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Masala Dosa
Crispy fermented rice crepe filled with spiced potato masala - South India's greatest export.
12 hours
30 mins
6 people
South Indian
Rice
Soaked 6 hours
3 cups
Urad dal
Soaked 6 hours
1 cup
Fenugreek seeds
1 tsp
Potatoes
Boiled and mashed
500g
Onions
Sliced
2 large
Mustard seeds
1 tsp
Curry leaves
10
Turmeric
1 tsp
Green chilies
4
Oil or ghee
For cooking
🍽️ Iron griddle
→ Non-stick pan or cast iron
Non-stick is easier for beginners
🍽️ Ground fresh batter
→ Store-bought dosa batter
Huge time saver
Soak rice and urad dal separately for 6 hours. Grind to smooth batter.
💡 Pro Tip: Batter should be slightly gritty - not completely smooth
Ferment batter overnight (8-12 hours) in a warm place.
💡 Pro Tip: Fermentation creates bubbles and tang - the soul of dosa
Make potato masala: temper mustard seeds, curry leaves, cook onions, add mashed potatoes with turmeric.
💡 Pro Tip: Potato filling should be moist, not dry
Heat iron griddle. Sprinkle water and wipe. Pour ladleful of batter and spread in circular motion.
💡 Pro Tip: Spread quickly in one motion - don't go back and forth
Drizzle oil or ghee around edges. Cook until bottom is golden and crispy.
💡 Pro Tip: Don't flip masala dosa - it's cooked only on one side
Place potato filling in center, fold dosa over it.
💡 Pro Tip: Serve immediately - dosa softens as it sits
- ✓Fermentation is everything - don't rush it
- ✓Batter should be slightly gritty, not smooth
- ✓Iron griddle gives best results
- ✓Spread batter in one swift circular motion
- ✓Cook only on one side for crispy dosa
- ✓Serve immediately with sambar and chutneys
- →With sambar and coconut chutney
- →With tomato chutney
- →With gun powder (podi)