Homemade Masala Dosa Recipe

 

 Homemade Masala Dosa Recipe

Masala Dosa is a crispy, golden-brown South Indian crepe filled with a spiced potato filling, served with coconut chutney and sambar.  

**Ingredients** (Makes 8-10 dosas)  

 **For the Dosa Batter:**  

- 2 cups idli rice (or regular parboiled rice)  

- 1/2 cup urad dal (split black gram)  

- 1/4 cup poha (flattened rice)  

- 1/2 teaspoon fenugreek seeds (methi)  

- Salt to taste  

- Water as needed  

**For the Potato Masala Filling:**  

- 3 medium potatoes, boiled & mashed  

- 1 onion, thinly sliced  

- 2 green chilies, chopped  

- 1 teaspoon mustard seeds  

- 1 teaspoon cumin seeds  

- 8-10 curry leaves  

- 1/2 teaspoon turmeric powder  

- 1/2 teaspoon red chili powder (optional)  

- 1/2 teaspoon salt  

- 1 tablespoon oil  

- 2 tablespoons chopped coriander leaves  

- 1 teaspoon lemon juice  

 **Instructions**  

 

**Step 1: Prepare the Dosa Batter**  

1. Rinse and soak **rice, urad dal, fenugreek seeds, and poha** in separate bowls for 6 hours.  

2. Drain and grind the urad dal with water into a smooth, fluffy batter.  

3. Grind the rice and poha into a slightly coarse batter.  

4. Mix both batters, add salt, and let it ferment overnight (8-12 hours) until it doubles in volume.  

 **Step 2: Make the Potato Masala Filling**  

1. Heat oil in a pan, add mustard seeds and cumin seeds. Let them splutter.  

2. Add curry leaves, green chilies, and sliced onions. Sauté until onions turn soft.  

3. Add turmeric powder, red chili powder, and salt. Mix well.  

4. Add the mashed potatoes, mix, and cook for 2 minutes.  

5. Turn off the heat, add lemon juice and coriander leaves. Set aside.  

 **Step 3: Cook the Dosa**  

1. Heat a non-stick or cast-iron tawa (griddle) on medium-high heat.  

2. Pour a ladleful of batter and spread it in a circular motion to form a thin dosa.  

3. Drizzle a little oil or ghee around the edges. Cook until golden brown.  

4. Place a spoonful of potato masala in the center and fold the dosa.  

**Step 4: Serve & Enjoy**  

- Serve hot with **coconut chutney, tomato chutney, and sambar** for a classic South Indian meal!  

 **Tips for Perfect Masala Dosa:**  

- The batter should be well-fermented for crispy dosas.  

- Use a **well-heated tawa** but lower the heat slightly before spreading the batter.  

- If using a cast-iron tawa, season it well to prevent sticking.  

Would you like me to add any variations, like Mysore Masala Dosa?