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Masala Dosa

    Masala Dosa

    This potato bhaji stuffed dish in dosa though being south indian, is found favorite in almost the entire country. Many prefer eating this in the breakfast, whereas some love eating in the nights or for snacks as well. This dish was originated in the south itself therefore this dish is a south indian dish and almost eaten everyday in the south. Out of the same batter, idlis are made, different numbers and varieties of dosas are made. Now-a-days, people have started contemperarising the same dish into many forms. But the love for the original masala dosa has never ended, and it will never end.

    Once the proper procedure is followed, masala dosa later on becomes easiest to make and  is loved by all age groups. Along with the nutritional value, its taste is also good so there is absolutely no problem to make this recipe on any day.   

    The recipe is long, it takes time but it is worth.

    Masala dosa are found in almost every other restaurant and not just restaurant but every other food stall on roadsides. India enjoys the company of this south indian dish ‘Masala Dosa’ like none other.

    For a beautiful and the tastiest experience of masala dosa, follow the steps given below!

    Time taken for Making MASALA DOSA:

    If followed correctly, the steps given below will take about 4-5 hours to prepare and 35-40 minutes for cooking. The prep time is divided into 2 sections as one should be done before the day, the dosas are to be made or 6-7 before. This might differ from person to person, variating by speed.

    Number of Servings for MASALA DOSA:

    Makes 8 dosas

    Masala Dosa

    Masala dosa are found in almost every other restaurant and not just restaurant but every other food stall on roadsides. India enjoys the company of this south indian dish ‘Masala Dosa’ like none other.

    For a beautiful and the tastiest experience of masala dosa, follow the steps given below! 

    Servings 8
    Calories 163 kcal
    Recipe Author Easy meals (Quick Recipe Ideas)


    • 1 cup + 5 tablespoons parboiled rice
    • ½ cup short grained raw rice
    • ½ cup skinless split black gram
    • ½ teaspoon fenugreek seeds
    • Salt to taste
    • 3 large potatoes, boiled, peeled and cut into cubes
    • 2 tablespoon oil
    • ½ teaspoon mustard seeds
    • ¼ teaspoon asafoetida
    • 1 teaspoon split Bengal gram
    • 2 green chillies, chopped
    • ½ teaspoon turmeric powder
    • 2 tablespoons chopped fresh coriander
    • 1 tablespoon lemon juice
    • For Red chutney:
    • ½ cup roasted split Bengal gram
    • 8 garlic cloves
    • 5-6 dried red chillies, broken
    • 1 tablespoon lemon juice
    • For Masala Dosa :
    • 1 cup oil
    • 2 medium onions, chopped
    • 1 large green capsicum, chopped
    • 2 large tomatoes, chopped
    • 1 teaspoon red chilli powder
    • 2 teaspoons chaat masala (Procedure is given below)
    • 4 tablespoons butter

    How to Make

    1. Procedure for chaat masala :

      Dry-roast 4 tablespoons coriander seeds. Two teaspoons cumin seeds and 1 teaspoon carom seeds separately. Cool and powder them with 2-3 whole dried red chillies, 3 tablespoons black salt and ½ teaspoon citric acid. Mix in 1 teaspoon dried mango powder, 1 tablespoon salt and 1 teaspoon white/black pepper powder. Store in an air-tight container.

    2. Procedure for the batter :

      1. To make the batter, both the rices i.e Parboiled rice and grained raw rice should be washed 2-3 times nicely and then it should be soaked in 3 cups of water for about 4 hours at least.

      2. In the same way, the black gram with the fenugreek seeds should be washed and soaked in water for about 4 hours.

      3. Drain the rice, let the water get drained. Similarly, drain the black gram.

      4. Put the rice in the blender for further process and then grind it so that it becomes consistently smooth batte, adding about one and half cups of water in intervals.

      5. Transfer the ground rice into a deep pan.

      6. Place the soaked black gram in the same blender and grind till a smooth paste in observed by putting one-fourth cup of water.

      7. After this is done, transfer all of this into the pan containing rice.

      8. Adding the salt, mix the batter with hand thoroughly in a whipping motion to aerate the entire mixture.

      9. Now, we have to let the batter rest for overnight or minimum 6 hours and let it ferment.

      10. Don’t forget to cover the vessel tightly.

    3. Procedure to make batata bhaji or potato bhaji :

      1. To make the potato bhaji follow the steps given below.

      Heat the oil in a non-stick pan.

      2. Then once the oil is heated, add some mustard seeds and allow them to splutter. Then add the asafoetida and Bengal gram to the same and saute this lightly till the color goes light brown.

      3. Add the curry leaves, chillies and onion. Saute the onion till it becomes lightly brown in color.

      4. Add potatoes and turmeric powder and salt to the same. Mix everything very properly.

      5. Add three tablespoons of water and now let it cook till the potatoes are heated well. Add the fresh coriander and lemon juice as well.

    4. Procedure to make the chutney:

      1. Take a blender. Add the roasted split bengal gram, garlic, dried red chillies, lemon juice, salt, cumin powder to the blender and now blend it all to get a consistently smooth paste.

      2. Transfer the paste which can be now called as a chutney in a bowl and keep it aside to set.

    5. Procedure for the dosa:

      1. Take a non-stick dosa tawa. Heat it.

      2. Pour a ladleful of the dosa batter onto the tawa and spread evenly making dosa shape using the back of the ladle as a tool and make a medium sized dosa.

      3. Drizzle some ½ teaspoon oil around the soda so that the dosa doesn’t get stuck to the tawa and cooks really well.

      4. Cook this on low heat for thirty seconds.

      5. Now, spread the red chutney (about one teaspoon) all over the dosa. Then, place the Potato bhaji in the middle. And then place some chopped onions and capsicum and some tomatoes in the center.

      6. Once the stuffing is done, now sprinkle some chilli powder (about one-eighth teaspoon) and also half teaspoon of chaat masala and stir the potato mixture placed over the dosa with soft hands. 

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