dosa on the menu list of many North Indian restaurants and outside India too.
The Dosa batter is made in the usual way like how we do for dosa by soaking and grinding rice and urad dal and later fermenting it overnight. You can make this recipe if you have left over dosa batter too. There is another version to masala dosa which is popular as Mysore masala dosa. Here, red chutney which is prepared by grinding red chillies and garlic is smeared inside the dosa before placing potato masala.
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3 cups dosa rice
1 cup urad dal
1 tsp channa dal /Bengal gram
¼ tsp methi seeds
Water, as needed
Or dosa batter, as required
For Potato Masala:
2 onions, finely chopped
2-3 green chillies, chopped
1 tsp ginger, chopped
1 tsp mustard seeds
½ tsp turmeric
2-3 tsp oil
Few curry leaves
Coriander leaves, little-chopped
- Wash dosa rice and urad dal several times in water. Soak them separately with enough water for 4-5 hours. Also soak, methi seeds and channa dal.
- In a wet grinder or mixer, add urad dal and grind till smooth and fluffy. Add very little while grinding. Urad dal should be ground well and should have a soft, light and fluffy texture. Transfer the ground urad batter to a large bowl.
- Add to the grinder/mixer, soaked and drained rice, methi seeds and channa dal. Add little water and grind to smooth paste. Depending on the size of the grinder or mixer jar, add rice in one or two batches for grinding. Add water in intervals while grinding. The quantity of water used depends on the quality of rice and dal.
- Transfer the ground rice to the same bowl containing urad dal batter. Mix both the batters together. The batter should not be too thick like idli batter. Add little water and mix well.
- Add salt and mix again. Cover the bowl with a lid and keep it in a warm place and let it ferment overnight or for 6-8 hours. Fermenting time depends on the climate conditions in the place you live in.
- Next morning, with a ladle, mix well the fermented batter. You can add water as required if the batter is too thick. Take the required batter into a different bowl. You can refrigerate the remaining batter for later use.
- Now to the batter taken, add 2-3 tbsp rava and 1 tsp sugar (opt). Mix well. This makes the dosa crisp and gives a golden color. Keep this aside for 10-15 minutes.
Potato masala/ Aloo bhaji/palya/filling:
- Wash potatoes well and cook them in a pressure cooker for 2-3 whistles. Remove the outer skin and mash potatoes well. You can boil the potatoes in a vessel too till completely cooked.
- Heat a pan and add 2-3 tsp Oil. Add mustard seeds and let it splutter. Add chopped green chillies, ginger, curry leaves and chopped onions. Fry till onions turn pink. Add turmeric powder.
- Now add cooked and mashed potatoes and salt to taste. Mix well and add chopped coriander leaves. Now the potato masala/palya for stuffing is ready. Transfer it to a bowl.
To make masala dosa:
- Heat a dosa tawa on a medium flame. You can use a cast iron tawa or a non-stick tawa. Sprinkle little water on tawa and wait till water evaporates. Smear ½ tsp oil and spread all around the tawa with the help of a cotton cloth or a kitchen cloth. Do not smear oil on a non-stick tawa.
- When the dosa tawa is hot enough, pour a ladle full of batter on the center of the tawa and spread it thin evenly into a circle.
- Cover the dosa tawa with a lid and let cook on a medium flame. Smear oil on all the sides of the dosa. When the edges turn brown, place 2-3 tbsp of potato masala/palya in the center of the dosa and gently press it. fold the dosa to cover the potato masala.
- Repeat the process with the rest of the batter. Smear oil each time to the hot tawa and spread it evenly with the help of a cotton kitchen cloth. Keep the flame always on medium while cooking.
- Serve hot and crispy Masala Dosa with Coconut Chutney or Sambar or any Chutney for your choice.
- You can prepare masala dosa with the left over dosa/idly batter too.
- Adding rava/sooji and sugar makes the dosa crisp and gives golden color. You can also add a teaspoon of rice flour to the batter.
- Dosa batter has to be fermented well. If the weather is cold, keep the batter in a preheated oven (do not switch on the oven).
- Keep the flame always on medium-low. This way your dosa will have even color all over.
- Dosa tawa has to be very hot before pouring the batter. Sprinkling water and smearing oil on the tawa makes dosa non-sticky.
- No need to flip the dosa the other side as we cook it with closing the lid.
- You can smear ghee on the dosa instead of oil for extra taste and flavor.
- Masala Dosa tastes good when served hot.
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