Masala Dosa

Recipe by
Total Time:
15-30 minutes
Serves: 4
Nutrition facts:

240 calories, 9 grams fat

Cuisine: Indian Recipe
Difficulty: Easy

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  • For dosa:
  • 2 cups - rice (preferably parboiled)
  • 1/2 cup - split and husked black gram (dhuli urad), soaked with rice for 5-6 hours
  • 1/2 tsp - fenugreek seeds
  • oil to smear the pan for cooking the dosas
  • 2 tsp - salt
  • For masala:
  • 500 gm (3 cups) - potatoes, boiled, peeled and cubed
  • 1.5 cups - onions, sliced not very thin
  • 1/4 tsp - powdered turmeric
  • 2 - green chillies, chopped coarsely (optional)
  • 6 to 7 - curry leaves or 1/2 tsp dried curry leaves
  • 2 tbsp - oil
  • 1 tsp - mustard seeds
  • 1/2 cup - water
  • 2 tsp - salt

How to Make Masala Dosa

  • Grind daal mixture together to a very smooth consistency. Add salt and enough water to make into a dropping consistency. Leave to ferment for about 5-6 hours.
  • Heat tawa, and brush oil over it.
  • When really hot, splash a little water over it, and immediately pour batter onto it, spreading it thin, with a circular motion.
  • This will have to be very swift and will need a bit of practice.
  • After spreading the batter, lower the heat and dribble a little oil around the edges so that it seeps under the dosa.
  • When edges start browning a bit, pass a flat spoon under it to ease the dosa off the pan.
  • Put desired filling in the centre and fold the two edges over. Serve accompanied with sambhar and chutney.
  • For Masala Filling:
  • Heat the oil in a heavy based pan and add the mustard seeds, then onions, curry leaves and green chillies, and saute over high heat till the onions are a little transparent.
  • Add the salt and the turmeric and mix well before adding the potatoes.
  • Saute the potatoes around till well mixed and add the water and let it simmer for 2-3 minutes.