Masala Dosa Recipe


Masala Dosa Recipe

Here’s a detailed recipe for making Masala Dosa, a popular South Indian dish. This recipe includes instructions for both the dosa batter and the potato filling (masala).


For Dosa Batter:

  • 1 cup rice (preferably parboiled rice)
  • 1/4 cup urad dal (split black gram)
  • 1/4 cup chana dal (Bengal gram)
  • 1/4 teaspoon fenugreek seeds (methi)
  • Water (for soaking and grinding)
  • Salt to taste
  • Oil or ghee (for cooking)

For Potato Filling (Masala):

  • 3-4 medium potatoes
  • 1 large onion, finely chopped
  • 1-2 green chilies, finely chopped
  • 1 teaspoon mustard seeds
  • 1 teaspoon cumin seeds
  • 1 teaspoon urad dal (optional)
  • 1/2 teaspoon turmeric powder
  • A few curry leaves
  • 1 tablespoon oil
  • Salt to taste
  • Fresh coriander leaves, chopped (for garnish)
  • Lemon juice (optional)


Making Dosa Batter:

  1. Soaking:
    • Wash the rice and both dals thoroughly.
    • Soak rice, urad dal, chana dal, and fenugreek seeds separately for at least 4-6 hours or overnight.
  2. Grinding:
    • Drain the soaked ingredients.
    • Grind the urad dal and fenugreek seeds to a smooth paste using minimal water. Transfer to a large bowl.
    • Grind the rice and chana dal to a smooth batter using minimal water.
    • Combine both batters and mix well. The consistency should be slightly thick but pourable.
  3. Fermentation:
    • Cover the batter and let it ferment in a warm place for 8-12 hours or overnight. The batter should rise and become slightly bubbly.
    • Add salt to taste before making dosas and mix well.

Making Potato Filling (Masala):

  1. Preparing Potatoes:
    • Boil the potatoes until tender. Peel and roughly mash them.
  2. Tempering:
    • Heat oil in a pan. Add mustard seeds and let them splutter.
    • Add cumin seeds, urad dal, curry leaves, and green chilies. Sauté for a minute.
    • Add finely chopped onions and sauté until they turn translucent.
  3. Cooking Masala:
    • Add turmeric powder and mix well.
    • Add the mashed potatoes and salt. Mix everything well and cook for a few minutes.
    • Garnish with chopped coriander leaves and a squeeze of lemon juice if desired. Set aside.

Making Masala Dosa:

  1. Cooking Dosa:
    • Heat a non-stick or cast-iron skillet over medium heat.
    • Pour a ladleful of batter in the center of the skillet and spread it in a circular motion to form a thin dosa.
    • Drizzle a little oil or ghee around the edges and on top.
    • Cook until the edges start to lift and the bottom turns golden brown and crispy.
  2. Filling and Folding:
    • Place a portion of the potato masala in the center of the dosa.
    • Fold the dosa over the filling and serve hot.


  • Serve Masala Dosa hot with coconut chutney, sambar, and tomato chutney for a complete meal.

Enjoy your delicious homemade Masala Dosa!