Indian Masala Dosa

There are a few Indian food dishes that are eaten at any time of the day or night! Masala dosa a popular Indian food dish is one of them. Masala Dosa is a popular South Indian dish that combines a crispy, golden-brown fermented rice and lentil crepe with a spiced potato filling. It's often served with coconut chutney and sambar, making it a delightful and wholesome meal.

While it is true that the concept of dosas originated in South Indian, masala dosa is widely relished across the country. And given the growing popularity for vegan foods – it is a popular Indian food item on many menus in Asian food shops across the globe.

We share the recipe to make masala dosas in this report. Many food lovers love to make their own masala dosa, this allows them to fine tune the ingredients and process to suit their preference.

Ingredients for Masala Dosa

For the Dosa Batter:

2 cups rice (regular or parboiled)

1 cup urad dal (split black gram)

1/2 tsp fenugreek seeds

Salt to taste

For the Potato Filling (Masala):

3-4 boiled potatoes, peeled and mashed

1 medium onion, thinly sliced

2 green chilies, finely chopped

1 tsp mustard seeds

1 tsp turmeric powder

A few curry leaves

2 tbsp oil

Salt to taste

Fresh coriander (optional)

Reviewing the above ingredients to make masala dosa notice that, the oil is not much and the chillis can be adjusted to suit your taste preference.

You will come across masala dosas being served with a slight change in the spicy potato stuffing. Green peas and even carrots are at times included in the filling along with potatoes. Traditional masala dosa stuffing includes the ingredients that we listed above.

Consider trying interesting changes to the stuffing once you have, made and tasted the traditional masala dosa. At a more commercial level, food shops in bigger Indian cities offer, ‘fusion’ masala dosas! This could include cheese, cottage cheese and even non-vegetarian stuffings in the dosas.

Even after all the changes and ‘upgrades’ being made to masala dosas, the traditional ingredients and recipe happens to be, the most widely made, served and eaten choice.

Serving Masala Dosa:

Should mention a small variation that is sometimes made, this about the way in which the potato stuffing and dosa are served. While the more traditional way is to prepare masala dosa, with the spicy potato stuffing rolled into the dosa – the potato preparation is at times served separately along the dosa.

Masala Dosa should ideally be made just before it is being eaten, this ensures that the dosa (the outer sheet) remains crispy. Expect the dosa to become soft after a while and especially if, it is packed and parceled to take home!

Indian coconut chutney and sambhar are the popular side dishes, that are served along with masala dosa. More elaborate servings could include, different types Indian chutneys and a spicy powder made from roasted lentils and chillis. The Indian word for that powder is ‘podi’.

Making The Masala Dosa

Making the Dosa Batter:

1. Soak: Soak rice, urad dal, and fenugreek seeds in water separately for 4-6 hours.
2. Grind: Blend them into a smooth batter, adding water as needed.
3. Ferment: Allow the batter to ferment overnight in a warm place until it doubles in size. Add salt before using.

Preparing the Masala (Potato Filling):

1. Heat oil in a pan and add mustard seeds. Let them splutter.
2. Add curry leaves, green chilies, and sliced onions. Sauté until the onions turn golden.
3. Mix in turmeric powder and mashed potatoes.
4. Add salt to taste and cook for a few minutes. Garnish with fresh coriander if desired.

Making the Dosa:

1. Preheat the Pan: Use a non-stick or cast-iron skillet. Heat the pan on medium until slightly hot. Sprinkle water and wipe it with a cloth for an even surface.
2. Pour and Spread Batter: Ladle a spoonful of batter onto the center of the pan. Quickly spread it in a circular motion to form a thin crepe.
3. Drizzle Oil/Ghee: Apply a few drops of oil or ghee around the edges and on top.
4. Cook Until Golden: Cook on medium heat until the edges lift and the underside turns golden. Optionally, flip it and cook briefly.
5. Add Filling: Place the spiced potato filling in the center. Fold the dosa and serve.

Masala dosa is generally served with coconut chutney and sambhar, both are very common side dishes in Indian food. As explained above, a variation of the masala dosa is to serve the dosa and the masala (spicy potato preparation) separately. Experienced Indian cooks generally do not need non-stick pans but, using them will make the process of making the dosa a lot easier! You would also be using much less oil if the dosa is made on a non-stick pan.

Masala Dosa Any Time Of The Day Or Night

Masala dosa is a versatile dish enjoyed across meals—be it breakfast, lunch, or dinner. Its crispy, golden exterior and the savory potato filling make it both satisfying and delicious. The dosa is often served with accompaniments like coconut chutney, sambar, and sometimes even a tangy tomato chutney, making it a complete and flavorful meal.

Its filling nature and balanced ingredients have made it a favorite not just in India but worldwide!