MASALA DOSA RECIEPE | HOW TO MAKE SOUTH INDIAN STYLE MASALA DOSA

Masala Dosa Recipe is a very popular dosa recipe in all of the dosa varieties. This dosa is made by spreading a potato mixture or aloo masala as a dosa topping.

This is the most preferred dosa all across south india.

Dosa are usually in the form of pancakes and one of the common Indian breakfast recipes usually made by using the batter of rice and urad dal.

It does take a while to make this dosa as we need to keep the batter ready and this south indian masala dosa requires to make potato masala topping for the dosa.

It is a delicious breakfast recipe and a healthy one too and is mostly eaten by south indians with sambar or chutney. The south indian masala dosa needs a lot of patience and is definitely not an instant breakfast.

I love to try out various dosa varieties and with time would love to update different kinds of dosa recipes. The basic method of dosa making is always the same but, to it we can add different spreads as per our preference and relish its flavor.

Masala dosa is called with that name as we usually add potato masala as the topping to it where the potatoes are boiled, peeled and mashed and a masala is made with flavorful tempering.

Let me take you into insights of making this wonderful dosa recipe.

To the plain dosa, if masala that  is potato filling is added then it becomes masala dosa. If the batter is made perfectly then the dosa comes out very crispy and also gives an amazing golden or brown color if methi(fenugreek seeds) or chana dal is added.

INGREDIENTS TO MAKE DOSA

For Dosa Better

• 1 1/2 cups rice

• 1/2 cup urad dal

• salt to taste

• Oil

Masala Filling:

• 2 large potatoes

• 1 medium onion (chopped)

• 1/2 teaspoon yellow split peas

• 1/2 teaspoon mustard seed

• 1/2 teaspoon turmeric

• 1-2 green chili

• 1 tablespoon oil

• salt to taste

METHOD TO MAKE DOSA

Separately soak rice and urad dal at least 6 hour or overnight in  to water.

Grind the paste separately.

Mix together, add salt with water to make batter.

Leave in room temperature overnight.

Mix onion and chilies to the thin batter.

Heat pan or griddle with little ghee or oil.

Spread the mix on pan in circular motion to make thin Dosa.

Cook on both the sides, if desired.

Masala Filling (Spicy Filling):

Heat oil. Add mustard seed, peas, onions and spice.

Fry for about 5 minutes on medium heat or/until onions are turned into golden brown

Add potatoes and mix and cook some more.

Add filling inside dosa shell and roll. Serve hot with chutney.

Tips to make perfect Masala dosa

• The consistency of the batter is very important while making the dosa.  

• While making the masala dosa, make sure the tava is very hot.

• Greasing of the tava and then sprinkling water, is very important as it brings down the temperature of the tava. Making the batter of restaurant style masala dosa to spread easily in a circular motion.

• Cook the masala dosa on a medium slow flame to make it crispy.

Chutneys to be tried with dosa:

• Green chutney

• Onion tomato chutney

• Coconut chutney

• Peanut chutney

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