Masala Dosa
मसाला डोसा · South Indian
Crispy fermented rice crepe filled with spiced potato masala. South India's most iconic breakfast, loved from Chennai to Mumbai.
Ingredients
- 2 cups Idli rice
- 1 cup Urad dal (split black lentil)
- 1/2 tsp Fenugreek seeds
- 4 Medium potatoes, boiled and mashed
- 2 Onions, finely chopped
- 2 Green chillies, chopped
- 1 tsp Mustard seeds
- 10 Curry leaves
- 1/2 tsp Turmeric powder
- 2 tbsp Oil + ghee for cooking
- to taste Salt
Nutrition (per serving)
Instructions (500 min total)
- 1
Soak rice, urad dal and fenugreek seeds separately for 8 hours. Grind to smooth batter, mix together and ferment overnight (8-12 hours).
- 2
For masala: heat oil, add mustard seeds. When they splutter, add curry leaves, onions and chillies. Cook until golden.
- 3
Add turmeric and mashed potatoes. Mix well, add salt. Cook 3 minutes. Set aside.
- 4
Heat a cast iron tawa on high. Sprinkle water — it should evaporate immediately. Reduce to medium.
- 5
Pour one ladle of batter in center, spread in circular motion to make thin crepe.
- 6
Drizzle ghee on edges and surface. Cook until golden and crispy underneath.
- 7
Place 2 tbsp potato masala in center, fold dosa. Serve immediately with coconut chutney and sambar.
Tap each step to mark as done
Chef's Tips
- 💡Fermentation is key — in cold climates, keep batter in oven with just light on
- 💡Tawa temperature is everything — too hot burns, too cold makes it sticky
- 💡Add a little poha (flattened rice) to batter for extra crispiness
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