Masala Dosa

Masala Dosa is one of the most popular South Indian breakfast dishes. A thin, crispy dosa filled with a mild potato masala, served with chutney and sambar-it’s simple, filling, and always a favourite.

The origin of masala dosa is believed to be in Karnataka, especially in the Udupi region. Dosa itself is much older and has been a part of South Indian food for centuries. The addition of potato masala came later, likely as a way to make dosa more filling and suitable for serving in restaurants. Over time, it spread across South India and became a regular part of breakfast and tiffin menus.

The dosa batter is made with raw rice, urad dal, a little fenugreek, and cooked rice. Soaked, ground, and fermented overnight, the batter becomes soft and slightly sour. When poured onto a hot tawa and spread thin, it turns golden and crisp.

The filling is a basic potato masala. Boiled potatoes are mashed and sautéed with mustard seeds, curry leaves, chopped onions, green chillies, ginger, turmeric, and a bit of salt. Some people add green peas too. The masala is soft and mildly spiced, just enough to go well with the dosa.

To make masala dosa, a ladle of batter is spread on the hot pan, cooked till crisp on one side, and the potato masala is placed in the centre. The dosa is then folded and served hot.

Masala dosa is best with coconut chutney and sambar. It’s a common item in homes, hotels, and tiffin stalls across South India. Though it looks simple, it needs a bit of planning-mainly for the batter. But once the batter is ready, it’s easy to make.

Crisp outside, soft inside, and full of flavour-masala dosa is a breakfast that never goes out of style.

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Masala Dosa

Author: Ushadevi Cuisine: Kerala, Tamil Courses: Breakast, Vegetarian

Difficulty: Intermediate Prep Time 15 mins Cook Time 5 mins Total Time 20 mins

Servings: 3

Best Season: Suitable throughout the year

Description

Masala Dosa is one of the most popular South Indian dishes, loved across the world. Today, we’ll prepare it the traditional way!

Ingredients

Scale

1/2x 1x 2x 3x

• 2 Medium Potatoes
• 1 Onion (chopped)
• 2 Green Chillies (slitted)
• 2-3 Dry Red chillies
• 1 teaspoon Mustard seeds
• 1 teaspoon Chana dal
• ¹⁄₄ teaspoon Cumin seeds
• 1 spring Curry leaves
• 1 teaspoon Ginger crushed
• 1 teaspoon Garlic chopped
• ¹⁄₄ teaspoon Turmeric powder
• ¹⁄₂ teaspoon Chilly powder
• ¹⁄₂ teaspoon Pepper powder
• 2 cup Dosa Batter
• 1 tablespoon Ghee
• 1 teaspoon Oil

Instructions

1. Boil the potatoes, peel the skin, mash them well, and keep aside.
2. In a pan, heat 1 teaspoon of oil. Add mustard seeds, and when they begin to splutter, add chana dal, dry red chillies, and curry leaves. Sauté for a few seconds.
3. Add chopped onion, ginger, and garlic. Sauté until the onions turn translucent.
4. Now add the mashed potatoes and mix everything well.
5. Add turmeric powder, chilli powder, and pepper powder. Combine everything thoroughly.
6. Your masala filling is ready.
7. Heat a tawa (griddle). Pour a ladleful of dosa batter, spread it out evenly and thinly in a circular motion.
8. Brush a little ghee or oil around the edges.
9. Add 2 tablespoons of the potato masala in the center.
10. Fold the dosa from both sides to cover the filling.
11. Your crispy and delicious Masala Dosa is ready! Serve hot with coconut chutney and sambar for a perfect meal.